17 April 2016

Madras style coconut milk and Kashmiri chilli ragu Bolognese

This Bolognaise ragu is inspired by Madars style curriy dishes and hence with coconut milk, Kashmiri chilies and spices such as fennel seeds and black pepper. An interesting spicy east-west fusion dish that sure does not skimp on flavor.

 1/2 TBSP coriander powder
1 TSP black pepper
1 TSP fennel seeds
1/4 TSP dried fenugreek leaves
4 Kashmiri chilies
1 cup of caramelized onion (obtained from two medium onions)
2 green chili peppers or 1 Poblano, finely diced
3 cm fresh ginger root, grated
500 gr (~1.1 pound)  ground lamb or 20-80 beef
400 gr (~ 0.9 pound) fresh tomatoes, finely chopped or pureed
1 can of coconut milk
2 TBSP of roasted garlic
1 TSP of toasted gram masala

Toast the spices and grind them to a coarse mixture. 
Sauté the meat with no added oil. Season with salt and then add green chilies, ginger, spice mixture and caramelized onions. Brown the meat.    

Add the tomato and coconut milk. Lid and simmer on low heat for 30 minutes.

When sauce is thick, add the roasted garlic and toasted Garam masala.

Mix the pasta with one of these cilantro/lemon puree cubes and serve.

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