Interesting! I’ll have to check the dates on my cumin and corriander seed, but I know I don’t have fresh Garam Masala. Have several other fresh “curry” blends, including a few from Africa.
Maybe I’ll order some and use it with some of the lamb that I freeze. I don’t suppose I should freeze it again… should I?
Probably should use what I have first. Speaking of using what I have, I’ve had some sumac, or maybe that mix you MAKE with sumac (edited to add zatar) , for more than six months. Still worth using?
Re kheema & not making it unless you have fresh spices - I’ll respectfully disagree. If your spices are older, bloom them in the oil at the beginning or lightly toast them on the side.
I’m not advocating for stale spices, just in favor utilizing what you already have.
Re sumac / zaatar - smell it & taste it. My sumac is probably over a year old and still potent.
So long as I can quickly and distinctly smell a spice/dried herb when reopened, I’m likely to keep it. That said, I have learned over the years that freshness makes a difference. I’ll tend to cull spices and replace for special occasions or recipes (I wouldn’t use last year’s ground clove for this year’s fruitcake, for example). Whenever possible, I buy whole spices, which last longest.
Making an Africanized version of Keema sounds interesting!
With four pounds of lamb, I’d consider splitting into two recipes. Lots of great ideas here.
About freezing: you might check whether this lamb was already frozen. Refreezing is generally frowned upon for texture changes, but I think in some ground-meat preparations, it probably doesn’t matter and could even help. Like a genuine Bolognese sauce which simmers for hours and you want it to be practically dissolved.
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Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
36
If you’re familiar with South Asian cooking, then you’ll find it interesting to make comparisions with the recipes of the community from that heritage who lived in East Africa before they were, basically, ethnically cleansed from countries such as Uganda and Kenya. You’ll find differences in the spicing and, of course, some differences in, say, vegetables used. I’ve not cooked it but have eaten in a couple of restaurants owned by folk with that heritage and there are definitely differences with the standard “Indian” restaurant.
Thanks for this. I’ve long noted the distinctive spice profiles from Africa and (consequent to slavery) Caribbean cuisines, as contrasted with mainstream American and Anglo-European places. A broader flavor spectrum, notably in the sweeter direction for savory dishes, like cinnamon, allspice, nutmeg.
I hadn’t heard of the ethnic cleansing you refer to, so I’d like to learn up. British India is a study topic of mine, but my knowledge is thinner concerning African contexts.
Harters
(John Hartley - a culinary patriot eating & cooking in Northwest England)
38
It was racism, pure and simple. The South Asians were seen to be a successful middle class who faced a campaign of “Africa for the Africans” from dictators such as Uganda’s Idi Amin. The community were forced to flee, with only hand baggage (generally to the UK, as they held colonial British passports). Unquestionably, Uganda’s loss has been the UK’s gain.
That much I know. Oxford-educated lawyer and disrespected even on the train to assume his job in South Africa. And then the social organization. Important, fascinating period.
Wow! That took an interesting turn! I sorta thought twice about writing “African curries”, some are not technically curries, but here are the ones I have.
All of these spice blends look worthy. I’d tend toward those that do not feature salt prominently, if at all. I’m a big salt fan, but I generally like to be in control there. It can help, as with meat loaf and meatballs, to pre-cook a bit of the first mix in a pan to understand the saltiness and adjust before going all in, especially with that quantity. The African Curry and Bahrat look good in that way.
From Spicesinc which says it’s originally a “British Concoction”, and that Garam Masala is sort of a general purpose version, with no chilies, and usually including cumin, ground coriander, cardamom powder, black pepper, Ceylon cinnamon, ground clove, ground nutmeg and saffron.", but later says “While it is often thought of as being invented by the British after spending time in India the base ingredients of garlic, ginger and turmeric were first used in dishes in India almost 4,000 years before the Brits “colonized” India.”
In any case, it is 10/31; the use by date. Tonight I will freeze two packages, and try to make some Merguez sausage and some kefta meatballs.
Sorry trick or treaters! No candy for you!
JK.
Lately I just leave a food supply on the steps, and check out the goings on from a window when I’m so inclined.
I heard there is talk of making it Saturday so it can last longer. No thanks!
When did I become a curmudgeon?
Thanks everyone! I’ve really enjoyed this process!
Assuming you froze some of it raw, as you said was your plan, I remembered a dish I winged after sampling it at a tasting panel. It was called Lamb Noodles Romanoff. Saute ground lamb with garlic and onion, S&P. Add tomato paste and canned crushed tomatoes, bay leaf, simmer to meld. Stir in thawed frozen spinach, and cream cheese. Mix with cooked egg noodles and put into a casserole dish, buttered bread crumbs, bake till crusty. It’s quite basic but tasty. Adding roasted eggplant could be a good thing. I have also made a thicker version of the sauce by using more tomato paste and omitting the crushed tomato , then using it as the filling for phyllo triangles.
Me, I’d follow Linda’s lead and freeze a good portion of it so you are not burdened with how to use all of it at one time. Then you can choose several of the suggestions put forth here to use the ground lamb at your leisure and try several recipes. Maybe one will impress you more than another.
