pilaf – Indian Culinary Center, NYC

This is the time of the year when people think of lamb. I love eating lamb all year round.
Spring lamb is tender and flavorful. I enjoy most cuts of lamb and here we have a simple meal of chops.
This can be a weeknight meal or a great option to entertain with.

I like to get a rack that is preferably ‘frenched’ by the butcher which just means that the meat has been removed from the bones. This makes for a prettier presentation.
Season generously with salt and pepper. Here I rubbed some dijon mustard and fresh thyme.

But one of the reasons that I am writing this post is to remind myself to change the seasonings to an Indian inspired palette.
I plan to do that by substituting the mustard with tamarind paste, the black pepper to cayenne and the thyme to dried mint (preferably Turkish mint which is so much more flavorful).

Sear meat side down on medium high heat for about 5 minutes and then turn over – no that is not burnt – I promise you.
Finish cooking the lamb in a 350 degree oven for about 15 minutes or till the meat registers 140 degrees.

I served the chops over mushroom pilaf.
You can create a pan sauce by adding some broth or wine to the pan you cooked the lamb in.
Use the sauce to drizzle over the chops or use it to make the pilaf.

When I do the Indian inspired meal – I think I will serve it over spicy chickpeas or lentils.

I will be sure to share the results when I make it.

In the meantime I really hope that you add lamb to your repertoire. It is a great option over all the chicken and beef we may be eating.

Until I cook again!

Some of you may remember I had made giant meatballs last week in a tomato sauce when I was cooking for my Super who was retiring.

I had made so many and I decided to make a rice dish with the left overs.I do this with many left over dishes – rice is comfort food for me and it can take on so many forms.

In Indian food rice is never a side dish – it is easily the main star.

Start with sauteing an onion in oil.

At this stage I would’ve added some whole spices like cloves, cinnamon stick and cardamom but the meatballs were plenty seasoned and there was also the tomato sauce.

After browning the onions, I added the sauce of the meatballs and then about 2 cups of Basmati Rice. Brown the rice for a couple of minutes and then add 3 cups of water.