Mumbai Stew Minus the Meshugna Spices



Cafe Drake never resorts to pre-seasoned or prepared foods from the supermarket, but we do humbly accept assistance from the multitude of Indian spice mixtures found in your local East Asian market. Above you'll see two helpers we're deeply in debt to on lazy weeknights - Pav Bhaji powder to liven up otherwise pedestrian mashed potatoes equal to anything dished out on the beaches of Mumbai, and Badshah Nawabi Meat spice blend, guaranteed to add quick authenticity to any formerly banal beef (forgive the cow blasphemy) or lamb stew.

Here's how we do it: for stew, brown 2 large onions in a bit of peanut oil, then, after 10 minutes or so, add 3-4 dried red chiles and 1 cup yogurt. After 2 minutes add 2 T. Badshah Nawabi Meat Masala spice mixture (available at all Indian grocery stores) and 1 lb. of trimmed and chopped lamb or beef stew meat. If staying TRUE, avoid beef altogether.

Cook on a low simmer for 10 minutes then add 1 small can of tomato paste, salt and sugar to taste and about a cup of water to the pot. Cover and simmer on the lowest heat for 2 hours. You never need to stir or check the pot if sufficient liquid has been supplied.

Season again to taste and serve with Indian mashed potatoes, also know as Pav Bhaji. (recipe below).


PAV BHAJI

Prepare mashed potatoes to your preference, not skimping on butter, cream and salt. Add 1 T. tomato paste and 3 T. Pav Bhaji Masala spice mix. Serve very hot.

Comments

Popular Posts