INTRODUCTION:
This week in lab we will be preparing lamb coconut curry, a baked butternut squash dish as well as vegetable biryani. Though I am not a fan of the butchering/eating of lamb, it will be interesting to research about it as well as see what those who are cooking the dish think of the taste. I have had baked butternut squash once before, and I liked it because it was an alternative to potatoes. My roommate sophomore year from Sri Lanka used to prepare a different variation of Biryani, so it will be interesting to see the difference in the two.
RESEARCH:
According to wikipedia, "Curry is a variety of dishes originating in theIndian subcontinent that use a complex combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies." I of course have tried curry in the past because of my neighbors who are from India, but it was not my favorite as I am very sensitive to spices. Butternut Squash originated from Stow, Massachusetts in the 1940s. I feel as if this particular dish has become relatively popular in the last year or two. People are trying to find creative ways to eat healthier and replace high carb items. Vegetable Biryani is also a dish from India. The term biryani means "fried before cooking".
BACKGROUND INFO:
Because this is our second to last lab, we pretty much have completed all of the cooking methods and techniques we will be using in todays lab. For the lamb itself we will be marinating and browning, then letting sit until ready to bring to a simmer in our dish after other preps have been made. We will be sautéing onions and other vegetables. For our biryani we will be cooking the rice in salted waters until 90% of the way cooked, then spreading half the rice over the bottom of a large pan, putting the cooked vegetables on top of the rice. After we will add the cilantro then over with the remaining rice.
LAMB COCONUT CURRY:
Yield 9 servings, 5 oz. each
1 TBSP. Salt
2 TBSP. Ground Cumin
1 TSP. Cayenne Pepper
2 1/2 TBSP. Garam Masala
1 TSP. Black Pepper
1 Lamb Leg (3 lb.)
1 Ginger (4-in. piece)
8 Garlic Cloves
8 FL. OZ. Water
3 FL. OZ. Vegetable Oil
4 OZ. Finely Chopped Onion
8 OZ. Tomatoes (peeled & Chopped)
24 FL. OZ. Coconut Milk
Garnish (as needed)
Steamed Rice
Naan
Chutney
Raisins
Toasted Chopped Almonds
Directions:
Combine the salt, cumin, coriander, turmeric, cayenne pepper, garam masala and black pepper.
Trim the lamb leg and then cut it into 1-inch (2.5-centimeter) pieces. Place the lamb in a stainless steel bowl and season it with approximately half of the spice mix. Marinate, refrigerated, for at least 1 hour or overnight.
Chop the ginger to a paste, place the paste in a double layer of cheesecloth and squeeze out as much juice as possible. Reserve the ginger juice and discard the pulp.
Purée the garlic in a blender or food processor with the water and ginger juice until fairly smooth.
Heat the oil in a heavy-bottomed pot and add the lamb. Brown the lamb on all sides and then remove it from the pot.
Sauté the onion in the same pot until lightly caramelized and then add the garlic-ginger purée. Cook until all of the liquid has evaporated and only oil remains. Add the remaining spice mix and cook for approximately 20 seconds.
Add the tomatoes, reduce the heat and continue cooking for 3–4 minutes. Add the coconut milk a little at a time, incorporating it into the sauce each time before adding more. Return the lamb to the pan and simmer for 30 minutes or until the lamb is tender. Serve with steamed rice and Naan or pappadam bread. Accompany the curry with chutney, raisins, almonds or other condiments.
BAKED BUTTERNUT SQUASH:
1 LB. Butternut Squash
1 FL. OZ. Olive or Vegetable Oil
TT Salt & Pepper
Sauce:
1 PT. Plain Yogurt
1 TSP. Ground Cumin
1/2 TSP. Salt
Fresh Cilantro (as needed)
Aleppo Pepper or Spanish Paprike (as needed)
Toasted Pumpkin Seeds (as needed)
Directions:
Cut the peeled squash into ½-inch- (1.2-centimeter-) thick slices. Toss the slices in the oil. Place them in a single layer on a half-sheet pan. Season with salt and pepper.
Bake, uncovered, in a 350°F (180°C) oven until tender, approximately 40 minutes.
While the squash bakes, prepare the sauce. Stir together the yogurt, cumin and salt.
Drizzle with the sauce and garnish with cilantro, Aleppo pepper and pumpkin seeds. Serve as a first course or side dish.
VEGETABLE BIRYANI:
8 OZ. Basmati Rice
2 FL. OZ. Vegetable oil
1 Onion
1/2 TSP. Ginger, minced
1/2 TSP. Garlic, minced
4 OZ. Canned tomatoes, finely chopped
1/2 TSP. Red chili powder
1/2 TSP. Ground turmeric
1/2 TSP.Ground coriander
1 Cinnamon stick
2 Cardamom pods
1/2 TSP. Cumin seeds
1/2 TSP. Black peppercorns
1/2 TSP. Cloves
2 Star anise
1 Bay leaf
TT Salt
4.5 OZ. Greek style yogurt
9 OZ. Potatoes, peeled and small dice
4.5 OZ. Frozen peas
5 OZ. Carrots, small dice
4 TBSP. Cilantro, finely chopped
Directions:
Rinse rice and soak in water for 1 hour
Cook the rice in salted waters until 90% of the way cooked, drain and set aside.
Heat oil in a pan, sauté the onions until golden brown.
Add the ginger and garlic and cook for 1 min.
Add the tomatoes and stir, add spices, bay leave, salt and the yogurt. Cook for 10 minutes until oil separates out.
Add the potatoes and carrots and 4 fl oz water and cook until the vegetables are tender. Remove from the heat and add the frozen peas.
Spread half the rice over the bottom of a large pan, put the cooked vegetables on top of the rice, add the cilantro. Cover with the remaining rice.
Dampen a clean kitchen towel, cove the pan with the towel. Place lid on tightly and set the saucepan over a very low heat. Cook for 30 minutes.
Mix the rice and vegetables. Garnish with fried brown onions.
COOKING OUTCOME:
The Lamb Coconut Curry, Baked Butternut Squash, & Vegetable Biryani lab went great according to my peers. With this many components to the dish, there was not doubt it would take the entire time. That is also something I have noticed with each lab: you think the lab is going to take a long time because 4 hours in the lab sounds like a lot. However, time flies when you are in there cooking, and honestly you feel kind of rushed! The texture and taste of the lamb was to die for apparently, and it honestly makes me want to go out of my comfort zone and try it myself sometime.
RESULTS:
Below is a photo of all of the components from the lab. Lamb Coconut Curry, Baked Butternut Squash, Vegetable Biryani, along with naan bread! Everything looks very authentic and great.
CONCLUSION:
The techniques we have learned throughout our other labs really came handy today. We have become so knowledgeable to them that they make labs like today run smoother. There is also less trial and error. I actually showed some pictures from the lab to my friend from Sri Lanka, and she was VERY impressed. I hate I missed out on this learning experience, but I plan on recreating some of these dishes for the cultural aspect as well.
WORKS CITED:
Labensky, S. R., Hause, A. M., & Martel, P. (2019).On cooking: a textbook of culinary fundamentals. Pearson.
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