Grilled lamb with “Indian spices”; cumin-spiced kabocha squash; naan – 3 November 2016

main161103I discovered that my remaining half of a large kabocha squash was still doing fine in the fridge, so thought about ways to use it. I came up with one, then decided perhaps it needed lamb to go with, then decided on the lamb and changed the squash to this dish, which I think is easier. Besides, the other one didn’t work well last time I tried it (squash needed more time to cook).

setting161103So then I googled something like “Indian spiced lamb” and got an Epicurious recipe, which I followed partly – took as a guide, let’s say. I mixed 1/3 tsp each ground coriander, cumin, and ginger, a “smidgen” (1/32 tsp) of ground cloves, 1/6 tsp ground cinnamon, and 1/2 tsp Kosher (flaked) salt. That was low on the salt (1/2x) WRT to the other ingredients in the original recipe, and left out the cayenne, for no particular reason except I was tired of looking for the spices I guess. [added 27th] I heated up one piece of naan that D bought – I think it’s “light bake” b/c required a few minutes at 400 – and we liked this pretty well. Looks as though this is the whole wheat version, which D bought for the second time we needed naan, remarkably enough. We liked all the versions I’m pretty sure.

wine161103[Original] For the squash I used a recipe I normally use for butternut – slice the squash 1/2″ or so thick, heat oil in a frying pan and cook cumin seeds till they splutter, then add the squash, stir to coat with the oil, then cover and cook slowly for about 15 minutes. I think there are more spices, but starting with this paragraph, I’m writing this on the 27th, across the country from this cookbook at the moment. Anyway, it’s a neat way to cook squash.

[Added 27th] D had called my attention to the fact that we had a pile of these wines in the cellar that specified lamb, or tomato-free pizza, so I found it – a 2010 Tempranillo/Syrah called Vilosell – and brought one up. I really like this wine – from The Wine Mine – a lot.

Lunch:

ingredients161103Someone left these nifty little…well, what the heck were they? I ran across the last two in the kitchen at work when they’d been there two weeks, which was a long time before we ate them b/c of not investing the energy to figure them out. One got overripe and though I cooked the bits of it it was not appetizing and we didn’t eat it. Working on the hypothesis that these were eggplants (from Google image, and smelling the cut surface) I fried in olive oil for a bit. They didn’t taste like eggplants. Their skins were tough so we removed them.  They were ok, but if we knew what they were we might have done better by them. Had them alongside a Rustic baguette sandwich – looks like avocado and Monterey Jack (b/c if Avo, then Jack in my book) and some Dirty Girl Produce dry farmed early girl tomatoes. lunch161103Looks kinda like a snake shed its skin 🙂

lagniappe161103

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