1,001 Best Hot and Spicy Recipes (61 page)

Yield: 6-8 servings

Heat Scale: Mild

 

2 tablespoons (30 mL) olive oil
2 pounds (1.1 kg) boneless lamb, cubed
2 medium onions, peeled and sliced, divided
2 quarts (1.9 L) water
1 bunch cilantro, tied together with string
¼ teaspoon (1.25 mL) crushed saffron threads
1 teaspoon (5 mL) ground turmeric, divided
4 cups (.95 L) cubed, unpeeled pumpkin or squash
4 tablespoons (60 mL) butter, divided
2 teaspoons (10 mL) ground cinnamon
2 teaspoons (10 mL) ground ginger
2 tablespoons (30 mL) slivered almonds
2 tablespoons (30 mL) sugar or 3 tablespoons (45 mL) honey
1½ cups (354 mL) raisins, soaked in warm water and drained
2 teaspoons (10 mL) ground red New Mexican chile
3 cups (708 mL) Basic Beef Stock (page 45)
1 pound (454 g) couscous
Salt, to taste
Freshly ground black pepper, to taste

 

1.
In a skillet, heat the oil over medium-high heat. Add the lamb and half the onion and sauté until browned. Transfer the lamb and onion to a large pot. Add the water, cilantro, saffron, ½ teaspoon (2.5 mL) of the turmeric, and the pumpkin cubes. Bring to a boil, reduce the heat, cover, and cook until the pumpkin is tender, about 1 hour and 15 minutes. Remove the pumpkin from the pot and set it aside. When it is cool enough to handle, peel the skin off and set the vegetable aside. Remove the cilantro, replace the cover on the pot, and continue cooking until the meat is tender. Set aside.

2.
In a skillet, melt 3 tablespoons (45 mL) of the butter over medium heat. Add the remaining onions, the remaining turmeric, cinnamon, ginger, almonds, sugar, raisins, and ground chile. Cover and cook over a very low heat for 30 minutes. Set aside.

3.
In a saucepan, bring the broth to a boil. Place the couscous in a large bowl and pour the broth over it. Cover the bowl and allow the couscous to stand until all the liquid is absorbed. Mix in the remaining butter. Use a fork to fluff up the grains. Cover and keep warm until serving time.

4.
Pile the couscous on a large plate. Make a well in the center of the mound, place the pumpkin and lamb inside the well, top with the onion and raisin mixture, salt and pepper to taste, and serve.

Yield: 5-6 servings

Heat Scale: Medium to Hot, depending on how much Harissa you add at the table

 

⅓ cup (79 mL) freshly squeezed orange juice
¼ cup (59 mL) olive oil, divided
3 cloves garlic, peeled and minced
2 tablespoons (30 mL) minced fresh cilantro
2 tablespoons (30 mL) Harissa Sauce, plus more for serving (page 23)
2 tablespoons (30 mL) minced fresh mint
½ teaspoon (2.5 mL) ground cumin
⅛ teaspoon (.6 mL) freshly grated nutmeg
1½ pounds (680 mL) cubed lamb
1 cup (236 mL) chopped onion
8 dried apricots, soaked in water overnight in the refrigerator
¼ cup (59 mL) chopped dried dates
2 cups (473 mL) chicken stock
3 tablespoons (45 mL) toasted sesame seeds for garnish

 

1.
In a shallow glass baking dish, mix together the orange juice, 2 tablespoons (30 mL) of the oil, the garlic, the cilantro, the Harissa, the mint, the cumin, the nutmeg, and the lamb. Cover and refrigerate overnight.

2.
The next day, uncover the mixture, and allow it to sit outside the refrigerator for 30 minutes. Drain the lamb in a colander, reserving the marinade.

3.
Drain the apricots, reserving the water, and set them aside.

4.
Heat the remaining 2 tablespoons (30 mL) oil in a large, heavy casserole. Add the onion and sauté for 2 minutes. Add the drained lamb and sauté for 4 minutes or until the lamb is browned. Add the reserved marinade, apricots, apricot soaking liquid, dates, and chicken stock and bring the mixture to a boil. Allow it to boil for 1 minute.

5.
Reduce the heat to a simmer, cover, and simmer gently for 1 hour and 15 minutes, until the lamb is tender. Remove the cover and continue simmering the lamb until the mixture has thickened slightly.

6.
Serve the lamb over hot, saffron-infused rice and sprinkle the toasted sesame seeds over the top. Serve a small bowl of additional Harissa on the side.

Yield: 4 servings

Heat Scale: Medium

 

2 teaspoons (10 mL) ground cayenne
1 pound (454 g) ground lamb
1 medium onion, peeled and finely chopped
2 tablespoons (30 mL) chopped fresh mint
1 teaspoon (5 mL) ground cloves
1 teaspoon (5 mL) ground allspice
1 teaspoon (5 mL) ground ginger
1 teaspoon (5 mL) ground cardamom
½ teaspoon (2.5 mL) ground nutmeg
½ teaspoon (2.5 mL) ground cinnamon
½ teaspoon (2.5 mL) ground cumin
Freshly ground black pepper, to taste

 

1.
Combine all the ingredients and allow the mixture to sit at room temperature for an hour to blend the flavors.

2.
Shape the mixture into 1-inch (2.5 cm) meatballs and thread them onto skewers. Either slightly flatten them into a sausage shape or leave them as balls. Grill the meat over charcoal or under the broiler to desired doneness.

Yield: 5-6 servings

Heat Scale: Medium

 

1 cup (236 mL) minced onion
3 garlic cloves, peeled and minced
1 teaspoon (5 mL) freshly grated ginger
½ teaspoon (2.5 mL) ground cumin
¾ teaspoon (3.75 mL) ground cinnamon
⅛ teaspoon (.6 mL) crushed saffron threads
1 teaspoon (5 mL) salt
2 teaspoons (10 mL) ground cayenne
⅓ cup (79 mL) water
6 tablespoons (90 mL) olive oil
1 (4-pound [1.82 kg]) lamb leg or shoulder
⅓ cup (79 mL) butter, melted, divided
¼ cup (59 mL) chopped cilantro

 

1.
Preheat the oven to 400°F (200°C).

2.
In a small bowl, mix together the onion, garlic, ginger, cumin, cinnamon, saffron, salt, cayenne, water, and olive.

3.
Place the lamb in a heavy, ovenproof casserole. Deeply pierce the lamb several times, and stuff the onion and spice mixture into as many of the pockets as you can. Pour the remaining mixture over the lamb. Drizzle 3 tablespoons (45 mL) of the butter over the lamb. Add enough water to cover ¼ of the way up the roast. On the stovetop, bring the pan to a boil. Cover the pan, transfer it to the oven, and roast for 15 minutes.

4.
Reduce the oven heat to 350°F (180°C). Cook the lamb for 2 hours, occasionally checking to make sure some water remains at the bottom of the pan, and drizzle the remaining butter over the top. The lamb should be so tender that it is falling away from the bone. As an optional finishing touch, cook the lamb under a hot broiler until the top is golden and crisped.

5.
Before serving, sprinkle the cilantro over the top of the lamb.

Yield: 4 sandwiches

Heat Scale: Varies

 

For the Sauce:
1 cucumber, seeded and finely diced
3 green onions, white part only, minced
1 medium tomato, seeded and diced
¼ cup (59 mL) crumbled feta cheese
Plain yogurt to bind the sauce (thick Greek yogurt preferred)
¼ cup (59 mL) minced Italian parsley

 

1.
In a bowl, combine all the ingredients and mix well. Set the sauce aside while you make the meatballs.

 

For the Meatballs:
⅓ cup (79 mL) chopped golden raisins
½ pound (224 g) ground lamb (or substitute lean hamburger)
¼ cup (59 mL) minced onion
1 teaspoon (5 mL) fresh lime juice
1 teaspoon (5 mL) ground cinnamon
¼ teaspoon (1.25 mL) ground nutmeg
2 teaspoons (10 mL) hot sauce of your choice, or to taste
Plain breadcrumbs as needed
4 pita bread pockets

 

1.
In a bowl, mix together the raisins, lamb, onion, lime juice, cinnamon, nutmeg, and hot sauce. If the mixture seems too loose, add a few teaspoons (30-45 mL) bread crumbs to hold it together. Form into meatballs (large enough so that 2 of them will fit into a pita pocket) and thread 2 skewers through each meatball to add stability when grilling or broiling. Broil or grill the meatballs to medium doneness.

2.
Toast the pita pockets. Place 2 meatballs in each pocket and top with sauce.

Yield: 4 servings

Heat Scale: Medium

 

8 dried apricots
3 tablespoons (45 mL) vegetable oil
1 clove garlic, peeled and minced
3 cups (708 mL) sliced onions
1 teaspoon (5 mL) ground cayenne
5 grape leaves, fresh or jarred
½ teaspoon (2.5 mL) salt
3 tablespoons (45 mL) red wine vinegar
2 pounds (1.1 kg) lamb chops or sirloin
12-14 slices bacon
3 tablespoons (45 mL) sour cream

 

1.
Wash the dried apricots and place them in a small saucepan with water to cover. Let them soak for 2½ hours. Make sure the apricots are still covered with water, then simmer them for 15 to 20 minutes, until they are tender. Allow them to cool slightly. Place the apricots and some of the cooking water in a blender or food processor and purée, adding a little more water if the mixture gets too thick. Set aside.

2.
In a medium skillet, heat the oil over medium heat. Add the garlic and onions and sauté for 5 minutes. Add the cayenne, grape leaves, salt, and vinegar. Sauté this mixture for 4 minutes, remove it from the heat, and let it cool slightly.

3.
In a large ceramic bowl, alternately layer the meat, the bacon, and the apricot mixture. Cover the bowl and marinate overnight in the refrigerator.

4.
Allow the meat to reach room temperature. Cut it into 1½-inch (3.5 cm) cubes. Wrap each cube with half a bacon slice and thread them on a skewer. Reserve the extra marinade. Grill the cubes to your liking.

5.
While the meat is grilling, scrape the extra marinade into a small saucepan, add 2 tablespoons (30 mL) water and the sour cream, and simmer the mixture, taking care not to let it boil.

6.
Serve the meat over hot rice and top it with some of the sauce.

Yield: 4 servings

Heat Scale: Mild

 

1 cup (236 mL) tomato sauce
¼ cup (59 mL) apple cider vinegar
1½ tablespoons (22.5 mL) Worcestershire sauce
2 tablespoons (30 mL) Sambal Matah (page 40)
2 cups (473 mL) grated onion
1 tablespoon (15 mL) dry mustard
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
8 (1-inch [2.5 cm] thick) lamb chops
2 tablespoons (30 mL) butter
½ cup (118 mL) beef stock
½ cup (118 mL) half-and-half
3 tablespoons (45 mL) finely minced celery
½ cup (118 mL) minced leek, white part only
3 tablespoons (45 mL) minced carrot

 

1.
In a shallow ceramic baking dish, stir together the tomato sauce, vinegar, Worcestershire sauce, sambal, onion, mustard, salt, and pepper. Add the lamb chops and turn them to coat. Marinate the chops for 1 hour in the refrigerator.

2.
Remove the chops from the marinade (reserving the remaining marinade) and pat them dry between paper towels. In a large, heavy skillet, heat the butter over medium heat and brown the chops quickly to maintain a rare interior. Transfer the chops to a warmed plate lined with paper towels. Cover the plate with aluminum foil to keep the meat warm.

3.
Pour the reserved marinade into a small saucepan. Add the stock, half-and-half, celery, leek, and carrot and simmer over a low heat for 10 to 15 minutes, until the vegetables are tender.

4.
Serve the sauce over the rare chops.

Yield: 4-6 servings

Heat Scale: Mild