Rogan Josh

Ingredients:

1 lb boneless cubes of beef or lamb

2 large tomatoes (chopped)

1 onion (chopped)

2 tblsp butter

2 tblsp garlic paste

2 tblsp ginger paste

2 tblsp tomato paste

2 bay leaves

2 tblsp ground coriander

1 1/2 tsp chilli powder

1/2 tsp ground tumeric

1 tsp garam masala

1/2 cup beef or vegetable broth

Marinade:

1 1/2 cups plain yogurt

1 tsp garlic powder

1 tsp onion powder

In a large bowl, combine all the ingredients for the marinade.  Add the lamb/beef and rub the marinade thoroughly.  Allow to marinade for 30 minutes.

In a food processor or blender, add onions and tomatoes, process until well blended. Add butter to a large skillet and melt.  Add garlic and ginger; stir fry gently.  Add bay leaves, coriander, tumeric garam masala and chilli powder. Continue to stir for 30 seconds; do not allow spices to burn.  Stir in blended tomato mixture, tomato paste and broth. Reduce heat and allow to simmer stirring occasionally for 5-8 minutes. Add the meat and the marinade. Continue to cook and stir for approximately 2 minutes. Reduce heat and cover.  Allow to cook for 30 minutes stirring occasionally. Add salt and pepper to taste.  Check sauce, do not allow to dry out.  Add a little water (few tablespoon) if necessary.  Cook for another 15-20 minutes.  Serve over basmati rice.

Kashmiri Style Chops

The cooking method to this is pretty interesting...so I had to try. It came out really great! I paired it up with the wild rice and mushroom pilaf and it was dinner. So simple.  I know it sounds very different, but I recommend it, you will not be disappointed.

Ingredients:
6 pork chops or lamb chops
1 piece cinnamon bark
1 bay leaf
1 tsp fennel seed
1/2 tsp peppercorns
4 green cardamon pods (pierced)
3 1/2 cups of milk (use whole)
1 cup plain yogurt
2 tbsp flour
1 1/2 tsp chilli powder
1 1/2 tsp of ginger pullp
1 tsp garlic pulp
1 tsp garam masala
salt and pepper
enough oil to fry chops

In a large sauce pan, place chops with milk, cinnamon bark, bay leaf, fennel seeds, peppercorns, cardamom pods, and salt. Bring to a boil. Lower the heat and continue to cook for another 15 minutes or until chops are cooked through.

In a bowl, mix yogurt, flour, chilli powder, ginger pulp, garlic pulp, garam masala, salt and pepper. Mix until well blended.  Remove the chops from the milk and coat with the spicy yogurt mixture.

Heat oil in a frying pan. Make sure oil is not smoking or very hot. Use medium to low heat. Add the chops, fry until one side is golden brown, turn them over and brown the other side. When done, transfer to a serving dish and serve with lime quarter and your favorite rice.

NOTE: To make it spicier, just increase the chilli powder, garlic and ginger pulp, and garam masala in the spicy yogurt mixture to suit your taste.