This delicious and flavourful feast is from a couple of months back, when I have just returned from 3 glorious weeks visiting Maxie in NYC. What better welcoming could I have than a home-cooked mum meal of kashmiri roast lamb, dutch spiced carrots with almond sauce and spiced fried vegetables.
Lamb with Kashmiri spices (Raan)
Start this recipe at least 1 day ahead
2.5 kg boned leg of lamb, trimmed of excess fat
1 tablespoon finely grated fresh ginger
4 garlic doves, crushed
3 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground doves
1/2 teaspoon chilli powder (optional)
2 tablespoons lemon juice
1/2 teaspoon saffron strands
2 tablespoons boiling water
185 g (2/3 cup) plain yoghurt
2 tablespoons blanched almonds
2 tablespoons pistachios
3 teaspoons honey
Using a sharp knife make short, deep slits all over the lamb. Combine ginger, garlic, salt, ground spices and lemon juice and rub all over the lamb, pressing into each cut – if mixture is too dry to spread, add a little oil.
Soak the saffron strands in a bowl with boiling water for 10 minutes. Place in a food processor with the yoghurt, almonds and pistachios and process until smooth. Spoon the puree over the lamb, then drizzle over the honey. Cover and set aside to marinate at least overnight, or 2 days if possible.
Preheat the oven to 230°C. Put the lamb in a casserole dish, cover, and cook for 30 minutes, then reduce the oven temperature to 170°C and cook for a further 3/4 hours, or until the lamb is cooked through. Uncover the lamb and cool to room temperature.
(Optional) Place pan of cooking juices over a medium-low heat and cook for about 5 minutes to thicken. Slice meat thinly and drizzel over cooking juices.
Spiced dutch carrots with almond sauce
(from Food & Wine Magazine)
1/2 cup extra-virgin olive oil
2 tablespoons smoked sweet paprika
1 tablespoon ground fennel
1 tablespoon ground coriander
2 garlic cloves, thinly sliced
4 thyme sprigs
500g baby carrots, halved lengthwise and tops trimmed to 1 inch
salt and freshly ground pepper
4 tablespoons unsalted butter
2 tablespoons sherry vinegar
1 tablespoon water
2 tablespoons blanched almonds
In a bowl, combine the olive oil, paprika, fennel, coriander, garlic and thyme. Add the carrots and let stand for 2 hours.
Preheat a grill pan. Remove the carrots from the marinade and season with salt and pepper. Grill over moderate heat, turning, until crisp-tender, 6 minutes. Transfer to a bowl.
Meanwhile, in a small skillet, cook the butter over moderate heat until lightly browned and nutty-smelling, shaking the pan gently, about 5 minutes. Scrape the butter and solids into a blender. Add the vinegar, water and the 2 tablespoons of almonds; puree until smooth. Season the vinaigrette with salt and pepper.
Add the vinaigrette and arugula to the carrots; toss to coat. Transfer the salad to plates, sprinkle with chopped almonds and serve.
Fried cabbage & snow peas
1 tablespoon Grapeseed oil
1 teaspoon finely grated ginger
2 teaspoons mustard seeds
1 large red chilli, deseeded & finely chopped
large handful snow peas, devained &
1/2 head cabbage, very finely sliced
Heat oil in a wok over a medium-high heat. Add ginger, chilli and mustard seeds and cook until mustard seeds start to pop. Add snow peas and cabbage, toss to combine, and cook for a couple of minutes until soft but still a little crunchy.
Serve it all with rice, and hope that there’s enough for leftovers