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We started this school from scratch because we wanted to do it better and to do it right. We believe in good food. We believe in education. We believe in the communion that takes place between people sitting down together over an expertly crafted meal. We believe that learning to cook and bake should be affordable. We believe that solid skills, proper technique, educated palates, and comprehension of kitchen math are the cornerstones for cooks with futures, so that is what we teach. We are not perfect, but we strive for perfection. We expect our students to work hard and try every day and every minute. We expect the same from ourselves. We have heard our graduates referred to as 'Kitchen Ninjas' (at which we laugh but think that the term might fit). We do not want to take over the world. But we do want to make it a better place, filled with better cooks and bakers, better food, and a higher awareness of what it means to cultivate, harvest, render, prepare, cook, plate, present, savor, and give thanks, while taking responsible steps to make sure that those who come after us will have the same or better opportunities.

Tuesday, July 13, 2010

Bikram's Lamb Curry Recipe

by Chef Bikram Vaidya

Ingredients
5 green cardamom pods, seeds only
1 stick cinnamon in pieces
1 teaspoon coriander, ground
2 teaspoon garlic paste
2 teaspoon ginger paste
8 dried chilies
1/4 cup oil
1 small red onion, dice
2 pounds lamb, trimmed and cubed
1 bay leaf
1 teaspoon turmeric
1/2 teaspoon nutmeg
salt to taste
1 cup tomatoes, chopped
1 cup water
1/4 cup cilantro

1.  Put cardamom, cinnamon, coriander, cumin, garlic, ginger and chilies in mortar and pestle and crush into a paste.
2.  Heat oil in large saucepan on medium heat.  Add onion, reduce heat, and fry until golden brown.  Add spice paste and stir for 2-3 minutes.
3.  Add lamb, bay leaf, turmeric, nutmeg and salt, brown on all sides.  Add the tomato and water, cook until lamb is tender, approximately 20 minutes.
4.  Garnish with cilantro.  Serve hot. 

"Lamb Curry has always been one of my favorite dishes.  Easy to make, the spice and preparation combine to make the meat tender and delicious."  - Chef Vaidya

About Chef Vaidya - Bikram has over 15 years experience in the restaurant and hospitality industry, and has trained under renowned chefs in North America, Greece, Thailand, Peru, Hong Kong, and India.

For more on Chef Vaidya...
Article in "Mix" magazine
Chef Bio
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3 comments:

  1. MaryMcJuly 13, 2010 at 3:25 PM

    What type of dried chiles?

    ReplyDelete
  2. UnknownJuly 13, 2010 at 9:26 PM

    Right on, right on! Although I'm not a big curry fan, I'll have to try it because its from you.

    ReplyDelete
  3. About Oregon Culinary InstituteJuly 14, 2010 at 1:39 PM

    MaryMc - arbol chilies, which you should be able to find at a Hispanic market. Cayenne or jalapeno are ok as substitutes.

    ReplyDelete

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