FEASTING AWAY
Good food makes every gathering better!
Lamb Roast
Traditionally used on a leg of lamb but untraditionally on chicken and recently turkey! Yes, I roasted my turkey! This seasoning will add that smoky and familiar flavor to your turkey.
Ingredients
3 tsp spice blend
(x2 for spicier)
1 cup yogurt
2 tsp melted ghee/butter
4 lbs leg of lamb
1/4 cup water
Method
In a bowl, combine all the ingredients and mix thoroughly.
Rub marinade over meat and refrigerate for at least eight hours or overnight.
For Stovetop
Put roast in a pot, and add 2 1/2 cups of water.
Cook on slow heat for 3 hours. Flip the meat upside down at 45 min mark.
Check for doneness, before thickening juices and making gravy.
Optional: Add unpeeled baby potatoes along with the meat. Broil vegetables before serving.
Instant Pot
Pour 1/2 cup of water and place the trivet inside.
Place the meat on top of the trivet, and pour marinade over it.
Close the lid, seal the valve, and set the meat setting for 45 minutes.
Be sure to use natural release. Remove meat from Instant Pot.
To achieve a grilled look, broil in the oven.
Saute marinade until thickens, and use as gravy.(pour over roast for presentation).
Karachi Fish Fry
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Ingredients
3 tbsp spice blend
(x2 for spicier)
1 tsp garlic paste
2 lbs firm white fish
(pieces or whole)
salt to taste
Method
In a small bowl combine the spices with three tbsp of water to make a thick paste. If necessary, add more water.
Rub the spice marinade over each fish piece.
Coat fish with spice marinade. Marinate for 20 minutes in the refrigerator.
In a saucepan or fryer, deep fry the fish. Do not overcrowd the pan. To prevent sticking, continuously move the fish.
Fry until crispy golden brown. Fry 3 to 4 minutes per side or longer depending on the size of fish.
Remove and drain on a paper towel. While hot, sprinkle with Seeds n' Spices chaat masala and a
squeeze of lemon.
Enjoy with mint tamarind chutney and
tandoori naan
