Tag: mint

Meat Pulao (rice casserole) with leftovers and a Raita

1 Comment

IMG_2695

A couple of weeks ago I made a beef curry which was wonderfully delicious.

https://indianculinarycenternyc.wordpress.com/2017/07/10/sunday-beef-curry-with-potatoes/

What was leftover was not enough to feed 3 people – the number of people in my household and so I repurposed it into a pulao (rice casserole). This was enough to happily feed 3 people and it was also a new dish from leftovers.

I like to cook this way and following are the instructions to make the rice.

I have several recipes for rice on the blog and as most of my recipes, these are suggestions and feel free to use what you have.

IMG_2687

Saute an onion and a tsp. of cumin in a tsp of oil.  Cook for about five minutes and then add the leftover beef curry (or any curry you may have on hand).  Heat through and add frozen peas if you like.  Now add a cup of basmati rice (more if you have a lot of leftovers).  Stir well and brown the rice a little.  Next add 2 cups of water (a little less if there is a lot of sauce in the curry) and bring to a boil uncovered. Taste the water for seasoning – add some salt if you need it.

When the water comes to a boil, lower the heat to a simmer and cover for about 15-20 or until all the water has been soaked up.

Let stand for a few minutes.

In the meantime I made a raita (a yogurt dish with various ingredients like cucumber, onions, tomatoes or herbs).

I had a boiled potato that I diced, a tomato and sliced a red onion. Mixed in plain yogurt. Seasoned with salt, cumin powder and dried mint.

Now serve the rice with the raita.

You have a new and delicious dinner.

Until I cook again!

Leg of Lamb in a Spicy Green Sauce (with an Indian flair)

2 Comments


A leg of lamb is a thing of beauty.
This is a recipe that I developed over years – borrowing from others and fine tuning the tastes. This is what I have come up with now.

A AA

I make a mean leg of lamb – it is so simple and satisfying.

I make it for company and then there are always leftovers for sandwiches or just a midnight snack.

This has an Indian flair to it in that it is spicy and very flavorful.

1 leg of lamb (Bone in or out – your choice ) – it will effect the cooking times

1 bunch of cilantro

1 bunch thyme, optional

1 bunch mint, picked

2 tbs. dijon mustard

2,3,4 or how many ever green chilies

6-8 cloves of garlic

juice of a juicy lemon

1 tsp. salt

¼ cup oil

Put all ingredients in a food processor/blender and make a paste.

(This is a great sauce for tea sandwiches or I add it to rice)

Marinate the lamb as long as you have (from 6 hours to 48 hours)

When ready to cook, preheat oven to 450 degrees.

Bring the leg to room temperature for about half and hour.

Cook on high heat for 30 minutes and then lower the heat to 350 degrees.

Now the cooking times will vary according to the size of the leg and if it is bone in or not.

Takes about an hour and a half depending on it you want it rare, medium rare or well done.

Please don’t make it well done.

With a thermometer check the temperature:

145 degrees is rare, 160 is medium rare and 170 is well done.

Serve with potatoes, beans or even couscous.

Enjoy – write me.  I live for your comments.