The Skirt Steak Files

Oh, hey guys, CD here. A brief note to say I’ve just finished eyeballing the first pass of galleys for Le Book (SKIRT STEAK, duh) and am sending ‘em back to the folks at Chronicle so all necessary edits can be made. (One can only hope the official proofreader does a better job than I … and now, let us pray.) An early batch of ARCs (that’s code for Advance Reader Copy) lands next month.

You know how we do over here at times like this, right? We celebrate, musically.

http://www.youtube.com/watch?v=oCLek4aSpbo (CRANK IT)

While I’ve got you, did you read Emily Luchetti’s “Advice for the aspiring pastry chef”? If no, you should: http://insidescoopsf.sfgate.com/blog/2012/04/25/advice-for-the-aspiring-pastry-chef/

One day, I’m confident that Heather Carlucci-Rodriguez, who is currently tearing it up, pastry side, at PRINT (http://printrestaurant.com/) and, previously, made my life a hell of a lot more delicious (and conveniently so) with her sliver of take-out shop Lassi (http://www.lassinyc.com/ do note, at present, the site’s inactive … like a dormant volcano), will publish the cookbook we’ve all been waiting for. When she does, I expect my sorely missed eggplant curry and ideal rice pudding will be included (or else I’ll demand a refund, ahem). Until then, she has generously shared her recipe for Keema Mattar (ground lamb with peas). 

Keema Mattar

2 ½ lbs. ground lamb

2 large onions, chopped

2 large tomatoes, chopped

3 cloves garlic, minced

 1 ½ tsp ginger

2-3 chilis, chopped

½ cup water

2 T salt

2 ½ T paprika

½ T turmeric

2 ½ T coriander

2 ½ T garam masala

2 ½ T chaat masala

2 ½ T tandoori masala

¾ cup heavy cream

½ lb. peas

 4 T chopped cilantro

Heat oil in large, heavy-bottomed saucepan and caramelize onions. Add garlic, ginger and chilis, cook to soft. Add tomatoes and cook to soft.

Puree.

Combine spices and salt, add to tomato mixture.

Add ground lamb and incorporate, using the water to mix. Cover and cook, stirring to break down any lumps.  Cook until liquid is released and lamb is cooked through.

Add peas and heavy cream and cook uncovered for another 15-20 minutes.

Add cilantro.