Posts Tagged Greek Yogurt

Slow Cooker Lamb Vindaloo

Lamb vindaloo with Basmati RiceAnother amazing Indian food here, this time made in a slow cooker. I have to tell you that I think a slow cooker (or crock pot or whatever you want to call it) is an essential kitchen item, and I have just posted this in my Kitchen Essentials section.

Vindaloo, whether it be with lamb, pork, chicken or beef, is one of the hottest dishes in all of Indian cooking. Not only does this recipe call for cayenne pepper, but it also calls for six Chipotle chili peppers. These are essentially Jalapenos that have been smoked. This dish is not for the weak willed, but it is so delicious. It should be served over Basmati rice.

For those who may not have an adventurous palate where “heat” is concerned, I am also providing a recipe at the end for a yogurt sauce that can be used to “cool” the dish when serving. The combination of the rice and the yogurt sauce should make it tolerable for even the weakest palate.

Ingredients

1 boneless leg of lamb, 4-5 lbs, trimmed of fat and cut in bite-sized pieces

3 medium red potatoes, washed and cut in bite-sized pieces

4 tbsp olive oil, divided

2 large Vidalia onions, chopped and divided

1.5 cups of frozen petite peas, defrosted

10 garlic cloves, crushed

6 Chipotle chili peppers, reconstituted and scraped (see Directions)

2 tbsp paprika

1 tbsp cumin

1 tbsp cardamom

1 tsp cayenne pepper

1 cup low-sodium beef broth

1 14.5-oz can diced tomatoes

2 bay leaves

2 tsp ginger paste

1 tsp cinnamon

1 tsp turmeric

1 tsp Kosher salt

2 tbsp red wine vinegar

1 tsp sugar

1/2 cup chopped, fresh cilantro

1 tbsp cornstarch plus 1 tbsp water

1 cup plain Greek yogurt

1 cucumber, peeled, trimmed and seeds removed

Kosher salt and fresh-ground pepper (to taste; for the yogurt-cucumber sauce)

Directions

The first order of business is to prepare the Chipotle chili peppers. Reconstitute the peppers by soaking them in boiling water for 30 minutes. Once they have cooled, cut them open and scrape the chili meat from the skin and set aside.

In a food processor, take half the onion, the garlic, the Chipotle chili peppers, the cinnamon, cardamom, turmeric, cayenne, cumin, paprika, ginger paste and two tablespoons of the olive oil and pureé into a paste. Put it into a bowl and add the lamb pieces. Stir to coat the lamb thoroughly and place in the refrigerator overnight.

The next day heat the balance of the oil in a skillet over medium-high heat. Brown the marinated lamb. You may need to do this in batches, but you do not need to cook the lamb through. Place in a slow cooker along with the beef broth, the salt, the sugar, the tomatoes, the potatoes, and the bay leaves. Cook on low for about 6-8 hours. About 30 minutes before the vindaloo is done, add the peas, then mix the tablespoon of cornstarch and the tablespoon of water and add it to the slow cooker. Stir thoroughly. The cornstarch-water mix will help to thicken the stew.

Serve over Basmati rice and garnish with cilantro.

Turning Down the Heat

Yogurt is a great way to temper the heat of this dish. Take the cup of plain Greek yogurt and the cucumber and put it in a food processor. Pureé until smooth and add salt and pepper to taste. Put in bowl and refrigerate until you serve the Lamb Vindaloo.

 

 

 

 

 

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Not Your Everyday Coleslaw

cole slawOf course you recognize the contents of the photo. Green cabbage, red cabbage and carrots…all the basic fixins’ for coleslaw. However, we’re not stopping here. We’re adding more stuff to make this coleslaw better than your average, store-bought coleslaw. Trust me. This is NOT your grandmother’s coleslaw. Hell, this is not my grandmother’s coleslaw.

This incredible side dish is great with burgers. It’s also great with the pulled pork and pulled chicken recipes I recently added to the blog.

Ingredients

3 cups shredded green cabbage (about half a head)

3 cups shredded red cabbage (about half a head)

1 large carrot, peeled and shredded

1 medium Vidalia onion, chopped

2 cups whole kernel corn

1/4 cup chopped Jalapenos (optional, of course)

1/4 cup minced fresh cilantro

1 cup mayonnaise (light mayo is also fine; that’s what I use)

1/4 cup plus 3 tbsp Dijon mustard

1/4 cup plus 3 tbsp packed light brown sugar

3 tbsp plain Greek yogurt

5 tsp celery seeds

2 tsp salt

1/2 tsp fresh-ground black pepper

1/2 tsp cayenne pepper

1 tsp garlic powder

1 tsp mustard powder

Directions

In a bowl, combine the mayo, mustard, light brown sugar, Greek yogurt, celery seeds, salt, black and cayenne peppers, mustard powder and garlic powder. Whisk this concoction well so that the brown sugar completely dissolves. Taste the dressing and adjust the seasonings if you think it’s necessary.

In a large bowl, mix the cabbages, carrots, corn, onion, cilantro and jalapenos (if you choose to include them). Add the dressing and toss. Refrigerate for a couple of hours before serving.

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