Dried kidney beans are picked over and soaked overnight, cooked, drained and simmered with fire-roasted tomatoes, onions, garlic, ginger, chiles and toasted whole spices. Served over a bed of Indian-spiced, aged basmati rice, this dish totally rocks the taste buds while remaining inexpensive and easy to prepare..
For the Rajmah, I adapted a recipe from Smitten Kitchen, while the cardamom and cinnamon-scented rice preparation comes from Simply Recipes. In the latter case, you can simply substitute olive oil for the ghee to suit your vegan needs. Both recipes are seriously delicious just as they are.
This post is part of Meatless Monday, a non-profit initiative of The Monday Campaigns,
in association with the Johns Hopkins’ Bloomberg School of Public Health
Freshly-ground pastured lamb with onions, garlic, chiles and toasted spices is sizzled in cardamom-scented ghee and served over almond-raisin basmati with a chutney of fresh mint, coriander, ginger and yogurt..
For the Chutney (adapted from a recipe by Madhur Jaffrey)
2 tablespoons fresh mint leaves
2 tablespoons fresh coriander leaves
1 1/2 teaspoons fresh ginger
1/3 cup plain yogurt
1 teaspoon freshly-squeezed lemon juice
sea salt and freshly-ground black pepper
Wash fresh mint and coriander (cilantro) leaves, pat dry and place in the bowl of a food processor along with the ginger, yogurt and lemon juice. Pulse until finely chopped, then season to taste with salt and pepper. Refrigerate until ready to serve.
For the Rice
1 cup basmati rice
2 cups chicken or vegetable stock
2 tablespoons raisins, chopped
2 tablespoons raw almonds, blanched, peeled and chopped
1 tablespoon dried rose hips (optional)
1 teaspoon good curry powder
Cook rice in stock in the normal manner, then add raisins, almonds, rose hips and curry. Stir to combine. Add 1 1/2 tablespoons pan juices from the following recipe just before serving.
1 teaspoon cumin seeds, toasted
2 teaspoons coriander seeds, toasted
1 tablespoon sweet cinnamon shards
1 teaspoon black peppercorns
1/3 of a whole nutmeg
1 pound freshly-ground pastured lamb
1/2 small yellow onion, diced
2 cloves garlic, minced
2 hot green chiles, minced
2 tablespoons ghee
6 green cardamom pods
1 sprig fresh curry leaves
1 fresh bay leaf
Grind the first 6 ingredients together in a coffee or spice grinder and set aside.
Loosely combine ground lamb together in a bowl with onions, garlic, chiles and ground spices. Divide mixture into 8 2oz pieces, using your hands to roll each into a not too-tightly packed ball, then set aside.
Heat ghee in a heavy skillet over medium heat until shimmering. Add cardamom pods, bay and curry leaves and sizzle 2 minutes. Add lamb and cook until cooked through and crispy-brown on the outside, about 15 minutes. Briefly set aside to drain, then strain some of the butter & pan juices into the rice.
To serve, spoon rice into the center of a serving dish and arrange lamb over the top. Dress with chilled green chutney and serve immediately.
Pastured chicken pieces are marinated in yogurt with lots of fresh ginger, garlic and ground coriander, then seared in ghee with yellow onions, green chiles, cardamom, cumin, cinnamon, turmeric and mace before being slow-simmered in coconut cream thickened with ground almonds. Extremely flavorful, but not too spicy..
1 whole chicken
1 cup plain yogurt
2 tablespoons freshly-grated ginger
1 tablespoon fresh garlic, minced
1 1/2 tablespoons ground coriander
2 tablespoons ghee or coconut oil
1/2 yellow onion, chopped
1-2 green chiles
8 green cardamom pods
2 black cardamom pods
1 teaspoon cumin seeds
1 teaspoon sweet cinnamon shards
1 teaspoon turmeric
6 whole cloves
1 blade mace
1 sprig fresh curry leaf (optional)
1 cup unsweetened coconut cream
sea salt and freshly-ground black pepper
Cut a fresh, pastured chicken into 8 pieces and remove skin. Place into a glass bowl and toss with yogurt, ginger, garlic and coriander. Cover and refrigerate overnight.
Heat ghee in a heavy skillet over medium heat, then add onions, chiles, cardamom, cumin and curry leaf and sauté until onions are browned. Add chicken with its marinade, cinnamon, turmeric, coconut cream and water and stir to combine.
Reduce heat to medium low, cover and simmer until chicken is just tender, about 30 minutes. Stir in ground almonds and cook 10 minutes more. Adjust seasoning with sea salt freshly-ground black pepper.
Serve over basmati rice pilaf and garnish with chopped cilantro.
Freshly-ground local, pastured lamb is seasoned with sea salt and freshly-ground black pepper before being seared in blazing-hot grass-fed ghee with hulled cardamom, sweet cinnamon shards, mustard seeds, fresh ginger and green chilies, tomatoes and garlic. The pan juices are combined with turmeric, sweet paprika and coconut milk and reduced until thick.
Short grain rice is simmered with 4x its own weight in homemade bone broth with golden fried onions, toasted cumin and coriander, fresh English peas and a pinch of saffron..
Revered in India for over 5,000 years as an adaptogenic balm for body, mind and spirit, modern research suggests that tulsi may be effective in supporting the heart, blood vessels, liver and lungs and may also help regulate blood pressure and blood sugar.
A soothing and healing decoction of holy basil, green tea, fresh ginger, cardamom, cinnamon, cloves and nutmeg with fresh milk and a touch of raw honey.
Makes about 2 cups(adapted from a recipe in The Herb Companion)
1/2 cup fresh holy basil leaves, compacted or a scant 1/4 cup dried
2 cups cold, filtered water
2 rounded teaspoons green tea
2 green cardamom pods, crushed
one 1/4 inch-thick slice fresh ginger
one 2 inch length Ceylon cinnamon
2 whole cloves
honey to taste
milk to taste
Bring water to to a boil in a small saucepan. Add basil, cover and simmer 3 minutes. Stir in tea and spices, cover and steep 3-5 minutes. Remove from heat and allow to cool slightly, then pour through a fine-mesh strainer. Stir in milk and honey to suit and garnish with grated nutmeg and crystallized ginger. May be served warm or cold.
Curried split yellow peas with ghee-fried green onions, tomatoes and chilies, served with oven-baked garlic naan..
For the Peas
1 cup split yellow peas, rinsed and picked over
3 cups homemade vegetable stock
1 teaspoon turmeric
1 tablespoon curry leaves, chopped
1 teaspoon freshly-ground black pepper
1-2 hot green chilies, chopped
6 green onions, including green tops, sliced
2 small Roma tomatoes, chopped
1 tablespoon ghee
fresh cilantro, chopped
Bring vegetable stock to a boil in a heavy saucepan. Add peas, turmeric, pepper and curry leaves. Cover, reduce heat and simmer until the peas are tender and most of the liquid has been absorbed, about 45 minutes.
Toast whole seeds in a dry skillet over medium heat, shaking often until fragrant, about 5 minutes. Add the remaining spices and crush together in a mortar or spice grinder.
Heat ghee in a heavy skillet over medium heat until shimmering. Add onions and chilies (they should be sizzling) and sauté briefly. Add tomatoes and cook until all the moisture has been absorbed.
Combined fried vegetables with cooked peas and season to taste with salt and the toasted spice mixture. Add chopped cilantro and stir in 1 tablespoon ghee to finish, then serve hot with toasted naan.
For the Naan (adapted from a recipe by Madhur Jaffrey)
8 ounces organic all-purpose flour (can use sprouted or soaked flour)
6 cloves garlic, peeled, roasted and mashed
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon active dry yeast
1 teaspoon unrefined sugar
1/3 cup fresh whole milk, hand-hot
1 tablespoon ghee, melted, plus a little extra
1/3 cup plain yoghurt, lightly beaten
1 small pastured egg, lightly beaten
Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, ghee, garlic, yoghurt and the beaten egg and mix it all together to form a ball of dough. Place the dough on to a clean surface and knead it for 10 minutes or more, until smooth.
Pour about 1/4 tsp ghee into a large bowl and roll the ball of dough in it. Cover the bowl with a towel and set aside in a warm, draft-free place for an hour or until the dough has doubled in size.
Preheat oven and a heavy baking sheet to 500 degrees.
Punch down the dough and knead it again and divide into 9 equal balls. While working on 1 ball, keep the remaining balls covered. Flatten the ball using your hands (or rolling pin) into a tear-shaped naan, about 6 inches in length and about 4 inches at its widest. Brush the top with melted ghee.
Remove the hot baking tray from the oven, grease it well with ghee and place the naan on to it.
Put the pan into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly. It will go from browned to burnt quickly, so keep an eye on it.
Once puffed up and browned on one side, flip the naan and place back into the oven until browned, about 1 minute.
Wrap the naans in a clean tea towel and serve hot.
This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.