As much as I love the winter months with their brisk mornings, chilly nights and snowy beauty, the early evenings really do a number on my photographs. I have barely seconds before finishing a dish, setting it up and then quickly trying to capture a few photos and then my light disappears. *SIGH*. So, if my food begins to look dull and grey, it’s the lack of natural light and not necessarily my food!

I thought I’d better clear that up because I took the pictures of this coriander meat dish very close to sun down. They didn’t turn out too bad but I took many photos and only like five were worth using.

We’ve had a fun and busy weekend as many Eid al Adha festivities took place. My father is also in town from Houston and it’s been lovely having him pottering about at home. He’s very low maintenance and will get his own breakfast and tea which really helps me out if I want to sleep in a bit or if I get engrossed in something.

Yesterday, was my wedding anniversary. Trace brought me beautiful pink/red roses (Rainforest Alliance certified, of course), took me to a delicious dinner at The Kitchen in Boulder and then we went to see a film. I wanted to take a picture of my food at the restaurant but the lighting was so soft, it would not have come out at all.

We started with some garlic fries that were to die for! They went fabulously with my non alcoholic cocktail. For our main course, Trace chose a delicate skate wing with broccoli, fried capers and brown butter sauce. He said it was amazing. I picked hand rolled gnocchi; soft, chewy and crispy all at the same time. Deliciously divine. We finished off our dinner with a warm and gooey, sticky toffee pudding topped with some vanilla gelato. I could not move. I think this was one of the best anniversary dinners we’ve had and if you live in Colorado, you must check out The Kitchen; you will not be disappointed. All their food is organic and sourced from local farms and businesses; one more great reason to go.

I had my first dinner party in quite a while this last weekend.  It was really nice to have some special people over and cook a typical Hyderabadi meal. I like to think it was a success and that everyone enjoyed their meal. Maybe one of my guests could comment below because I know she reads my blog on occasion (hint, hint).

One of the dishes I made was this green masala meat. The green masala is made with cilantro/corainder and mint leaves. I usually make this with chicken but on Sunday I used some goat meat. You can use lamb also which is the way my mum made it when I was growing up. I can handle goat meat in small doses and only in a dry, masala preparation. I do not like it in any stew like curry (it’s my weird smell/taste issues that are materialising as I grow older).

This dish comes together very quickly once the meat has been cooked. To make sure the meat is tender, I use a pressure cooker and cook the meat completely before sautéing  it with the cilantro-mint-onion paste. Works really well with boneless cuts of meat and that way you’re not dealing with little bones, but use whatever you have.

This was one of my family’s favourite dishes growing up. I remember my mum would take a little bit of rice and use that to mop up all the remaining sauce in the pot and give it to me. That was the best tasting rice ever!

I used two pounds (1kg) of meat with bones and it’s enough for the six of us. If you use boneless meat and other accompaniments, you can get eight servings.

Hare Masala Gosht~Green Masala Meat

2lbs/1 kg meat, with or without bones

1 teaspoon red chilli powder

1 teaspoon turmeric

1 onion, large, roughly chopped

1 large bunch cilantro/coriander, stems included

1 bunch fresh mint, tender stems included

2 teaspoon garlic, minced

2 teaspoon ginger, minced

1 large green chilli

1 teaspoon cumin powder

1 teaspoon coriander powder

3 tablespoons canola or grape seed oil

In a pressure cooker, add the meat, the red chilli powder, turmeric, 1 teaspoon of garlic and 1 teaspoon of ginger and cover with water ( at least 2 cups).

Pressure cook according to your instructions. My cooker takes 20 minutes to tenderise the meat, usually. Put aside.

Lightly brown the chopped onion in a drop of oil.

In a food processor bowl, add the browned onions, the cilantro leaves, the mint leaves and the green chilli.

Whiz to a paste with a drop or two of water, if needed.

Heat a fry pan on medium heat and add the oil. Drain the cooked meat and carefully add the meat only to the oil in the pan.

Fry to brown the meat a bit.

Add the cilantro-onion-mint paste to the meat and toss to coat.

Add the remaining bit of ginger and garlic and the cumin and coriander powders.

Sauté the meat in the paste till the meat is browned and the paste is thickened and coats the meat.

When the oil begins to release from the meat, the dish is done.

Check for salt.

Thanksgiving is fast approaching and I have been told by my husband and children that I cannot just NOT cook that day. I did that last year without their permission and they were well miffed. This year if I don’t produce a feast I shall have a mutiny on my hands. This year is different though; we’ve settled in now and have things in order. We have somewhat of a social life and I have invited some friends over for Thanksgiving dinner, so, this year I shall put forth some effort like Thanksgivings past.

We do have some traditional items that are requested every year. What are some of your family’s favourite Thanksgiving dishes?

Have a great rest of the week and as always thank you for your support! I look forward to hearing about all your Thanksgiving feasts.

 UPDATE: I am entering this, minty and cilantro meat masala over at Karens Lavender and Lovage blog for the February Herbs on Saturday Challenge. Check out other great entries using herbs in cooking.