Mogul Lamb

Mogul Lamb

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Lamb is by far the most popular meat in the country and it is prepared in several ways. Folktales say this is how Genghis Khan liked his lamb prepared while on his way through the country. If you prefer beef, it can be substituted, using a cut suitable for roasting.

Ingredients

1/2 teaspoon ground or powdered red chile
1 5-pound leg of lamb, trimmed of fat
8 ounces plain yogurt
1/2 level teaspoon powdered ginger
2 cloves garlic, crushed
2 ounces ground pistachio nuts
1/2 teaspoon saffron, or substitute annatto (available in Latin markets)
1/4 pound butter or shortening

Instructions

Pierce the surface of the meat with a fork. Mix all of the ingredients together, except the butter, and rub into the meat thoroughly. The Afghans keep the meat at room temperature for about 12 hours, but I prefer to cover it and keep it in the refrigerator overnight.

Place the lamb in a shallow roasting pan, dot the surface with the butter, then place it in the oven for about 15 minutes at 350 degrees F. Reduce the oven heat to 300 degrees F. and cook for three hours, or longer if needed. Baste with the juices in the pan and serve hot with a rice side dish.

Heat scale: mild

Shir Birinj (Rice Pudding)

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This is a favorite desert, using the ever-present rice. The vanilla essence is sometimes omitted in villages where it may not be available.

Ingredients

2 cups cooked rice
1 1/4 cups milk
1/8 teaspoon salt
1/2 cup brown sugar
1 Tablespoon butter or margarine
1 teaspoon vanilla
2 eggs, beaten
1/2 cup raisins
chopped pistachios for garnish

Instructions

Combine all ingredients except the pistachios and place in a greased baking dish.

Bake in a 300 degree F. oven for about 45 minutes until done. Garnish with pistachios and serve.

Creamy Cheesecake with Pomegranate Topping

Creamy Cheesecake with Pomegranate Topping

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Cool the heat from your chile-spiked dish with a slice of this rich cheesecake. Fresh pomegranates in the topping make this a beautiful, unforgettable dessert. Recipe courtesy of Pomegranates.org, where you’ll find many more recipes featuring pomegranates.

Ingredients

Crust: 1 cup graham cracker crumbs (about 9, 5 X 2.5 crackers)
2 tablespoons sugar
1/4 cup unsalted butter, softened


Filling:

2 8-ounce containers whipped cream cheese
3 large eggs
1/2 cup sugar
2 tablespoons Grand Marnier
1/2 teaspoon finely grated fresh orange zest

Topping:

Seeds from 2 pomegranates
1/4 cup water
1/3 cup pomegranate juice
1 teaspoon unflavored gelatin
2 tablespoons sugar

Instructions

Pre-heat oven to 350 degrees F. In a 9-1/2 inch springform pan, place crust ingredients and with fingers, blend well. Press mixture evenly over bottom and 3/4 inch up side of pan.

In a large bowl with an electric mixer beat filling ingredients on high speed until light and fluffy, about 5 minutes. Pour filling into crust and bake in middle of oven 20 minutes, or until cheesecake is just set in center. (Cake will continue to set as it cools.) Transfer cake in pan to a rack and cool, about 3 hours.

Place juice in a 1-cup liquid measure and add water. Sprinkle gelatin over pomegranate juice and let stand 1 minute to soften gelatin. Remove the seeds from the pomegranates.

Transfer gelatin mixture to a small saucepan. Add sugar and cook over moderate heat, stirring, until sugar is dissolved. Pour mixture into a bowl and set bowl in a larger bowl of ice and cold water, stirring mixture gently until it is cold and slightly thickened but not set. Stir in pomegranate seeds and spoon topping onto chilled cheesecake. Chill cake until topping is set, about 1 hour. Remove side of pan and serve chilled.

Heat scale: mild

Louisiana-style Hot Sauce

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This sauce is seriously hot! Recipe by Mike Stines, Ph.B.

Ingredients

1/2 cup diced habanero and birdseye chiles
2/3 cup white wine vinegar
2 teaspoons coarse kosher salt

Instructions

Rinse the chiles under cold water to remove any dirt and pat dry. Cut the stems off of the chilis and finely dice (remove seeds if desired). Place the chiles and vinegar in a two-quart non-aluminum saucepan. Add the salt and bring to a low boil over medium-high heat. Reduce the heat to medium and simmer the chiles for five minutes. Transfer the liquid to a food processor and blend until smooth. (Be careful not to inhale the fumes during processing!)

Pour the sauce into a sterilized bottle and refrigerate for at least three weeks, inverting and shaking every few days, to develop its full flavor. (If refrigerated, this sauce will keep for about three months.)

Adobo Pork

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This recipe is an adaptation of a recipe originally printed in the Officers’ Wives Club Cookbook from Clark AFB in the Philippines. If desired, boneless chicken breasts could also be added (or substituted) to the recipe. (This recipe requires advance preparation.)

Ingredients

2 (10-ounce) bone-in pork chops, about 3/4 to one inch thick
Coarse kosher salt
Freshly ground black pepper

For the marinade:

1 cup homemade or low sodium chicken stock
1/3 cup finely chopped yellow onion
2 tablespoons cider vinegar
2 cloves garlic, minced (about 1 1/2 teaspoons)
1 1/4 teaspoons ancho chile powder
1 teaspoon dark brown sugar
1 teaspoon whole black peppercorns, crushed
1/2 teaspoon dried oregano
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice

Instructions

Prepare the marinade by combining all of the ingredients in a mixing bowl.

Trim most of the fat from the pork chops and score the remaining fat. Place the chops in a resealable plastic bag and add the marinade. Squeeze the air out of the bag and marinate the chops, refrigerated, at least four hours or up to eight hours.

Remove the chops from the marinade and pat dry. Discard the marinade. Season the chops with salt and pepper.

Prepare the grill for medium-high direct cooking. Place the chops on the grill and cook, covered, about six minutes per side or to an internal temperature of 145 degrees F.

Remove the chops from the grill and bring into the kitchen. Tent with foil and allow the chops to rest for five minutes before serving.