Aloo Paratha Wrapped Lamb Rolls

This post is inspired by a myriad of blogs I was reading today. I wanted to make something different with my lamb shoulder. Not lamb curry...not Moroccan lamb..etc, we've all seen those posts. I wanted something...international but what?

I searched around and behold; this wonderful video by Chef Mark Miller. A yummy, beautiful Lamb Wrapped in a Pueblo Flat bread.

It sounded delicious, but I didn't have all the ingredients he required. You chefs!

Here is my version of Mark's lamb recipe IDEA, but instead of a soft flat bread, I made a : potato stuffed, pan fried, flat bread- also known popularly as aloo paratha.

The aloo paratha wrapped lamb was simply delicious. I will be making this again. It turned out perfect and was very filling, with a crunchy outer layer and tender spiced lamb inside. Perfect for taking on a picnic or a garden party where everyone is outside. 

Aloo Paratha Wrapped Lamb Rolls
                                                             
                                                                                   Serves 4
                                                                                   Time: 3 hours

Lamb

1-2 lb Lamb Shoulder, loin, or boneless chops; fat trimmed, sliced into 4 rounds
1/2 lemon, juice
3 garlic cloves, sliced
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp chili powder
1 tsp honey
1 tbl olive oil
salt and pepper

1. Pre-heat the oven to 450F/230C. Trim as much fat from the lamb as possible. Lamb fat is 'gamey' and doesn't do much to add flavor so you are better off with a nice lean cut of meat. Cut it into 1.25cm thick rounds.

2. Measure a sheet of aluminum foil large enough to wrap lamb slices and place in a roasting tin. Arrange the pieces of meat in the center of the foil.

3. Next, using the tip of a sharp knife, make incisions in the lamb and insert the pieces of sliced garlic, distributing them as evenly as possible. Make a paste out of the remaining ingredients and rub all over lamb slices.

4. Let sit for 30 minutes to marinate. Roast lamb for 30 minutes or until a crust forms. Fold up the foil to make a parcel, place the roasting pan back in the oven and cook at 300F/150C for 1-2 hours.

Begin making Aloo Paratha a half hour before ready to serve.

Filling

1 large boiled potato, peeled and mashed
1/2 onion, shredded
1/4 c coriander leaves
1/2 tsp chili powder
1 tsp ground cumin
1/2 tsp salt
Other half of lemon, juice

1. Mix the mashed potato, onion, spices and lemon until combined.

Paratha Dough

2 c flour
1 tsp salt
1/4 tsp paprika
1/4 tsp chili powder
1/4 tsp pepper 
water as needed
2 tbl butter or oil

1. Mix the flour and spices evenly with a whisk, add water slowly, mixing as you go until a dough forms. Knead the dough with your fist until it becomes soft, about 6 turns or 5 minutes.

Assembling Aloo Paratha Lamb Rolls

1. Remove cooked lamb from the oven, set aside on a rack for 5 minutes to cool and juices to drain off. Divide the Paratha dough into eight balls. Roll each ball one at a time, into a 1/4 in thick circle. 

2. Add some of the potato mixture and top with another rolled circle. Sprinkle with more flour and roll the sandwiched dough very thin, enough where you can see the filling slightly through the dough; careful not to break the 'skin' as I did in this pic.

3. Fold each lamb slice in the dough, and fold gently underneath to hide the seams. 

Prepared Lamb rolls

4. Heat a skillet with 2 tablespoons of butter on medium-low heat. Place the lamb rolls seam side down first and cook until dough becomes deep golden brown, flip and cook again until crispy and brown. This is not like original parathas because you will only be cooking one side of the dough, so you have to make sure the outside is cooked low and long enough to cook the dough inside touching the lamb. Sorry no pic of this step. 

5. Serve lamb rolls with a simple red onion salad and yogurt sprinkled with salt and pepper.  

 

Calories calculated using Sparkrecipes calculator: 568.8 Calories per serving.

Leek and Chickpea Curry

I have never had leeks before. I bought them just for that fact. 

If YOU have never had leeks before, then I think you will be pleasantly surprised at their taste and, in this curry. You never can go wrong making a curry out of the vegetables you have on hand.

The flavors meld. They compliment.

If you are thinking 'curry,' that must be spicy! It's only as spicy as you want it to be. I like things with a good kick, but also have deep flavors that keep your tongue busy with each bite as it recognizes all the spices you add. A curry combines these two food loves in one.

Curry doesn't mean just spicy. It means a lot of things. But, as it was explained to me, curry usually is defined as anything cooked with water. Read this interesting wiki definition if you want to get some more ideas. Think about it this way. If you like to curl up with a warm bowl of soup on a chilly day, a curry gives you just that.

This will be my first of many curries I hope to post on this blog. I won't post about regular curries; that you can Google, but the ones I put my own spin on.

Leek and Chickpea Curry                                        serves 4

2 tbl vegetable oil or ghee
1 onion, diced
3 cloves garlic, chopped
1 in ginger, peeled and chopped
2 leeks, trimmed. Here is a helpful video how to prepare leeks for us beginners
2 c cooked chickpeas, 1 can
1 medium potato, peeled and cubed
1 tsp EACH ground cumin, ground coriander, salt, garam masala, tumeric
1 tbl EACH chili powder, Kitchen King (available in Indian, Punjabi, Pakistani stores)- KK is optional
1/2 can chopped tomatoes
1/2 can coconut milk
water 
coriander/cilantro, fresh, chopped

1. In a saute pan, heat the oil and on low saute onion, garlic, ginger and leeks for 5 minutes, letting leeks and onions sweat.
2. When leeks and onions are tender, add all the spices listed, mix well and let cook another 5 minutes.
3. Add chopped potato, tomatoes, coconut milk and one cup of water. Mix well. Bring to a boil and let simmer on low for 30 minutes, stirring occasionally and adding more water if necessary.
4. Garnish with fresh coriander, serve with wheat tortillas, wheat pita bread or rice.

Calories calculated with Sparkrecipes calculator: 241 calories per serving. *Does not include calories of anything served alongside (tortilla/rice)

Zucchini-Carrot-Potato Latkes

I have stated before that I am not a big frying person. I don't like the idea of spluttering hot oil just asking to burn me if I make a mistake. But there are certain food that I will take a risk for.

The Veggie Latke is one. I LOVE these little potato pancakes and thanks to my BHG's magazine inspiring me, added shredded carrots and zucchini and it made them even more amazing.

Try these next time you want a warm lunch and have friends over.

Zucchini-Carrot-Potato Latke           Serves 4

4 small russet potatoes, shredded
1/2 small onion, shredded
1 zucchini, peeled and shredded
2 carrots, peeled and shredded
1 scallion, sliced
2 eggs, slightly beaten
1/3 c bread crumbs
1/2 tsp salt
1/4 tsp pepper

1. Combine shredded vegetables (potato-carrots) in a thin, clean cotton dish towel or a double wrapped piece of cheesecloth. Squeeze out as much liquid as you can (this makes some muscle, recruit a show-off man that happens to me lurking around the kitchen).

2. Empty contents into a bowl, mix remaining ingredients. Take out a shallow frying pan and pour in 1/4 inch vegetable oil in the bottom. Heat until hot, 375F.

3. Using your hands, form golf ball sized balls of the vegetable mix and gently place into the oil. It's important not to overcrowd the pan or it will reduce the cooking oil's temperature resultingin: uneven browning, more oil absorption of the latkes due to longer cooking, and the latkes may stick together if touching. Don't cook more then 3 to 5 at a time. Flatten each one with the bottom of a slotted spatula. Cook 3 minutes on one side, turn once and cook an additional 2 minutes for the other side until golden brown.

4. Remove with a slotted spatula to a plate with paper towels to drain. Repeat with remaining mixture.

5. Serve with sour cream and garnished with chives if desired (I highly desire it).

Calories calculated using Sparkrecipes Calculator: 219 calories for 3 lakes. Note: Calorie count does not include the oil absorbed when cooking or garnish.

Black-eyed Beans and Potato Curry

Some nights you just need to experiment and hopefully you come out with a winning dish.

Meals start with inspiration. Tonight I looked around and I saw my collection of beans sitting prettily in their jars, and I said: "I want something with black-eyed beans" and thus this creation happened. It only takes one thought and some steps to make what you want a reality.

I really enjoyed this meal. It was very good and very filling. You can't go wrong with low in fat, high in flavor meals that feed a family and takes little to no effort to make.

November is a big month of National Health Associations trying to bring awareness to different causes. I take it as a challenge to create, healthy dishes I can be guilt free to eat. October was Unprocessed month. November follows through with overall health awareness.

So enjoy this meal with good healthy thoughts and a nice, satisfied tummy.

Black-eyed Beans and Potato Curry

1 extra large potato, cubed
1 cup, black-eyed beans/black-eyed peas
2 medium tomatoes, finely chopped
1/2 medium onion, finely chopped
4-5 garlic cloves, finely chopped
2 chilis or 2 jalapenos, seeded and diced
2 tsp cumin seeds
2 bay leaves or 1/2 tsp crushed leaves
1 tsp garam masala
1/4 tsp turmeric powder
9-10 mint leaves, chopped (optional)
salt

Beforehand to speed up the cooking process, quick soak the beans. In a pot, place your beans and 6 cups of water. Cover, and just as water is boiling, turn down the heat to simmer for 10 minutes. Turn off the heat and let sit for an hour. Drain and prepare as directed below.
1. Heat oil in a  heavy bottomed pan and add potatoes. Fry until brown on most sides, remove from pan and set aside.

2. Add 2 tbl of oil and add cumin seeds, when they start to make a cracking noise, add the bay leaves, chopped onions and fry until tender.

3. Lower the heat. Add the garlic, chili's/jalapenos, turmeric powder, garam masala.

4. Add the chopped tomatoes and fry until the oil separates.

5. Add the beans and cooked potatoes, add water to cover the beans and cook for 40-50 minutes (or 10-25 mins of you quick soaked your beans).

6. Uncover and add the chopped mint leaves and simmer for another 5-10 minutes, depending on how well cooked the beans are. Add water if required. If you find there is too much water, then uncover and let boil until the amount of water has decreased.

7. Sprinkle with salt and enjoy.

Calories calculated using Sparkrecipes Calculator: 135 calories per serving

Cream of Potato and Bacon Soup

As the chill sets in this November, you see people starting to gather towards those warming foods. Potatoes, beef, stews, casseroles...

Foods you can hold under your nose and they immediately warm your face, hands, and once eaten, your whole body. Nothing takes the chill off then a good, warm, bowl of soup. That is exactly what I needed today. I was outside most of the morning picking lemons and almonds off my trees and when I came inside, my hands were freezing and I was hungry.

This is a classic recipe for creamed veggie soup, substitute any vegetable for this recipe and it will still be good. Just vary it a bit according to needs.


I tweaked mine a bit by adding a bit of salty crunch; bacon (and I am Oh So Glad I Did!). Potato and bacon already go great together, but in this soup it's just divine.

The chunks of potato are so nice and tender to bite into

I LOVED the creaminess of the potato soup and the bursts of bacon flavor fill your mouth. I enjoyed every bite of this soup that left me very full afterwards.

But, I still found myself sneaking spoonfuls of the soup a few hours later, Yum!

Cream of Potato and Bacon                Serves 4

6 medium potatoes (or a mix of small and large to fit 6 med potatoes worth)
1/2 medium yellow onion, chopped roughly
1 1/2 cups vegetable broth
2 tbl butter
1 cup milk or half and half
4 strips of bacon

1. Fill a medium sized pot full of water and set on stove top on high. While water is heating up, peel and cube potatoes, add to water. Once water boils, set the timer for 7 mins.

2. Meanwhile, in a medium sauce pan, cook your bacon until crispy, drain on paper towels and set aside. Drain almost all bacon fat from pan, sautee onions until aromatic. Remove from heat.

3. Potatoes should be tender after 7 mins, drain water, reserve 1 1/2 cups of cubed potatoes. Take out your food processor or a good quality blender (I have the Jack LeLane one); add remaining potatoes, onions, and vegetable broth. Cover; process about a minute or until smooth.

4. In your sauce pan, wipe out any remaining bacon grease. Add butter and melt. Stir in flour, a good amount of salt and pepper, and stir until combined. Be careful not to burn the butter or flour. Add milk all at once.  Cook and stir until slightly thick and bubbly.

5. Add potato-onion puree and reserved potatoes to sauce. Crumble cooked bacon into the soup and mix gently. Cook until heated through. If necessary add additional milk to reach the consistency you prefer. Season with more salt and pepper if desired.

6. Garnish with, what else? More Bacon! Enjoy!

Calories calculated using SparkRecipes Calculator: 195 calories per 1 cup serving