Gosht Beliram
Lamb cooked in warming spices Gosht meaning red meat and Beliram being the famous historical head chef in Maharaja Ranjit Singh’s kitchen, was renowned for being the best cook of that time. And who was Maharaja Ranjit Singh? Popularly known as Sher-e-Punjab – the lion of Punjab – he was the first Maharaja of the Sikh Empire ruling the northwest Indian subcontinent in the early half of the 19th century. Did you know he fought his first battle at the tender age of 10?! It’s been said that the Maharaja was so happy with the dish, he himself named it ‘Gosht Beliram’ so that his name would always be remembered through his recipe. Meanwhile, in 1970’s Southall, my lovely Dad who hailed from generations of a farming background in the Punjab, was now working as a labourer. He started working in a rubber factory and then moved on to work for BEA – British European Airways which merged with BOAC – British Overseas Airways Corporation – to form what we now know as British Airways. My mother in law to this day still calls it BOC – as she also worked there for many years. Does anyone else have a connection to the airline? So Dad ate simple meals consisting of vegetarian dishes during the week but come the weekend and he was ready to eat like a King – and his Queen, my Mum would make this delicious lamb curry for the whole family. I hope you will enjoy it as much as Maharaja Ranjit Singh and my kind, humble, loving Dad did. Ingredients – Serves 6 For the marinade – 1 kilo of lamb leg – cleaned and cut into pieces – ask the butcher to throw the bone in too 3 heaped tbsp of yogurt 2 heaped tbsp chopped ginger 2 heaped tbsp chopped garlic Green chillies to taste 1 heaped tsp turmeric 1 heaped tsp kasuri methi (dried fenugreek leaves) Salt to taste 2 tsp kashmiri chilli 2 tsp garam masala 1 cup fried onions – fry 2 sliced red onions in a little oil until they caramelise, then lay out on a tray and dehydrate in the oven on a low heat – alternatively you can use the air-fryer for this. Or buy ready-made from any good Indian grocer. For the sauce – 1 tbsp ghee 1 tbsp cooking oil 2-inch piece of cinnamon stick 2 bay leaves torn into pieces 4 green cardamom 1 tbsp cumin seeds 1 tbsp crushed coriander seeds 2 large onions diced finely 300g plum tomatoes – pureed in a blender or mashed 2 large potatoes – cubed and par-boiled – this is optional A handful of chopped coriander leaves to garnish
The Punjabee Kitchen
A good workman never blames his tools, or so the saying goes. My ancestors were cooking some mean Punjabi dishes without all the mod-cons at our disposal now. However to be able to work quickly and efficiently in the Punjabee Kitchen I have the below tools to hand and am also very careful about cleanliness and storage to ensure the longevity and freshness of the ingredients I use. Do what works for you – it’s your kitchen so your space – but make your cooking time a comfortable and enjoyable one. Don’t forget your inspirational tunes! My family know they’re in for a treat when the Indian music is being played loud in the kitchen and Alexa is having trouble understanding the confusing music titles I put to her! Chopper – Invest in a good chopper. I use mine regularly so you want something that won’t let you down mid-cooking. You will use this to prepare your garlic and ginger paste and also for the chopping of chillies and other ingredients. Chopping boards – Have a solid chopping board – lots of onions to be chopped and vegetables to be prepared. Keep a separate chopping board for meat preparation. Wood is the ideal material to use for your meat. Plastic is alright but when grooves start to show, throw it out as the grooves will harbour bacteria. Glass chopping boards can be damaging to your knives but are non-porous so bacteria won’t form on them. Cooking Utensils – Keep all the utensils you use regularly in a drawer close to the hob. I have a drawer under my hob where I store my wooden spoons, peelers and other items I use regularly and don’t want to go searching for whilst I am in the middle of creating my dish. Knives – Invest in a good set of knives and always make sure your knives are sharp for chopping, cutting and slicing. A blunt knife will not only slow you down, it can be dangerous because a dull blade will require more force to do its job so there is a higher chance if it slipping and missing. A sharp knife will always cut food evenly which will therefore cook at an even rate. Pans – Decide what works for you – it all depends on how many you are feeding. I was gifted a Le Crueset by a work colleague and I use that pan specifically for my meat dishes. It has a heavy base and you can turn the heat off knowing the dish will continue to cook just from all the heat the pan is holding in it. For rice, I use a larger pan as it allows the rice to expand freely so my grains are separate after the cooking process rather than squashed together in a small pan and becoming one sticky mess. I also use a Karahi (Indian Wok) which is great for making a veggie dish or a Tadka Dal. A Pressure Cooker is also a handy piece of equipment as you can sail through making lentils, pulses and even a Saag in a fraction of the time it would take in a normal pan. Pestle & Mortar – I keep one on the worktop as I am always crushing cardamom or pistachio nuts so I get a lot of use out of mine. I even pulverize garlic and ginger in it sometimes, when I am cooking a dish the old school way, and it also gets used for grinding down my own Garam Masala or a Masala for one of the dishes I am creating. You can achieve the same results with a spice grinder or even a coffee grinder if you have one. Double up on its usage! Rolling Pin – You need a solid rolling pin. I have one that swivels in the centre and find it a lot easier to maneuver when making chapatti but find one that you feel comfortable using. Spice warmer – I use this to warm my dry spice before I grind it – however you can do exactly the same with a non-stick frying pan. Ingredients you’ll use regularly Atta (chapatti flour) – should always be kept in an air tight container away from sunlight. Also keep a small amount in a sealed container for when you are making chapattis – you will need easy access to the dry flour (prethan) Garlic – If your garlic and ginger turnover is anything like mine – store it in the fridge in the salad drawer. However if you don’t plan to be using it often – then I suggest you store the garlic in an open bag in a cupboard or dark place that has plenty of air circulation as light, moisture and garlic really don’t get on. You can also buy in bulk and peel, wash and chop it and freeze for efficiency. I did this when my children were getting married as I was cooking so much and needed easy access to these ingredients. I have ice cube makers with lids that are great for storing them in the freezer. Generally, as I use so much of it, I sit in the kitchen on a Sunday afternoon with a good movie and peel enough to get me through the week, wash and dry it and then store it in a ziplock bag. Garlic – Store the bulbs at room temperature in a dry, dark place with plenty of air circulation as moisture and light encourage mould growth Ginger – Store the whole unpeeled ginger in a ziplock bag with the air pushed out of it in the salad drawer of your refrigerator. If the ginger has been cut or peeled blot it dry before you store it. Green Chillies – Wash, dry and remove stalks, then store your chillies in a ziplock bag with a piece of kitchen towel which will help absorb any excess moisture from them. Onions – Whole onions should be stored in a