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.
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