Mughlai Karahi Gosht: Slow Cooked Lamb Curry

Mughlai cuisine is strongly influenced by Turkish cuisine of Central Asia, the region where the early Mughal emperors originally came from, and has in turn strongly influenced the regional cuisines of Northern India, Bangladesh and Pakistan. The flavours of Mughlai cuisine vary from extremely mild to spicy, and are often associated with a distinctive aroma and taste of ground and whole spices. This recipe for Karahi Gosht by Maunika Gowardhan, an Indian chef, food writer and author of Indian Kitchen: Secrets of Indian Home Cooking, is a slow cooked curry that's infused with spices including black cumin seeds, kashmiri chilli powder, ground coriander, turmeric, garam masala, plus tomatoes and thick yoghurt, then garnished with fresh cilantro, slivers of fresh ginger and chopped green chillies if you have the courage. 

Indian Kitchen by Maunika Gowardhan

Indian chef, food writer and author Maunika Gowardhan

 
Mughlai Karahi Gosht

Serves 2

Recipe courtesy of Maunika Gowardhan

1 lb lamb, cut to bite size pieces
3 garlic cloves, roughly chopped
3/4-inch ginger, roughly chopped
2 tbsp vegetable oil
9 oz fresh tomatoes, thinly sliced
9 oz onions, thinly sliced
3/4 tsp kashmiri chilli powder or mild paprika
Salt to taste
3 tbsp greek yoghurt

1 tsp coriander powder
1/8 tsp turmeric powder

1/2 tsp black cumin seeds coarsely crushed

1/4 tsp black pepper coarsely crushed
1/8 tsp garam masala powder
1 green chilli slit lengthwise, optional
1/2 tbsp chopped cilantro leaves
1/2 tbsp chopped mint leaves, optional
1/2-inch ginger slivers for garnish

Add the lamb to a mixing bowl. Crush the garlic and ginger to a coarse paste and add to the lamb. Stir well and set aside for an hour or overnight if you have time. 

In a heavy bottom large saucepan or kadhai heat the oil on a medium heat. Add the marinated lamb chunks and fry for 5-6 minutes stirring well to seal. Add the sliced tomatoes and cook for a further 8 minutes. The tomatoes will begin to break down and soften. Add the onions and chilli powder and stir well cooking for a further 3 minutes. Season to taste. Now lower the heat and simmer with the lid on for 30 minutes stirring half way through the cooking process.

Add the greek yoghurt to a small bowl and mix in the ground spices; coriander, turmeric, cumin and black pepper. Add this to the karahi gosht and stir well making sure the yoghurt does not split. Continue simmering on a low heat and with the lid half over the pan, cook the lamb for 45-50 minutes stirring half way through cooking making sure it doesn’t stick to the bottom of the pan.

Turn the heat off and while it’s still warm add the garam masala, coriander, mint and ginger slivers. Maunika suggests serving the curry with roti, naan or pulao. 

Coronation Chicken Salad with Alfalfa Sprouts

 

Originally, Coronation Chicken, or Poulet Reine Elizabeth, was made for the coronation banquet of Elizabeth II in 1953, but it is said to have been partly inspired by a similar and earlier recipe known as Jubilee Chicken, made for the Silver Jubilee of George V in 1935, which mixed the chicken in mayonnaise and curry. Created by the founder of Le Cordon Bleu cookery school, Rosemary Hume, rather than her better-known business partner, celebrity florist Constance Spry, as is often claimed, the original recipe for Coronation Chicken was published in the newspapers ahead of the coronation so that the 'common' people might partake of what their new queen would be eating on her very special day.

Coronation Chicken Salad
Serves 6

4 boneless skinless chicken breasts
1 tbsp mild curry powder
2 tbsp sunflower oil
1 tsp Maldon salt 
1 tsp fresh ground black pepper
1 cup red seedless grapes, halved
6 stalks celery, very finely chopped
1 container of onion, pea or clover sprouts
1/2 cup pecan, toasted

Dressing:
4 tbsp mayonnaise
1 cup crème fraîche
1/2 cup mango chutney
2 tbsp curry powder

Preheat the oven to 350°F. Rub the chicken with oil, curry powder, salt and pepper. Place on a baking tray and bake in the oven for 20 minutes until cooked through. Let it rest for 10 minutes then pull the chicken apart into bite size pieces, then allow to cool completely before adding to your salad. In a big bowl, mix together the ingredients for the dressing until well combined. Mix the cooled chicken, finely chopped celery, halved grapes with the dressing, and chill until ready to plate. Serve the Coronation Chicken Salad on its own or over mixed salad greens and garnish with additional onion sprouts and pecans.

Grilled Eggplant with Feta, Herbs & Vinaigrette

 

The combination of the feta, mint and cilantro adds a wonderful fresh note to the smokiness of grilled eggplant, and becomes completely transformed over a few hours as the dressing is absorbed into the flesh. This dish looks especially nice served on a platter, with the feta and herbs scattered overtop. 

Grilled Eggplant with Garlic-Cumin Vinaigrette, Feta & Herbs
Serves 4

Recipe courtesy of Fine Cooking

For the vinaigrette:
1 small clove garlic
Kosher salt
1 1/2 tbsp fresh lemon juice
1 small shallot, very finely diced
3 tbsp extra-virgin olive oil
1/2 tsp cumin seed, lightly toasted and ground in a spice grinder
Pinch cayenne, more to taste

For the eggplant:
1 large globe eggplant, trimmed and cut into 1/2-inch-thick rounds
3 tbsp extra-virgin olive oil, more as needed
Kosher salt
1/4 cup crumbled feta
2 tbsp coarsely chopped fresh mint
2 tbsp coarsely chopped fresh cilantro

With a mortar and pestle, pound the garlic and a pinch of salt to a paste, or mince the garlic, sprinkle with salt, and mash into a paste with the side of a chef’s knife.

Combine the garlic paste and a tablespoon of the lemon juice in a small bowl and let sit for 10 minutes. Combine the shallot with the remaining lemon juice and a pinch of salt in another small bowl and let sit for 10 minutes. Whisk the olive oil, cumin, and cayenne into the garlic mixture. Season to taste with salt or cayenne, if necessary.

Preheat an outdoor BBQ to medium-high. Brush both sides of the eggplant slices with olive oil and season with salt. Grill until golden-brown grill marks form, 3 to 4 minutes. Turn the eggplant and grill until tender and well marked on the second sides, 3 to 4 minutes more. The interior should be grayish and soft rather than white and hard. Top the grilled eggplant slices with the shallots, feta, and herbs. Whisk the vinaigrette and drizzle it on top, and serve immediately.

Bucatini all'Amatriciana: A Culinary Classic

 

One of the most celebrated dishes in Italian cuisine, Bucatini all'Amatriciana is named for the Abruzzese town of Amatrice, a tiny town in the Sabine Hills bordering Abruzzo about 100 miles from Rome, and considered by many Italians to be birthplace of the best cooks on the peninsula. Ever since Abbruzzese shepherds began the tradition of eating this spicy pasta after a day in the chilly mountain air, the cooking process has always begun with the rich smell of a fatty piece of pork bubbling in the pan that gives the simple pasta a luxurious depth. Tomatoes, sautéed garlic, olive oil and dried red chilli flakes complete the sauce, which is usually served over bucatini, a thick strand pasta with a hole in the centre. The beauty of this culinary classic is that it's quick and easy to make, is enormously full flavoured and absolutely delicious.

Bucatini all'Amatriciana

Serves 2

2 tbsp olive oil

2 cloves garlic, minced

8 oz tomato passata

4 oz finely chopped Guanciale, Pancetta or unsmoked bacon

1 tsp dried chilli flakes, to taste

8 oz bucatini

1/2 cup shaved Pecorino

Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 to 10 minutes or until al dente, then drain. Heat the olive oil and cook garlic until softened, adding the finely chopped guanicale at the end. Then add the passata and dried chilli flakes and simmer over low heat to thicken the sauce slightly. Add the sauce to the cooked pasta and serve with grated Pecorino cheese.

Fishbone by the Lake: Modern Portuguese Cuisine

 

The first Fishbone location opened in Stouffville in 2011, followed by Fishbone on Musselman's Lake in 2014, where they serve about 200 guests a day during the summer months in their pretty outdoor waterfront location. Chef Pedro Pereira wears all the hats; he designs the restaurants, does some of the building, and creates all Fishbone menus, which for the Musselman's Lake locale is focused on refined pub-style food and delicious homemade pizza made in a wood-burning oven, accompanied by “probably the best view in York Region”. The menu also includes fresh shucked oysters, PEI Mussels, Shrimp Tacos, Grilled Spanish Octopus, Lamb & Beef Burgers, Grilled Lamb Chops, their famous deep-fried Brussels Sprouts served with sweet chili sauce and smoked peanuts. “We try to be as seasonal as possible and as local as possible,” said Pereira. “We have so many farms up here, it really is a luxury to be in this area.” With a dedicated friendly staff, unexpectedly refined menu and tranquil waterside location, it's no wonder that Pereira's waterfront oasis is one the hottest restaurants in the area.

Pereira has also been focused on providing meals to front-line health-care workers during the pandemic. He came up with a program where guests are able to purchase meals for health-care workers, whereby Fishbone has provided meals to staff at Markham Stouffville Hospital, Southlake Regional Health Centre in Newmarket, Royal Victoria Regional Health Centre in Barrie and Markhaven Home for Seniors to name a few. “It makes a difference. We attach a little message from the person who bought the meal.” 

Fishbone menu of Portuguese-inspired cuisine

White Sangria

Heirloom Tomato Salad with House Ricotta, Basil Oil and Flor de Sal

Cold Shrimp Tacos 

Piri Piri Cornish Hen with House Cut Frites

Lamb & Beef Burger with Bacon, Brie, Tomato, Red Onion, Lettuce, Pickles 

and Piri Piri Aioli on a Briche Bun with House Cut Frites

Cavatelli with Argentinian Shrimp and Bay Scallops in a Bail, 

Tomato and Sambuca Sauce 

Funnel Cake with Strawberries and Vanilla Iced Cream

Pastéis de Nata with Vanilla Iced Cream

https://fishbonerestaurants.com

Grilled Fresh Sardines with Lemon & Herbs

 

Grilled Sardines on the BBQ are one of the delectable signs of summer, and one of my warm weather favourites. Among the most sustainable seafood choices, sardines are rich in omega-3 fatty acids and have very low levels of mercury relative to larger fish, which makes them both a healthy and delicious food choice. Also, just three ounces contains more calcium than a glass of milk. I usually buy fresh sardines from my local fishmonger at Toronto's St Lawrence Market and get them to gut and clean the little guys so I don't have to! The crispy, smoky skin and moist, tender flesh that results from the BBQ grilling method in this fabulous recipe, makes an irresistible culinary combination.

Grilled Fresh Sardines with Lemon & Herbs

Serves 2

4 fresh Sardines, about 6-8" each, cleaned by your fishmonger
1 tbsp coarse sea salt
1 tbsp coarse ground black pepper
1/4 tsp dried chili peppers
4 sprigs of thyme
2 sprigs of rosemary
1/4 cup olive oil
1 lemon, sliced

Select 4 healthy bright eyed sardines from your local fish market and get the fish monger to gut and clean the fish for you. 

Before marinating the sardines, rinse out the cavities and drain well on some paper towel. Dry well with paper towels and lay them on a platter. Tuck one long sprig of thyme inside each of the sardines, then pour 1/4 cup of olive oil over the fish, making sure the fish are well covered top and bottom — I like to use my hands to do this. Season with coarse sea salt, fresh ground black pepper, a sprinkling of dried red chilis and top with two sprigs of fresh rosemary. Place some sliced lemon around the fish, coating with some oil from the platter. Cover the platter with cling film, refrigerate and allow to marinate for at least 30 minutes and up to 24-hours, turning and re-seasoning the fish once or twice. 

To cook the sardines, place the fish and lemon slices on a pre-heated BBQ and lightly brush the grill with some oil so the fish don't stick. Break the rosemary over the fish once they go on the BBQ. Grill the sardines 2 to 3 minutes per side, turning them only once to ensure the skin becomes golden brown and crispy. Serve with the grilled lemon and garnish with some fresh herbs. I had fennel fronds on hand which added a subtle anise flavour to the sardines.

Mint And Cumin-Spiced Lamb Chops

 

Ideally suited for summer grilling, Rack of Lamb is one of my favourite cuts of meat, and when sliced into single or double chops and marinated in a fragrant rub of shallots, fresh mint, parsley, cumin, paprika, allspice, crushed red pepper flakes and garam masala, the flavours are positively intoxicating. Blended together in a food processor, and loosened with a soupçon of vegetable oil to produce a thick paste, the marinade is simply massaged into the lamb chops and then abandoned to works it's magic for an hour or so. Grilled with some fresh Ontario asparagus, they can be cooked beside one another for an absolutely delicious summertime meal when it's just too hot to do anything else.

Mint And Cumin-Spiced Lamb Chops

Serves 2

Recipe courtesy of Bon Appétit Magazine

1 scallion, peeled and quartered

1/2 cup fresh flat-leaf parsley leaves 

1/2 cup fresh mint leaves

1/2 tbsp ground cumin

1/2 tbsp paprika

1 tsp allspice

1/2 tsp crushed red pepper flakes

1/2 tsp ras-el-hanout or garam masala

2 tsp vegetable oil

1 New Zealand rack of lamb, sliced into single lamb chops

1 cup Tzatziki as a condiment, if desired

Pulse the scallion, cilantro, parsley, mint, cumin, paprika, allspice, red pepper flakes, garam masala and vegetable oil in a food processor until it is very finely chopped and becomes a thick paste. Place the lamb in a large dish and rub with spice mixture, then cover and chill for at least 2 hours. Prepare an outdoor grill for medium-high heat and oil grate. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest at least 5 minutes before serving.

BBQ Grilled Tandoori Chicken Tikka: Simply the Best

 

Tandoori Chicken, or Tandoori Murghi, is a classic Indian dish made with a vibrant and spicy marinade of yogurt, lemon juice, ginger, garlic, vegetable oil and a handful of warm fragrant spices including powdered cardamom, chill powder, turmeric, garam masala and my secret ingredient — Tandoori masala — which gives the marinade it's bright orange-red lustre. Combined into a loose paste and liberally coated over pieces of lightly scored bone-in chicken breasts, thighs or legs, the marinade works its magic over a couple of hours or overnight in the refrigerator, allowing the flavours to fully develop. The rich blend of spices gives the Tandoori Chicken its unique flavour, but more importantly, it's the yogurt that helps to penetrate the spices into the meat while tenderizing at the same time. This is also the basic marinade that is often used to cook the chicken before making Butter Chicken. Grilled on an outdoor barbecue over medium-high heat, the thick consistency of the yogurt keeps the seasonings on the meat and seals in the robust flavours, for a tender, moist and succulent dish that's simply the best.

BBQ Grilled Tandoori Chicken Tikka
Serves 2

2 chicken breasts, boneless and cut in half
1/2 tbsp fresh ginger, grated
1/2 tbsp fresh garlic, minced
1/4 tsp cardamom powder
1/2 tbsp chili powder
1 tbsp lemon juice
1 cup plain Greek yoghurt
1/2 tbsp vegetable oil
1/4 tsp garam masala
1 1/2 tbsp Tandoori masala
1 tsp turmeric
1 tsp salt

Pat dry the chicken breasts and score the tops with 3 or 4 cuts. In a large bowl, combine the yoghurt, ginger, garlic, cardamom, chili powder, garam masala, oil, lemon juice, Tandoori masala, salt and mix well to form a loose paste. Add the chicken breasts to the mixture, tossing thoroughly to ensure they're well coated. Cover and refrigerate for at least 2-3 hours, or even overnight, to allow the chicken to marinate.

To grill, place the chicken breasts on a pre-heated outdoor barbecue and cook 8-10 minutes over medium-high heat. Turn them over and continue cooking for an additional 10 minutes or until the chicken is evenly cooked and has nice grill marks. Serve with Gobi Matar and pappadams for a delicious low fat meal.

Grilled Spicy Colossal Black Tiger Prawns with Tzatziki

 

More like small lobster tails, these sweet succulent 'super colossal' black tiger prawns are so large they're sold 4-6 to the pound, although 'colossal' which are 8-12 count do an admirable job too — the key is to buy the largest prawns you can. In this case, size does matter. Served as a special treat on their own or as part of a 'surf-and-turf' feast, these gorgeous creatures are substantial enough to withstand a marinade with a little zing — a splash of sambal oelek or Lebanese hot pepper paste should do the trick. Whisked with minced garlic, fresh squeezed lemon juice, grated ginger, fresh mint and cilantro, teaspoon of Dijon mustard, dash of soy sauce and a glug of olive oil, and left to marinate for an hour or so, they're simply divine grilled on the barbecue for about 3-5 minutes per side and served with a bowl of cold creamy tzatziki, for a sensational seafood treat.

Grilled Spicy Super Colossal Black Tiger Prawns
Serves 2

8 Colossal prawns (4-6 to the pound), peeled and deveined with tail left on
1/2 tbsp Sambal Oelek or 1/8 tsp Lebanese hot pepper paste
1 tbsp each fresh mint and cilantro, minced
1 garlic clove, minced
1 tbsp lemon juice
1-inch piece ginger, minced
1 tsp Dijon mustard
1 tsp soy sauce
2 tbsp olive oil

In a small food processor, whizz the garlic and ginger to a fine mince, then add the sambal oelek, lemon juice, mint, cilantro, mustard, soy sauce and oil, and purée to a loose paste. Mix the shrimp with the marinade and allow to marinate for 30-60 minutes. Preheat an outdoor grill to medium-high heat, and grill the shrimp for 3-5 minutes per side, depending on the size of the prawns. Serve with tzatziki and a sprig mint.

Baby Gem Lettuce Salad with Feta & Black Olives

 

This lovely salad features tender Baby Gem lettuce, a smaller, sweeter variety of romaine, adorned with tangy Greek feta, sliced green and black Kalamata olives in a tangy garlic vinaigrette. Inspired by chef Ben Heaton's Baby Gem Salad which we enjoyed at Estia in Toronto's stylish Yorkville neighbourhood a few years ago, this is now one of our favourite summer salads. 

Baby Gem & Feta Salad with Garlic Vinaigrette

Serves 8

2 heads Baby Gem lettuce

1/4 cup Greek feta, crumbled

4-5 black Kalamata olives, halved

Maldon salt and fresh cracked black pepper, to taste

Vinaigrette:

1 clove of garlic

2 tsp red wine vinegar 

1/2 tbsp Dijon mustard

1/8 cup olive oil

Pinch of Maldon salt

Pinch of ground black pepper

In a blender, whisk together garlic, vinegar and dijon mustard. Slowly add in the olive oil and season to taste with salt and pepper, then set aside.

To serve, arrange the lettuce on a large platter and drizzle with the vinaigrette. Garnish with crumbled feta and sliced olives, and finish with a flurry of Maldon salt and fresh ground pepper.

Salade Niçoise with Seared Tuna & Anchovies

Traditionally made with local olives, oil-cured tuna and plump anchovies, this colourful salad from Provence has become a staple in brasseries all over France. Inspired by the classic French recipe, this Salade Niçoise features seared sashimi-grade tuna for a modern version of the time honoured classic. Composed with fingerling potatoes, French green beans, anchovies, hard boiled eggs, pitted Nicoise olives, roasted campari tomatoes and fresh tuna from the St Lawrence Market, along with fresh salad greens, this 'new wave' Sashimi-Style Salade Niçoise is a symphony of colour, texture and flavour.

Salade Niçoise with Seared Tuna & Anchovies
Serves 2

2 cups mixed salad greens
3 fingerling potatoes
2 large eggs
1/4 pound haricots verts, stems trimmed
8 oz fresh sushi-grade tuna, cut into somewhat uniform logs
1/8 cups white sesame seeds
1 1/2 tbsp vegetable oil
Maldon sea salt and freshly ground black pepper
3 campari tomatoes, halved
6 nicoise olives, pitted
4 anchovy fillets

Vinaigrette:
1 garlic clove, minced
1/2 tsp Dijon mustard
1/4 cup extra-virgin olive oil
1 1/2 tbsp white wine vinegar

Maldon Salt
Freshly ground black pepper

Combine all of the vinaigrette ingredients in a bowl and whisk vigorously to emulsify, then set aside.

Place the potatoes in a large saucepan, add water to cover and bring to a boil over medium heat. Simmer for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in half lengthwise.

Pour the sesame seeds on a large plate and coat the tuna on all sides. Preheat a non-stick frying pan over medium heat and add a tablespoon of vegetable oil. Add the tuna and sear for approximately 10-15 seconds on each side. As the tuna cooks, the red meat will become whiter. Add additional oil to the plan and repeat until the remaining tuna is seared. Transfer the tuna to a cutting board and slice it against the grain into 1/4-inch thick pieces.

Toss the salad greens in a large bowl with 1/3 of the dressing to coat. Place the green beans, potatoes and tomatoes in another bowl and drizzle with another 1/3 of dressing to lightly coat. To assemble the salad, lay the dressed lettuce on the bottom of a large platter. Arrange the potatoes, green beans, tomatoes, olives and anchovies over the lettuce, arranging the eggs around the edge. Finish with a layer of seared tuna and sliced avocado, and drizzle with the final 1/3 of vinaigrette. Season with Maldon salt, fresh cracked pepper and serve. 

Avocado Salad with Blueberries & Pumpkin Seeds

 

Discovered in Mexico around 1519, the creamy avocado has graced Central and South America cuisine for thousands of years, according to the avocado-inspired drawings and artifacts found in early Aztec settlements. Also known as an alligator pear or butter fruit, the versatile avocado is a naturally nutrient-dense food that contains nearly 20 vitamins, minerals and phytonutrients. In addition to the nutrition-rich and antioxidant benefits of blueberries and pumpkin seeds, this vibrant 'super-food' summer salad with heart healthy fats and antioxidants, is gluten-free, refreshing and absolutely delicious.

Avocado, Blueberry & Pumpkin Seed Salad

Serves 2

1 head Romain lettuce, washed and chopped

2 ripe avocados, peeled and sliced

1/2 cup fresh blueberries

1 tbsp pumpkin seeds

1-2 tbsp olive oil, to taste

Maldon and fresh cracked white pepper, for garnish

Arrange the chopped lettuce on a decorative platter then top with the sliced avocado. Drizzle the olive oil over the salad and season with malden salt and fresh cracked pepper, then garnish with the blueberries and pumpkin seeds. 

Cold Noodles with Spicy Red Curry & Peanut Sauce

 

A simple dish with complex flavours, this Thai-inspired Cold Noodles with Spicy Red Curry & Peanut Sauce is the perfect thing for a hot summer evening. Cold noodles are unique to Asian cooking, and the mouth watering combination of peanut butter, red curry paste, rice vinegar, lime juice, cilantro and chopped scallions come together to create a thick and velvety spicy sauce. Topped with sesame seeds and chopped cilantro, these noodles are a flexible dish that can be eaten either warm or cold, and can also be adapted to your favourite noodle, from Japanese buckwheat soba noodles, Thai rice noodles or Chinese egg noodles to even fettuccine, linguine or spaghettini. The sauce is so delicious, it could even be used as a marinade or dipping sauce for grilled chicken, pork, fish or seafood.

Cold Peanut Sesame Noodles with Spicy Red Curry Sauce

Serves 4-6

12 oz fettuccine, Chinese egg noodles, or rice or soba noodles
2/3 cup peanut butter
1 tbsp red curry paste
2 tsp rice vinegar
1 lime, juiced 
1/3 cup of fresh cilantro, plus more for sprinkling
1 tsp red pepper flakes
1/2 cup water
3 green onions, thinly sliced
1 tsp kosher salt
1 tbsp sesame seeds, for garnish

In a large pot of boiling water, cook the noodles until al dente. Reserve about 1/2 cup of the cooking water, then drain in a colander and rinse under cold running water until chilled. Shake out the excess water and blot dry. Meanwhile, purée the peanut butter, curry paste, vinegar, lime juice, cilantro, salt and red pepper flakes and water in a food processor or blender until smooth. In a large bowl, toss the noodles with the peanut sauce and sliced green onions and mix well, until the noodles are well coated. Season to taste with salt and stir in some of the reserved cooking liquid from the pasta to loosen the sauce, if necessary. Serve the noodles in a decorative bowl or platter, and garnish with sesame seeds and more cilantro.