Tuesday, January 26, 2016

An International Lunch

I woke up Sunday morning and decided to make some Ethiopian and Indian food.  The first thing I made was a chicken curry.  You can see the recipe here:  http://octoberfarm.blogspot.com/2010/11/curried-chicken-recipe.html
 I made some Turkish koftas too:

  • 1 medium Spanish onion, minced
  • 1 clove garlic, minced
  • ¼ cup finely chopped parsley and mint
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 1 pound lean ground lamb (sub beef or turkey if you prefer) 
  • Form into patties and cook in a lightly oiled pan

 This is an Ethiopian wat (stew).  Saute' 1 large onion in a few tablespoons of oil.  Add 5 sliced carrots.  Sprinkle this with 2 tablespoons of turmeric and 1 tablespoon of cumin.  Add salt and pepper to taste. Grate 2 tablespoons of ginger and add it and stir it around.

 Add 1 sliced large head of cabbage and 2 cups of chicken broth.

 Cook this until the cabbage softens a bit.

 Add 4 large cubed red potatoes. Cover and cook this, stirring occasionally, until the potatoes are tender.

 Then I made some naan.

 Find the recipe here:

 Lunch ended up being naan and poppadams with Turkish roasted peppers and kofta, Indian chicken curry served over idlis, cabbage wat and kale wat.  This is some of my favorite food.