Madras Balti Gosht - Lamb with Tomatoes
and Coconut Flakes
recipe comes from Vikas Khanna an Indian chef
now living and teaching as well as cooking in New York.
asked to give a brief summary of how he came to be where
he is today this is what Vikas had to say:
was born in the holy city of Amritsar, India. I did
not have to try different jobs to understand and decide
out about my profession. I just wanted to be in the
food business from the very childhood. At the age
of ten, I started creating my own recipes and ways
to present them. I ran my own banquets at the age
of sixteen and wanted to develop my passion professionally.
I graduated from the prestigious WelcomGroup Graduate
School of Hotel Administration. During this period
I was trained under some of the top Food Authorities
of India at the flagship hotels of Sheraton, Taj,
WelcomGroup, Oberoi, Kempinski, Cater to Cater and
Essex banquets. After gaining enough experience I
took my business, with the help of my family, to one
of the most popular banquets and catering services
in North India. Lawrence Gardens is one of the favorite
banquets in Punjab.
this period I had hundreds of opportunities to take
my concept of banquets all over the country. While,
I was focusing to take my profession Internationally
I moved to New York City in 2000 and studied at some
of the major Culinary Institutes in the US like Culinary
Institute of America, Massachusetts Culinary Arts,
New School, New York University and lots more. I served
as The Executive Chef of the Salaam Bombay Restaurant,
New York and was appreciated for my culinary genius
by press from all over the world and my gastronomic
peers. Today I have affiliations from The James Beard
Foundation, New York University, Cornell University,
Wall Street Rising, Taste of Tribeca, Just One Break,
International Association of Culinary Professionals,
Borough of Manhattan Community College, Johnson and
Wales University, New York Public Library and many
has his own web site which contains additional information
tablespoon canola oil
2 teaspoons cumin seeds
1 medium onion, finely chopped
2 tablespoons minced garlic
2 fresh green chiles, seeded and sliced
1 tablespoon garam masala
2 teaspoons cayenne pepper
1 pound lean lamb, cut into 1 inch cubes
salt to taste
1 tablespoon balsamic vinegar
2 medium ripe tomatoes, skinned, seeded and chopped
1 tablespoon coconut flakes
canola oil in a large skillet over medium heat and
add cumin seeds and fry for 2 minutes.
onions, garlic, chiles and stir fry until the color
changes to golden brown, about 5 minutes.
the garam masala, cayenne pepper and lamb cubes, and
salt and mix thoroughly.
1/2 cup water, cover and cook for 20 minutes.
vinegar and tomatoes and cook for another 10 minutes,
until the lamb is tender and cooked, adding a little
water if it appears to be sticking to the bottom of
it to a serving dish and garnish with coconut flakes.