Cardamom Ginger Yogurt Sauce Recipes

GINGER YOGURT SAUCE

Steps:

• Combine all.
• Serve immediately or refrigerate for a few hours, but bring to room temperature before serving.

CARDAMOM PEARS OVER SPICED YOGURT

Steps:

• Heat a grill pan over medium-high heat. Halve and core the pears and place them cut-side down on paper towels until ready to use.
• Mix the brown sugar, ginger, cardamom, cloves and salt in a small bowl. Turn the pears cut-side up and sprinkle them each with a teaspoon of the mixture.
• Brush the grill pan with the coconut oil and place the pears cut-side down on the grates. Cook until grill marks appear, 3 to 4 minutes. Remove the pears to a plate. Mix the remaining spice mix into the yogurt. To serve, add about 1/2 cup yogurt to a bowl or plate, then add 2 pears halves and sprinkle with a couple small mint leaves. Serve immediately.

CHICKEN IN CARDAMOM-YOGURT SAUCE

Steps:

• Preheat oven to 350°F
• Whisk first 13 ingredients in a 2-quart baking dish. Add chicken; stir to coat.
• Bake until chicken is cooked through, about 40 minutes.
• Divide rice among bowls. Top with chicken and sauce.

LAMB KHORMA

Steps:

• 1. Trim the lamb and cut it into large pieces. Season with salt and pepper and put in a bowl. Add the yogurt, 1 tbsp ginger, the garlic, and cardamom. Stir or toss until the ingredients are evenly distributed and the lamb is coated. Cover and refrigerate for at least 30 minutes and up to 3 hours.
• 2. Put the cashews in a small bowl and add enough hot water to cover them. Let the cashews soak for 30 minutes and then drain. Grind the drained cashews to a coarse paste in a food processor. Set aside.
• 3. Heat the ghee or oil in a casserole or Dutch oven over medium heat until it shimmers. Add the onion and sauté until transparent, 6 to 8 minutes. Add the cumin, cardamom, fennel, the remaining ginger, and the coriander. Cook, stirring often until aromatic, about 2 minutes. Add the chiles, cilantro stems, and cashew paste and stir well to be sure that nothing is sticking. Sauté, stirring frequently and adding water a tablespoon at a time if necessary, until the mixture is very aromatic, about 2 minutes.
• 4. Add the lamb and the yogurt marinade, increase the heat, and stir until the pieces are evenly coated. Once the meat's juices begin to flow, reduce heat to low, cover, and simmer very slowly, stirring occasionally, until the meat is nearly tender, about 1 1/2 hours.
• 5. Add the cream and continue to simmer until the curry is flavorful and thickened and the lamb is tender, 10 to 15 minutes. Season to taste with additional salt, pepper, or chopped bird chile. Serve garnished with the cilantro leaves and cashews.

FRUIT WITH YOGURT SAUCE

Steps:

• Place the water and raisins in a small bowl; let stand for 5 minutes. Meanwhile, in a large bowl, combine the yogurt, ginger, allspice and cardamom. Drain raisins; stir into yogurt mixture. Cover and refrigerate for at least 1 hour., Toss bananas in lemon juice. Alternately thread fruit on wooden skewers or place in a serving bowl. Serve with yogurt sauce.

FRESH RICOTTA WITH RHUBARB, GINGER AND CARDAMOM

Steps:

• Put sugar, ginger, cardamom and 1 cup water in a nonreactive saucepan or skillet, and bring to a boil over medium-high heat. Turn heat to low and let syrup simmer for 5 minutes. Do not strain.
• Add rhubarb and stir to incorporate syrup, then continue to simmer for another 5 minutes or so. Set aside and let cool. (The rhubarb syrup can be made a day or two in advance, and becomes more intense.)
• Serve a large spoonful or wedge of ricotta on a small plate. Spoon at least 2 tablespoons of rhubarb sauce over the cheese. Garnish with pine nuts or pistachio, if using.