Tyler Florence's Real Kitchen_ An Indesp - Tyler Florence [37]
Note: For some, the humane factor comes into cooking live lobsters. If you stick them in the freezer for 10 minutes they will squirm less as you dunk them in boiling water. If you prefer to take a knife and do a quick jab to the lobster’s spinal cord as the means to its end, go right ahead.
Lamb Curry
Lamb Curry
2 hours
For me, commercially produced curry power tastes just that: commercial. You would never find prepared curry powder in an Indian restaurant, and because the spices are combined fresh, the flavors are robust and explosive. If you like a light curry flavor, use half the spice mix. If you like a spicy curry— use it all. I won’t be mad at ya. Serve the lamb curry with Perfect Steamed Jasmine Rice or basmati rice. This is Bombay the right way.
Serves 6 to 12 * Makes 3 quarts * ¾ cup spice mix
Spice Mix
2 tablespoons black mustard seeds
2 teaspoons coriander seeds
2 teaspoons ground cardamom
2 teaspoons cumin seeds
½ teaspoon whole black peppercorns
2 tablespoons garam masala
2 teaspoons turmeric
2 teaspoons red pepper flakes
Cinnamon stick
Curry
3 pounds boneless leg of lamb, trimmed of excess fat, cut into 1-inch cubes
Sea salt and freshly ground black pepper Canola oil
1 onion, finely chopped
2 garlic cloves, minced
1 tablespoon minced fresh ginger
2 bay leaves
3 cups Chicken Stock
1 cup tomato puree
Juice of ½ lemon
2 Yukon Gold potatoes, peeled, cut into 1-inch cubes
½ cup raisins
½ cup blanched almonds
1 cup plain yogurt
Chopped fresh cilantro and fresh mint, for garnish
Make the spice mix by toasting the spices in a dry skillet over low heat. Shake the pan so they don’t scorch; when they smell fragrant, not burnt, they’re done. Remove and set aside the cinnamon stick; it will go in the stew whole. Transfer the rest of the toasted spices to a spice mill or clean coffee grinder, and grind them to a fine powder.
Season the lamb generously with salt and pepper. Heat a 3-count drizzle of oil in a large Dutch oven over medium heat. Brown the lamb cubes on all sides, turning with tongs, and then remove to a platter. Do this in batches if the pan looks crowded. In the same pot, cook the onion, garlic, ginger, bay leaves, and all the toasted spices in the lamb drippings, stirring occasionally until fragrant, about 3 minutes.
Return the lamb to the pan, add the cinnamon stick, and pour in the chicken stock, tomato puree, and lemon juice. Bring to a simmer, cover, and cook over low heat for 45 minutes. Add the potatoes, raisins, and almonds; season with salt. Stir everything together, cover, and cook another 30 minutes, stirring occasionally. Turn the heat off and mix in the yogurt. Garnish with cilantro and mint before serving. Intense!
Chicken Stock
* Makes 2 quarts
* From grocery bag to plate: 1 hour
Always have this on hand.
Extra-virgin olive oil
2 carrots, cut into large chunks
2 celery stalks, cut into large chunks
1 onion, halved
1 turnip, halved
1 head of garlic, halved
Chicken bones
3 quarts cold water
¼ bunch fresh flat-leaf parsley
¼ bunch fresh thyme
2 bay leaves
Coat the bottom of a large stockpot with olive oil and place over medium heat. Add the vegetables and sauté for 3 minutes. Add the chicken bones, water, and herbs; simmer for 1 hour, uncovered. Strain the stock to remove the solids and cool to room temperature before storing in the refrigerator. Or chill it down over ice.
Stir-Fried Beef with Tangerines, Green Beans, and Chiles
Stir-Fried Beef with
Tangerines, Green Beans,
and Chiles
1 hour
Slicing the beef paper-thin when stir-frying will get the meat nice and crispy, so make sure your knife is sharp. If tangerines are not in season, oranges make a fine substitute and no one will be the wiser. The only weird ingredient is the black Chinese vinegar. It has a sweet, malted flavor that is very traditional in Chinese cooking. If you