Adapted from a The Kitchen recipe
Everyone in my family loves lamb in any form—it is a Lueck thing. Jan unfortunately—or fortunately depending on your point of view—is a Lueck by marriage and she only likes barbecued lamb. Stewed, simmered, braised lamb is right off her menu. A classic lamb rogan josh is lamb braised for hours in a spicy sauce. My challenge was to adapt this recipe to her tastes.
Karl’s Broiled Lamb Rogan Josh
Filed under Barbeque, Broiling, Lamb, Main Dishes
Many Indian dishes tend to be very spicy. Hot food calls for a cooling side dish, a raita, which always contains yogurt. In the West, we are most familiar with cucumber raita, but in India the word covers a wide variety of dishes.
Karl’s Kashmiri Cucumber Raita
Filed under Side Dishes, Vegetables, Vegetarian
I planned to have a variation of lamb Rogan Josh for this Sunday’s dinner with the kids. A saucy meat dish calls for bread to sop it up. In an Indian feast this means naan.
Karl’s Indian Naan
Filed under bread, Side Dishes, Vegetarian
Turkey Mulligatawny is a childhood memory. Every year, that I can remember, my mother, Claudia, would make it with the carcass of the Thanksgiving turkey. It is, however, as Indian as chop suey is Chinese. Simply, not something a native cook would make.
Karl’s Turkey Mulligatawny
Filed under Main Dishes, Poultry, Soups
I did a shepherd’s pie last week and I had this brain storm about an Indian shepherd’s pie, curry topped with cauliflower and potatoes. My guests last week were not into spices, so I put it off. This weekend my family definitely was and here is what I produced.
Karl’s Indian Shepherd’s Pie
Filed under Casseroles, Main Dishes, Poultry
Garam masala (warm spice blend) is a finishing spice in Indian cuisine. This means that you add these spices near the end of the cooking process. If you add them earlier the aromatic elements that are the reason for adding them will cook off and leave your dish flat or worse bitter.
Karl’s Garam Masala
Filed under Sauces and Spices
From my research on the web I understand that the difference between Palak and Saag Paneer is that if you only use only spinach it is a Palak and if you use a mixture of greens it is a Saag. When people come to Silicon Valley, they bring their food with them. As Californians we often feel it necessary to mash these recipes up with other cuisines. Today, I am doing an Indian shepherd’s pie, a mash up of Indian and English cuisines. I am thinking of making my palak a bit more French by adding wine.
Karl’s Palak Paneer
Filed under Side Dishes, Vegetables
I am making Indian Shepherd’s Pie today but the top and bottom halves of this recipe can be standalone dishes. I am posting them separately for anyone who would like to make as a dish in their own right.
Karl’s Methi Murg
(Chicken Curry with Fresh Fenugreek)
Filed under Main Dishes, Poultry
I am making Indian Shepherd’s Pie today but the top and bottom halves of this recipe can be standalone dishes. I am posting them separately for anyone who would like to make them as a dish in their own right.
Karl’s Mashed Gobi Aloo (Indian Mashed Cauliflower and Potatoes
Filed under Side Dishes, Starches, Vegetables
To add to the dietary restrictions for this week, Myr was just put on a “soft food diet.” This week’s recipes must be: low(er) fat, low carb, and soft foods. She suggested something like Sloppy Joes.
Karl’s Sloppy Jodhs
Filed under Main Dishes, Poultry
karllueck
Miriam
Jabberwocky Stew 