Kao Soi

From Quick & Easy Thai by Nancie McDermott
serves 4-6

2 Tb veg oil + 2 cups
1 Tb finely chopped garlic
2 Tb red curry paste or panaeng curry paste
3/4 lb boneless chicken, but in big bite-size chunks, or boneless beef, such as tri-trip or flank steak, thinly sliced crosswise into 2-inch strips
2 c unsweetened coconut milk
1 3/4 c chicken broth
2 tea ground turmeric or curry powder
2 Tb dark soy sauce or soy sauce
1 tea sugar
1 tea salt
2 Tb freshly squeezed lime juice
1 lb fresh or 1/2 lb dried Chinese-style egg noodles + a handful of fresh egg noodles per person
1/3 c coarsely chopped shallots
1/3 c coarsely chopped fresh cilantro
1/3 c thinly sliced green onions

Make crispy noodle nests:
Heat 2 c veg oil in a wok or small deep skillet to about 375 degrees. Carefully add a handful of noodles, let it sizzle and brown a few seconds, turn gently with tongs, and transfer the "nest" to a platter to cool.

Make chicken curry:
Heat 2 Tb veg oil in a med saucepan over medium heat, and then add the garlic. Toss well and add the red curry paste, mashing and stirring to soften it in the oil, about 1 minute. Add the chicken and cook 1-2 minutes, tossing now and then to brown it evenly and mix it with the curry paste. Add the coconut milk, chicken broth, turmeric, soy sauce, sugar, and salt and stir well. Bring to a gentle boil and adjust heat to maintain a lively simmer. Cook about 10 minutes, until meat is cooked through. Stir in lime juice, remove from heat, and cover to keep curry warm while you prepare the noodles.

Make noodles:
Cook the noodles in a large pot of rapidly boiling water, until tender but still firm, as little as 2 minutes for fresh noodles and 7 minutes or more for dried. Drain, rinse well in cold water, drain again, and divide the noodles amoung individual serving bowls. Ladle on hot curry, and sprinkle each serving with shallots, cilantro and green onions. Serve hot.

Gobhi Matar Rasedar

From Classic Indian Cooking by Julie Sahni
serves 6-8

1 small head cauliflower (about 1 lb)
2 medium potatoes (about 1/2 lb)
1/2 c ghee or light veg oil
2 tea cumin seeds
1 tea ground cumin
2 Tb ground coriander
1 tea turmeric
1/2 - 1 tea red pepper
1 1/2 c shelled fresh peas or 1 ten-oz bag frozen, defrosted
1 1/2 c pureed or finely chopped fresh ripe tom or 3/4 c canned tomato puree
4 tea Kosher salt
3 Tb finely chopped fresh coriander leaves

1. Wash cauliflower in running cold water. Break or cut it into about 1 1/2 inch florets, peel teh central stem, and cut into 1/4 inch thin slices.
2. Peel the potatoes and cut each into 6 pieces.
3. Measure out all spices and place them, and all the veggies, right next to the stove.
4. Heat the ghee over medium-high heat in a deep heavy-bottomed pan. When the fat is hot, add cumin seeds adn fry until they turn dark brown (about 20 seconds). Add cumin powder, coriander, turmeric, adn red pepper all at once and stir. Immediately add cauliflower, potatoes, and fresh peas if you are using them (wait for frozen.) Fry, stirring constantly, until the veggies begin to sear a bit (about 5 minutes). Add tomato puree, and continue frying until the puree thickens adn teh fat begins to separate (about 3 minutes. Add 3 cups boiling water along with the salt. Reduce heat and simmer covered until they are tender adn cooked through (about 15 minutes). If you are using frozen peas, add them now, adn continue cooking for an additional 5 minutes. Turn off heat, check for salt and servve sprinkled with chopped coriander leaves. Traditionally a little ghee (2-3 Tb) is poured over teh dish before serving. Can be made up to 4 days ahead.

Lamb Rogan Josh

From Classic Indian Cooking by Julie Sahni
serves 8

For marinade
4 onions (about 1 lb), peeled and quartered
2 Tb finely chopped ginger
2 Tb ground coriander
3/4 tea red pepper, or to taste
2 1/2 c plain yogurt
1/2 c sour cream
1 Tb Kosher salt
1/3 c melted ghee or 1/2 cup melted sweet butter

3 lbs lean boneless lamb, preferably from the leg, cut into 1 1/2 inch cubes
4 Tb ghee or 2 Tb sweet butter mixed with 2 Tb light veg oil
1 Tb minced garlic
1 Tb black cumin seeds, crushed, or 2 tea ground cumin
2 tea ground cardamom
1 tea Mughal garam masala
1 c heavy cream
Milk or water if needed

Mughal garam masala
1/2 c black or 1/3 c green cardamom pods
2 cinnamon sticks, 3 inches long
1 Tb whole cloves
1 Tb black peppercorns
1 1/2 tea grated nutmed (optional)

For garam masala
Break open cardamom pods. Remove seeds, and reserve. Discard the skin. Crush cinnamon with a kitchen mallet or rolling pin to break it into small pieces. Combine all the spices except nutmeg, adn grind them into a fine powder. Mix in the grated nutmeg, if desired. Store in an airtight container in a cool place. Makes 3/4 cups.

1. Put all the ingredients of the marinade except ghee into a food processor and blend until finely pureed.
2. Place the lamb in a large bowl, and pour marinade adn melted ghee over it. Mix thoroughly to coat, cover and let sit for 1/2 hour at room temp or 2 hours in the fridge. (Remove from fridge 30 minutes before cooking.)
3. Transfer meat, along with the marinade, to a heavy-bottomed pan (preferably non-stick). Place the pan over medium-low heat, and gently bring to a boil. Reduce heat adn simmer covered until the lamb is very tender, about 2-2 1/2 hours. Stir frequently to prevent the sauce's sticking to the bottom of the pan.
4. Heat the 4 Tb ghee in a small frying pan over high heat. Add garlic, and stirring rapidly, fry for 15 seconds. Immediately add cumin, cardamom, and Mughal garam masala. As soon as the spices begin to sizzle and release their fragrance, turn off heat and pour the perfumed butter, along with the spices, over the meat. Add cream, and stir to distribute teh ingredients. Let teh meat rest at room temp for 2 hours.
5. When ready to serve, check for salt, then reheat until piping hot. Serve over rice.

Note: Sometimes too much moisture evaporates during cooking, causing the ghee to separate from the sauce. If that happens, add a little milk or water, a Tb at a time, until teh fat is incorporated back into the sauce. Do not degrease, as teh fragrant ghee si one of the primary flavoring ingredients in the dish. Also, making a day ahead of serving improves the flavor.

Carnitas Tacos

From Edible Seattle
serves 4

Sauce
2 jalapenos, seeds optional
4 cloves peeled garlic
14 oz can tomatillos, drained, or 4 c fresh, blanched
2 c canned green chilis
1 bunch fresh cilantro, plus more for serving

Pork
2.5 lbs pork shoulder, cut into 1 inch chunks
2 Tb ground cumin
salt and pepper to taste
1/4 c olive oil

For serving
corn tortillas
limes
radishes
cotija cheese
whole yogurt or creme freshe

Combine all sauce ingredients in a food processor and pulse, don't puree. Can be done in batches if necessary.

Season pork chunks with cumin, salt and pepper. In a large saute pan or Dutch oven, heat oilive oil over medium high heat. When hot, sear pork chunks in single layer in batches until brown on all sides. Lower heat to medium, add all sauce and meat, simmer covered for an hour. Add chicken broth if necessary. Cook until fork tender. Serve with cut radishes, cotija cheese, tortillas, cilantro, whole yogurt or creme freshe and sliced limes.