Welcome to the blog for Colgate University's interdisciplinary course on food. This is the place to keep up with what students in the course are experiencing in their work at Common Thread Community Farm and through their everyday encounters with food.

Friday, December 13, 2013

how friends influence

Because I went to an International School, I had a lot of friends from different backgrounds. It was evident that some of their favorite dishes would also come into mine. Because I had two friends from Pakistan, they would always mention some of their favorite dishes and what they would miss from back home. I also tried some of their dishes during those frequent Eid and family dinner parties. One I need to share, only because it is so delicious:

This native dish of Peshawar, Pakistan will definitely take time and patience to but the flavors, texture and aromas make it an absolute delicacy of North West frontier cuisine. The lamb has to be specifically very good quality and most of the spices are freshly ground for their most fragrant form".
2 pound lean lamb, skin and fat removed
3 tablespoons minced fresh ginger
3 tablespoons minced garlic
rind of 1 lemon
5 tablespoons fresh lemon juice
2 teaspoons cumin seeds
6 cardamoms
1 x 1 inch cinnamon stick
6 cloves
1 teaspoon ground turmeric
1 tablespoon garam masala
2 teaspoons cayenne pepper
salt to taste
2 cup plain yogurt
1 cup whole unpeeled almonds
4 tablespoons brown sugar
1 tablespoon saffron threads, soaked in 2 tablespoons of boiling water
lemon wedges and sprigs of parsley

  • Prick the lamb all over with a fork and make about 12 to 15 deep cuts.
  • Blend the ginger, garlic, lemon rind, lemon juice, cumin, cardamom, cinnamon stick, cloves, turmeric, garam masala, cayenne pepper and salt in a food processor or a blender to a fine paste. Transfer it to a large non-reactive baking dish.
  • Add the lamb to the mixture of spices and rub the paste all over the lamb and spread it evenly over it. Cover and refrigerate it for 2 hours.
  • Combine yogurt with the almonds and 2 tablespoons of brown sugar. Pour the mixture over the lamb and cover and refrigerate for another 2 hours.
  • Preheat oven to 400°F.
  • Sprinkle the remaining sugar and bake, uncovered for 30 minutes.
  • Cover and lower the temperature to 350°F and cook for 2 1/2 hours, basting occasionally.
  • Sprinkle with the saffron water and cook for another 30 minutes, or until very tender and fully cooked.
  • Remove the meat from the baking dish, carve the thick slices, pour the sauce over it and serve it hot garnished with lemon wedges and parsley.

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