Masala is a word of Indian origin, meaning mixture of spices. For instance, the term “garam masala” literally means a “hot mixture of spices”, and is a combination of ground roasted cumin seeds, coriander seeds, cardamom, cloves, and other spices.
Prep: 15 Minutes
Cook Time: 40 Minutes
Yield: 4 Servings
2 tablespoons of ghee* or 1 tablespoon of sunflower oil
1 onion, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
2 bay leaves
2 teaspoons whole black peppercorns, lightly crushed
3 teaspoons mild paprika
1-2 teaspoons hot chili powder
3 garlic cloves, finely chopped
2 inch (5cm) piece of fresh ginger, finely chopped
1 x 26-28oz (750g) jar or can of crushed tomatoes or tomato purée
3 tablespoons heavy whipping cream
1/2 cup cashews, ground
10oz (300g) leftover roast lamb, coarsely shredded or sliced
sea salt and freshly ground black pepper
1. Heat the ghee in a large, deep frying pan over low heat. Add the onion and cook for about 5 minutes until soft. Now add the cumin, coriander, bay leaves, peppercorns, paprika, and chili powder while stirring. Cook for a couple of minutes longer until fragrant.
2. Add the garlic and ginger and cook for a few more seconds while stirring. Pour in the crushed or puréed tomatoes, cream and nuts. Bring to a boil, reduce the heat slightly, and add the lamb. Simmer for 25-30 minutes. Taste and season with salt and pepper.
3. Serve hot over basmati rice with a crisp green salad on the side.
Variation: Stir in some fresh spinach or 1 cup of frozen peas, thawed, for the last 5-10 minutes of cooking.
*Ghee is clarified butter that is used in Indian cooking. You will find it in specialty Asian markets and it will give your masala an authentic touch.
Pat the lamb dry and score fat by making shallow cuts all over with the tip of a sharp, small knife.
Pound garlic cloves into a paste with the sea salt using a mortar and pestle or meat tenderizer. Stir together with rosemary and pepper.
Put the lamb in a lightly oiled roasting pan and rub your paste all over it (top and bottom). Let stand at room temperature for 30 minutes.
Roast the lamb in the middle of your oven for 1 1/2 – 1 3/4 hours until a meat thermometer inserted two (2) inches into the thickest part of the meat (be mindful not to touch the bone) registers 130°F.
Transfer to a cutting board and let stand for 15 – 25 minutes before carving. For medium-rare, the internal temperature will rise to about 140°F.
Want to know what to do with those leftovers? Take a look at my new recipe for Hot and Fiery Lamb Masala!
A big favorite amongst chocolate lovers, people of all ages will go for this candy-infused version of the biscotti.
Prep: 30 minutes
Bake: 25 minutes at 325°F + 16 minutes at 325°F
Cool: 1 hour
Makes: 36 cookies
For the biscotti
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/4 cup malted milk powder (I used Nestle Ovaltine Chocolate Malt Flavored Milk Additive for this recipe)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup coarsely chopped malted milk balls (Whoppers)
1/2 cup milk chocolate pieces
For the dipping chocolate
8 ounces bittersweet baking chocolate, chopped
2 tablespoons butter
For the biscotti:
Preheat oven to 325°F . Line a large cookie sheet with parchment paper; set aside.
In a large bowl stir together flour, cocoa powder, malted milk powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside. In a medium bowl whisk together eggs, sugar, melted butter, and vanilla. Add egg mixture to the flour mixture; stir until dough starts to form a ball. Stir in malted milk balls and chocolate pieces (dough will be crumbly). Knead the dough until it comes together.
Turn the dough out onto a lightly floured surface. Divide dough in half. Shape each half into a 10 inch log and place about 3 inches apart on the prepared cookie sheet; flatten slightly to about 2 inches wide.
Bake for 25 minutes. Cool on cookie sheet on a wire rack for at least 1 hour.
Transfer logs to a cutting board. Using a serrated knife, cut each log diagonally into 1 inch slices. Place slices, cut sides down, on cookie sheet.
Bake for 8 minutes. Turn slices over; bake for 8 minutes more. Transfer to a wire rack; cool. (Cookies will crisp as they cool.)
For the dipping chocolate:
In a heatproof bowl over a pan of boiling water, stir and melt the chocolate and butter together until combined.
When the biscotti have cooled, dip the bottoms in the melted chocolate, then allow to set, lying on their sides on baking paper.