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Video: Add some pizazz to your holiday lamb

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    >>> this morning, an indian feast. during our time in vancouver for the 2010 olympic games one of the most popular places to eat was an indian restaurant named vij's. even meredith and giada de laurentiis cooked in the kitchen. now you can recreate it with have the v.ij's at home, relax honey." welcome to new york . we would love for you to open vij's in new york. the cookbook will have to do for now.

    >> yes.

    >> relax, honey. what's the meaning behind the title?

    >> we are a husband and wife. we work together, raise kids together. we have different views in terms of how to run the business. vikram makes sure it looks pretty and i make sure it tastes good. it can clash. sometimes at home you don't know if you're still in a fight or not.

    >> relax, honey.

    >> i'm not mad at you. or i made dinner tonight. just a message to keep us happy.

    >> we are making delicious lamb popsicles. how do we start?

    >> this is one of the easiest things to make. garlic --

    >> right.

    >> one thing about indian food is measurements aren't rocket science .

    >> okay.

    >> even if it says one tablespoon or a teaspoon.

    >> we don't have to --

    >> it doesn't matter. just tons of garlic.

    >> we like that.

    >> olive oil . any oil. this is grapeseed or olive oil . we have cumin, coriander, paprika.

    >> if you are going to buy spices these are the ones.

    >> my three main spices. you can cook a thousand indian dishes with turmeric, cumin and coriander. obviously the salt. in ayurvedic medicine turmeric is really healthy. indians are obsessed with the health of the stomach and intestines. literally you just mix it up like this. make a nice thick marinade.

    >> it smells amazing.

    >> and get the french cut rack of lamb. just dip it in like this.

    >> and put them on the griddle?

    >> you can do the griddle or in the oven. keep it as easy and stress free as possible.

    >> you want to let it marinade for more time than that?

    >> two or three hours in the fridge.

    >> now we can move on over here and see what we have brewing here. this is a great dish to go along with the lamb. cauliflower steak.

    >> i call it steak.

    >> it's the way you cut it.

    >> you cut it into big pieces as you would cut a pie. chunks like this. one, two, three.

    >> and you have a tomato base. we are running out of time .

    >> one, two, three. then you put it in here.

    >> oh, my gosh.

    >> just let it cook in the same spices.

    >> let it simmer.

    >> then back here? can we show you?

    >> stir it up.

    >> here, al. you want the chutney. this is for al.

    >> apple chutney. and with indian food is everybody thinks it's fatty and oily and it's not.

    >> your local news is next.

TODAY recipes
updated 4/20/2011 11:08:24 AM ET 2011-04-20T15:08:24

If you’ve never had the opportunity to eat Indian food at Vij’s Restaurant in Vancouver, British Columbia, add it to your list. Here, Meeru Dhalwala, co-author with Vikram Vij of the book “Vij’s at Home: Relax Honey: The Warmth and Ease of Indian Cooking,” shares recipes for lamb popsicles and cauliflower steak.

Recipe: Spice-encrusted lamb popsicles (on this page) Recipe: Spicy cauliflower steak (on this page)

© 2013 NBCNews

Recipe: Spice-encrusted lamb popsicles

Ingredients
  • 3 1/2 to 4 pounds rack of lamb, cut into 30 chops
  • 1/2 cup cooking oil
  • 2 tablespoon ground cumin
  • 1 1/2 teaspoon salt
  • 1 to 1 1/2 teaspoon ground cayenne pepper
  • 2 tablespoon ground coriander
  • 1 tablespoon paprika
  • 1 teaspoon turmeric
  • 2 tablespoon finely chopped garlic (6 medium cloves)
  • 1/2 to 1 whole lemon, cut in wedges (optional)
Preparation

About this dish:
Meeru Dhalwala came up with this recipe for Mike Bernardo, Vij's general manager, to serve at one of his parties. The theme for the evening was red meat and alcohol (no juice or soda on offer), and guests were instructed to "hydrate before you come." We consider these popsicles to be a glorified, high-end variation on chicken wings. We have our butcher cut each "popsicle" from the rack of lamb so that guests have individual chops to pick up and eat with their hands. That way we can serve this dish as an hors d'oeuvre or part of a larger meal. Once the lamb has marinated, this recipe is fast and easy and tastes great, as long as you don't burn the chops in the oven or marinate the lamb for more than a day (the spices get too intense). Use the recommended amount of oil to cook the spices in the oven, as any less changes the flavor. Although you can serve these popsicles on their own, they are delicious with sour cream Indian dressing or chutneys as a dip. We have given a baking time for popsicles with a slightly pink center; if you prefer them cooked more, adjust the baking time accordingly.

To prepare:
In a large bowl, combine lamb with oil, cumin, salt, cayenne, coriander, paprika, turmeric and garlic. Toss lightly to coat the lamb, then cover and refrigerate for 2 to 3 hours to allow lamb to marinate. Move your oven rack to its highest position, and preheat the oven to 500 degrees F.

On a large baking sheet, arrange chops — as many as will fit comfortably without overlapping (at home we usually cook 12 to 18 at a time) — and bake for 2 minutes. Remove from the oven (closing the oven door so that the heat doesn't escape), set on a heatproof surface and, using tongs, turn each chop over. Bake for 2 minutes more, then remove from the oven. Using a sharp knife, cut into a popsicle; it should be pink in the center. (If the popsicles are not quite cooked, bake each side for 30 seconds to 1 minute more.) Transfer to a serving platter and squeeze some lemon juice over the cooked popsicles.

Serve with:
Apple chutney
Coconut curry
Coconut vegetable curry

Serving Size

Serves 6

Recipe: Spicy cauliflower steak

Ingredients
  • 1 head cauliflower, outside stalks cut off
  • 1/2 cup cooking oil
  • 1 1/2 cups puréed or crushed canned tomatoes
  • 1 tablespoon finely chopped ginger
  • 1 1/2 teaspoon salt
  • 1 teaspoon turmeric
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cayenne pepper
  • 10 cloves (optional)
  • 3-inch cinnamon stick (optional)
Preparation

About this dish:
Meeru Dhalwala loves to tease Vikram Vij about two things: how much he loves meat and, after his years of studying in Europe, how she could never be as mannered and proper at a dining table as he is. One evening, when she was in charge of the meal, she made this vegetarian steak as a replacement for his regular meat steak. She wanted to feed him vegetables but (half-jokingly) give him the pleasure of using a fork and steak knife in a proper dining-table setting.

Like eggplant, cauliflower is a staple vegetable throughout India. Its taste and texture are a perfect match for Indian spices. You will rarely meet an Indian who doesn't enjoy cauliflower, and we grew up eating it once a week. You could just as easily cut up the cauliflower into smaller florets in this recipe, but we enjoy the "steak" cut and also find it's easier to reheat this thicker cut the next day. We don't like mushy cauliflower. Although there's no sauce here, it's still great with rice. And if you want some meat on the side, the ground lamb, beef and lentil kebobs are perfect.

Instructions:
Cut cauliflower, as you would a pie, into 6 pieces if it's a smaller head and 8 pieces if it's a larger one.

Wash and carefully place large cauliflower pieces in a colander to drain.

Combine oil and tomatoes in a large wide pot on medium-high heat. (Since the pot is large, you may need to turn it on to high if your stove burner is small.)

Add ginger, salt, turmeric, cumin, coriander, cayenne, cloves and cinnamon, stir well and sauté for 3 to 4 minutes, or until oil glistens from tomatoes.

Reduce the heat to low while you mix in cauliflower. Carefully place each large piece of cauliflower into the pot and gently stir so that the tomato masala covers all the pieces. If necessary, use a large spoon to ladle tomato masala into the nooks and crannies of the cauliflower pieces.

Increase the heat to medium, cover and cook for 8 to 10 minutes, stirring once halfway through. When you stir, if you notice that the cauliflower isn't cooking, increase the heat. If it's sticking to the bottom of the pot, decrease the heat. Pierce one of the larger pieces with a knife to see if it is soft (not mushy). If necessary, cook cauliflower, covered, for another 1 to 2 minutes. (If florets have broken apart because they overcooked, don't worry; this dish is still delicious.)

Serve with:
--
Spicy peas and mashed potato toasted sandwiches
--Mung beans in coconut curry or punjabi lentil curry
--Oven-baked chicken and potatoes in yogurt and date curry

Serving Size

Serves 6 to 8; takes about 30 minutes to prepare.

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