KITCHEN MASALA RECIPES

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STEWED GARAM MASALA LENTILS WITH BUTTERY SHRIMP RECIPE ...



Stewed Garam Masala Lentils with Buttery Shrimp Recipe ... image

This comforting red lentil stew gets transformed with garam masala, tomatoes and aromatics in a nod to India’s masoor dal. For added satisfaction, top with buttery shrimp laced with ginger.

Provided by Food Network Kitchen

Total Time 35 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
1 large shallot, chopped
3 cloves garlic, minced
1 tablespoon plus 1 teaspoon finely chopped peeled fresh ginger
2 plum tomatoes, cored and chopped
1 1/2 teaspoons garam masala
Kosher salt and freshly ground pepper
1 cup dried red lentils
1 1/4 pounds peeled and deveined shrimp (about 24)
3 cups baby spinach
2 tablespoons canned unsweetened coconut cream
1/2 cup lightly packed fresh cilantro, chopped

Steps:

  • Heat 1 tablespoon butter in a large wide pot or Dutch oven over medium-high heat. Add the shallot, garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the shallot softens, about 2 minutes. Add the tomatoes, 1/2 teaspoon garam masala, a big pinch of salt and a few grinds of pepper. Cook, stirring, until the tomatoes are soft, about 2 minutes.
  • Stir the lentils into the tomato mixture until coated, then add 3 cups water. Bring to a simmer and cook, stirring occasionally, until the lentils are tender and thick, 12 to 15 minutes.
  • Meanwhile, toss the shrimp with the remaining 1 teaspoon ginger, 1 teaspoon garam masala and a pinch each of salt and pepper. Let stand 10 minutes. Heat the remaining 2 tablespoons butter in a medium skillet over medium heat. Add the shrimp and cook, stirring, until just cooked through, 3 to 5 minutes.
  • Stir the spinach and coconut cream into the lentils until the spinach wilts; season with salt and pepper. Divide among bowls. Top with the shrimp and any juices; sprinkle with the cilantro.

Nutrition Facts : Calories 470, FatContent 16 grams, SaturatedFatContent 10 grams, CholesterolContent 202 milligrams, SodiumContent 919 milligrams, CarbohydrateContent 46 grams, FiberContent 18 grams, ProteinContent 36 grams, SugarContent 5 grams

LAMB TIKKA MASALA RECIPE | ALTON BROWN | FOOD NETWORK



Lamb Tikka Masala Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     main-dish

Total Time 1 hours 15 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 24

2 tablespoons garam masala, divided, recipe follows
2 teaspoons kosher salt, divided
1/2 teaspoon toasted, ground cumin
1/2 teaspoon toasted, ground coriander
1/2 teaspoon freshly ground black pepper
1 1/2 pounds lamb leg sirloin, trimmed and cut into 1-inch cubes
1 cup plain whole milk yogurt
1/4 cup vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon grated fresh ginger
1 medium serrano chile, seeded and minced
1 (28-ounce) can diced tomatoes
1 cup coconut milk
Fresh mint or cilantro leaves
2 tablespoons cardamom seeds
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon brown mustard seeds
2 tablespoons black peppercorns
20 cloves
1 dried arbol chile stemmed, seeded and crumbled
1 (2 1/2-inch) cinnamon stick, broken in 1/2
1 teaspoon freshly grated nutmeg

Steps:

  • Special Equipment: Chimney starter, newspaper, vegetable oil, 4 pounds natural lump charcoal, and metal skewers
  • Combine 1 tablespoon of the garam masala, 1 teaspoon of the salt, cumin, coriander, and pepper in a 1-gallon resealable bag. Seal and shake the bag to combine. Add the lamb and shake to coat. Add the yogurt to the bag, seal and squish to coat. Refrigerate the bag in a leak proof container for 30 minutes and up to 1 hour.
  • Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.
  • When the charcoal is lightly covered with gray ash, carefully pour it onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.
  • Meanwhile, heat the vegetable oil in a 12-inch straight sided saute pan over medium-high, until it shimmers and almost begins to smoke. Add the onion and remaining teaspoon of salt, and cook until the onion is browned around the edges, 11 to 12 minutes, stirring occasionally. Reduce the heat to medium-low and add the garlic, ginger and chile. Cook, stirring constantly, until the onions have softened and browned completely, approximately 7 minutes. Sprinkle with the remaining tablespoon of garam masala and stir several times to coat.
  • Add the tomatoes and cook, stirring occasionally, until they have reduced slightly and deepened in color, 15 to 20 minutes.
  • Remove the lamb from the yogurt mixture, leaving as much yogurt on the meat as possible. Thread the pieces of lamb, 1/4-inch apart, onto the skewers. Grill until the yogurt has slightly charred or blackened, about 2 minutes on each side. Remove the lamb from the skewers. Add the lamb and coconut milk to the tomato mixture and stir to combine and heat through. Transfer to a serving bowl, garnish with mint or cilantro and serve over basmati rice.
  • Combine all of the seeds, peppercorns, cloves, chile, and cinnamon in an 8-inch cast iron skillet over medium-high heat. Cook, moving the pan constantly, until you smell the cumin toasting, approximately 3 to 4 minutes. Remove the mixture to a plate and spread out to cool for 5 minutes.
  • Once cool, add the toasted mixture and nutmeg into a spice grinder. Process until a fine powder is formed, approximately 1 minute. Use immediately or store in an airtight container for up to 1 month.

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