I love Pesach food. LOVE. IT. Gefilte fish, give me lots. Horseradish, yummers! Here’s the thing, I love love love Indian food, and I just bought a bunch of British cookbooks with the most amazing Indian recipes AND my new challenge: make it kosher for Pesach! OH YEAH!!!
BEEF KOFTA IN SPICY TOMATO SAUCE
2 large onions, finely chopped
3 garlic cloves, finely chopped
1.5T garam masala (or sub curry powder with paprika)
0.5t chilli powder
14 oz can of chopped stewed tomatoes
1T tomato paste
2 cups beef stock (or chicken stock for less fat)
9.5 oz can of full fat coconut milk
1 lb ground beef
1 handful of mint
1 handful of cilantro
1 egg, beaten
juice of 1 lime
Heat oil in large frying pan. Cook onion for 5 min then add garlic, garam masala, and chilli powder. Cook, stirring for 2-3 min. Remove 1/2 the onion mixture and set aside in large bowl to cool.
In the remaining heated onion mixture add chopped tomatoes and tomato paste, stirring. Simmer for 5 min, then add stock and coconut milk. Bring to boil, then remove from heat. Cover and set aside.
3lbs chicken breast cut up in walnut-sized pieces
2 large onions, finely sliced
1 garlic clove, finely chopped
1.5 in. piece of ginger, grated
3 dried chillies
1.5t garam masala
2T tomato paste
1t salt (less than that if working with kosher meat)
2T clear vinegar
1.5T brown sugar
12 dried apricots
Heat oil in large frying pan. Cook onion for 5 min then add garlic, ginger, garam masala, and dried chillies. Once mixed, then add the chicken. Stir and brown the chicken for 5 min. Add tomato paste, salt, and 1C water. Bring to boil, then reduce heat, cover and simmer for 20 min.