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I Feast

September 9, 2012


Today we talk about Salazar’s Second law of Expat Life (the First Law is, “Do not contradict the Indian Official”, but that’s another story).  The Second Law: You can only eat so much microwave biryani.

After a wait of some weeks I received my shipment of stuff from the US – this is a shipment my company allows me, so that you can bring household goods, etc.  Included was an array of kitchen things: dishware, cooking knives, pots, pans, all of that.  Once I got everything unpacked I was off to my local Spar Hypermarket to get ingredients.

The veg for my meal you see above: Carrots are generally less uniform in size and shape than the US version, but are less watery and have good flavor.  Indian onions are smaller and slightly red; they are served everywhere fresh as part of the salad that accompanies a typical Indian meal.  Lastly, I bought some striped eggplant, a variety of Solanum melongena; these are palm-sized eggplants with a mild, slightly sweet flavor.  (Googling around a bit I find that eggplant was first cultivated in the region of India and Pakistan some 4,000 years ago … who knew?)

I sautéed all these with butter, salt and pepper, then added a bit of white wine and some ginger-garlic paste. This stuff is good – if they had it in the US I would use it by the kilo.


My main dish was boneless lamb.  The cost was 209 Rs., about $4, for 445 grams, or just under 1 lb. – this I think is an expensive ingredient from Indian standpoint but pretty cheap compared to US.  I used this in making Marzwangan korma, a recipe which came from here:

One of the things I like about this book, it classifies dishes by region.  Marzwangan korma is a Kashmiri dish; Kashmir is about as far North as you can get in India.  The seasonings in this dish include: Turmeric, Cardamom, Chili, Cinnamon and Tamarind.  Making it is easy, first you kind of poach the lamb to cook it and give its first layer of flavor; then you fry the main spices, glaze the cooked lamb in the hot spice mix, then add a little of the poaching liquid and reduce it down again to let the glaze penetrate the meat.

Sorry no pics of the end result … Once all this was on the plate, journalistic record keeping was the last thing on my mind.  Suffice to say I am slave to the microwave no longer.

Categories: Expat life, Food
  1. Cat
    September 9, 2012 at 3:34 pm

    Those have got to be the cutest eggplants going. Eletarius and I are planning on an eggplant themed dinner tonight, but with less delicioius lamb and Indian spicing, I’m afraid. Clearly you have made the better choices here…

  2. September 10, 2012 at 11:55 am

    Agree with Cat. All they need is to purr a bit, and they’d be vegetable tribbles.

  3. Kathryn Newell
    October 20, 2012 at 3:17 am

    I'[ve got a great recipe for a spicy Indian eggplant dish. I had to settle for interesting long skinny lavendar eggplants for sale at a nearby Asianmarket. Nowhere near as cute as these!


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