BAKED LAMB SAMOSAS WITH INDIAN ROASTED CAULIFLOWER

Serves 8, 6 points plus per serving (1/2 cup filling each.)

Ingredients:

2 TBSP garam masala (spice blend with cinnamon, coriander, ginger, cloves and cardamom)

2 TBSP ginger garlic blend

1 tsp oil

1 tsp table salt

1 tsp black pepper

1 tsp coriander seed(s)

1 tsp cumin seeds

1 large potato, boiled, peeled & mashed.

1 cup(s) frozen green peas

2 Pepperidge Farm Puff pastry sheets, defrosted gently at room temperature.

1 cup(s) onion(s)

1 pound cooked ground lamb

½ cup chicken stock

Instructions:

Preheat the oven to 400 degrees F.

Filling: In a small saucepan, add the potato and enough cold water to cover. Add a generous pinch of salt and bring to a boil over medium heat, then reduce the heat and simmer until tender, 12 to 15 minutes.

In a large pot, add oil and heat over medium high heat or until it ripples. Add two types of seeds and garam masala to toast. Add onions and combine, cooking for 5 minutes or until soft. Stir in Lamb meat, cooking until brown. Add garlic, ginger, salt and pepper – reduce heat to low. Stir in chicken stock and peas, cooking for 15 minutes on low. Mix in mashed potatoes, turn off heat.

Samosas: Sprinkle the pastry with flour & Roll the puff pastry out slightly, to flatten the seams. Using a paring knife, cut into 1/2 then ½ again to make four squares. Put 1/3 cup or so of the filling in the center of a square. Take two opposite corners and stretch around filling, bring to center and pinch. Do the same with the other two corners, pinch again and then pinch the diagonal folds.

Arrange the 8 samosas on a lightly greased baking sheet or stone.

Bake for 15 minutes at 400 degrees F, then turn heat down to 375 degrees F and bake for 10 more minutes.

Serve with Indian Roasted Cauliflower,tamarind chutney and fresh fruit. Enjoy!

Indian Roasted Cauliflower:

Mix 1 tsp tumeric, 1 TBSP garam masala, 1 tsp salt and 1/2 tsp black pepper in medium bowl. Add 2 TBSP olive oil, stir to combine. Toss one head of fresh cauliflower, mix to cover and roast at 425 degrees until golden brown:)

Sunday, April 10, 2011

Chicken Tikki Masala Recipe

  • 7 points plus per serving - Serves 6
Ingredients:
1 ½ pounds boneless chicken thighs or breasts
½ cup plain Greek yogurt
1 can unsweetened coconut milk
2 cups chicken stock
¼ cup tomato paste
2 TBSP olive or grape seed oil
1½ tsp salt ½ tsp pepper
 2 TBSP garam masala powder
1 TBSP madras curry powder
Instructions: Mix Greek yogurt with 1 TBSP garam masala, ½ tsp salt and ½ tsp pepper in Large Ziploc bag or bowl. Cut chicken into chunks and toss in yogurt mixture. Let marinate for 3 hours to overnight. Grill chicken inside or outside until cooked through. In a cast-iron pan or stockpot, heat oil on medium high heat. When it ripples, add 1 TBSP curry and 1TBSP garam masala powder, stirring gently to let it toast. Add tomato paste and stir to combine. Reduce heat to medium and add coconut milk. Let cook for a few minutes to thicken slightly. Add chicken stock and stir thoroughly, reduce to low and let simmer uncovered until reduced slightly…cover and add chicken back – keeping warm until ready to serve. Garnish with Cilantro and warm naan/flatbread.
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)