Garam Masala the Classic Indian Spice Blend
Garam Masala Style Basmati Rice with Lamb
Known in India as the "hot spice", because of the warming qualities that it produces in the body when consumed, Garam Masala has many variations. It can be made with just a few spices or with as many as 30 or more. It is one of the most famous spice blends that hails from India and according to the ancient Indian medical practice of Ayurveda is reputed to have medicinal properties that warm the body when eaten. This ancient spice blend from Northern India is very flavorful but not spicy hot and is used in many different dishes with or without meat. In this post, I use it for a ground lamb and rice pilaf dish.
Chefs and cooks use spice blends for recipes to provide consistency to their dishes and almost all the world's cuisines have blends that have proven to be popular over the ages. Some of the more famous blends are the French Herbes de Province and Quatre Epices, North Africa's Ras el Hanout, and the Chinese Five Spice. From India comes Curry Powder, the most well-known along with Garam Masala. From America mixes include BBQ spice blends, Creole Spice, and Pickling Spice. At the University Club kitchen, I used four spices commercially blended to my specifications, here the spiced that I used -Mexi Spice, Creole Spice, Blackening Spice and Duck Roasting Spice.
Garam Masala which is a toasted blend of ground whole spices is somewhat like a curry spice blend except that it does not contain turmeric which gives curry its yellow color. According to my research, it is normally used as a finishing spice; however, I like to use it as a base spice to season a basmati rice dish made with ground lamb, peppers and onions, pine nuts and golden raisins. I then use more of the spice blend as a dusted garnish when the dish is served. The main points that I would like to share with you in this post are:
- the toasting of the spices which is done in a dry sauté pan
- grinding the toasted spices in a coffee grinder and then sifting through a sieve to yield a finely ground blend
- the technique of using the spice blend first in the cooking process to fully release its flavors and then as a finishing spice to accent the dish along with fresh herbs and toasted pine nuts
- the rice pilaf technique, which is the technique/recipe that is done by browning the rice with the other ingredients, adding a hot stock and then baking the rice in the oven. This technique is used in many rice dishes from Turkey, Iran, Pakistan, North Africa and India.
- lastly, the mise en place (French for everything in its place) which is the act of preparing all of the ingredients and carefully measuring them before the cooking process begins. This a very important so that nothing will be missed and even more important in baking and pastry making! This term is also used in professional kitchens to mean having everything prepped and organized prior to service. This is how service in a commercial kitchen is done efficiently with many meals being served either in an a la carte or banquet kitchen.
Using Garam Masala in the Rice Pilaf Technique
Indian Spiced Ground Lamb and Basmati Rice Pilaf
By Chef Daniel Pliska
Can be used to Stuff Tomatoes or blanched Onions for baking
Yield: 4 portions
1 pound Ground Lamb Meat
1/4 cup Small Diced Onions
1/4 cup Small Diced Red Peppers
1/4 cup Small Diced Green Peppers
1 Tablespoon Minced Garlic
1 1/2 teaspoons Garam Masala Spice
1 cup Basmati Rice
1/2 cup Golden Raisins
2 cups Chicken broth or stock
1/4 cup Chopped Scallions
1/4 cup Chopped Parsley
1/4 cup Toasted Pine Nuts
1Tablespoon Olive Oil
Kosher Salt to Taste
Garam Masala Style Spice:
1 teaspoon Whole Cumin Seeds
1 teaspoon Whole Coriander seeds
1 Stick Cinnamon 1” long broken up
1/2 teaspoon Whole Cloves
1 teaspoon Sea Salt or Kosher Salt
1 teaspoon Whole Black Peppercorns
1/4 teaspoon Ground Cardamom
¼ teaspoon Ground Mace
- In a dry pan toast the Cumin, Coriander, Cloves and Cinnamon over medium-high heat until fragrant. Make sure to agitate the spices constantly once they heat up by sauteeing or stirring with a wooden spoon so that the spices brown evenly and don't burn.
- Add the Salt, Whole Peppercorns, Ground Cardamom and Mace and grind to a fine powder in spice grinder
- Sieve through a strainer and use or store in an airtight container for future use.
Lamb with Basmati Rice Pilaf:
- Sautee the Lamb with the Garlic, Onions, Peppers and 1 1/2 teaspoons Garam Masala Spice
- Drain some of the Fat
- Add the Rice and Brown
- Add the Raisins and Stock
- Bring to a boil, cover and cook in the oven 30 to 35 minutes until Rice is cooked
- Remove and add the Herbs, Pine Nuts (reserve a small amount to garnish the finished rice) and adjust seasoning to taste with more Salt if needed
- Fluff with a fork and dust with more Garam Masala, Chopped Herbs, and Toasted Pine nuts and serve, or cool and stuff tomatoes, blanched onions in preparation for baking or fried bell pepper rings (see the last image of the post).
