We had Indian/Dutch food last night for dinner. I LOVE Indian food! Over the years I've been lucky enough to have friends that have introduced me to all sorts of ethnic foods. Here are a few dishes that I can make that taste pretty darn good!
Shoarma is actually a middle east dish that was brought to the Netherlands by Jewish people in the 70's. It's usually made with lamb, but I use pork tenderloin (sorry Jewish people). Here's the recipe I use:
Shoarma
2 lbs tender lamb or pork meat, sliced into strips
Spices (my girlfriend has given me premixed spices from Holland, this mix is pretty close to what she uses)
2 tsp ground ginger
2 tsp cayenne pepper
2 tsp tumeric
2 tsp cinnamon
2 tsp garlic powder
4 tsp cumin
4 tsp coriander
2 tsp nutmeg
4 tsp paprika
2 tsp dried parsley
2 tsp dried celery
2 tsp kosher salt
2 tsp black pepper
2 tsp curry
2 tsp cloves
Mix all the spices together.....take in a deep breath & breathe in the wonderful scent!!! I put the meat strips in a gallon ziplock bag and add the spices and toss it until all the meat is coated. I then put the bag in the refrigerator for at least 1 hour.........it's usually more like 3 or 4 hours. Next get out your nonstick skillet & pour in some oil oil ( about 2 tbsps or so). Stir fry the slices over high heat until done......5 or so minutes. I usually keep my meat in a pyrex covered with foil to keep them warm.
Shoarma condiments: We eat our shoarma on flat bread, naan, or pita bread heated in the oven. We top our shoarma with shoarma sauce & lettuce strips.
Shoarma Sauce
1/2 cup mayo
1/2 cup greek yogurt
2 cloves minced garlic
1 tbsp parsley
Mix it all together and store in the refrigerator. I make it early so all the flavor mix well. This stuff is incredibly good & is a must for shoarma.
Next up is our Shoarma side dish Chickpea Curry. This is good stuff & easy to make!
Here we go........
Chickpea Curry
1 tbsp olive oil
1 onion diced
1 tbsp minced garlic( I used 2 large cloves)
1 tbsp curry powder
1 can coconut milk ( I use the lite)
1-15 oz can chickpeas, rinsed & drained
2-3 medium red potatoes, peeled & diced
1 cup green peas(I use frozen)
In a large skillet, heat oil & sauté onions & garlic until soft. Stir in curry, mix well & sauté 2 minutes longer. Add remaining ingredients(except peas) and simmer, covered for 30-45 minutes or until potatoes are soft. Stir in peas and heat until cooked. You can serve it over rice or with naan.
Here they are together!!!! A match made in Heaven........happy eating~
