Delicious Garlic-Ginger Chili-Mint Pasta

 

Delicious Garlic-Ginger Chili-Mint Pasta

(Pudinawala Do-Piazza Seviayan)

Serves 6

2 pounds lean ground lamb or meat of your choice
½ cup plain yogurt
Salt to taste
½ teaspoon ground turmeric
½ teaspoon cumin seeds
½ cup corn oil
1 large onion, peeled and sliced fine
1 bay leaf
2 fresh green chilies, chopped fine
¾-inch piece fresh gingerroot, peeled and chopped fine
1 large onion, peeled and chopped fine
8 cloves garlic, peeled and chopped fine
2 cups water
½ cup fresh mint leaves, chopped fine
1 pound packaged frozen baby green peas
1 pound packaged thin spaghetti
16 cups water
1 tablespoon olive oil

In a large bowl, combine the ground lamb, yogurt, salt, turmeric, and cumin seeds. Marinate for 10 minutes.

Heat the oil in a large saucepan over medium heat.  Add the sliced onions and bay leaf and sauté for 5–6 minutes, stirring occasionally, until soft and golden brown.

Add the ground lamb and mix thoroughly.  Cover and simmer for 20 minutes, stirring occasionally, until lamb is half-cooked.

Add green chilies, chopped ginger, chopped onion, and garlic, and stir thoroughly for 2–3 minutes.

Add 2 cups water and stir. Cover and simmer for 30 minutes, stirring occasionally, until lamb is tender and most of the liquid has evaporated.  Add green peas and mix thoroughly.  Cover and simmer for 2-3 minutes.  Remove and set aside.

Garnish with fresh mint leaves and cover.

In a large pot, add 16 cups water and 1 tablespoon oil.  Boil over medium heat.  Add spaghetti and cook uncovered, stirring occasionally, for 8–10 minutes until done.  Drain immediately in a colander.

On a platter, transfer the spaghetti and top it with the cooked mint lamb. Serve hot with fresh tossed salad and sweet mint chutney.

 

Let’s Curry!  Come share my delicious, healthy, and easy-to-prepare recipes of diverse flavors with your family and friends from Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.

 

Curried Cilantro-Flavored Chicken Pasta

This is one curry chicken pasta dish you and your friends will enjoy!

Curried Cilantro-Flavored Chicken Pasta

(Keema-Mutter-Dhaniya Do-Piazza Seviayan)

Serves 6

2 pounds ground chicken
½ cup plain yogurt
Salt to taste
¾ teaspoon ground turmeric
½ teaspoon cumin seeds
½ cup corn oil
1 large onion, peeled and sliced fine
1 bay leaf
2 fresh green chilies, chopped fine
¾-inch piece fresh gingerroot, peeled and chopped fine
1 large onion, peeled and chopped fine
8 cloves garlic, peeled and chopped fine
2 cups water
½ cup fresh cilantro leaves, chopped fine
1 pound packaged frozen baby green peas
1 pound packaged thin spaghetti
16 cups water
1 tablespoon olive oil

In a large bowl, combine the ground chicken, yogurt, salt, turmeric, and cumin seeds. Marinate for 10 minutes.

Heat the oil in a large saucepan over medium heat. Add the sliced onions and bay leaf and sauté for 5–6 minutes, stirring occasionally, until soft and golden brown.

Add the ground chicken and mix thoroughly. Cover and simmer for 20 minutes, stirring occasionally, until chicken is half-cooked.

Add green chilies, chopped ginger, chopped onion, and garlic, and stir thoroughly for 2–3 minutes.

Add 2 cups water and stir. Cover and simmer for 30 minutes, stirring occasionally, until chicken is tender and most of the liquid has evaporated.  Add green peas and mix thoroughly.  Cover and simmer for 2-3 minutes.  Remove and set aside.

Garnish with fresh cilantro leaves and cover.

In a large pot, add 16 cups water and 1 tablespoon oil. Boil over medium heat. Add spaghetti and cook uncovered, stirring occasionally, for 8–10 minutes until done. Drain immediately in a colander.

On a platter, transfer the spaghetti and top it with the curried ground chicken. Serve hot with fresh tossed salad.

 

Let’s Curry!  Share my healthy repertoire of authentic, delicious, and easy-to-prepare recipes of diverse flavors with your family and friends from Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.

Curried Pasta

Curried pasta has found its place on the curry menu with immense international appeal.  Here’s a delicious recipe you will want to prepare over again for your family and friends to savor.  You can also substitute meat for your favorite vegetables (mushrooms, broccoli, green beans, yellow and green squash).

Curried Pasta sautéed with Fresh Mint

(Pudinawala Do-Piazza Seviayan)

Serves 6

2 pounds lean ground lamb or meat of your choice
½ cup plain yogurt
Salt to taste
½ teaspoon ground turmeric
½ teaspoon cumin seeds
½ cup corn oil
1 large onion, peeled and sliced fine
1 bay leaf
2 fresh green chilies, chopped fine
¾-inch piece fresh gingerroot, peeled and chopped fine
1 large onion, peeled and chopped fine
8 cloves garlic, peeled and chopped fine
2 cups water
½ cup fresh mint leaves, chopped fine
1 pound packaged frozen baby green peas
1 pound packaged thin spaghetti
16 cups water
1 tablespoon olive oil

In a large bowl, combine the ground lamb, yogurt, salt, turmeric, and cumin seeds. Marinate for 10 minutes.

Heat the oil in a large saucepan over medium heat.  Add the sliced onions and bay leaf and sauté for 5–6 minutes, stirring occasionally, until soft and golden brown.

Add the ground lamb and mix thoroughly.  Cover and simmer for 20 minutes, stirring occasionally, until lamb is half-cooked.

Add green chilies, chopped ginger, chopped onion, and garlic, and stir thoroughly for 2–3 minutes.

Add 2 cups water and stir. Cover and simmer for 30 minutes, stirring occasionally, until lamb is tender and most of the liquid has evaporated.  Add green peas and mix thoroughly.  Cover and simmer for 2-3 minutes.  Remove and set aside.

Garnish with fresh mint leaves and cover.

In a large pot, add 16 cups water and 1 tablespoon oil.  Boil over medium heat.  Add spaghetti and cook uncovered, stirring occasionally, for 8–10 minutes until done.  Drain immediately in a colander.

On a platter, transfer the spaghetti and top it with the cooked ground lamb. Serve hot with fresh tossed salad and sweet mint chutney.

 

Let’s Curry!  Discover and share my healthy repertoire of authentic, delicious, and easy-to-prepare recipes of diverse flavors with your friends from my cookbooks Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.

 

Sumptuous Curried Lamb-Mint Pasta

Here is one satisfying, mouth-watering curried pasta dish you will want to prepare over and over again for your family and guests!

Curried Lamb with Green Peas, Fresh Mint and Pasta

(Keema-Mutter-Pudina Do-Piazza Seviayan)

Serves 6

2 pounds lean ground lamb or meat of your choice
½ cup plain yogurt
Salt to taste
½ teaspoon ground turmeric
½ teaspoon cumin seeds
½ cup corn oil
1 large onion, peeled and sliced fine
1 bay leaf
2 fresh green chilies, chopped fine
¾-inch piece fresh gingerroot, peeled and chopped fine
1 large onion, peeled and chopped fine
8 cloves garlic, peeled and chopped fine
2 cups water
½ cup fresh mint leaves, chopped fine
1 pound packaged frozen baby green peas
1 pound packaged thin spaghetti
16 cups water
1 tablespoon olive oil

In a large bowl, combine the ground lamb, yogurt, salt, turmeric, and cumin seeds. Marinate for 10 minutes.

Heat the oil in a large saucepan over medium heat. Add the sliced onions and bay leaf and sauté for 5–6 minutes, stirring occasionally, until soft and golden brown.

Add the ground lamb and mix thoroughly. Cover and simmer for 20 minutes, stirring occasionally, until lamb is half-cooked.

Add green chilies, chopped ginger, chopped onion, and garlic, and stir thoroughly for 2–3 minutes.

Add 2 cups water and stir. Cover and simmer for 30 minutes, stirring occasionally, until lamb is tender and most of the liquid has evaporated.  Add green peas and mix thoroughly.  Cover and simmer for 2-3 minutes.  Remove and set aside.

Garnish with fresh mint leaves and cover.

In a large pot, add 16 cups water and 1 tablespoon oil. Boil over medium heat. Add spaghetti and cook uncovered, stirring occasionally, for 8–10 minutes until done. Drain immediately in a colander.

On a platter, transfer the spaghetti and top it with the cooked ground lamb. Serve hot with fresh tossed salad and sweet mint chutney.

Let’s Curry!  Discover and share my dazzling repertoire of authentic, delicious, healthy, and easy-to-prepare recipes of diverse flavors with your friends from my cookbooks Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.

 

Curried Lamb Pasta with Fresh Mint

Here is one sumptuous curried pasta dish you will want to prepare over and over again for family and guests!

Curried Lamb with Green Peas, Fresh Mint and Pasta

(Keema-Mutter-Pudina Do-Piazza Seviayan)

Serves 6

2 pounds lean ground lamb or meat of your choice
½ cup plain yogurt
Salt to taste
½ teaspoon ground turmeric
½ teaspoon cumin seeds
½ cup corn oil
1 large onion, peeled and sliced fine
1 bay leaf
2 fresh green chilies, chopped fine
¾-inch piece fresh gingerroot, peeled and chopped fine
1 large onion, peeled and chopped fine
8 cloves garlic, peeled and chopped fine
2 cups water
½ cup fresh mint leaves, chopped fine
1 pound packaged frozen baby green peas
1 pound packaged thin spaghetti
16 cups water
1 tablespoon olive oil

In a large bowl, combine the ground lamb, yogurt, salt, turmeric, and cumin seeds. Marinate for 10 minutes.

Heat the oil in a large saucepan over medium heat. Add the sliced onions and bay leaf and sauté for 5–6 minutes, stirring occasionally, until soft and golden brown.

Add the ground lamb and mix thoroughly. Cover and simmer for 20 minutes, stirring occasionally, until lamb is half-cooked.

Add green chilies, chopped ginger, chopped onion, and garlic, and stir thoroughly for 2–3 minutes.

Add 2 cups water and stir. Cover and simmer for 30 minutes, stirring occasionally, until lamb is tender and most of the liquid has evaporated.  Add green peas and mix thoroughly.  Cover and simmer for 2-3 minutes.  Remove and set aside.

Garnish with fresh mint leaves and cover.

In a large pot, add 16 cups water and 1 tablespoon oil. Boil over medium heat. Add spaghetti and cook uncovered, stirring occasionally, for 8–10 minutes until done. Drain immediately in a colander.

On a platter, transfer the spaghetti and top it with the cooked ground lamb. Serve hot with fresh tossed salad and sweet mint chutney.

 

Being on friendlier terms with your stomach serves you well!  Discover and share my dazzling repertoire of authentic, delicious, healthy, and easy-to-prepare recipes of diverse flavors with your friends from my cookbooks Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.

Ground Lamb sautéed in Curry Spices and Mint with Spaghetti

Today, pasta has found its place in the curry menu with immense international appeal.

 

Ground Lamb sautéed in Curry Spices and Mint with Spaghetti (Keema Do-Piazza aur Seviayan)

Serves 6-8

2 pounds lean ground lamb or meat of your choice
½ cup plain yogurt
Salt to taste
½ teaspoon turmeric powder
½ teaspoon cumin seeds
½ cup corn oil
1 large onion, peeled and sliced fine
2 fresh green chilies, slit into half and cut into ½-inch pieces
¾-inch piece fresh gingerroot, peeled and chopped fine
1 large onion, peeled and chopped into ½-inch pieces
8 cloves garlic, peeled and chopped in half
2 cups water
1 cup baby peas
½ cup fresh mint leaves, chopped fine
1 pound packaged thin spaghetti
16 cups water
1 tablespoon corn oil
1 large onion, peeled and chopped into ½-inch pieces

In a large bowl combine the ground lamb, yogurt, salt, turmeric, and cumin seeds. Marinate for 10 minutes.

Heat the oil in a large saucepan over medium heat.  Add the sliced onions and sauté for 5-6 minutes, stirring occasionally, until soft and golden brown.

Add the ground lamb and stir.  Cover and simmer for 20 minutes, stirring occasionally, until lamb is half-cooked.

Add green chilies, chopped ginger, chopped onion, and garlic, and stir for 2-3 minutes.

Add 2 cups water and stir.  Cover and simmer for 30 minutes, stirring occasionally, until lamb is tender and the liquid has evaporated.

Add the peas and fresh mint and mix thoroughly.  Cover and set aside.

In a large pot, add 16 cups water and 1 tablespoon oil.  Boil over medium heat.  Add spaghetti and cook uncovered, stirring occasionally, for 8-10 minutes until done.  Drain immediately in a colander.

On a platter, transfer the spaghetti and arrange the ground lamb on the top.  Serve hot with sweet mint chutney and fresh salad.

 

Being on friendlier terms with your stomach serves you well!  Discover and share my dazzling repertoire of authentic, delicious, healthy, and easy-to-prepare recipes of diverse flavors with your family and friends from my cookbooks Feast of India: A Legacy of Recipes and Fables (1991, 2015) and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice, 2016) at www.feastofindia.net.