Lamb Vindaloo
yield: 1#
1# Lamb stew meat
1 t curry powder
1 t black pepper
1 t salt
3 T grapeseed oil
1 c sweet onion, diced
2 T serrano, minced w/ seeds
1 T garlic, minced
2 T special curry powder
2 T chili powder
1 T cumin, toasted
1 T paprika
1 T coriander, toasted
1 T ginger
1 t cayenne
1 t crushed red chilis
¼ c red wine (malbec)
8 oz organic tomato sauce
¼ c cilantro, chiffonade
-preheat oven to 375.
-toss lamb with curry powder, black pepper and salt. brown well, in batches, in 1 T grapeseed oil. reserve lamb onto a plate, covered, and discard pan juice. return pan to medium heat.
-puree remaining 2 T grapeseed oil with onion, garlic, serrano, curry, chili powder, cumin, paprika, coriander, ginger, and red chilies to form paste. saute for a few minutes until highly aromatic.
-deglaze pan with wine. stir in tomato sauce and bring to simmer.
-add lamb to sauce, stirring to combine. place pan in the oven and stew for 30 minutes.
-garnish with cilantro. serve.
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Curried Cauliflower w/ Kale
Yield: 4c
1 ea cauliflower head, trimmed into florets
1 c onion, small dice
1 T olive oil
2 T special curry powder
2 c kale, chopped
1 c vegetable stock (or chicken stock)
-saute onions in olive oil until lightly browned. add cauliflower and curry powder, tossing to coat, until cauliflower begins to brown.
-add kale and stir to incorporate. when wilted, add stock, cover, and stew until cauliflower is soft.
-season with salt and pepper. serve
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Special Curry Powder
yield: 1c
6 T curry powder
1 T garlic powder
2 T cumin
2 T coriander
3 T turmeric
1 T ginger
2 t black pepper
1 t cinnamon
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Red Lentil Dahl
yield: 8 cups
2 c red lentils
1 T olive oil
1 c onion, diced
½ c red bell pepper, diced
½ c celery, diced
½ c carrot, diced
¼ c special curry powder
6 c veggie stock (or chicken stock)
¼ c cilantro, chiffonade
1 T black pepper
2 T salt
1 c tomatoes, seeded and chopped
-saute onion in olive until it begins to brown. add bell pepper, celery and carrot and saute until vegetables are soft.
-add lentils and spices, stirring to incorporate until spices give off aroma.
-add stock, bring to a simmer until lentils are tender.
-pulse dahl with an immersion blender a few times to create a thick consistency.
-add cilantro, season with salt and pepper. serve with tomatoes.
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Southwest Black Beans
Yield: 8 c
2 c black beans
1 T olive oil
1 c onion, diced
½ c red bell pepper, diced
¼ c serrano chiles, seeded and sliced
2 T cumin
1 T chili powder
¼ c cilantro, chiffonade
8 c vegetable stock (or water)
2 T salt
1 T black pepper
-bring black beans and stock to a boil, then reduce heat and simmer for 90 minutes.
-in another pan, saute onions in olive oil until just brown. add red bell peppers and serrano chiles and saute until soft. add cumin and chili powder, stirring until fragrant.
-add onion mixture to black beans and continue to simmer until beans are tender and liquid is thick.
-add cilantro, salt, and pepper. serve
