Friday, October 25 2013, 06:22 PM MDT
As Aired on October 25, 2013
Recipe Courtesy Chef Johnny McAdams, Harmons City Creek
3 pounds lamb, cut into 1-inch cubes
1 1/2 tablespoon cloves
1 1/2 tablespoon cumin seed
11/2 tablespoon fennel seed
1 1/2 tablespoon coriander seed
1 1/2 tablespoons turmeric
1 cinnamon stick
1 can pumpkin puree
3 fresh red chili, cut in half
2 medium onions, roughly chopped
2 cloves garlic, minced
2 tablespoons minced fresh ginger
salt and black pepper
5 large fresh tomatoes
1/2 cup plain yogurt
1/2 bunch fresh cilantro, roughly chopped
1/4 cup olive oil
6 cups steamed basmati rice, follow the cooking instructions on the package
1. Start with a large, heavy-based pot over medium heat.
2. Add oil to the hot pot and pour in the spices.
3. Add cinnamon sticks, bay leaves and chili to pot. Toast for 2-3 minutes until golden and aromatic.
4. Add onion, garlic, pumpkin puree and ginger to the spice mixture.
5. Season cubed lamb with salt and pepper then add to the pot of oil and spices.
6. Brown all over, about 5-7 minutes. Make sure to stir with a wooden spoon.
7. Add fresh tomatoes and cover slightly with lid.
8. Reduce heat and simmer for 40 minutes until the lamb is tender.
9. Remove the lid and skim fat off the surface.
10. Fold in yogurt and simmer for 5 minutes.
11. Garnish with chopped fresh cilantro and serve with steamed basmati rice.
2 cans garbanzo beans, drained
2 tablespoons olive oil
1 onion, sliced
1 large can diced tomatoes, drained (reserve liquid from the can)
1/4 cup fresh cilantro leaves
1 teaspoon ground coriander
1 teaspoon cumin seeds
1 teaspoon grated fresh ginger root
1 teaspoon grated garlic
1 teaspoon ground turmeric
1 teaspoon ground cayenne pepper
1. In a sauté pan over medium heat combine the olive oil, onion, ginger and garbanzo beans cook until the onion is translucent.
2. Add all of the remaining spices and stir so the garbanzo beans are evenly coated with the spicy mix.
3. Add the tomato liquid to the pan and bring to a boil.
4. Reduce the heat to low and allow the sauce to reduce to your desired thickness.
5. Garnish with the fresh cilantro and serve.
1 1/2 teaspoon dry yeast
1 lb. unsalted butter
2 bay leaves
A pinch of salt
1 cup warm water
1 1/2 teaspoon sugar
3 cups all-purpose flour
1 teaspoon salt
6 tablespoons Ghee (clarified butter)
3 tablespoons yogurt
3 teaspoons onion seed
1. Add the dry yeast and sugar to the warm water and stir till the yeast is dissolved.
2. Cover and leave aside for 10 minutes or until the mixture begins to froth. This indicates the yeast is active. Keep aside.
3. Mix the flour and salt.
4. Put it into a large mixing bowl and add the yeast mixture, 3 tablespoons of ghee and 3 tablespoons of yogurt.
5. Use your fingertips to mix into a soft dough.
6. Once mixed, flour a clean, flat surface (like your kitchen counter) and knead the dough till it is smooth and stretchy (elastic).
7. Grease a large bowl with a few drops of cooking oil and put the dough in it.
8. Cover and allow to rest for about 90 minutes or until the dough doubles in volume.
9. Tear small piece's of the dough, about 1/4 cup in size and flatten and shape into circles with your hands.
10. In a hot pan or a flat top grill place the dough and allow it to toast to a golden brown. The dough will balloon when cooking, flip over and cook the remaining side to a golden brown.
11. Brush the cooked naan with ghee and dust with onion seed.
12. Serve warm and enjoy!