Monthly Archives: August 2012

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Boti Kabob (Cubed Lamb Kabob) (Madhur Jaffrey)

3 level T tomato paste

6 level T yogurt

2 tsp dry English mustard

2 tsp salt

3/4 c olive oil

1/4 c lemon juice

1 T ground coriander

1 T ground cumin

1 T ground tumeric

1 T garam masala

1/2 tsp ground cloves

1/2 tsp ground mace

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

10 cloves garlic, peeled and coarsely chopped

1″ square piece of ginger, peeled and coarsely chopped

1/4 – 1 tsp cayenne

2 1/2 lb lamb, cut into 1 inch cubes

Garnish:  1 medium onion

Blend tomato paste, yogurt, mustard, salt, 1/2 c olive oil, lemon juice, coriander, cumin, turmeric, garam masala, cloves, mace, nutmeg, cinnamon, garlic, ginger, and cayenne.  Blend until pureed.

Trim fat from meat.  Stab pieces, then place in a glass or ceramic bowl.  Pour the above marinade over the meat.  Mix well, cover, and refrigerate 4 hours to overnight.

Broil or grill on skewers.  (7-10 minutes a side.)

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Savory Chicken Breasts (Betsy Codier)

2 split chicken breasts, skinned and boned

2 T melted butter

1 tsp kitchen bouquet

1-2 c white wine

Equivalent to 1 chicken bouillon cube

3 oz mushrooms

8 oz water chestnuts

1 T cornstarch or flour

2 T cold water

browned sliced almonds

Brush chicken with melted butter and Kitchen Bouquet.  Place mushrooms, wine, and bouillon in small pan – boil until bouillon dissolves.  Brown breasts quickly.  Add sauce, cover, cook 30 minutes to an hour on low until meat is tender.  Remove chicken, add everything else, adding more wine or water as needed.  Return chicken and heat through.  Garnish with almonds.  Serve on pasta or rice.