B.Server <> wrote in :
> On 28 Jul 2003 07:46:20 -0700, (Sudy)
> wrote:
>
>>Hi
>>
>>I've been cooking lamb curry but find that it does not taste much like
>>the dish as prepared in South Indian homes.
[snip]
>>What ingredients do South Indians
>>use that distinguish their curries from what I have?
Most South Indian dishes rely on one or more of these ingredients:
Tamarind
Black mustard seeds
Coconut milk
Pulses or lentils (urad dal is quite popular)
Rice or rice flour or some type of pulse or lentil flour
Curry (kari) leaves
Cilantro for garnish
Hot red chilli powder
Chillies, fresh or dried
Depending on the region, there are additional differences. For example,
Goan cooks prefer vinegar to tamarind to add sour/tart notes to a dish.
>>Does anyone mind sharing a recipe for a South Indian lamb curry?
Bit late, I suppose, but I only just found this NG. Note that this recipe
uses shallots. Traditionally, one would use the small red onions found in
Asia, which are more flavorful and pungent. However, I cannot find that
type of onion in the U.S., so I substitute shallots, which are closer to
the required flavor.
Uppakari
4 Tbsp oil
2 tsp mustard seeds (whole brown or black)
About 10 whole dried red chillies
1/2 tsp urad dal or yellow split peas
1.25 cups thinly slivered shallots
10 medium garlic cloves, slivered
About 20 fresh curry leaves
2 tsp finely grated ginger
1.25 cups (12 oz) tomatoes, chopped
1 lb boneless lamb shoulder, cubed
1/4 tsp ground turmeric
salt to taste
Heat oil over medium high heat. Add mustard seeds and cover. When you hear
the seeds pop, uncover the pan, add urad dal and chillies, and stir. (Make
sure your kitchen is well-ventilated and the stove fan turned on, as the
seeds make a lot of smoke when they fry.)
When the urad dal reddens, add shallots, garlic, curry leaves, and fry,
stirring till the shallots are golden-brown. Add ginger and stir.
Add the lamb and stir till sealed on all sides. Add tomatoes and cook till
softened. Add turmeric and salt and mix well.
Add 2 cups water and bring to the boil. Cover, reduce heat to low, and cook
until tender (approximately 1 hour).
Remove lid, raise the heat to high, and cook till the liquid is reduced to
a thick and clingy sauce.
Serves 4.
This recipe yields a very very tasty, authentic and hot spicy curry. If you
do not want that much heat, reduce the number of dried red chillies
accordingly.
> Given the great preponderance of practising vegetarians in the S.
> Indian popularion
Um ... it depends on the region and also on the caste or ethnic subgroup.
The tribals of Andhra Pradesh, for example, are not vegetarian. Goans and
Malayalis also are noted for their non-vegetarian cuisine.
> and the lack of sheep raising,
People in India tend to raise goats rather than sheep. So perhaps "Mutton
curry" rather than "lamb curry" would be appropriate.
> I would be surprized
> to find a "South Indian lamb curry".
South Indians make a wide variety of excellent mutton curries. If you live
in a country where you cannot find mutton, you can substitute lamb,
although you should adjust your seasonings accordingly. Lamb is also more
tender than mutton and less flavoursome, so cooking times must also be
adjusted.
> You might want to try north or
> northwest where the Muslim population is larger.
>
> FWIW, most "sauces" in S. India seem to contain "curry" or "kari"
> leaves. (the leaves of Murraya koenigii) Personally, I've never seen
> them in a dish that contained meat, but they are a characteristic
> flavor.
???? I have. Kari leaves are a signature of South Indian cooking.
> If you like lamb, try this one.
> Royal Braised Lamb with Fragrant Spices
> (Shahi Korma)
Interesting recipe. Where did you get it?
For anyone planning to use this recipe, please do *not* use sour cream. The
yoghurt should add enough sourness for a good Shahi Korma. You can
substitute a "less-hot" chilli powder for the paprika. I personally find
paprika does not go well with Indian spices. If you cannot find "black
cumin," ask for kalonji, kalanji, or kala jira, which is also known as
"wild onion seed" in some parts of the world.
Do *not* add the garam masala to the dish until you are almost finished
cooking. A true garam masala is never cooked, just lightly heated through.
I never use nonstick pans to caramelize onions. They seem to do better in
regular pans. There are also health issues involved in using nonstick pans.
Also, what is a Mughal garam masala? Could anyone please post a recipe? I
have never heard of "Mughal garam masala" before.
> For 8.
>
> ½ Cup usli ghee or light vegetable oil
> 1 ½ Cups Onions, finely sliced
> 1 Tbsp Garlic, finely chopped
> 1 ½ Tbsp Ginger, finely chopped
> 2 tsp Black cumin (or 1 ½ tsp ground cumin)
> 1 ½ tsp Mace, ground
> ¾ tsp Cinnamon, ground
> 1 tsp Mughal garam masala
> ½ tsp Chili, ground (or to taste)
> 1 tsp Paprika
> 3 lbs Lamb, lean, bone-free, cut into 1 ½ in cubes
> 1 Cup Yogurt, plain
> 1 Cup Sour cream or heavy cream
> 1 Tbsp Kosher salt
> milk as needed.
>
> 1. Heat the ghee in a large heavy-bottomed pan, preferably a non-stick
> type, and add onions. Over medium-high heat, fry the onions until
> they turn caramel brown (about 15 minutes), stirring constantly to
> prevent burning. (See directions for Brown-frying Onions p. 71).
> 2. Add garlic and ginger, and cook for an additional 2 minutes. Add
> cumin, mace, cinnamon, Mughal garam masala, red pepper, and paprika,
> and stir rapidly for a moment or two to distribute the spices into the
> fried onions.
> 3. Dry meat pieces thoroughly on paper towels. Increase heat to high,
> add meat pieces, and brown them on all sides evenly, turning and
> tossing them rapidly (about 5 minutes). Add ½ cup yogurt, ½ cup sour
> or heavy cream, and salt, and bring to a boil. Reduce heat, and
> simmer the meat, covered, until very tender (about 2 hours). The meat
> should be checked and stirred frequently during cooking to keep the
> sauce from sticking and burning. If the sauce evaporates too fast
> while cooking, add a little milk, When the korma is fully cooked, it
> should look quite dry, with just enough gravy to coat the meat pieces.
> Stir in the remaining yogurt and cream, and turn off heat.
>
> Note: Because the korma is practically sauceless, a considerable
> amount of fat usually separates and floats on the surface. This is
> characteristic of korma dishes. The dishes are traditionally served
> with the fat. For various reasons, however, I prefer to degrease the
> dish slightly, leaving just enough fat to coat and glaze the gravy and
> meat pieces. The scooped-out fat may be used in preparing other
> dishes or frying onions for garnish.
sq