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Lamb Vindaloo with Cardamom Pea Puree

/ Ren

Lamb is slow-simmered in coconut milk, onions, garlic and coarse mustard, then topped with curry-fried onions and served with puréed peas with cardamom.  A classic Goan dish..

Lamb Vindaloo

Lamb Vindaloo with Cardamom Pea Puree

For the Vindaloo

1 1/2 pounds boneless lamb (I’m using leftover roast leg of lamb)
1 yellow onion, quartered and thinly sliced
8 cloves garlic, minced
1 tablespoon ghee
1 teaspoon cracked coriander seeds
1 tablespoon turmeric
1 teaspoon cracked black pepper
1 1/2 teaspoons cumin seeds
1 teaspoon freshly-grated ginger
1 teaspoon cayenne
2 tablespoons coarse mustard
1 tablespoon champagne vinegar
1-2 fresh hot chiles, thinly sliced
1 1/2 cups thick coconut milk

Combine the vinegar, mustard and spices in a bowl.  Stir into a thick paste.

Fry the onions in ghee until golden brown, then add the garlic and ginger and sauté 30 seconds.  Add the spice paste and fry for 1 minute, stirring continuously.  Add the lamb and fry for 3 minutes.

Reduce heat to low, stir in coconut milk, cover and simmer until tender, about 75 minutes.  Stir occasionally and add a little water if needed.

For The Peas

12 oz fresh English peas
1 tablespoon pastured butter
1/2 teaspoon freshly-ground green cardamom
1 cup filtered water or stock, approximately
1 tablespoon curly parsely
salt and pepper

Boil the peas in 1/4 inch of water with butter and cardamom until just tender, about 2 minutes.  Transfer to a food processor , add parsley and pulse until nearly smooth.  Season to taste with salt and pepper.

For the Curry-Fried Onions

1/4 yellow onion, thinly sliced
1 tablespoon ghee
1/2 teaspoon curry powder
1/2 teaspoon salt
sprigs of fresh parsley

Heat ghee over medium heat until shimmering, then add onions and curry powder and fry until crisp.  Add parsley and fry a few seconds more.  Season with a little salt and let drain on a napkin for a few moments.

To Serve

Spoon pea purée onto a serving plate and ladle vindaloo over the top.  Garnish with curry-fried onions and parsley and serve immediately.

Marly’s Peachy Kéfir

/ Ren

This delicious beverage of cultured milk, fresh ginger, peaches, lemon and raw wildflower honey is powerfully pro-biotic, anti-inflammatory and warming..

Marly's Peachy Kéfir

For the Cultured Milk

1 quart fresh whole milk
5 grams kéfir starter

Slowly heat milk to 185 degrees (use a thermometer) then immediately remove from heat and allow to cool to between 73-77 degrees.  Dissolve 5 grams kéfir starter in 1 cup of the cooled milk then add back into the quart and stir to combine.

Pour the inoculated milk into a clean glass container, cover and let stand at room temperature until curd forms, about 24 hours.  Transfer to refrigerator and chill overnight.

For the Smoothies

2 cups cultured milk
1 1/2 cups frozen organic peaches (use fresh when in season)
2 teaspoons freshly-squeezed lemon juice
1 teaspoon freshly-grated ginger (substitute ginger powder)
1-2 tablespoons raw wildflower honey

Add all ingredients together in a blender and process until smooth.

Lemon Snaps

/ Ren

Lemon snap cookies made with sprouted flour, wildflower honey, pastured butter, hemp seeds, fresh lemon and ginger..

Lemon Snaps

Lemon Snaps

Makes about One Dozen 2-inch Cookies

1/4 cup sprouted wheat flour
3/4 cup unbleached organic all-purpose wheat flour
2 tablespoons hulled hemp seeds
3/4 teaspoon baking soda
1 pinch sea salt
1 teaspoon freshly-grated ginger
zest of 1 lemon (a micro-plane works best)
juice of 1 lemon
1/3 cup wildflower honey
5 tablespoons pastured butter, softened
1 pastured egg
coarse non-refined sugar

Stir together flour, hemp seeds, baking soda and salt.  In a separate bowl, beat the butter until fluffy.

Stir in the ginger, honey, egg, lemon zest and juice and mix until smooth.  Mix in the dry ingredients a third at a time. Cover and refrigerate 15 minutes.

Roll the chilled dough into the shape of a log, about 2 inches across. Cover and refrigerate another 15 minutes.

Slice the dough into 1/4-inch rounds and sprinkle with a little coarse, non-refined sugar.  Place cookies on a parchment paper-lined baking sheet and bake at 350 degrees until light golden-brown, about 10-12 minutes.

Thai Red Pumpkin and Carrot Curry

/ Ren

A vegetarian dish of roasted pumpkin, carrots, onions, red bell pepper, chiles, ginger, garlic, coconut milk and basil..

Thai Red Pumpkin and Carrot Curry

Thai Red Pumpkin and Carrot Curry (click to enlarge)

For the Curry Paste (adapted from a recipe by Darlene Schmidt)

1 shallot, chopped
1 stalk lemon-grass, minced
2-3 red chilies
4 cloves garlic
1 thumb-size piece galangal (substitute ginger)
2 tablespoons tomato paste
1 tablespoon ground cumin
1/2 tablespoon ground coriander
3 tablespoons traditionally-fermented soy sauce
1/2 can coconut milk
2 tablespoons fresh-squeezed lime juice
1/2 teaspoon cinnamon

Process all ingredients together in a food processor, using just enough coconut milk to keep the blades turning.  Set aside.

For the Vegetables

1 small pie pumpkin, split, seeded and roasted
2-3 carrots, trimmed and cut on 1/2 inch bias
1 small red bell pepper, julienne cut
1/2 white onion, coarsely chopped
1-2 fresh green chiles, thinly sliced
1 tablespoon raw coconut oil
2 teaspoons freshly-grated ginger
1 clove garlic, minced
3 scallions, sliced
2 tablespoons curry paste
1/2 can coconut milk
1 1/2 teaspoons fresh basil, torn
1 tablespoon toasted pumpkin seeds

Split 1 small pie pumpkin in half lengthwise and remove stem, seeds and stringy material.  Place cut-side down on a parchment paper-lined baking sheet and roast in a 350 degree oven until tender.  Remove from oven and allow to cool enough to handle.

Heat coconut oil in a heavy skillet over medium heat.  Sauté carrots until not quite tender, then add red bell pepper, onion and chiles and cook until just tender.

Add ginger, garlic and curry paste and fry until it begins to release a little oil.  Add coconut milk and roasted pumpkin flesh, reduce heat and simmer 10 minutes.  Add scallions and basil a few minutes before the end.

Ladle into bowls and garnish with toasted pumpkin seeds and basil leaves.

 

This post is in support of Meatless Monday!

Penang Goat Curry

/ Ren

Pastured goat seared, then slowly simmered in coconut red curry with fried tomatoes, onions and Thai dragon peppers, with fresh ginger, garlic and Kaffir lime leaves..

Goat Curry

Penang Goat Curry

Serves 2

1 pound goat stew meat
2 plum tomatoes, diced
1 small white onion, diced
1 teaspoon freshly-grated ginger
2 cloves garlic, minced
1-2 red or green chiles
1 tablespoon traditionally-fermented soy sauce
1 tablespoon poivron rouge
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 teaspoon turmeric
1/2 teaspoon black pepper
1/2 teaspoon true cinnamon
1/4 teaspoon freshly-grated nutmeg
1/4 teaspoon cloves, ground
2 kaffir lime leaves, slivered
1 tablespoon fresh cilantro, chopped
1 cup thick, raw coconut milk
1 cup filtered water
coconut oil or ghee for frying

In Austin, pastured goat and kaffir lime are available from Farmhouse Delivery.

Trim goat meat of fat and silver-skin and cut into 1-inch cubes.  Thoroughly rinse then pat dry.  Heat raw coconut oil or ghee in a heavy skillet over medium heat until the first wisp of smoke appears.  Add the goat and sear until dark brown with a slight surface crustiness.  Transfer meat to a plate.

Stirring frequently, fry tomatoes, onions and chiles until until the onions are translucent and the tomatoes lose some of their moisture.  Add ginger, garlic and dry spices and cook until a thick paste is formed.

Add coconut milk, goat meat and lime leaves and simmer until goat is tender, about 75 minutes.  Stir the pot now and then, adding water as needed to keep it from thickening too much.

Taste for salt, then add chopped cilantro just before serving.

This post is part of The Food Renegade’s Fight Back Friday!