Hummus and Pakistani Lamb (Mutton) Stew

Peeled and de-seeded cucumbers, tahini, lime juice, strained yogurt, olive oil and chickpeas blended until smooth. Cool and refreshing, this hummus was a perfect accompaniment to the spicy Pakistani stew.

The stew was cubed lamb, diced de-seeded tomatoes, diced onions, yogurt, garlic powder, ginger, cracked peppercorns, whole cloves, black cardamon pods, cinnamon, cumin seeds, crushed coriander seeds, red chilies, salt, oil, and fresh cilantro. Served over basmati rice seasoned with cinnamon sticks, whole cloves, and green cardamon pods along with creamy garlic potatoes and spinach salad with onion cream dressing and naan.

Raita and Naan

2 tsp each of yeast and sugar in 1/4 cup warm water, 3 cups of flour, 4 tbls sesame seed oil, and 1 tbls salt

Proof the yeast for 20 minutes. Blend all of the ingredients together. Allow to rise in a covered, oiled bowl for 1 hour. Divide into six even pieces. Pre-heat the oven to 400 degrees and add the cookie sheet to warm. Roll out each piece and lay them on the hot pan. Bake for 10 minutes. Serve hot. Oil,  minced garlic, flake salt, and parsley are great on these!

Raita is slivered cucumber, strained yogurt, juiced ginger, mint, crushed coriander seeds and ground cumin. Blend well and chill before serving. Excellent with spicy dishes.