Curried Lamb Shanks (Raan Shahnshahi)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

 

Ingredients

1 tablespoon saffron strands
4 tablespoons warm milk
1 tablespoon each of almonds, walnuts, cashews, peanuts, and raisins
1 teaspoon poppy seeds
1 cup coconut milk (see recipe, here)
1 1-inch piece of ginger, peeled and minced
10 cloves garlic
1 small green papaya, peeled, seeds removed, and diced
1/2 teaspoon each powdered nutmeg and mace
1 tablespoon coriander powder
1 tablespoon cumin powder
6 fresh red chiles, such as serranos, stems removed
2 cups yogurt
Salt to taste
4 pounds lamb shanks, chopped with a cleaver into 1-inch long sections
4 teaspoons ghee (recipe here) or vegetable oil
2 large onions, finely chopped

Instructions

Combine the saffron with the milk and puree into a smooth paste in the blender. Set aside

In a food processor or blender, grind all the nuts along with raisins, poppy seeds, and coconut milk, into a smooth paste. Reserve.

In a food processor or blender, grind the ginger, garlic, papaya, nutmeg, mace, coriander, cumin, and chiles into a separate paste. Combine this paste with the yogurt, add salt, and reserve.

In a large saucepan, combine the nut paste, the yogurt paste, and lamb shanks and marinate for 30 minutes. 

Heat the ghee or oil in a skillet over medium heat for about 1 minute, add the onions, cook for 1 minute, then add the marinated shanks (with the marinade) and cook, covered, over low heat for 45 to 50 minutes. Stir occasionally, adding cold water if the mixture is too thick. Add the saffron mixture and continue cooking, covered, for another 10 minutes.

Resellers interested in Chiltepin Products wanted

system Industry Issues Leave a Comment

Dave,Do you know if anyone out there has a presence in the chiltepin market? I was thinking about possibly selling the seeds of hard to find chiletepins. Or maybe sell powders/rubs? Also: I was also wondering if you could take a look at this link: http://www.reimerseeds.com/item.jhtml?UCIDs=612825%7C1115340&PRID=681133  and tell me what you think? They claim to have a yellow chiltepin. Your …

Skip the Leg Quarters at Competition

Jackson Ortega-Scheiner Equipment and Gadgets Leave a Comment

Q:  Dear Dr. BBQ,   I am just getting started in competition cooking.  I am learning a lot along the way but my question is, if I am turning in leg quarters for competition do I turn them in whole or slice them first?  If I should slice them first do you have any tips on presentation?   Thanks!   …

TexMex Black Bean Habanero Chili

Dave DeWitt Recipes Leave a Comment

This is best when made the night before and allowed to mellow out in the fridge. Serve with chopped raw onions, crisp fried tortillas, and sour cream. Magnifico!

Ingredients

  • 1 tablespoon vegetable oil

  • 3 pounds beef chuck, trimmed (get the butcher to trim and coarse or chili grind)

  • 1 pound pork, trimmed and coarsely ground

  • Sea salt and freshly ground black pepper to taste

  • 6 heaping tablespoons dark chili powder

  • 1 tablespoon ground cumin

  • 1 teaspoon dried Mexican oregano

  • 2 heaping tablespoons dried parsley

  • 3 packets Goya Sazon con cilantro y achiote

  • 2 large yellow onions, coarsely chopped

  • 3 stalks celery, coarsely chopped

  • ½ large red bell pepper, chopped

  • ½ large yellow bell pepper, chopped

  • ½ large green bell pepper, chopped

  • 3 good sized yellow habanero chiles (Mine were frozen from last year’s crop), seeds and stems removed, minced

  • 10 cloves garlic, smashed and finely chopped

  • 1 tablespoon vegetable oil

  • 1 can Rotel Tomatoes with chili peppers

  • 1 can crushed tomatoes

  • 4 ounces Guinness Draft

  • 7 good shakes Worcestershire Sauce

  • Scant 1/8 teaspoon ground cloves

  • 3 cans black beans

  • 3 tablespoons masa harina

Instructions

Add the tablespoon of oil to an 8 quart heavy pot and heat it up. Drop in the meat with a little salt and black pepper and sauté it on high heat until it is gray. Add the chili powder, cumin, oregano, dried parsley, and Goya Sazon and reduce heat to medium. Continue to sauté stirring often. The meat will gradually turn a dark reddish brown and will be fully coated with the spices. Add the onions, celery, bell peppers, habaneros, and garlic. Stir this mixture until the vegetables begin to soften then add the tomatoes with chiles, the crushed tomatoes, the Guinness and the Worcestershire Sauce. Add the ground cloves. Simmer this mixture, adding more liquid if necessary, on low heat until the meat is tender, about an hour.

Add the canned black beans. Cook for another 35 to 45 minutes until all is married up, then turn the heat up to high and stir in the masa harina mixed with a little water. This will “soften” the mixture and slightly thicken. If you need to thin it out during this last step, just add a little water, beef broth, or a little more Guinness!

 

Peppers burning different parts of Tongue

system Chilehead Stuff Leave a Comment

Dave!Pyro-Man at Pyropeppers sent me to you with this question because he says that you are the "Pope of Peppers." We have noticed that some sauces are hot on the front of the tongue while others are hot on the back of the tongue. Pyroman says he thinks it’s got something to do with the kind of pepper involved. Can …