Another day, and another trip into the city, the meeting was ok, but I could visit my two favorite places, the spice shop, and the oriental market.
In returning, I found a partial recipe in social media; what caught my eye was the call out for my favorite rum, Old Monk. (An addiction I was introduced to by a business partner.)
Old Monk Rum is an iconic vatted Indian dark rum, launched in 1954. It is blended and aged for a minimum of 7 years. It is a dark rum with a distinct vanilla flavor, with an alcohol content of 42.8%. It is produced in Ghaziabad, Uttar Pradesh.
A lot of research later, I have a decent recipe for lamb curry, using Old Monk, the original set of recipes called for “dark rum,” and were rather on the sweet side. I prefer a bit of heat, and a thick gravy, (again an addiction given to me by that same business partner.)
Perhaps one day this year, he and I shall share dinner and drinks in one of our prior haunts.
I should note one, can use chicken in this dish, but marinate for no more than two hours, and seafood should not be marinated.
One can moderate the heat level by judicious choice of peppers and adjusting the amount of chile powder. If you follow my recipe, do you have a dairy-based side dish available to cool the fire.
Old Monk Lamb Curry
- 1/2 ea Habanero Pepper Washed, Seeded, Minced.
- 1 Cup Yogurt Greek, unflavored
- 1 tsp Ginger Grated
- 1 tsp Garlic Minced
- 1 lb Lamb Shoulder Cut to 1/2"
- 1 ea Onion Minced Very Finly
- 2 tsp Ginger
- 2 tsp Garlic
- 1 can Pureed Tomatoes 11 oz
- 1/4 cup Dark Rum Old Monk is the thing.
- 1/4 Cup Green Coriander Washed, MInced
- 2 ea Black Cardamom
- 2 ea Green Cardamomm
- 1 ea Cinnamon Stick ~1/2 "
- 2 ea Cloves
- 3 ea Black Peppercorns
- 2 ea Whole Red Chilies Washed, Stemmed
- 1 ea Bay Leaf
- 1/4 tsp Cumin Seed
- 1/2 tsp Red Chili Powder Kasmeri, or Hot Chili
- 2 tsp Coriander
- 2 tsp Garam Masala
- 2 tbsp Butter Ghee is better
- Salt/Pepper To Taste
- Place all from the lamb section to a zip lock bag, mix thourghly .
- Place in fridge of 8 hours or overnight.
- In a heavy bottom pan over medium-high heat, foam out the butter
- Add all the whole spices, once they are aromatic and energetic, add the onions, and 1 tsp salt.
- Cook the onions until softened and translucent
- Add the ginger and garlic, cook until they start to take color and are fragrent
- Add the chili powder and 1/2 cup of water, simmer to reduce, looking for a thick paste
- Add the lamb and marinade
- Stir well to cover the meat with the paste.
- Stir and cook until the lamb has softened.
- Add water to cover, and add the rum
- Cover and reduce heat to low
- Cook until the lamb is soft and breaks down when squeezed.
- Remove from heat
- Stir in the fresh corriander
- Taste, Season, and balance flavor
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