Okay. I know. It’s been long. Oh so long!
I won’t bore you with the details of my long disappearance, except to say that we were on a wonderfully long vacation, and then back to the dreadful weather here which kind of took me off guard and made me sick to my core. And while the recovery has been slow, I kept my bored self busy by coming up with some creative ideas for HoH. I hope to share some fantastic news with you soon, so stay tuned!
The past few weeks have been, to put it straight, simply dreadful! The snow just keeps accumulating and I shudder to think of what one more snow fall would bring. We’ve tried to keep ourselves warm by cranking up the heat inside, and not to mention, eating lots of warm soothing comfort food. Aah food. There’s always a good time for food.
It’s funny to note that I may have made more soups and stews over the past two weeks than I would’ve made all of last year. And yet, when I think back, none of them seemed extraordinary enough to pass on to you. Most of my soups are made with whatever I have in the fridge, and so it’s very rare that I’m able to replicate the flavours exactly the next time I attempt to. And maybe that’s just how I like it to be. Nothing beats throwing a bunch of things into a big pot and watching it simmer into a bowl full of delicious goodness.
One dish I did most enjoy recently, was this spicy lamb creation. It started out like most of my dinner rush meals. I open up the fridge, stare into it for a long couple of minutes, and then start mixing and matching flavours into a pot. I would suggest saving this for a sunny winter Sunday afternoon, when all you want to do is cuddle up with a good book while your stove slowly hums the sweet music of lunch in the making. Or maybe save it for that special dinner by the fireplace with a soft serenade in the background. No matter how and when you decide to try it, I’m sure you’ll enjoy it. But may I insist you tackle it when the temperatures are low into its negatives. ‘Coz that maybe the only way I can defend it’s heat level.
BLACK PEPPER LAMB
Prep time: 15 min | Cooking time: 45 min | Serves: 2
Special equipment recommended:
1 lb lean boneless lamb, cubed
1 medium onion, thinly sliced
1 green bell pepper, thinly sliced
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp fennel seeds
5-6 curry leaves
1 tbsp garlic, finely crushed
1 tbsp black pepper, freshly ground
1/2 cup plain yogurt, beaten
1 tbsp light cooking oil
salt, to taste
fresh coriander leaves and lemon wedges, for garnish
water, as needed
Marinate lamb in yogurt and garlic for at least two hours.
Heat oil in a heavy bottomed pan, and add cumin, coriander and fennel seeds along with curry leaves, allowing them to sizzle. Add in onions and saute till brown. Add in black pepper and marinated lamb along with any remaining marinade. Cook covered on low heat for 45 minutes or till lamb is tender and cooked through, stirring occasionally and adding little water if it begins to stick to bottom of the pan.
Season with salt, add in green peppers and cook covered for another 5-10 minutes.
Garnish with coriander leaves and a sprinkle of lemon juice. Serve warm with fresh pitas.
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