Friday, November 6, 2009

A taste of India

Garam masala, the spice mixture that, despite regional and even personal variations, gives a lot of Indian food its punch, is a true time saver on weeknights for cooks who want something on the table fast but with an exotic touch. Here's a simple supper based on the traditional lamb dish dilli ka saag gosht.

Lori K's lamb and spinach sauté

1 pound ground lamb
1 large onion, chopped
1 tablespoon olive oil, optional
1 teaspoon garam masala, or to taste
6 ounces baby spinach
2 ounces (about 4 tablespoons) crumbled feta cheese
4 whole-wheat soft pitas or flatbreads

Brown lamb in a large cast iron skillet. Drain and set aside. Sauté an onion, adding a tablespoon of olive oil if needed. When nearly translucent, add the spice and sauté another 2 minutes. Add the cooked lamb and the spinach. Cook until the spinach wilts, stirring.

Meanwhile, warm the pitas or flatbread between folds of a towel in the microwave. When the spinach is tender, put the meat mixture on half the bread (it will be folded over to be eaten) and sprinkle with the feta. Serve with a pumpkin or carrot soup, or a salad.

If you like your food on the salty side, salt the lamb before browning. But be aware that feta is also a bit salty.

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