Wednesday

November 22nd, 2017

The Kosher Gourmet

This Bombay recipe manages the near-impossible: Simple and few ingredients, yet complex flavor

Bonnie S. Benwick

By Bonnie S. Benwick The Washington Post

Published Nov. 13, 2017

This Bombay recipe manages the near-impossible: Simple and few ingredients, yet complex flavor
 
  Goran Kosanovic for The Washinghton Post

"Top Chef Masters" winner Floyd Cardoz identifies this recipe in his new cookbook, "Flavorwalla," as the quintessential stir-fry from street carts that he and fellow students in Bombay would slurp down after long nights at their desks. The New York chef makes it at home, and now I do, too. The ingredients are simple and few, yet the flavor's complex.


Monitoring the heat under your pan is key here, as is a gentle incorporation of the lamb, so the eggs stay creamy.


Serve with diced ripe tomatoes or baked tomatoes, and soft, warm roti or flour tortillas.


STIR-FRIED GROUND LAMB AND EGGS

SERVINGS: 4

Ingredients

12 ounces ground lamb

Kosher salt

1 teaspoon freshly ground black pepper, plus more as needed

1/4 cup plus 1 1/2 teaspoons canola oil

2 1/4 teaspoons finely ground coriander

1 large onion

2-inch piece fresh ginger root

6 extra-large eggs

1 1/2 teaspoons ground turmeric

1/4 teaspoon ground cayenne pepper

Leaves from 4 stems mint

Leaves from 4 stems cilantro or flat-leaf parsley

Steps

Season the ground lamb well with salt and pepper.

Combine 1 1/2 teaspoons of the oil, the ground coriander and the teaspoon of black pepper in a large saute pan over medium heat; cook for 2 minutes or until fragrant. Add the lamb; increase the heat to high and cook for about 5 minutes, stirring, until no trace of raw meat remains but the meat still looks juicy. Transfer to a bowl.

Peel and chop the onion to yield 1 1/2 cups. Peel and mince the ginger to yield 1 1/2 tablespoons. Whisk the eggs in a medium bowl until well blended.

Reduce the heat to medium, then add the remaining 1/4 cup of oil to the pan; once it's heated, stir in the onion, ginger, turmeric and cayenne. Cook for about 8 minutes, stirring occasionally, until the onion is translucent.

Return the lamb to the pan; cook for 2 minutes, then reduce the heat to medium-low. Shove the onion-lamb mixture to one side of the pan. Pour in the eggs on the open side and cook, stirring, just until they are barely set and still creamy; be patient and incorporate the ground lamb gradually. Season lightly with salt.

While the eggs are cooking, mince the mint and cilantro or parsley leaves; gather them together and add to the pan. Remove from the heat.

Divide the lamb-and-egg mixture among individual warmed plates. Serve right away.

Nutrition | Per serving: 530 calories, 26 g protein, 8 g carbohydrates, 44 g fat, 13 g saturated fat, 385 mg cholesterol, 210 mg sodium, 2 g dietary fiber, 3 g sugar

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