Murghi Aloo ka Salan (Pakistani Chicken and Potato Curry)
I love Pakistani foods. They tend to combine the best of Indian sub-continent flavors with western (Arabic) influences. And heat (at least not for heat’s sake) is much more manageable for the Western palate. At home, it seems Kat lost…
Afghani Chicken Korma
This recipe is derived from my red meat (gosht) korma, The main differences are in cooking, and primarily fewer tomatoes. I might do a version down the road that’s wholly tomato-less, but I find the tomatoes add a nice flavor…
Karahi Lamb (Karahi Gosht)
Karahi lamb, like my Karahi Chicken recipe, are stews partially named for the pot they’re cooked in ~ a karahi (or kadai) (link) ~ which is something between a wok and a dutch oven or chef’s pot. There are probably…
Doro Wot (Ethiopian Spicy Chicken Stew)
This one is is definitely a labor of love. Count on 2.5-3 hours start to finish, but soooo worth it. Rich spices built up on a slightly sweet onion base in layers and layers crowned with chicken and a marinated…
Afghan Gosht Korma
So, the kid only had one request for his birthday dinner ~ goat. But it turns out that the local Afghan markets don’t carry it, so I tracked down a local butcher. The most common cut appears to be cubed,…
Misir Wot (Ethiopian Red Lentil Stew)
So misir wot is a lentil stew, but consistency-wise it’s a lot more like a porridge, and that’s important to the recipe. It doesn’t seem to taste right otherwise. The spiced butter gives it a little earthy undertone, and the…
Kik Alicha (Ethiopian Split-pea Porridge)
Well, I call it ‘porridge’ anyway. It’s textured more like split pea soup, but it’s thick and served over rice. Flavor-wise, it’s rich and creamy but on the subtle side, so the peas and rice are free to do their…
Skoudehkaris (Djibouti Lamb and Rice)
Yay! Another one-pot meal. This one’s from Djibouti, a small country right where the Gulf of Aden meets the Red Sea. It was a French colony by treaty from 1883-1977, so there’s a fair amount of influence on the food. …
Siga Tibs (Ethiopian Beef Stew)
Despite what restaurant menus say, Ethiopians don’t eat a ton of meat ~ mostly legumes and the like. So, this would be a special dish ~ New Years, birthdays, etc. As such, it’s part stir-fry, part stew, and even with…
Keema Matar – Mincemeat and Peas Curry
So, Kat says this one is a 13/10 and the kid agrees, so I guess that’s an endorsement. This is mostly a ground meat and tomatoes dish, where the peas add a little something extra. And, like some of my…