(3 weeks after we met)
Don't get me wrong. We are very compatible and live a life full of love and laughter, but we're not traditional. Did I ever tell you we met on the Internet? Indeed. I met his requirement of being a Catholic without any children and he met my requirement of being bald. Yes. I like bald men. A lot.
This is us about 8 months later (when I already knew there was no going back.) Aren't we cute? That's one fine looking bald man...
So yeah, sometimes I like things a little different than the next person. For example, I have always had a certain soft spot for a bald man. I think I get it from my mother who thinks Danny DeVito is a wildly sexy man. I'm not even making that up.
Given some ground lamb and a craving for Indian food most people make Ground Lamb with Peas (or Mutter Kheema). It's delicious. But I had just gone to the library and checked out From Curries to Kebabs, recipes from the Indian Spice Train by Madhur Jaffrey. In this very interesting cookbook is a recipe called Narangi Keema, which is short for Hyderabadi Ground Lamb with Orange. It's a really unusual, really delicious dish. I didn't alter it too much from the original recipe. The only difference is that at the end of the recipe she says to add the garam masala, but doesn't include it in the ingredients list. and the unit of measurement is missing from the coriander leaves. It just says 1. 1 what? 1 bushel? 1 tsp? 1 cup? Yes, it's the standard how to annoy a math geek moment. But anyway, this was really different and tasty way to try a new Indian ground lamb recipe.
Narangi Keema
from From Curries to Kebabs with alterations previously noted.
1 large orange
1 tsp ground turmeric
1 tsp salt
3 Tbsp peanut oil
2 medium onions, sliced into fine half rings
2 tsp ground cumin
1 Tbsp ground coriander
2 Tbsp peeled and grated fresh ginger
4 cloves garlic, crushed to a pulp
4 Tbsp plain yogurt
2 pounds ground lamb
1/2 tsp ground turmeric
1/2 tsp ground cayenne pepper
1 cup fresh orange juice
1 1/2 tsp salt
3 serrano peppers, sliced into very fine rounds
1 cup lightly packed cilantro, coarsely chopped
3/4 cup lightly packed fresh mint leaves, finely chopped
1/2 tsp garam masala
To prepare the orange, peel off the orange rind, making sure to leave the white pith behind. Cut the rind into very fine, 1 inch long julienne strips. Combine the turmeric and salt with 6 cups of water in a pan and bring to a boil. Pour half into a measuring cup and reserve. Add the rind to the boiling liquid in the pan and boil rapidly for 1 minute. Empty the pan through a sieve set over a sink. Pour the reserved turmeric water back into the pan and bring back to a boil. Put the rind back into the pan and boil again for 1 minute, then strain again through a sieve set over the sink. Rinse the rind under cold running water and set aside.
To prepare the lamb, pour the oil into a large, nonstick, lidded pan set over medium high heat. When the oil is hot, stir in the onions and cook for 6 to 7 minutes, or until a dark caramel color. Add the cumin and coriander and stir for 30 seconds. Add the ginger and garlic. Cook for 1 minute. Stir in the yogurt 1 tablespoon at a time, waiting for the previous tablespoon to be absorbed before adding another. Put in the lamb, turmeric, and cayenne. Stir and cook for 5 minutes, breaking up all the lumps in the meat. Add the orange juice, rind, and salt. Stir and bring to a simmer. Cover, reduce heat to low, and simmer gently for 40 minutes. Add the chilies, cilantro, mint, and garam masala. Stir to combine. Cover and continue to cook for 10 more minutes. Serve.
