Back to the Blog, and not a moment too soon!

August 20, 2011

I have been away, and though writing all the while, have not posted anything. All will be uploaded,very soon, just in case you are interested.

In the meanwhile, a frantic call from a Farmer’s Market devotee, aka, my daughter, prompted this.

“Just bought some kohlrabi! What do I do with it?”

Is it fresh, leaves without blemish, the knoll koll tender? How much Kohlrabi? Mothers! Always full of questions.

“Yes. One bunch, four heads medium sized.”

Ok, cut off most of the leaves, discard the bare thick stalks, set aside remaining leaves with a bit of soft stalk.

Cut off the rough hard end of the kohlrabi. Now chop it up as you would a potato, you could julienne it, but you don have to. It looks nice if a few tiny leaves are still attached to the soft end that hopefully you did not cut off.

You could saute this in olive oil with dry hot red pepper to taste and garlic and salt. Add a bit of water, cover and cook for 5-8 minutes.

Or you could add 2 lbs. lamb (cut for stew, or sliced lower shank), and cook it thusly:

1. Heat canola oil.

2. Add a pinch of hing (asafetida) and three cloves

3. Add lamb, saute till brownish in places.

4. Add following: tsp. each turmeric, ground fennel seed, 1/2 tsp. ground ginger, crushed cardamon, ground cumin, pinch ground cinnamon, 1/2cup yogurt (stir this in very quickly to avoid curdling), three cups water. Stir all well.

5. Add kohlrabi, chopped and washed of course.

6. Stir, cover, bring to a rolling boil, lower heat to medium  and cook for 15-20 minutes.

7. If required, add two cups more water and cook as above for another 15 minutes.

Serve with hot rice and plain yogurt for an authentic every day Kashmiri lamb dish.

Bon Appetit!

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