Free Easy Indian Cooking by Hari Nayak Page B

oil
2 onions, chopped
1 teaspoon cumin seeds
2 tablespoons peeled and minced fresh ginger
4 cloves garlic, minced
4 fresh green chili peppers, deseeded and minced
2 bay leaves
1 lb (500 g) ground lamb
2 tablespoons tomato paste
½ teaspoon ground turmeric
1 teaspoon Asian chili powder or cayenne pepper
2 tablespoons ground coriander
2 tablespoons plain yogurt
Salt, to taste
1 teaspoon freshly-ground black pepper
½ cup (125 ml) water
1 cup (150 g) frozen peas, thawed
½ teaspoon garam masala
2 tablespoons ground cumin
5 tablespoons chopped fresh coriander leaves (cilantro)

    1 Heat the oil in a large saucepan over medium heat. Add the onions, cumin, ginger, garlic, green chili peppers and bay leaves and fry for 3 to 4 minutes, until golden brown. Add the ground lamb and fry for 15 minutes, stirring occasionally to prevent the meat from sticking.
    2 Add the tomato paste, stir, and lower the heat to a simmer.
    3 Add the turmeric, chili powder and ground coriander, and stir for 1 minute. Add the yogurt, salt and pepper, and continue frying for 5 minutes. Add the water and peas, and simmer until the lamb is cooked and tender, about 10 minutes.
    4 Stir in the garam masala, cumin and coriander before serving.

 
spicy goan beef curry
    Serves 6
Preparation 15 minutes
Cooking 50 minutes
If the Indian state of Goa was to be branded by one of its most popular dishes, it would be without any contest, Vindaloo! This recipe is influenced by Goan Vindaloo, but lighter in taste and texture. Serve it with basmati rice for a sumptuous meal!
7 dried red chili peppers
¼ cup (65 ml) malt vinegar
3 cloves garlic
4-in (10-cm) piece peeled and chopped fresh ginger
1 large onion, chopped
1 tablespoon cumin seeds
3 teaspoons coriander seeds
2 teaspoons black mustard seeds
1 teaspoon ground cinnamon
½ tablespoon soy sauce
½ teaspoon ground turmeric
Salt, to taste
2 lbs (1 kg) beef, cut into 1-in (2.5-cm) pieces
3 tablespoons oil
5 fresh curry leaves
3 tablespoons tomato paste
3 cups (750 ml) water
1 tablespoon chopped fresh coriander leaves (cilantro)
    1 Combine the red chili peppers and vinegar in a small bowl and set aside to soak for about 2 hours.
    2 Grind together the soaked dried chili peppers with the vinegar, garlic, ginger and onion in a food processor until a fine paste has formed. Mix in the cumin, coriander, black mustard seeds, cinnamon, soy sauce, turmeric and salt. Blend again to make a smooth paste.
    3 Combine the spice paste and the beef in a large bowl; mix well, making sure all the pieces are well coated with the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 4 to 6 hours.
    4 Heat the oil in a large non-stick saucepan over medium-high heat. Add the curry leaves and the beef with all the marinade. Increase the heat to high and cook, stirring until the pieces are well-browned, about 5 to 7 minutes. Add the tomato paste and water, reduce the heat to medium and cook until the beef is tender, about 30 to 40 minutes.
    5 Serve hot, garnished with the fresh coriander.

 
east indian chili con carne
    Serves 6
Preparation 20 minutes
Cooking 1 hour
This is an Indian version of the American Chili con Carne, using some Indian spices for that special unique taste. You can use ground veal, chicken, or turkey for this dish, but be mindful of the cooking time, since they cook in much less time than beef. I have practically made this my signature dish whenever I have a big party at home. It’s wholesome, yet very economical when you have a large number of people to entertain. Serve it with a portion of rice—Basmati Rice with Dry-Roasted Spices (page 77) is a nice choice—or some bread-rolls for a simple yet satisfying meal.
2 tablespoons oil
1 teaspoon cumin seeds
4 dried red chili peppers
1 teaspoon black mustard seeds
1 large onion, finely chopped
½ cup (50 g) grated coconut
1 tablespoon peeled and minced fresh ginger
1 clove garlic, minced
2 tablespoons minced fresh curry leaves
1 tablespoon ground