Spring
Lamb
| I love this time of the year, finally
winter is over and spring is in the air! It has been
a challenge to adjust to the winter weather here in Wisconsin,
because I have only really experienced winter in Pakistan
and England. Of course, by comparison winter there seems
pretty mild! In Pakistan, some of my family members used
to be enthusiastic about traveling to the mountains and
enjoying the snow fall there for a few days. In Islamabad
on the coldest days, a wool coat was sufficient; some
women wore gloves for some fun and glamour but they were
not really needed for warmth. However, with the winter
in Wisconsin it seems like a real struggle just not to
freeze! But, I can say that I am glad that winter is
over, and now we can enjoy the nice spring and summer
weather! |
| Spring also brings the inspiration to
prepare an array of fresh and exotic recipes. Traditionally,
lamb was one of the main seasonal ingredients in everyday
cooking during this time of year. It is important to
cook lamb with very strong spices such as turmeric and
garam masala as they have their own distinct flavors.
Also by adding lots of garlic in your recipe the original
flavor of the lamb is well complemented. These ingredients
create a wonderful sauce and infuse the lamb with delightful
flavors. We are quite proud to say that White Jasmine
spices always seem to do the trick, as they are uniquely
blended to enhance all recipes. They add a distinct and
rich flavor to the lamb and leave your kitchen and home
filled with a wonderful aroma. This affirms to the philosophy
of White Jasmine, that food should be simple yet delightful,
and appeal to different senses due to their enhanced
color, aroma and of course taste. I truly believe that
cooking and eating is not just an act or a reaction to
hunger, but is a complete experience and could be an
enchanting event every time. |
| Enjoy spring and the delicious Lamb Curry
recipe! |
Huma
Siddiqui
President |
Lamb
Curry
2 tablespoon cooking oil
2 large cardamoms
2 small cardamoms
2 cloves
1 cinnamon stick 2 inches long
2 medium onions, thinly sliced
2 pounds of leg of lamb, cubed
1 teaspoon garlic, chopped
½ teaspoon ginger, chopped
½ teaspoon chili powder
1 teaspoon garam masala
¼ teaspoon turmeric
1 teaspoon ground coriander
½ teaspoon salt
1 cup plain yogurt
2 medium tomatoes, chopped
½ cup fresh cilantro, chopped
2 cups warm water
|
| Heat cooking oil in a saucepan and add
all whole spices. Add sliced onions. Fry everything
for a few minutes until the onions turn light brown.
Add lamb and continue to fry the mixture for about
ten minutes. Add garlic and ginger. Leave the mixture
to cook for about five minutes, then add all the ground
spices. Add a spoon of yogurt and continue to let the
mixture cook. Keep adding the yogurt until all of the
yogurt is used. Add chopped tomatoes, cilantro and
water. Bring the mixture to a boil and then leave it
to simmer for about 45 minutes or until the lamb is
tender. Serve warm with pulao rice or parathas. |
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October 20 – 22, 2006 |
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Toll Free: 866-774-2995 • Voice: 608-437-1250 • Fax:
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