A week of easy dinners with pressure-cooker tamarind lamb shanks, spiced greens and a cool mango pudding.
I love my spice cabinet. Unlike many people, I take pleasure in organizing it and keeping it constantly filled with new versions of old favorites and some surprises that I don’t often use but want to make sure I have on hand for random inspiration: piment d’Esplette, fenugreek seeds and asafoetida — a pungent umami-boosting spice in Indian dishes — to name a few.
This organization comes in handy particularly when making Indian dishes at home, which I often do. It’s one of the few cuisines that I prefer to cook at home, letting the spices perfume the air. And it always goes well with my standard pot of daily rice. I most often use spices like cumin, mustard seeds and the aforementioned asafoetida to flavor cooked-down greens or a quick-cooking red lentil curry.
So here are some of our Indian-inspired recipes that I turn to again and again when I want something quick-cooking and that will get better and better as I come back to it for leftovers.Sticky-Sour Tamarind Lamb Shanks that cooks the meat in a sauce that tastes just like it. Brown sugar, raisins and mustard and fennel seeds flavor the tamarind paste and stand up wonderfully to the assertive lamb. Whether you make this in the oven or a multi-purpose cooker like the Instant Pot , you’ll be rewarded with a dish that makes for the best leftovers to eat over rice.
as my template. Garlic, ginger, cumin, coriander and cardamom add a heady aroma to quick-cooking greens. The potatoes are a bonus if I have them, but often I make this with greens alone.. Leftover palak or saag paneer is mixed with cooked onions and peppers and used to bubble around eggs that get strewn with cilantro and chiles. It’s a bright, greens-heavy version that’s a wonderful change to the tomato-y original.that’s a riff on Indian shrikhand.
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