Caesar dressing

 

• 2 small garlic cloves, minced
• 1 teaspoon anchovy paste (see note)
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1 teaspoon Dijon mustard (I like the brand Maille)
• 1 teaspoon Worcestershire sauce

• 1 cup mayonnaise, best quality such as Hellmann's Real
• ½ cup freshly grated Parmigiano-Reggiano
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

  INSTRUCTIONS

  1. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
  2. Note: Anchovy paste can be found near the canned tuna in the supermarket.

Indian lamb curry

 

• ▢ 2 lb (900 g) Lamb (leg or shoulder, cut into 2-inch pieces)
• ▢ 1 tbsp Oil (Cooking or Olive oil )
• ▢ 1 tbsp Ghee (or oil)
• ▢ 2 tbsp Garlic (4 large garlic cloves minced)
• ▢ 2 tbsp Ginger (3-inch fresh ginger grated)
• ▢ 3 cups Onions (red or brown finely chopped)
• ▢ 1 cup Tomatoes (chopped)
• ▢ ¾ cup (180 ml) Yogurt(Greek, plain)
• ▢ 1 tbsp Lemon juice
• ▢ ½ tsp Black pepper
• ▢ 1 tsp Kosher salt

Dry spices

• ▢ 2 Cinnamon stick
• ▢ 8 Cloves
• ▢ 8 Green cardamoms
• ▢ 2 Black cardamoms
• ▢ 3 Bay leaves
• ▢ 1 Mace ((optional))

Spice mix

• ▢ 2 tbsp Coriander powder
• ▢ ¾ tbsp Cumin powder
• ▢ ¼ tsp Turmeric powder
• ▢ 1 tbsp Cayenne (hot)
• ▢ 1 tbsp Paprika (sweet)
• ▢ 1 tbsp Fenugreek leaves((optional))
• ▢ ½ tsp Garam masala powder

Instructions

• In a Dutch oven or heavy bottom skillet, add the oil, ghee, and whole spices.

  Pro tip – if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid. 
  1 tbsp Oil, 1 tbsp Ghee, 2 Cinnamon stick, 8 Cloves, 8 Green cardamoms, 2 Black cardamoms, (or 1 tsp cardamom) 3 Bay leaves,
  

• Then, add onions and saute until caramelized, almost brown – about 10 minutes (see video).

  Pro tip – depending on the heat it may take 10 to 15 minutes to caramelize the onions. Do not cook on high as it will burn the onions not caramelize. 
  3 cups Onions
  
  
  • Next, add the ginger and garlic – saute for another minute. Add the lamb pieces, saute for 2 to 3 minutes until the lamb is no longer pink.

    Pro tip – ginger and garlic can burn easily so keep the heat on medium. Then turn the heat a little higher to sear the lamb on all sides. 
    2 tbsp Garlic, 2 tbsp Ginger, 2 lb Lamb
  • Then, add the ground spices and chopped tomatoes. Saute for 2 to 3 minutes until fragrant.
    2 tbsp Coriander powder, ¾ tbsp Cumin powder, ¼ tsp Turmeric powder, 1 tbsp Cayenne, 1 tbsp Paprika, 1 tbsp Fenugreek leaves, ½ tsp Garam masala powder, 1 cup Tomatoes
  • Next, add the yogurt. Combine it then add 1/2 cup water. Season with salt, pepper, and lemon juice. Bring to a boil on medium-high heat.

    Pro tip – stir the yogurt separately in a small bowl to ensure there are no lumps before you add it to the lamb otherwise you will have lumps in the curry. 
    ¾ cup Yogurt, ½ tsp Black pepper, 1 tsp Kosher salt, 1 tbsp Lemon juice
  • Continue to simmer it on the stovetop on medium-low heat stirring frequently until meat is cooked through and becomes fork-tender – about 1 to 1 ½ hour adding water if necessary. 

    Pro tip – Always ensure you have enough water so the meat has enough moisture to cook. If necessary add ¼ to ½ cup more.
  • When cooked to fork-tender, taste and adjust seasoning. Adjust gravy by adding a bit more water depending on how you going to serve it.

    Pro tip – If you serve it with chapati, naan, or roti – keep it thick. If you serve with rice, add a little water to make a gravy.
  • Garnish with fresh cilantro or parsley.