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Stuffed Rolled Lamb Strips in Spicy Cream Sauce |
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Serves: 4
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(Bharvaan Pasindae Masalaedar)
Category: Regional Meat Specialties
Makes 4 to 6 servings
For this dish, flattened lamb pieces (pasindae) serve as wrappers. They are filled with a spicy meat and hard-boiled egg mixture, then rolled and cooked in a fragrant yogurt sauce. For a silky smoothness in the stuffing, use cream as I do in this recipe, but, if you are watching your fit intake, use yogurt. Purists also call for cream in the sauce, but I don't think it's necessary.
___ teaspoon Kashmiri Garam Masala
___ cup heavy cream, or nonfat plain yogurt, whisked until smooth
___ cup chopped raw cashew nuts
___ cup shelled chopped raw almonds
_ clove fresh garlic (large), peeled
_ tablespoon peeled minced fresh ginger
___ cup finely chopped fresh cilantro, including soft stems
_ fresh green chili pepper, such as serrano, stemmed
_ teaspoons ground dried pomegranate seeds
___ teaspoon Garam Masala
_ large eggs
_ pounds boneless leg of lamb or beef (rump, brisket, or sirloin) allvivisble fat trimmed
__Buying Leg of Lamb ..........Click the Edit tab and select this entry to learn more.
_ tablespoons peanut oil
_ cup nonfat plain yogurt, whisked until smooth
_ cup water
_ teaspoons dry-roasted and coarsely ground cumin seeds
__Dry-Roasting Nuts and Seeds ..........Click the Edit tab and select this entry to learn more.
___ teaspoon ground asafoetida
_ teaspoon salt, or to taste
_ to 2 tablespoons fresh lemon juice
___ cup grated cheddar cheese
1. Prepare the Kashmiri garam masala. In a bowl, mix together the cream (or yogurt), cashews, almonds, garlic, ginger, cilantro, green chili pepper, pomegranate seeds, and garam masala and set aside at least 30 minutes to allow the nuts to soften.
2. Meanwhile, in a small saucepan, place the eggs in water to cover by 2 inches and bring to a boil over high heat. Reduce the heat to medium, cover the pan and simmer until hard-boiled, 10 to 12 minutes. Let cool or plunge into cold water, shell them, then mash the eggs with a fork.
3. Cut the lamb into 4-by-2-inch strips, each about 1/4-inch thick. Cover the strips with plastic wrap, then, with the flat side of the meat mallet, pound each strip until they are about 6-by-3-inches and an even 1/8-inch thickness. Trim the edges to make them into rectangles, then mince all trimmed meat (about 1/4 cup) in a food processor or chop finely with a knife.
4. Transfer the cream-nut mixture to a food processor and process to make a smooth paste. Place all the meat trimmings and the cream-nut paste in a small skillet and cook over medium heat, stirring, until golden, about 5 minutes. Remove from the heat and mix in the mashed eggs.
5. Divide the mixture into as many portions as there are meat pieces. Working with each flattened piece of meat separately, place the filling evenly along the length of it, leaving a 1/2 inch at both ends. Then roll tightly and tie the roll with cotton kitchen string to secure.
6. Place the rolls in a single layer in a large nonstick skillet (in two batches if necessary). Drizzle the oil over them and cook over medium heat, turning, until well-browned, about 10 minutes.
7. In a bowl, whisk together the yogurt, water, cumin, asafoetida, and salt and add to the skillet. Bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the rolls are fork-tender and the sauce is clinging to the rolls, about 20 minutes.
8. Sprinkle the lemon juice and Kashmiri garam masala on top, and cook, gently shaking the pan but not stirring, about 5 minutes. Transfer to a serving platter, cut into smaller pieces if you wish, top with the cheese, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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