Indian
Cuisine
(continued)
Moghalai
Gosht
RoxSand
Scocos's Moghalai Gosht (marinated grilled lamb chops with potato
pancakes and raisin-lima beans) is a dish, which represents
common ingredients and cooking methods predominately found in
northern India. She tenderizes the lamb in yogurt seasoned with
spices such as, coriander, ginger, cinnamon, cardamon, cloves,
and red pepper. "In Indian cooking, spice profiles like
cinnamon and allspice are found in savory dishes as well as
sweet dishes." Mint-cilantro chutney and crispy potato
pancakes symbolize American touches. RoxSand is a proponent
of fusion cuisine and welcomes the culinary trend of bridging
techniques and flavors.
Serves
8
Ingredients:
1 1/2 cups Plain Yogurt
1 1/2 cups Ground Coriander
1 tbls. Ground Ginger
3 medium Fresh Limes (juiced)
2 tspn. Salt
3/4 Cinnamon (ground)
3/4 Cardamom (ground)
3/4 Cloves (ground)
3/4 Red Pepper (cayenne, ground)
8 (4-oz.) Lamb Chops
Procedure:
In a medium mixing bowl, whisk all ingredients except lamb until
smooth. Evenly coat lamb with marinade; cover and refrigerate
overnight.
Pre-heat
broiler or grill. Broil or grill lamb 7 to 9 minutes on each
side until barely pink when center of thickest part is cut.
Set aside.
Lamb
Jus Ingredients:
2 cups Lamb or Beef stock
1 1/2 tbls. Olive Oil
1/4 cup Thai Red Curry Paste
Procedure:
In 1-quart saucepan, whisk all ingredients; keep over low heat.
Mint-Cilantro
Chutney Ingredients
1 cup Fresh Cilantro (coarsely chopped)
1/2 cup Fresh Mint (coarsely chopped)
1 tbls. Fresh Ginger (coarsely chopped)
1/2 tspn. Salt
1 medium Fresh Lemon (juiced)
1 medium Serrano Chili
1/2 tspn. Vegetable Oil
Procedure:
In blender, puree all ingredients except oil until smooth. Slowly
add oil until well mixed; set aside.
Potato
Pancakes Ingredients:
1 lb. Potatoes (peeled, shredded)
1/2 Onion (finely chopped)
2 tbls. Fresh Cilantro (chopped)
1 tsp. Cumin Seed
1 1/2 Fresh Karhi Leaves (chopped)
1/2 tspn. Ground Turmeric
1/2 tspn. Salt
1/2 Serrano Chili (minced)
1 tbls. Vegetable oil
1 tbls. Black Mustard Seed (for grinding)
2 tbls. Clarified Butter or Vegetable Oil
Procedure:
In medium mixing bowl, place all ingredients except oil, mustard
seed and butter; mix well. Set aside.
In
small skillet, heat oil over medium-high heat; add mustard seed.
Cover skillet, and as soon as seed finishes popping, add mustard
seed mixture to potato mixture. Mix well.
Shape
potato mixture into 16 pancakes. In preheated, greased heavy
skillet, cook each pancake 2 to 3 minutes per side or until
golden brown and crispy. Drain on paper towels.
Lima
Beans with Raisins Ingredients:
3 cups Water
3 cups Lima Beans (thawed, frozen)
1/2 cup Raisins
3 tbls. Fresh Cilantro (chopped)
2 tbls. Brown sugar
2 tbls. Clarified Butter or Vegetable Oil
4 1/2 tspn. Lime Juice
1/2 tspn. Salt
1/4 tspn. Ground Turmeric
1/4 tspn. Ground Paprika
1/4 tspn. Ground Mustard
Procedure:
In 2-quart saucepan, bring water and lima beans to boil over
medium-high heat. Reduce heat to low. Cook, covered 10 minutes
or until most liquid evaporates and beans are fork-tender.
All
remaining ingredients and cook 8 to 10 minutes more, stirring
occaionally, until beans are glazed. Set aside.
Assembly:
On serving platter, arrange lamb chops. Pour jus over lamb;
drizzle chutney over lamb.
Arrange
pancakes around lamb. Top pancakes with lima bean-raisin mixture;
serve immediately.