Easy Kosha Mangsho - Simmered Lamb Curry

Kosha (stirred & simmered) Mangsho (meat) produces a lamb curry that is bathed in a thick gravy. Note that no water or watery ingredients are added during cooking in order to ensure a thick sauce or gravy. Tomato ketchup or paste is used, not pureed tomatoes, for this reason. Why call this recipe easy? Because it takes a couple of hours or more to cook this on the stove top. By using a pressure cooker, the cooking time is reduced drastically and the meat falls off the bones.

Bone-in leg of baby lamb works best for this recipe and purchasing from a halal meat store ensures tenderness and good quality meat. I ask the butcher to cut the leg into pieces suitable for stewing and to pack it in 3-4 separate portions. That cuts down on work once I get it home, so all I have to do is freeze it until ready to be cooked.

We generally don't eat lamb unless company's coming, so that makes it an extra-special meal. Most of the fat is removed during the butchering process, but a sufficient amount remains which gives the lamb its familiar flavor. 

It's a family tradition to add potatoes to meat dishes and I've used one large russet potato chopped into pieces similar in size to the pieces of lamb. For an added festive touch, this dish can be garnished with deep fried onions just prior to serving.

Ingredients:

2 lbs. lamb, cut in big chunks & washed

2 tsp. Kashmiri mirch or paprika

1 Tbsp. ginger paste

1 Tbsp. garlic paste

1/4 tsp. turmeric powder

1/2 tsp. cumin-coriander powder

2 Tbsp. tomato ketchup or paste (not pureed)

salt to taste

4 Tbsp. vegetable oil

1 tsp. shah jeera or cumin seeds

1 cinnamon stick

3 large black cardamom

1 star anise

2 large onions, halved & sliced in crescents

1 russet potato, peeled and cut in chunks

1/2 tsp. Bengali garam masala (ground cinnamon, cardamom & cloves)

salt to taste

Directions:

1. Marinate lamb in next 7 ingredients, mixing thoroughly.
2. Refrigerate overnight or for at least 2 hours.
3. Take lamb out of the fridge and bring to room temperature.
4. Heat pressure cooker over medium-high heat and add oil.
5. When oil is hot, sputter next 4 ingredients until aromatic.
6. Stir-fry onions until translucent and add lamb.
7. Stir well and simmer until juices are released.
8. Cover pressure cooker & bring to full pressure.
9. Simmer on medium heat for 20 minutes & remove from heat.
10. Allow pressure to dissipate completely before removing cover.
11. Add potatoes, stir well and place over medium-low heat.
12. Simmer for half an hour or until potatoes are tender.
13. Adjust salt to taste and stir in garam masala.
14. Serve with Indian bread or steamed Basmati rice.

Ohno Khauk Swe Made Easy

Coconut Chicken Soup

Lunch is Ready!

My bowl of Ohno Khauk Swe

I've made this meal many times and usually follow the recipe used by my family. You may notice that it's not a simple preparation, so this time I made several modifications to simplify the process. First of all, I planned ahead and did the shopping earlier in the week. Two nights before, after making sure that the ground chicken and chicken thighs had been refrigerated to thaw overnight, I made the onion-garlic-ginger-chili paste and refrigerated that also. The night before, I prepared the soup to which I made one time-saving change. Instead of roasting the half-cup of chickpea flour used to thicken the soup, I cooked half a cup of red lentils (masoor dal) in two cups of water and added it to the soup along with the coconut milk towards the end. This not only saved a whole lot of time, but also added a lovely flavour and creaminess to the soup. It also lightened the soup so it was not as rich as in the original recipe. On the day of the lunch, all I had to do was heat the soup, cook the noodles and prepare the garnishes. Using ready-made deep fried onions and garlic are further time-saving ways of simplifying the preparation of this meal.

Burmese Sour & Spicy Meatball Stew

Easy Meatloaf Dinner

Meatloaf Dinner 

All that's left to be made is the gravy!

Remove meatloaf from oven and allow to rest
for at least 15 minutes before slicing so that
any residual juices are absorbed

October 14, 2011

Kole, our grandson who is 5 years old, spent the evening with us yesterday. 

When we got to our home, he asked, "What are we having for dinner?" 

I said "Meatloaf, rice and gravy with green beans and carrots". 
"But I don't like meatloaf!" to which I replied "Which little boy do you know who doesn't like hamburger?" 
You should have seen how clean his rice bowl was when he was all done  
He had so much fun with the green beans. He took each one apart and ate the little pods and counted all the depressions left by the pods before eating the rest. 
He's totally charming!

Serves:             6

Prep Time:       30 minutes

Baking Time:    1 hour

Cooking Time:  15 minutes (for vegetables & gravy)

Ingredients

For meatloaf:

1 lb. meatloaf mix (1:1 ground beef, pork and veal) 

½ 6 oz. pkg. Kraft Stove Top Chicken Stuffing Mix 

3 stalks celery, chopped

1 large or 8-10 baby carrots, grated

1 medium onion, grated

¼ cup Heinz tomato ketchup

2 eggs, beaten

Salt and pepper to taste

For side of vegetables per person:

1 handful green beans, ends removed

8-10 baby carrots

4-6 florets cauliflower or broccoli

Butter and salt to taste

For beef gravy:

1 8 oz. bottle Heinz Beef Gravy 

1 cup hot water

Directions:

1. Preheat oven to 375°F.
2. Bring meatloaf mix to room temperature.
3. Grind stuffing mix in food processor; place in a deep bowl.
4. Grate celery, carrots and onion (mirepoix) in food processor.
5. Combine stuffing mix, mirepoix, ketchup, beaten eggs, salt and pepper until thoroughly combined.
6. Add this to the meatloaf mixture and using hands mix until all ingredients are thoroughly combined.
7. Place in a glass loaf pan, pat down to fill all nooks and crannies, cover with foil and bake at 375°F for ½ hour.
8. Remove foil and bake another ½ hour or until internal temperature reaches at least 160°F.
9. Allow to cool for 15 minutes, slice and serve over hot cooked rice or mashed potatoes topped with gravy.

Notes:

Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. 

The amount of vegetables listed in the ingredients should be multiplied by the number of guests being served. 

Blanched Vegetables:

1. In a big pan, bring a generous quantity of water to a boil.
2. Blanch each vegetable, removing vegetables as soon as water returns to a boil. 
3. Toss each vegetable with a little butter and salt to taste. 

Beef Gravy:

1. Reserve 1 cup hot water in which vegetables have been blanched.
2. Into a saucepan, empty the bottle of Heinz Beef Gravy, stir in as much hot water as needed to achieve the desired consistency of gravy and bring to a boil.

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Keema Kofta Curry

By Mala Ray Chatterjee

Mala Ray Chatterjee is an avid cook and is a fellow-member of the  Kitchen Raagas group on Facebook.  She makes her own homemade meatballs for this kofta curry. 

Chicken Keema Curry

Chicken Keema Curry

A really easy chicken curry made with ground chicken, diced potatoes and green peas that tastes great as a stuffing for pita pocket sandwiches or served over steamed Basmati rice or with tortillas/chapatis.

Ingredients:

1 lb. ground chicken

1 cup frozen peas

1 russet potato, peeled and diced

½ tsp. shah jeera or cumin seeds

1 cinnamon stick

2-3 star anise

2 large onions, chopped

2 large tomatoes, chopped

2 Tbsp. extra light olive oil

1/2 tsp. turmeric powder

1 tsp. coriander powder

1/2 tsp. cumin powder

1/2 tsp. Kashmiri mirch or chili powder to taste

2 Tbsp. ginger paste

1/4 tsp. garam masala powder

Clump of oyster mushrooms, chopped

4 cloves garlic, finely minced

1 green chili, finely diced

2 cups hot chicken broth

1/2 cup cider vinegar

salt to taste

Chopped cilantro (optional)

1 tsp. ghee or butter

1/2 tsp. sugar

Notes:  Substitute mushrooms with a can of drained garbanzo, cannellini or navy beans.

Directions:

1. Brown ground chicken and set aside.
2. Heat oil in a sauce pan over high heat and sputter shah jeera, cinnamon stick and star anise.
3. Add chopped onion and fry until onions turn translucent.  Do not brown the onions.
4. Add ginger paste, turmeric, coriander and cumin powders, stir well and cook for a few minutes.
5. Add tomatoes, stir again and cook until tomatoes break down.
6. Add mushrooms, garlic, green chilies, diced potatoes and half the chicken broth.
7. Simmer until potatoes are partially cooked.
8. Add ground chicken, frozen peas and the rest of the hot chicken broth.  
9. Cover and cook until broth evaporates and oil returns to the surface.
10. Stir in sugar and vinegar and mix well.
11. Garnish with garam masala, ghee and cilantro and serve with hot cooked basmati rice, naan or tortilla.

Swedish Meatballs

Ingredients:
1 lb. (about 20) cooked meatballs
1 Russet potato, peeled and cubed
1 bag baby carrots
1 cup chicken broth
1 can  (14 oz.) Cream of Mushroom soup
1/2 cup water
Salt to taste
2 Tbsp. sour cream

Method:

1. In a saucepan over medium heat, cook potatoes & carrots in chicken broth until tender.
2. Stir in the meatballs. 
3. Combine soup and water, add to saucepan and stir.
4. Simmer for 10 minutes until meatballs are fork tender.
5. Adjust salt to taste, keeping in mind that both the chicken broth and soup contain salt.
6. Turn stove off and stir in sour cream.
7. Serve over hot, cooked egg noodles or steamed rice.

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Ohno Khawkswe

Burmese Coconut Chicken Noodle Soup

Chicken Soup 

The garnishes, clockwise from top left:
cilantro, green onions, hard boiled eggs, fried garlic,
fried onions, limes, red chili flakes.  

Chicken White Korma

Chicken White Korma

Ingredients:
1 lb. boneless, skinless chicken thighs, cut in bite-size pieces
1 large onion, sliced
1 Tbsp. ginger paste
1 Tbsp garlic paste
1 green chili, chopped very finely
1 cup whole milk yogurt
1 pkg. Shan White Korma mix
4 Tbsp. vegetable oil
1/4 cup fried onions

Method:

1. Marinate chicken in 1 Tbsp. oil, ginger & garlic paste, chili, yogurt and korma mix for 30 minutes.
2. Heat oil in a pan over high heat.
3. Saute sliced onions until translucent, then add marinated chicken.
4. Reduce heat to low and simmer for 20 minutes until chicken is cooked.
5. Garnish with fried onions and serve over hot, steamed rice or tortillas.

Cutlets in Tomato Gravy - Turkey or Chicken Burgers

Cutlets in Tomato Gravy

The besan or chickpea flour in this recipe is used as a binding agent.  If that is not available, it can be replaced with 1/2 cup bread crumbs or 1/2 cup all-purpose flour.

Cutlets or Burgers

Ingredients:   

1 lb. ground chicken or turkey or roasted turkey breast

½ cup water

3 tsp. ginger and garlic paste

1 chopped onion

4 green chillies, chopped

2 Tbsp. chopped coriander leaves

1 tsp. salt

¼ tsp. turmeric

1 tsp. chilli powder

1 tsp. pepper

1 beaten egg

½ cup besan (chickpea flour)

Pam olive oil spray or 1 Tbsp. vegetable oil

Method:

1. Preheat oven to 400°F.
2. Put ground chicken, onions, green chillies, salt and water in a pan over high heat. 
3. After water evaporates, remove from heat & add rest of ingredients except oil. 
4. Mix and set aside for 1-2 hours.
5. Grease a cookie sheet with oil.
6. Make 10 cutlets from the mixture, place on cookie sheet and bake at 400°F for 10 minutes on each side.  

Tomato Gravy

Ingredients:   

2 lb. ripe tomatoes, chopped or 6 oz. can Hunt’s tomato sauce

1 cup water

1 small onion, chopped

3 green chillies, chopped

1 tsp. chilli powder

small piece of ginger, chopped

1 tsp. flour

1 Tbsp. oil

2 Tbsp. sugar

2 Tbsp. vinegar

Salt to taste

Method:

1. Put tomatoes, water, onion, ginger, green chillies and salt in a pan and place on high heat.
2. When tomatoes are cooked, process in a blender.  
3. Heat oil, add flour and chili powder and stir.
4. Cool slightly, add tomato juice and bring to a boil.
5. Add vinegar, sugar and salt to taste.
6. Spoon sauce over cutlets and serve.

I started with 1 lb. leftover roasted turkey breast

Chopped into bite-sized pieces

Processed in the food processor
 with a variety of ingredients and formed into patties
Baked at 400F for 10 minutes on each side

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