I have three fears when it comes to cooking: Indian food, breads, and grilling. The reason being I don’t know very much about how to do it the proper way. It seems to be one of those things where you need a connoisseur to teach you and guide you every step of the way or else you’ll get lost and end up in a wad of defeat and that never does anything good for anyone’s self esteem. One of the things I want to venture into this year is learning to overcome these cooking fears.
After work I stopped by an Indian halal market and bought a pound of beautiful baby lamb chops. I seasoned them with olive oil, a clove of crushed garlic, cooked onions, and masala seasoning. Then I pan seared them 3 minutes on each side. Delicious. I served them with couscous mixed with chick peas, caramelized onions, and golden raisins.
- 1 pound of small lamb chops
- 1 tablespoon of masala seasoning for grilled lamb
- 2 tablespoon of olive oil
- 1 garlic clove, crushed
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 1/2 cup chopped onion
1. Add 1 tablespoon olive oil to a hot skillet on medium high heat. Add masala mixture with onions. Cook until translucent then add garlic, salt, and brown sugar. When mixture is cool, rub all over lamb chops. Marinade at least 12 hours.
2. When ready to cook, heat up the rest of olive oil on a nonstick skillet. Once hot, add lamb chops and cook for 3 minutes on each side.
Couscous with chickpeas and golden raisins
- 3/4 cup of couscous
- 1 cup of water
- 1 teaspoon olive oil
- 1/2 cup diced onion
- 1/4 cup golden raisins
- 1 cup of canned chickpeas, drained
- 1 tablespoon chopped flat leaf Italian parsley
1. In a medium saucepan, heat olive oil on medium high heat. Fry onions and cook until translucent and golden brown. Add couscous and water. Bring to a boil and cover for 5 minutes on low heat and cook until grains are tender. Add in the raisins and chickpeas. Stir well.
2. To serve, plate couscous on the bottom and arrange lamb lollipops on top. Sprinkle with chopped parsley.