EVENT: India Night
ANCHORAGE: Gibson Island
CAST OF CHARACTERS:
The discerning captain
The discriminating guest
Me, Galley Pirate
Taking in the beauty of the Chesapeake Bay Bridge, we sailed through the gnarly winds that the bridge creates and headed to our destination, The Gibson Island Yacht Squadron, where we anxiously anticipated India Night. Alyson, who grew up in India and happens to be a fantastic chef and former live-aboard, offered to serve up a wonderful Indian meal. Her husband, Jamie, pitched in as well. Paige came along as the discriminating guest to make sure everything was done to perfection. Well, at least to taste test the East India Cocktail.
This is one of those meals, like the “Lavender Extravaganza” that’s best spread out into a couple posts. So today we will start out with the East India Cocktail and then onto Stir-fried Lamb with Baby Onions. Come back again tomorrow for Raita (Cucumber Yogurt Condiment) and Naan (Punjabi Flat Bread).
Stir-fried Lamb with Baby Onions
1 tablespoon oil
8 -12 baby onions
8 oz. boned lamb meat, cut into strips
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon tomato paste
1 teaspoon chili powder
1 teaspoon salt
1 tablespoon lemon juice
4 curry leaves
1 1/4 cups water
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 tablespoon fresh cilantro
1 tablespoon fresh mint
Peel the little baby onions. This takes a while and can be done in advance. We used Cippolini onions, but pearl onions would work as well.
We thought we’d try a new theory on peeling onions. Supposedly, if you have a bowl of water by your onions the onion aroma gravitates to the water and takes the sting out of your eyes. Have you ever tried that? We’re not convinced it worked. But maybe we did it wrong. : )
Chop the peppers.
Cut the lamb into long thin slices.
Heat the oil in a large pan and brown the baby onions until they are caramelized. Remove all the browned onions from the pan and set aside.
Mix the lamb, cumin, ground coriander, tomato puree, chili powder, salt and lemon juice in a bowl and set that aside as well.
Reheat the oil in the pan and stir-fry the onion seeds and curry leaves for 2 minutes. Add the lamb and spice mixture and stir-fry for 5 minutes longer. Then add the water, reduce the heat and let simmer for 10 minutes. Have a sip of that East India Cocktail while you take in the wonderful aroma. Be sure to open your hatch and make the rest of the anchorage jealous!
Add the peppers and baby onions. Cook for two minutes.
Remove from the heat, stir in the cilantro and mint and serve.
Come visit tomorrow as the whirlwind of Indian food continues with fresh Naan and Raita!