Recipe: Indian Bowl | In The Kitchen

Recipe: Chef Nino/ Rouses Markets

INGREDIENTS:

• 1 pound floor lamb
• 1 tablespoon curry powder
• ½ teaspoon floor cumin
• ½ teaspoon smoked paprika
• ½ teaspoon turmeric
• 1 teaspoon kosher salt
• ½ teaspoon granulated garlic
• ½ teaspoon cracked black pepper
• 1 tablespoon olive oil
• 1 tablespoon contemporary minced ginger
• 1 contemporary pepper corresponding to jalapeño or serrano, minced
• 2 tablespoons contemporary minced garlic
• 1 12-ounce bag Inexperienced Big Vegetable Medley
• 4 tablespoons contemporary cilantro, finely chopped
• 2 cups jasmine or basmati rice, cooked in line with package deal directions
• 1 can coconut milk

PROCEDURES:

1. In a medium mixing bowl, combine curry powder, cumin, paprika, turmeric, salt, granulated garlic and black pepper. Add spice combination to floor lamb and blend nicely to mix.

2. Warmth a skillet over medium-high warmth. When pan is scorching, place seasoned floor lamb in it and cook dinner for quarter-hour, stirring continually.

3. Take away cooked seasoned lamb from skillet. Add oil to the pan, then the ginger, scorching pepper and contemporary garlic.

4. Stirring continually, cook dinner for 3-4 minutes, then add bag of vegetable medley and stir continually for about 5 extra minutes, or till desired diploma of doneness is achieved.

5. Add coconut milk and the cooked seasoned lamb to the skillet, and cook dinner for five extra minutes, or till coconut milk reduces and thickens.

6. Sprinkle cilantro over combination and serve over rice.

MORE INFO:

ROUSES MARKETS:

• 7361 Theodore Dawes Rd.
• Theodore, AL 36582
• (251) 653-7391

• 1545 Gulf Shores Parkway
• Gulf Shores, AL 36542
• (251) 948-4715

• 112 Saraland Loop
• Saraland, AL 36571
• (251) 675-8124

• 4350 Previous Shell Rd.
• Cell, AL 36608
• (251) 380-0020

• 6729 Spanish Fort Rd.
• Spanish Fort, AL 36527
• (251) 621-0552

• 7765 Airport Boulevard #609
• Cell, AL 36608
• 251-272-5026

• 25405 Perdido Seashore Boulevard
• Orange Seashore, AL 36561
• 251-272-5034

HOURS: 7am-10pm

www.rouses.com

ABOUT THE CHEF: Chef Neil “Nino” Thibodaux

Chef Nino was born in Franklin, Louisiana. A stint within the Air Pressure after highschool as a F-15 jet mechanic included a month at a distant base close to Cagliari in Sardinia. After incomes a Bachelor of Arts from Trinity Faculty in Jacksonville, Florida, and an Honorary Doctorate from Victory Baptist Faculty in North Augusta, South Carolina, Nino returned to Italy, the place he lived for 13 years. When Nino moved again to america, he settled in Houma, Louisiana, and began instructing non-public cooking lessons. Impressed by his time in Italy, he then launched the Pals of Italy Culinary Institute. Nino has taught month-to-month cooking lessons and carried out cooking demonstrations and occasions for Rouses Markets for over 10 years. He has a low salt, gentle, Cajun seasoning mix referred to as Adrenaline Seasoning, which is offered in any respect Rouses Markets in Louisiana, Mississippi and Decrease Alabama.

You will discover extra of Nino’s recipes, Rouse Household Recipes, and a set of Southern, Cajun and Creole recipes at www.rouses.com. Decide up your free copy of the Rouses Journal at any Rouses Market on the Gulf Coast.