Cook Without Book

Yield:  serves 8 (serving size: 1 1/4 cups stew and 1/2 cup couscous)                   Ingredients 1 tablespoon   peanut oil 2 pounds   lean lamb stew meat, trimmed 3 1/4 cups   coarsely chopped onion 1 cup   (1/2-inch-thick) sliced carrot 1 cup   chopped green bell pepper 2 tablespoons   ground cumin 1 teaspoon   curry powder 1/2 teaspoon   ground turmeric 4 cups   chopped tomato 2 cups   cubed, peeled sweet potato 1  (15 1/2-ounce) can chickpeas, drained 1  (14 1/2-ounce) can fat-free, less-sodium chicken broth 1 teaspoon   salt 1/4 teaspoon   freshly ground black pepper 1  (10-ounce) box couscous Preparation Heat oil in a Dutch oven over medium-high heat. Add lamb; cook 5 minutes or until browned, stirring frequently. Stir in onion and next 5 ingredients (onion through turmeric); cook 5 minutes. Stir in tomato and next 5 ingredien...

5 Pastas that Go Beyond Red & White You must have heard the words ‘red and white’ popularly being associated with Belgian Ales or smokes. However, in the culinary circuits across different cities in India– especially the North – ‘red and white’ has attained a novel symbolism for itself with reference to pasta. People known for their experimental palate and curiosity of tasting world cuisines almost always spare some space for pasta on their plates. However, a majority of them have never gone beyond the red and white sauces pasta is made in. To add to this, various packaged food products selling pasta have strengthened their association to the red and the white sauce. Also, street side stalls have done their bit in promoting it largely as a snack item as well. Expatriate chefs, exasperated with the red and white obsession, have now decided to educate their guests on how a pasta dish can be different – in colour as well as flavour. Chef Antonello Cancedda at JW Marr...

Ramadan's Date-Lamb Curry Serves 4 4 Tablespoons vegetable oil 1 2-inch Cinnamon stick 6 whole cloves 1 Tablespoon cardamom seeds 1 large onion chopped 4 cloves garlic, finely chopped 1 1/2 inch fresh ginger, peeled and chopped 1 1/2 lb lean HALAL lamb, cubed 1 1/4 cup yogurt (plain) 1 tsp saffron threads, soaked in 2 T ablespoon boiling water 1/2 teaspoon chili powder 1/2 cup pitted dried dates, coarsely chopped Salt to taste 1 1/2 cups unsweetened coconut milk Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, sauté until soft, stirring occasionally. Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubes and fry until brown, about 5 minutes. Whisk yogurt, saffron mixture, salt and chili powder together and add to lamb cubes. Cook for 5 minutes. Add the dates and mix wel...

Lamb Shank with Caramelized Onions Serves 4 4 lamb shanks, about 1 1/2 pounds each Salt to taste Freshly ground black pepper 3 tablespoons butter Pinch of sugar 2 large onions, thinly sliced 4 tablespoons clarified butter 8 to 10 cardamom pods 6 whole cloves One 3-inch cinnamon stick 1 teaspoon whole black peppercorns 1 whole star anise 2 bay leaves 2 tablespoons finely chopped garlic One 2-inch fresh ginger, peeled and finely chopped 3 ribs celery, finely chopped 1 large onion, cut into large wedges 2 medium tomatoes, finely chopped 2 tablespoons tomato paste 1 cup red wine 5 cups chicken broth Juice of 1 lemon Pat the lamb shanks dry with paper towels and season generously with salt and pepper. Let it sit for 30 minutes. Melt butter in large skillet over medium heat. Add onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, ...