Ferris with Tandoori Lamb and Sword Fish

Salmon Tartar

Sautéed Swordfish

Lamb Marinating in Yogurt

Gifts from the Motherland

Ferris was staying with us and we decided to have a joint dinner with Bobby and Darryl. Tim and Scott joined. Timmy enjoyed some gift food that Scott brought him from China.

We started with Salmon Tartar. This is an easy and delicious recipe. It is perfect for an appetizer with wine. You can get the recipe on our blog of: Jan 1, 2011. Click the date to get the recipe.

Robert and Darryl Grilled Sword Fish and served it in a Salad topped with a Sauce Vierge It was wonderful and we loved the texture of the persimmons that were served with it.

For the main course we served tandoori-spiced leg of lamb from American Masala by Suvir Saran. With the delicious lamb we served rice. It was a great and fun filled evening.

tandoori-spiced leg of lamb

American Masala

Suvir Saran

SERVES 8

FOR THE SOUR CREAM MARINADE

¾          cup sour cream

1           cup raw cashews
½  cup golden raisins

4           garlic cloves, peeled and  roughlychopped

A 2-inch piece fresh ginger, peeled and roughly chopped

¼          cup lemon juice (from about 1 lemon)

2           tablespoons kosher salt

1-1/2      teaspoons Garam Masala

1           teaspoon ground peppercorns

¼          teaspoon cayenne pepper (optional)

¼          teaspoon ground cardamom

½          teaspoon ground mace

1 boneless leg of lamb (about 3-1/2 pounds), tied into a roast

FOR THE SAUCE

¼      teaspoon saffron threads

6 cardamom pods, or ½ teaspoon  ground cardamom

1-1/2      cups whole milk

Blend all of the marinade ingredients in a food processor until smooth. Place the lamb on a cutting board and prick it all over with the tip of a paring knife. Place the lamb in a casserole or baking dish and cover with the marinade, spreading it all over and under the lamb and massaging it into the slits. Cover the casserole or baking dish with plastic wrap or a lid and refrigerate for 2 to 3 days.

Preheat the oven to 350°F. Remove the lamb from the refrigerator, uncover, and let it sit at room temperature for 30 minutes.

Place the saffron in a small skillet over medium-high heat and toast, while stirring, until the saffron is fragrant, 45 seconds to 1 minute. Transfer the saffron to a mortar and pestle (or, if using ground cardamom, to a small bowl) and grind with the seeds from the cardamom pods (if using ground cardamom, mash the saffron with the back of a spoon in a small bowl). Add 1 cup of the milk and stir to combine. Pour the saffron milk over the lamb and mix into the marinade, spooning it over the lamb.

Cover the casserole or baking dish with a lid or aluminum foil and bake for 2 hours. Reduce the oven temperature to 300°F and bake for an additional 30 minutes. Turn the oven off and let the lamb rest in the oven for 45 minutes. Remove the lamb from the oven and carefully transfer it to an aluminum foil-lined baking sheet. Remove the twine from the lamb. Stir the sauce in the casserole and spoon just enough over the lamb to make a thick coating.