Next week Muslims will celebrate the religious festival of Eid-ul- Fitr. The day is observed by first attending mosque for prayers, then families get together and share a delicious feast. Traditionally, sawine is the sweet which is served, and this is enjoyed in some households as early as breakfast. Lunch is typically a wonderful assortment of eastern dishes, and desserts comprise irresistible Indian sweets. Food with its universal appeal knows no boundaries, so today we can all share in the beauty of this religious festival through the preparation and enjoyment of some of these appetising dishes. Eid Mubarak!
GULAB JAMON IN SYRUP
1 cup flour
1/4 cup ground almonds
1 tsp baking powder
1/8 tsp baking soda
1/2 tsp ground cardamom
2 tbs butter
1/4 cup plain yogurt
1/2 cup full cream milk
powder
2-3 tbs water
Vegetable oil to deep fry
• Place all dry ingredients into a bowl, rub in butter to fine crumb stage. • Stir in yogurt.
• Add water and knead to a soft dough. Form into 20 small balls. • Heat oil and fry gulab jamon until golden; do not overheat oil. • Remove and drain.
Make syrup: •Combine 2 cups sugar with 1 cup water, add 6 bruised cardamom pods
• Boil until sugar is dissolved, 5 mins.
• Add 1 tsp rose water, pour onto gulab jamon and let sit until ready to serve. • Serves ten
BUTTER LAMB
2 lbs boneless lamb, cut into
one-inch cubes
Marinade:
2/3 cup plain yogurt
4 cloves garlic, minced
2-inch piece of ginger grated
2 tbs fresh lime juice
1 tsp garam masala
1 tsp chili powder
1 tsp coriander
1/2 tsp cumin
1/2 tsp turmeric
1 tsp salt
Combine all the ingredients for the marinade, rub onto lamb and refrigerate overnight.
For the curry
1 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp fenugreek
3-inch stick of cinnamon
6 pieces cloves
Heat a frying pan add dried spices and cook dry until fragrant, remove and grind in a spice mill, set aside.
2 ozs butter
1-inch piece of ginger grated
2 cloves garlic, minced
1/2 cup pureed tomatoes (1/3 cup tomato paste)
1/2 cup cream
3 ozs ground almonds
• Salt and pepper now heat the 1/2 of the butter in a heavy sauté pan, add lamb pieces in batches to brown, do not overcrowd pot, remove to a bowl when all pieces are brown. • Add the rest of the butter, sauté the ginger, and garlic, cook until fragrant, now add the ground spice mixture, fry for a few minutes, add lamb back to pot and stir and cook for a few minutes. • Add tomato puree and cook stirring well for a few minutes more. • Cover and cook stirring occasionally until tender, about one hour. • Stir in cream and almonds, cook for a few minutes more.
• Serve warm with roti or steamed basmati rice, accompanied by vegetables or salad.
SAWINE
2 tbs unsalted butter
4 ozs vermicelli sawine
2 cups water
1 cinnamon stick
1 1/2 cups evaporated milk
1/2 cup condensed milk
1 cup regular milk
1/2 cup sugar
1 tsp cinnamon
1/2 tsp crushed cardamom pods
raisins and toasted almonds to garnish
• Melt butter in a large frying pan, break the vermicelli and add to pan; turn frequently until the vermicelli is quite brown, remove.
• Bring water to a boil add sugar and cinnamon stick, add vermicelli and cook until tender about five to seven minutes.
• Meanwhile in a heavy saucepan place all the milk, add the spices and bring to a boil.
• Combine sawine with milk and serve garnished with almonds and raisins.
• Serves six to eight
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