1,001 Best Hot and Spicy Recipes (62 page)

 

2 (1-inch [2.5 cm]) thick slices white bread
2 cups (473 mL) milk
2 tablespoons (30 mL) vegetable oil
1½ medium onions, peeled and coarsely chopped
2 garlic cloves, peeled and minced
1½ tablespoons (22.5 mL) curry powder
1 tablespoon (15 mL) ground turmeric
1 teaspoon (5 mL) ground ginger
1 teaspoon (5 mL) salt
1 teaspoon (5 mL) freshly ground black pepper
2 tablespoons (30 mL) water
1½ pounds (680 g) ground lamb
1 large tomato, peeled, seeded, and finely chopped
1 large pippin apple, peeled, cored, and chopped
⅓ cup (79 mL) raisins
¼ cup (59 mL) chopped blanched almonds
3 tablespoons (45 mL) mango chutney
1 tablespoon (15 mL) fresh lemon juice
1 tablespoon (15 mL) Worcestershire sauce
1 tablespoon (15 mL) apricot preserves
4 eggs
2-3 cups (473-708 mL) cooked rice

 

1.
Soak the bread in the milk and set it aside.

2.
Heat the oil in a large, heavy skillet over low heat. Add the onions and garlic and cook until golden brown, stirring occasionally, about 10 minutes. Mix in the curry, turmeric, ginger, salt, pepper, and water. Simmer the mixture until it thickens slightly, about 2 minutes. Transfer the mixture to a bowl.

3.
Preheat the oven to 325°F (165°C).

4.
Add the lamb to the skillet that the onions were sautéed in and cook it over medium heat until it is no longer pink. Line a bowl with several layers of paper towels and transfer the cooked lamb to the bowl to drain. Add the lamb to the onion mixture, along with the tomato, apple, raisins, almonds, chutney, lemon juice, Worcestershire sauce, and preserves.

5.
Squeeze the milk from the bread and reserve the milk. Mix the bread into the lamb mixture. Transfer the mixture to a 3-quart (3 L) soufflé dish.

6.
Beat the reserved milk with the eggs. Pour this over the lamb mixture. Bake until the custard is set and light brown, about 1 hour. Serve with the rice.

Yield: 4-5 servings

Heat Scale: Mild

 

1 tablespoon (15 mL) curry powder
1 teaspoon (5 mL) ground turmeric
4 cloves garlic, peeled and minced
½ teaspoon (2.5 mL) salt
2 tablespoons (30 mL) cider vinegar
1 tablespoon (15 mL) freshly grated ginger
1 teaspoon (5 mL) sugar
1 teaspoon (5 mL) fresh lemon juice or tamarind paste
2 bay leaves
1 pound (454 g) lamb, cut into 1-inch (2.5 cm) cubes
2 tablespoons (30 mL) vegetable oil
2 onions, peeled and finely
1½ cups (354 mL) chicken stock or water

 

1.
In a ceramic bowl, combine the curry powder, turmeric, garlic, salt, vinegar, ginger, sugar, lemon juice, and bay leaves. Add the lamb and toss it gently to cover it with the marinade. Cover the lamb, refrigerate, and allow the mixture to marinate for 2 hours.

2.
Heat the oil in a large, heavy skillet over low heat. Add the onions and sauté them for 5 minutes. Add the lamb cubes and sauté for 1 minute. Add the stock or water and bring the mixture to a simmer. Simmer for 40 to 50 minutes, uncovered, or until the meat is tender. The sauce should be very thick, but be careful to keep enough moisture in the skillet to keep it from burning. Remove the bay leaves before serving.

Yield: 4 servings

Heat Scale: Medium

 

1 pound mchicha, chopped (or substitute fresh spinach)
1 (14-ounce [392 g]) can coconut milk
1 teaspoon (5 mL) ground turmeric
½ teaspoon (2.5 mL) ground cloves
½ teaspoon (2.5 mL) ground cinnamon
1 teaspoon (5 mL) freshly ground cayenne
1 teaspoon (5 mL) freshly ground black pepper
1 teaspoon (5 mL) salt
Vegetable oil for frying
1 onion, peeled and chopped fine
1 (16-ounce [454 g]) can chopped tomatoes, with their juice
1 bell pepper, stem and seeds removed, finely chopped
3 medium potatoes, peeled and diced
½ pound (224 g) coarsely ground lamb

 

1.
Combine the mchicha or spinach, coconut, milk, turmeric, cloves, cinnamon, cayenne, pepper, and salt in a large pan. Bring to a simmer and cook for 5 minutes. Set aside.

2.
In a skillet, heat the vegetable oil over medium heat. Add the onion, tomatoes, and bell pepper and sauté until the onion is translucent. Remove this mixture from the pan. Add more oil to the pan. Add the potatoes and fry them for 5 to 7 minutes. Drain the potatoes and set them aside.

3.
Place the meat in a large pot with water to cover and simmer until the meat is tender. Add all the other ingredients to the pot and simmer for an additional 20 minutes.

Yield: 4-5 servings

Heat Scale: Medium

 

1 cup (236 mL) vegetable oil, divided
2 tablespoons (30 mL) red wine vinegar
1 teaspoon (5 mL) salt
1 (1-pound [454 g]) round steak, cut into 1-inch (2.5 cm) cubes
½ cup (118 mL) chopped onion
1 (2-inch [5 cm]) piece fresh ginger, peeled
3 jalapeño chiles, stems and seeds removed
1 tomato, peeled
½ cup (118 mL) corn meal, roasted in a 350°F (180°C) oven for 10 minutes

 

1.
In a flat, ceramic dish, mix together ½ cup (118 mL) of the oil, the vinegar, and the salt. Add the meat and toss to coat. Marinate in the refrigerator for at least 1 hour.

2.
In a blender, purée the onion, ginger, chiles, and tomato. Transfer the purée to a small bowl and set it aside.

3.
Thread the meat onto skewers and grill it until it is half done. Remove the meat from the skewers and toss it with the vegetable purée to thoroughly coat it. Re-skewer the meat, sprinkle it with the corn meal, drizzle it with the remaining oil, and grill it until it is done. Serve immediately.

Yield: 4-6 servings

Heat Scale: Medium-Hot

 

1½ cups (354 mL) chopped onion
1 tablespoon (15 mL) vegetable oil
⅔ cup (158 mL) Qibe (Ethiopian Curried Butter; page 36)
1 cup (236 mL) Berbere (Ethiopian Chile Paste; page 27)
¾ cup (177 mL) dry red wine
1½ pounds (680 g) beef, cut into 1-inch (2.5 cm) cubes
¼ teaspoon (1.25 mL) ground cardamom
½ teaspoon (2.5 mL) salt
1 clove garlic, peeled and minced
¼ teaspoon (1.25 mL) freshly ground black pepper

1.
Heat a medium, heavy skillet over low heat. Add the onions and oil and sauté them slowly until they are brownish in color, about 10 minutes. Stir occasionally to keep them from burning.

2.
Add the Qibe, Berbere, and wine and simmer the mixture for 2 minutes. Add the beef, cardamom, salt, garlic, and pepper. Cover and simmer for 20 to 30 minutes, until the meat is tender.

Yield: 4-6 servings

Heat Scale: Medium-Hot

 

1½ pounds (680 g) beef, cut in 1½-2 inch (3.5-5 cm) cubes
12 ounces (350 mL) beer
⅔ cup (158 mL) crushed dried red New Mexican chile, seeds included
1½ cups (354 mL) crushed peanuts
⅔ cup (158 mL) crushed dried red New Mexican chile, seeds included

 

1.
Marinate the beef in the beer for 3 to 4 hours.

2.
Combine the chiles and peanuts in a shallow dish. Roll the beef cubes in this mixture until they are completely covered. Thread the beef onto skewers and grill over charcoal until done.

Yield: 4 servings

Heat Scale: Medium

 

1 pound (454 g) sirloin
1 barely ripe papaya
2 cups (473 mL) ice water mixed with 1 tablespoon (15 mL) salt
2 tablespoons (30 mL) vegetable oil
1 onion, peeled and thinly sliced
2 tablespoons (30 mL) crushed fresh ginger
3 green piri-piri chiles, or substitute jalapeños, stems and seeds removed, sliced very thin
2 cups (473 mL) Basic Beef Stock (page 45)
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) freshly ground black pepper
1 tablespoon (15 mL) cornstarch
½ cup (118 mL) water
1 teaspoon (5 mL) soy sauce

 

1.
Place the beef in the freezer for 30 minutes to facilitate slicing.

2.
Remove the seeds from the papaya, peel it, and cut the flesh into 1-inch (2.5 cm) cubes. Add the papaya cubes to the salted ice water and let them soak for 1 hour. Rinse the cubes well in cold water and drain.

3.
Remove the beef from the freezer. Slice it as thinly as possible and set it aside.

4.
In a large, heavy skillet, heat the oil over medium heat. Add the onions and sauté until they are golden. Add the beef, ginger, chiles, and papaya. Stir-fry for a few minutes, taking care not to break the papaya pieces. Add the stock, salt, and pepper, and bring to a boil.

5.
Combine the cornstarch with the water and soy sauce. Add this mixture to the meat, and simmer until the dish has thickened. Serve hot with freshly cooked rice.

Yield: 4 servings

Heat Scale: Varies

 

2 teaspoons (10 mL) vegetable oil
1 (1-pound [454 g]) beef shank, cut into small cubes
½ medium onion, chopped
2 cloves garlic, peeled and minced
1 teaspoon (5 mL) minced fresh ginger
2 ripe tomatoes, chopped
1 cup (236 mL) Basic Beef Stock (page 45)
1 bunch watercress, chopped
½ pound (224 g) fresh spinach, chopped
½ pound (224 g) Chinese cabbage, chopped
Salt, to taste
Freshly ground black pepper, to taste

 

1.
In a large skillet, heat the oil over medium-high heat. Add the beef, onion, garlic, and ginger and sauté until the beef is browned. Add the tomatoes and broth, cover, and reduce the heat to low. Cook for 45 minutes to 1 hour. Add the watercress, spinach, and cabbage and cook for 10 minutes.

2.
Serve the Romazava over rice, accompanied by the Madagascar Sauce Dynamite.

Yield: 4 servings

Heat Scale: Hot

 

3 tablespoons (45 mL) Hot Madras Curry Paste (page 29), or less for a
milder curry
2½ cups (591 mL) water
1 pound (454 g) lamb, cut into 1-inch (2.5 cm) cubes
2 tablespoons (30 mL) vegetable oil
4 yellow wax hot chiles, stems and seeds removed, finely chopped
1 onion, peeled and chopped

 

1.
In a blender, purée the curry powder and ½ cup (118 mL) of the water to a smooth, thin paste. Transfer the purée to a bowl. Toss the lamb cubes in the mixture and marinate for an hour at room temperature.

2.
In a sauté pan, heat the oil over medium heat. Add the chiles and onion and sauté until soft. Add the lamb with the marinade and the remaining 2 cups (473 mL) water. Bring to a boil, reduce the heat, and simmer, covered, until the lamb is tender, about 1 hour, or until the lamb starts to fall apart. Add more water if necessary.

Yield: 6 servings

Heat Scale: Medium-Hot

 

1 tablespoon (15 mL) saffron strands
4 tablespoons (60 mL) warm milk
1 tablespoon (15 mL) almonds
1 tablespoon (15 mL) walnuts
1 tablespoon (15 mL) cashews
1 tablespoon (15 mL) peanuts
1 tablespoon (15 mL) raisins
1 teaspoon (5 mL) poppy seeds
1 cup (236 mL) coconut milk
1 (1-inch [2.5 cm]) piece ginger, peeled and minced
10 cloves garlic, peeled
1 small green papaya, peeled, seeds removed, diced
½ teaspoon (2.5 mL) ground nutmeg
½ teaspoon (2.5 mL) ground mace
1 tablespoon (15 mL) ground coriander
1 tablespoon (15 mL) ground cumin
6 fresh red chiles, such as serranos, stems removed
2 cups (473 mL) plain yogurt
Salt, to taste
4 pounds (1.82 kg) lamb shanks, chopped with a cleaver into 1-inch
(2.5 cm) long sections
4 teaspoons (20 mL) ghee or vegetable oil
2 large onions, peeled and finely chopped