Apple raisin spice oatmeal

I wanted to share  my latest breakfast obsession.  It's not new or revolutionary or anything, just darn good & a real time saver!  What is the miracle of AM eatery you ask?  Oatmeal!  No not those nasty packets of instant wall paper paste, no I'm talking about old fashioned or steel cut oats, cooked slowly with fruit and spices.  Don't let the 'slowly' word scare you, it takes less than 30 minutes and you've got breakfast for a week. 

Due to my apple obsession I went with apple & raisin spice.  It's good people.  Darn good.  The oats pick up the flavors of the apples & spices so you don't have that paste flavor that so often can hinder oatmeal. The apples are softened but still have some body to them.  The spices warm your tongue and excite your palate while the sweet brown sugar and perfume of vanilla  add their compliment it all perfectly.  Once the oats have cooked the raisins have reconstituted and are plump grapes again.  Delicious! 

Now let's chat about the oats. Not all oatmeals are created equal.  This recipe calls for old fashioned or steel cut.  Make sure you follow the directions on the package for the oats regarding ratios of water:oats as well as cooking times.  (Oat information source: fitsugar.com) 

Steel cut oats, also called Irish or Scotch oats:  these are cut, not rolled. They look like chopped up rice, take the longest to cook, and have a slightly chewy consistency.  These are usually in a box, large can or bulk in the grocery store.

Old fashioned oats, sometimes called rolled oats:  these look like flat little ovals. When processing these oats, the kernels are steamed first, and then rolled to flatten them. They take longer to cook than quick oats, but are quicker than steel cut oats.  These are usually in a large tall cylinder or in bulk in grocery stores.

Quick oats, also called instant oats:  these oats are pre-cooked, dried, and then rolled. They cook in a few minutes when added to hot water, and have a mushy texture.  These are also in large tall cylinders as well as boxes of prepackaged oatmeal in the grocery stores.  AVOID.

Apple & raisin spice oatmeal

makes 8 servings

3-4 apples, Honeycrisp is the best choice, but Granny Smith and Golden Delicious are good, also

1/2 c raisins

1/2 stick (1/4 c) butter, unsalted

1/2 t kosher salt

2-3t cinnamon

1 t ground ginger

1/16 t fresh ground nutmeg or 1/8 t regular ground nutmeg

1/2 c brown sugar

1 T vanilla extract

1/2 c water

enough oats & water to make 6 servings of oatmeal, follow instructions on box
(Silver Palate old fashioned oats is what The Witch uses, 1.5 c oats, 2 c water)

Peel and dice the apples.  Heat up a large soup pan and melt butter.  Once it's melted add the apples and stir well.  Add the spices, sugar, water, and plumped raisins, stirring well to mix the water in.  Cover & cook 5 minutes.

Stir the caramel spice apple sauce.  Add the oats and water, stir well.  Cover & cook according to manufacture directions, until oats are soft (that takes about 5-10 minutes, depending on the type of oats you use). Add vanilla and stir well.  Cool and refrigerate oatmeal overnight for flavors to meld and oats to fully hydrate.  Reheat oatmeal in microwave.

  

Nutrition Facts calculated at SparkPeople recipe calculator 8 Servings Amount Per Serving Calories 266.5 Total Fat 8.1 g Saturated Fat 4.0 g Polyunsaturated Fat 0.3 g Monounsaturated Fat 1.7 g Cholesterol 15.5 mg Sodium 26.9 mg Potassium 166.7 mg Total Carbohydrate 52.0 g Dietary Fiber 4.3 g Sugars 28.7 g Protein 4.2 g

Molasses Spice Cookies

Molasses cookies are the Witches' husband's favorite cookie ever. His Grandma used to make the BEST molasses cookies!! Last holiday season I was searching for a newer version of the molasses cookie, something to dress up the standard spicy treat. I stumbled across this recipe from a blog, but after over 365 days of NOT posting this post (because I forgot to take photos of the cookies, D'oh!) I have completely forgotten which blog it came from. And for that I apologize. The Kitchen Witch did do a google search to see if I could find it to give proper credit where it's due...alas I was unsuccessful in locating the original source. Sorry about that!

Back to the cookies! These molasses spice cookies start off the same as Grandma's, but they take a turn at Spicy Town with the addition of cardamom and black pepper. Yes, I said black pepper. In a baked good. It's tasty, too! A generous 2 teaspoons of ground ginger helps reinforce that these are indeed spice cookies and they pack a wallop! But behind that spicy bite is a mellow sweetness and a delightful chewiness to the cookie. The molasses really make these a crispy outside, chewy inside cookie, which makes me a very happy Witch indeed!

These cookies are not a favorite of the Little Witch, she thinks they're too spicy. I tend to agree with her, they are spicy, but I like that. They are spicy, not necessarily 'hot' but spicy and not overly sweet, and therefore tend to not be a preferred cookie of the kids. And that's ok in this Witches' opinion. After all the cloying sweet Holiday treats, it's nice to have a bit of spice and subtle sweetness. And best of all, Santa loves these cookies! I hope you enjoy them.

Happy Yule to you and yours!

Molasses Spice Cookies makes 3 dozen, 2 cookies per serving
Source: Unknown; inspired by a blogger with good taste!
1/2 cup butter, softened
1 cup sugar
1/4 cup molasses (not blackstrap)
2 tbsp honey
1 large egg
2 1/3 cups all purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/2 tsp ground cardamom (7 pods ground)
1/4 tsp ground black pepper
1/2 teaspoon salt
sugar, for rolling

Preheat oven to 350F.

In a work bowl of a stand mixer, cream together butter and sugar until fluffy. Beat in molasses, honey and egg until smooth.

In a medium bowl, whisk together flour, baking soda, spices and salt.

Working by hand, or with a mixer on low speed, stir flour mixture into molasses mixture.

Roll dough into 1-inch balls and roll each ball in extra sugar before placing on baking sheet.

Bake cookies for 10-12 minutes, until the edges are set but not browned.

Cool for 5-10 minutes on baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container.

Nutrition Facts calculated at SparkPeople recipe calculator
Amount Per Serving
Calories 177.8
Total Fat 5.6 g
Saturated Fat 3.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.6 g
Cholesterol 24.1 mg
Sodium 211.1 mg
Potassium 91.0 mg
Total Carbohydrate 30.5 g
Dietary Fiber 0.4 g
Sugars 17.3 g
Protein 2

Pumpkin Whoopie Pies

On a chilly fall afternoon nothing smells or feels quite as homey as a batch of pumpkin baked goods in the oven. That's what the Witch was thinking when she went blog surfing to find a new and different pumpkin recipe to make. Pumpkin bread, pumpkin muffins, pumpkin bars: been there, done that. I wanted something different, not seen before in the Kitchen Witches' kitchen. That's when I went to the guru of all things pumpkin, Annie of Annie's Eats!! Annie is a certified pumpkin lover and I knew that if I was looking for baked delicious pumpkin goods Annie's site was the place to be.

I was right! After browsing her pumpkin collection I stumbled upon pumpkin whoopie pies. I'd seen these on her site before. Heck, I had bookmarked them on my old computer, but it died before I could make them. Now was the time!! The Kitchen Witch has never made whoopie pies before so I had no point of reference to go by other than what I knew about the pies; soft, fluffy cake cookies with a creamy filling. Annie's recipe provided both of those things. The pumpkin cake is soft and tender like most pumpkin baked goods are, delicatly flavored with spices and just sweet enough. The filling is the amazing, cream cheese maple icing!! Seriously, this is the best and easiest cream cheese icing I've ever attempted.

The whoopie pies come together quickly; the batter is scooped onto sheet trays with a 1.5T scooper and after a 12 minute bake they're done. After mixing up the delicious icing in the stand mixer I transferred it to a large plastic bag which I cut the end off one corner to make a piping bag. A quick swirl of filling and the pies are finished with a topping cake. Whoopie pies have captured our hearts and taste buds, so much so that the Husband asked for these as his birthday cake. I take that as recipe success anyday! Thanks Annie for the great recipe, we love it!

Pumpkin Whoopie Pies
Source: Annie's Eats
Makes: 32 pies

For the pumpkin cookies:
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tbsp. cinnamon
1 tsp. ground ginger
½ tsp. ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed
1 cup canola oil
3 cups chilled pumpkin puree
2 large eggs
1 tsp. vanilla extract

For the maple cream cheese filling:
3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 oz. cream cheese, at room temperature
3 tbsp. maple syrup
1 tsp. vanilla extract

Directions:
To make the pumpkin cookies, preheat the oven to 350° F. Line two baking sheets with parchment paper. In a large bowl, whisk together the flour, salt, baking soda, baking powder and spices. Set aside. In a separate bowl, whisk sugars and oil together. Add the pumpkin puree and whisk to combine thoroughly. Add the eggs and vanilla and whisk until combined. Sprinkle the flour mixture over the pumpkin mixture and whisk until completely combined.

Use a small ice cream scoop with a release mechanism to drop the dough onto the prepared baking sheets (about 1.5-2 tablespoons.), about 1 inch apart. Bake for 10-12 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Remove from the oven and let the cookies cool on the pan for about 10 minutes. Transfer to a wire rack to cool completely. Repeat with remaining dough.

To make the filling, in the bowl of an electric mixer fitted with the paddle attachment beat the butter until smooth with no visible lumps. Add the cream cheese and beat until combined. Add the powdered sugar, maple syrup and vanilla and beat until smooth. Be careful not to overbeat the filling or it will lose structure.

To assemble, turn half of the cooled cookies upside down. Pipe filling onto the flat side of the overturned cookies. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Repeat until all the cookies are used. Refrigerate for at least 30 minutes to firm before serving.



Nutrition Facts calculated by SparkPeople recipe calculator
Amount Per Serving
Calories 262.2
Total Fat 12.6 g
Saturated Fat 4.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 5.7 g
Cholesterol 27.1 mg
Sodium 210.8 mg
Potassium 109.0 mg
Total Carbohydrate 38.4 g
Dietary Fiber 0.7 g
Sugars 27.8 g
Protein 2.3 g

Hot Caramel Apple Spiced Cider

Hot spiced cider has always been an Autumnal favorite of the Kitchen Witch. When I was a kid we used those apple cider packets, tasty yes, but really, how hard is it to heat up cider and spice it?? Turns out not hard at all!! And its SO much better than the packets. The flavor of cider really shines when its heated, the crisp apple just begs for some cinnamon to compliment it.

Nothing goes better with the fresh fall flavor of apple then sweet buttery caramel. I made a batch of my favorite caramels, salted of course, and dipped a few apples into it. Oh boy were those good!! It seemed only natural to add some of that luscious caramel to the hot cider, allowing it to melt into the drink, adding a different layer of sweet, salty and rich to the mix. You can use store bought caramels if you don't want to make your own, but I promise, its a lot easier than you think and oh so much tastier! Caramel sauce (like for ice cream) would work in a pinch, too.

Finally I topped off each mug with a splash of heavy cream. You could use whipped cream instead, but honestly, I was too lazy to whip up the cream when it was going to just melt into the drink anyway. Whip the cream or not, the choice is yours. Regardless, you'll be very happy with the resulting drink, sweet, tart, salty and creamy. Hot Caramel Apple Spiced Cider is the perfect ending to a busy fall day! Enjoy!

Hot Caramel Apple Spiced Cider
makes 4 servings
4 cups apple cider
1 t cinnamon
1/4 c heavy cream
4 pieces of caramel (homemade is AWESOME but store bought will work too)

In a microwave safe bowl OR a sauce pan heat the cider and cinnamon until it simmers. Add caramels and stir until they melt into the drink. If you're in a hurry you can microwave the caramels until they just start to melt before adding to the hot cider. Once caramels are melted ladle hot cider into your favorite mugs and top with cream, whipped or not.

Isn't that Witch awesome?? She was the cake topper on my 6th birthday cake. I love her!

Nutrition Facts calculated by SparkPeople Recipe Calculator
Amount Per Serving
Calories 165.8
Total Fat 3.6 g
Saturated Fat 2.4 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.9 g
Cholesterol 10.9 mg
Sodium 27.7 mg
Potassium 30.1 mg
Total Carbohydrate 8.4 g
Dietary Fiber 0.4 g
Sugars 6.6 g
Protein 0.6 g

Spanakopita

My first experience with spanakopita was with my Aunt Katina. She's from Greece and these were always one of her specialties. I remember small triangles of some awesome flaky pastry with cheese and something green in them and that they were amazingly good. My mom always heated them up in our toaster oven - they were a perfect little snack! Little did I know that 'those triangle things that Aunt Katina makes' had a real name and that you could actually get them from other places than Aunt Katina! Who knew?

This recipe might not be an authentic Greek version, I don't know if they use cream cheese or Asiago cheese, my guess would be not. The Kitchen Witch uses these cheeses because, well, they're delicious and work well with the spinach. Something both versions do have in common is the use of feta cheese, its salty sharp tang is what makes this spinach pie delicious. Well, that and the filo dough, and the butter. Mmm...butter...

If you've never worked with filo don't fear it! It's not as hard as it looks. You'll find filo (or phyllo) dough in the frozen section of your grocery, where pie shells are. One box has 2 sleeves of dough in it, and you'll use less than 1/2 of one sleeve for this recipe. Allow the dough to thaw completely before using it, if its even a little frozen it will rip and tear. Been there, done that. Unroll the filo dough and cover it with a damp towel. Have your butter melted and the pan that the dough is going into ready to go. Work quickly as the thin sheets of pastry like to dry out but do not be alarmed if the dough tears. Its very thin and this is to be expected. Honestly, after its all baked no one will ever know if your pastry is pieced together because it kept ripping or if it stayed in one nice sheet. Again, I've had both happen, they both ended up fine.

Spanakopita can be made in a large pie form as I've done here, or you can make smaller appetizer sized ones by folding a bit of filling into strips of buttered filo dough and folding into triangles. Both versions can be frozen with great success. Enjoy this Greek delight!

Spanakopita
makes 8 wedges
12 oz bag frozen cut leaf spinach, thawed and squeezed dry
4 green onions sliced very thin
4 oz cream cheese
1 cup feta cheese
1/4 c asiago cheese, grated
2 cloves garlic, minced
1 t dill weed, dried (if using fresh double the amount)
a few gratings of fresh nutmeg or a pinch ground nutmeg
1 t kosher salt
1/8 t white pepper
1/2 stick (1/4 cup) butter, melted
7 sheets filo dough

Combine everything BUT the butter and the filo dough sheets. Mix well.

Preheat oven to 400F

Using an 8x8 pan butter the bottom and sides liberaly with melted butter. Lay 1 sheet of filo dough over the pan, making one edge flush to the sheet of dough and the other overhanging. Press into place and up the side. Brush that sheet of dough with melted butter. Place another sheet of filo over the 1st one, leaving another edge hanging off. Repeat 2 more times so each side of the pan has a piece of overlapping filo dough.




Spread the spinach and cheese mixture evenly into the pan.



Bring the overhanging sides up and over the cheese mixture, buttering each layer before folding the next over top.

Butter 2 full sheets of filo dough, fold in half and lay on top. Press into place. Butter top layer.

Using a sharp knife cut the pie into wedges or squares before baking.



Bake for 30 minutes or until golden brown.



Nutrition Facts provided by SparkPeople recipe calculator
Amount Per Serving
Calories 212.9
Total Fat 16.1 g
Saturated Fat 10.2 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.9 g
Cholesterol 50.3 mg
Sodium 600.9 mg
Potassium 174.3 mg
Total Carbohydrate 11.1 g
Dietary Fiber 1.6 g
Sugars 0.5 g
Protein 7.2 g

Garam Masala spice blend

This recipe is courtesy of Chef Andrew Sherrill from the Blue Star here in Colorado Springs. About a month ago I went to a cooking demo that Chef Andrew held at a local spice store called Extraordinary Ingredients. He demonstrated 3 recipes for us, a delicious Jamaican Jerk rub, the best cajun blackening spice I've ever tried and this mind blowing Garam Masala.

A few of the ingredients in this spice blend are a bit more exotic than your local grocery store will carry so I recommend scouting out your favorite spice retailer for the black cardamom pods as well as the black cumin. Chef Andrew explained that the black cardamom and black cumin have a more intense, deeper flavor than their 'regular' counterparts. They provide a distinct depth of flavor that you won't get from standard cardamom or cumin. If you are unsuccessful in your hunt for black cardamom and black cumin, fear not, the regular versions can be used, your spice blend just won't be as intense as the Chef intended.

Lastly, be sure to toast your spices before grinding them. Toasting spices is very easy and imparts so much flavor you'll wonder why you never toasted them before! Simply heat a DRY skillet over medium high heat, once the pan is hot add your whole spices and shake it around for about 20-30 seconds. Once you can smell the spices you're done. Over toasting leads to burning and burn is not a flavor you're going to want in your Garam Masala. Allow the spices to cool for about 3-5 minutes for easiest grinding. A mortar and pestle is the preferred grinding device, however a coffee or spice grinder works just fine, too. This Garam Masala spice blend will last about 6 months stored in your spice cabinet.

Garam Masala
Source: Chef Andrew Sherrill of the Blue Star
~*~Makes a LOT of spice blend, feel free to scale it back for your use~*~
4 T coriander seed
1 T cumin
1 1/2 t black cumin
3-4 large pods black cardamom
1 T black pepper
2x1 inch pieces cinnamon sticks OR 3/4 t
3/4 t bay leaves crushed
3/4 t cloves

Toast all whole spices (reserve the bay leaves, they do not benefit from toasting). Allow to cool about 3-5 minutes before combining with the bay leaves in a mortar and pestle or spice grinder. Grind until very fine. Store in a sealed container, in a dark dry place.

Best when used directly after grinding as the flavor components are released by the toasting and grinding process. Flavor will diminish the longer it sits. I'd store this Garam Masala no longer than 6 months.

Spanish rice

Spanish rice has many variations. I have absolutely no idea if this is even remotely close to being authentic, but its what we think of when we want Spanish rice. Its like all the good stuffing part of a stuffed bell pepper with out all the work, 'cause really, who needs more work? It reheats well so leftovers are welcomed at lunch also.

This rice dish is also a great fridge clean out recipe: use what you've got on hand - its very adaptable and forgiving. In the past I've used 2 cups of left over French onion soup in lieu of the chicken stock and onion. If you have any veggies that need to be used up this is the place for it!

And can I talk about health for a moment too? 260 calories people! You can always substitute ground chicken (or turkey if you like that kind of thing) for the beef, making the calorie count even lower. Brown rice is great in this dish even for picky eaters: the reddish gold color from the seasonings and tomatoes mask the darker color of the rice so you sneak in fiber with out them knowing it. Adding finely diced veggies like zucchini, mushrooms or spinach add extra vitamins, fiber and general nutrition to the dish is a piece of cake. I've fooled the most adamant vegetable haters out there into cleaning their plate with this rice. Dad and Ben, you know who you are :-)

Spanish Rice
serves 6
1 lb hamburger, browned and well drained
1/2 onion fine dice
3 cloves garlic minced
1 bell pepper fine dice, any color works
1 can tomatoes with jalapanos or RoTel tomatoes
2 cups chicken stock
1 cup Instant brown rice
1 T chili powder
1/2 t oregano
1 packet Sazon Arrozo seasoning (found in the Mexican foods aisle of your grocery store) (optional)
1 t ground cumin
dash cayenne pepper
Kosher salt & pepper

In a large covered pan, brown the beef with the onion and garlic. Drain off fat. Return meat to pan, add everything else and bring to a boil. Reduce heat to simmer, cover and cook 20 to 30 minutes or until rice is soft and most liquid has been absorbed.

Serve with shredded cheese.



Nutrition Facts
6 Servings
Amount Per Serving
Calories 260.1
Total Fat 16.0 g
Saturated Fat 6.4 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 6.9 g
Cholesterol 58.4 mg
Sodium 616.4 mg
Potassium 345.8 mg
Total Carbohydrate 12.8 g
Dietary Fiber 1.1 g
Sugars 0.8 g
Protein 15.4 g

Chicken Tikka Masala

This was the Kitchen Witches' first foray into the wonderful, spicy and tasty world of Indian cooking. All I can say is WOW and WHY did I wait so long?? These flavors are out of this world good. Familiar, yet exotic all at once. And the smells that they create while cooking... If you've never cooked Indian food, I highly encourage you to try.

When I asked people what Indian food was like I got a lot of "its spicy" comments. I'm kinda wimpy when it comes to heat so maybe that's why I avoided it for so long. This past January I met up with an old friend of mine and she suggested we go out for Indian food. Never having tried it, I agreed, but was apprehensive about it. What if its too spicy? What if I don't like it? What if, what if, what if! The Witches' husband was the voice of reason - he said if it sucks you politely eat a few bites of everything and then we hit up McDonald's on the way home, no harm no foul. So I put my big girl pants on and went out for Indian.

Oh. My. Goodness!!!!!! Sure it was a little intimidating, not knowing what the heck anything on the menu was, save a few items like Naan (flat bread that's awesome!) or mango lasse (basically a yogurt smoothie made with mango). The restaurant we went to had a lunch buffet, while normally I am very anti buffets, I completely appreciated the buffet here. It allowed me to sample at least 10 items off the menu for 1 price, with out the pressure of committing to 1 strange dish. And as a result I'm now an Indian food convert!

So it turns out that the 'spiciness' in Indian food isn't necessarily heat spicy, rather, it is spices spicy. Things like cinnamon, cardamon, clove, ginger and garlic. DELICIOUS! Which leads me to today's post. Chicken Tikka Masala.

A quick Kitchen Witch tip before I get into the recipe. Making Indian food will require you to stock lots of 'exotic' spices that you most likely won't have. Before you go & spend $50 on spices at the grocery store, take a trip to a local health foods store. Here in Colorado Springs we have an awesome place called Mountain Mama. They sell spices and herbs in bulk. This is where I get all my spices & herbs, at rock bottom prices!! You can get as little or as much of each spice that you need, with out being stuck with an entire $10 jar of cardamon pods, or $5 of curry powder. Last time I bought spices I got garam masala, curry powder, cardamon pods, coriander seed, fenugreek seed, cinnamon, chili powder, and a few other things for $12. And I got at least 4-8 TABLESPOONS of each spice!!! Now that's witchcraft :)

Chicken Tikka Masala
Modified from Alton Brown
Makes 8 servings
Marinade for chicken:
3 lbs boneless & skinless chicken thighs, sliced into strips for skewering
1 cup yogurt, plain
1 T garam masala
1 t kosher salt
4 cardamon pods
1/2 t coriander seed
1.5 t cumin seed, whole
1 t black pepper corns, whole
1 t fenugreek seed, whole

Masala sauce:
28 oz crushed tomatoes
1 T garam masala
1 t + more to taste kosher salt
1 large onion diced
1 jalapeno diced, seeds left in if you like it hotter
1 c coconut milk
1 T fresh grated ginger
4 cloves garlic minced
2T vegetable oil for sautee

Chicken marinade and preparation:

Heat a small dry skillet (no oil) over high heat. Once pan is hot add the whole spices and move pan around until spices are toasted and smell fragrent, about 30 seconds to 1 minute. Remove spices to a mortar and pestle or a spice grinder. Allow spices to cool before grinding.

Once cooled grind spices into a powder.



Combine with 1T garam masala and 1t kosher salt, mix well. Add the yogurt and mix well. Add sliced chicken to yogurt spice mix and marinate for 3-4 hours.

30 minutes before marinade is finished soak bamboo skewers in water so they don't catch on fire as easily while grilling. Also now is a great time to get your charcoal going or heat up your grill.

Skewer the chicken meat, leaving as much of the yogurt mix on as possible, on soaked skewers, about 2 thighs per skewer.

Grill meat until cooked and nicely charred, the charred edges will add to the flavor.




Masala sauce:
Heat the vegetable oil in a 12-inch straight sided saute pan over medium-high, until it shimmers and almost begins to smoke. Add the onion and remaining teaspoon of salt, and cook until the onion is browned around the edges, 11 to 12 minutes, stirring occasionally.

Reduce the heat to medium-low and add the garlic, ginger and jalapeno. Cook, stirring constantly, until the onions have softened and browned completely, approximately 7 minutes. Sprinkle with the remaining tablespoon of garam masala and stir several times to coat.

Add the tomatoes and cook, stirring occasionally, until they have reduced slightly and deepened in color, 15 to 20 minutes.

Add the lamb and coconut milk to the tomato mixture and stir to combine and heat through. Transfer to a serving bowl and enjoy with basmati rice.



Nutrition Facts provided by SparkPeople Recipe Calculator
8 Servings
Amount Per Serving
Calories 258.5
Total Fat 16.4 g
Saturated Fat 8.4 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 3.6 g
Cholesterol 93.4 mg
Sodium 171.7 mg
Potassium 422.9 mg
Total Carbohydrate 5.7 g
Dietary Fiber 0.8 g
Sugars 2.5 g
Protein 22.6 g