Reshma Govind

May you always have walls for winds,
a roof for the rain, tea beside the fire,
laughter to cheer you, those you love near you,
and all your heart might desire.......

*************************************************************
Wishing each & everyone a Happy Happy Happy New Year!!!


Here I am back again with belated new year wishes and a recipe post. Hope everyone had a joyful, fun filled, merry xmas and a very happy new year! Donno about you guys, but I have made a huge list of new year resolutions and has stuck it on the wall for me to see everyday and get pangs of guilt later :D. I haven't had a perfect start with these resolutions, anyways hope to do at least few of them! So best of luck to myself and all you guys out there who have a big list of new year resolutions for 2012. Anyways coming back to food, this new year we tried out fried chicken biriyani and marble cake! I always crave for the "KCB(Kairali Chicken Biriyani)" that we used to get from Mangalore, while we were staying there. Whenever hunger strikes and we don't have anything interesting to eat at home, the first thing out of my mouth is "I want KCB"!! My hubby is fed up of this statement...(Of-course he has his own cravings!).So tried to recreate the "beloved" KCB this new year. Though its not the perfect one, I would say it was about 75% successful. For the marble cake, we just followed Martha Stewart's recipe and we both were delighted by the end result. Here are some pics for you guys to drool over(I enjoy doing that ;D)





                                                 
                                        

Now getting back to the recipe of the day. Recently we happened to try Chinese Sichuan cuisine. The first time I tried their cumin lamb(it has a complicated name, but they know it if we just say cumin lamb..), I thought they had Indian chefs in the kitchen. It has this strong cumin flavor and a roasted taste which very well reminds us of the non veg roast dishes we get back in India. I was not a big fan of lamb meat, but now whenever we go there, cumin lamb is always the first in the list of ordered food. The only problem with this is the excess amount of oil used in the dish. So we tried to recreate this recipe in a healthier way in our kitchen, without that layer of oil floating and I am happy to say that the taste was almost 90% close. So here it comes,
                                   


                                          

Ingredients

Sliced Meat(Lamb/Beef) - 1lb
Onion - one med red onion
Bell pepper - red and green (half each)
Jalapeno - 1
Ginger garlic paste - 1 tsp
Garlic - 3
Spring Onion - 2
Soy Sauce - 3 tbsp
Chilli Garlic Paste - 1/2 tsp
Red chilli flakes - 1/2 tsp
Red Chillies - 6
Cumin powder - 4 tbsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Salt to Taste
Oil( Olive/Veg)


Method
  • Buy boneless sliced lamb. It should be thin slices/strips. If you are using chicken instead of lamb, take frozen chicken breast pieces and slice it thinly.
  • Marinate the lamb slices with ginger garlic paste, lime juice, salt, soy sauce(2 tbsp), cumin powder(3 tbsp), turmeric powder, coriander powder, red chilly flakes and set aside in the fridge for at least one hour.(The longer you keep the better its flavor)
  • Heat 1 tbsp of oil in a non stick pan and fry this marinated meat till its well done and dark brown in color.Set aside.
  • Heat oil, add red chilies and saute few secs till flavor infuses the oil. Then add diced onion, diced bell pepper, diced jalapeno, crushed and minced garlic and finally spring onion whites and saute few mins.
  • Add soy sauce(1 tbsp), chilli garlic sauce and toss well and then add the remaining cumin powder and and mix well and cook few mins till fragrant.
  • Now add the fried and cooked meat , toss well and cook for 5 more mins till its well done, dry and roasted.
  • Garnish with spring onion greens.


                                                   


P.S - The onions and bell pepper shouldn't be cooked very soft. It should have that crunch in it. Adjust the level of salt according to the soy sauce added in the dish. Adjust the level of chillies used according to your spice level. It will have a strong flavor of cumin , hence don't be shy with the cumin powder. You can use your choice of meat, but remember to cut in thin slices. However lamb would bring that authentic taste!


~Luv
Resh



Labels: | edit post
6 Responses
  1. Ninku Says:

    KCB and Cake looked awesome..This Lamb recipe sounds promising!! Looking forward to trying it on Manu.





  2. Resh Sree Says:

    Thankuuu for the sweet comments guys & gals :)!


  3. Carole Says:

    Nice recipe. You might like my take on sichuan chicken. http://caroleschatter.blogspot.co.nz/2012/03/my-take-on-sichuan-chicken.html