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Print this Recipe A lot of Indians don't eat meat, yet it is a crucial part of the cuisine. Specialties include the korma (yogurt-braised) curries of Hyderabad, the coconut curries of Kerala in the south, the roasted masala curries of Punjab in the north, the koftas (meat balls) of Kashmir in the north, the super-spicy vindaloo curries of Goa on the southwestern coast, marinated whole leg or rack of lamb, and much more. In India, the word "meat" loosely translates to mutton or goat meat. (Mutton is an English word and usually means an older lamb, but in India, traditionally, it refers to goat meat.) Finding goat meat in America is not easy, and even though some butchers can get it for you, for the most part it still remains just a possibility. With that in mind, almost all of the recipes in this chapter call for lamb, and even in the few in which I call for mutton, you can use lamb, or beef. Beef, pork, and other red meats popular in the rest of the world are not universally accepted in India, but they are eaten in some parts of the country and because they are popular meats in the United States, I include recipes for them. A few things apply uniformly to how most meat dishes are prepared in India. First, in most: instances, all or a major part of the visible fat is trimmed off before the meat is cooked. Second, the meat is mostly cooked with the bone in, and even when the recipe calls for boneless meats, a few bone-in pieces are often left in the dish because bones enhance flavor and nutrients. (Even though I don't actively call for bones to be added, it's a good practice to follow.) I tend to gravitate toward certain cuts: the leg of lamb, or the rib or loin chops for special dishes. I find that the meat from the leg, especially the upper butt or the thigh portion, is the best--it's easy to trim off the fat, the flavor is good, and you get a lot of boneless meat that is easy to cook and to serve family or buffet-style. Beef or pork can be used interchangeably with lamb; just cut the pieces in similar sizes, and proceed with the recipe. There is no change in cooking time. From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
02- The Indian Philosophy of Food and Menu Planning 03- Menus 04- Helpful Hints __Curry Powders 05- Spices and Herbs Guide __Sprouted Beans vs. Bean Sprouts __Masala Pastes __Indian Pickles __Fritters __Frying Fritters __Steamed Fermented Rice Cakes __Savory Bean and Rice Cakes __Kabaabs __Grilling Marinades __Rasams __Dry-Roasting Spices __Dry-Roasting Nuts and Seeds __Dry-Roasting Flours __Boondi 07- Indian Cooking Glossary 08- Mail and Internet Sources __Roasting and Grilling Vegetables, Bell Peppers __Roasting and Grilling Vegetables, Eggplant __Clarified Butter and Indian Clarified Butter __Sonth Chutneys __Pastry Crackers and Puff Pastries __Stuffed Fried Pastries __Savory Croquettes and Dumplings __Potato Patties __Fresh Chopped Salads __Green Salads __Eggplant __Okra __Paneer Substitutes 06- Types of Beans, Peas, and Lentils __To Cook Dried Beans, Lentils, and Peas __South Indian Sambar __Eggs __Scrambled Eggs __Fish and Shellfish __Meat __Chicken __Buying Leg of Lamb __Crepes and Pancakes __Teas __Yogurt Drinks __Halva __Milk-Based Puddings __Prasaad Offerings __About Rabdi and Khoa __Custards and Mouses __Indian Ice Cream __Indian Ice Cream Desserts __Milk Fudge __Storing and Freezing Indian Breads __Working with Whole Wheat Dough __Stuffings for Parantha Breads 09- About the Author __Roti __Baati Rolls __Spice Blends __Special Grain and Lentil Dishes __Flavored Deep-Fried Puffed Breads __Layered Rice Dishes __Puffed Deep-Fried Breads __Griddle-Fried Breads __Basic Parantha Breads __To Make a Layered Triangle Paranthas __To Make a Layered Square Paranthas __To Make a Layered Circle |
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