Encourage by a friend to post a unique recipe for the mini culinary challenge listed below.
Trying to combine my Indian roots and southern American influence in this delicious BBQ sauce that I made. Hope you all enjoy it!
Tamarind and roasted cumin bbq sauce glazed lamb chop served over Gucchi pulao (seasoned mushroom pilaf) and roasted sarson (mustard) fingerling potatoes…
All recipes to serve 2
Tamarind and Roasted Cumin BBQ sauce
1 Tbsp of Tamarind concentrate
1 Tbsp of Tomato paste
1 Tbsp of Brown sugar
1/2 Tbsp of roasted ground cumin seeds
1 Tsp turmeric powder
1 Tsp curry powder
1-2 cloves of garlic smashed
Salt and black pepper to tasted
Mix all the above; Add 1/2 cup of water and cook for 12-15 minutes on medium heat while stirring till thick and syrupy. Cool down completely. Use this sauce to marinate the meat and grill to your liking.
2 Bay leaves
1/2 Tsp whole peppercorns
Salt to taste
1 Tbsp Ghee (Clarified butter)
Saute the dry spices in a Tbsp of OO (or any vegetable oil) for a couple of minutes till you can smell the aroma.
Add the onions and garlic and saute till the onions turn pink. (about 4-5 minutes). Add the mushrooms and continue cooking for about 4-5 minutes till the onions turn a cool brown and the mushrooms wilt. Add the rice and toast for a couple of minutes. Add the seasonings and Add 2 cups of water( including the mushroom water). Cover the pot and cook on a medium heat for about 10 minutes. Add the mint leaves and the ghee and stir gently. Cook for about 3-5 minutes more till all the water is absorbed and rice flakes easily with a fork.
Optional garnish- Squeeze some fresh lemon juice before serving.