Introducing Shamim’s Pantry Pasture Grazed Ghee

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Hi my dear friends and fellow bloggers!

Again… it has been a tad bit too long since I wrote to you last.  As I mentioned in my previous post I was working on “Project Ghee”, well I don’t think I called it that exactly … but it sure does sound good right now 🙂

Anyway, let me tell you what I’ve been up too.  I’ve been preoccupied with ‘GHEE’, now I’m sure you shaking your head and thinking, “Really Shamim, like you had to tell us that!” (sarcasm intended)  Well, of course it’s ghee.  Ghee all the way baby!

Since the beginning of this year, Continue reading

Almost Paleo Haleem – Hearty and Spicy Lamb Stew

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Haleem, haleem, haleem is what most of my husband’s dreams are made of.  He loves this dish with a passion.  He claims the best haleem is made in Chicago at a popular Pakistani restaurant and I would have to agree.

Haleem, my friends, is a hearty lamb or beef stew made with bone-in meat cooked in a spicy curry and then thickened with wheat and lentils.  The curry is then pulverized into a thick soup and eaten with leavened crusty bread, such as naan, ladened with ghee or eaten with a hearty loaf of bread slathered in butter.

 

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Several weeks ago a friend approached me about making a paleo Haleem.   Continue reading

Beef Curry

A little something from For The Love of Ghee’s Archives! A good old curry is enough to keep you nice and toasty!

For The Love Of Ghee

My Mum’s Recipe

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This is a long overdue recipe that has finally made it on For The Love of Ghee.  So, for those of you out there who wanted this recipe, here it its!

This basic beef curry is quite delicious, and yet again easy to make.  The prep time is definitely quick.  It does however need a significant amount of cooking time.  Therefore,  I would suggest making this on the weekend, obviously it being a little less mayhem than a weeknight.

Needless to say, it is rather delicious reheated the next day or saved for later in the week.  Frankly the curry tastes great, cold or warm, stuffed into a sandwich and served alongside a pickle and chips or eaten warm with a hot slice of toast or roti.

However, I would suggest eating the curry atop a pile of rice with a pickled condiment of choice…

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Achaari Chicken – Chicken with Spicy Mango Pickle

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“Nah!  It’s not really cold yet!”  I’ve been repeating this to myself every day.  Well… the weather hasn’t dipped that low yet.   Come on, don’t frown – it’s Minnesota for goodness sake!  If I complain of the cold, I might as well pack my bags and leave.

Walking to the bus stop yesterday morning was bitterly cold.  I felts little streams of tears running down my face and no, I was not crying,  my eyes were watering from the bitter wind blowing into them. Continue reading

Turmeric and Cumin Spiced Potatoes

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The potato craving usually hits hard in the winter when I need some good ol’ comfort food that will stick to my ribs and satisfy my need for warmth… if only for a while. These potatoes, spiced with turmeric and green chilis does just that.

I would have to agree, sweet potato is the healthier option as it contains a tonne of good stuff, especially vitamins A and C.  I cook with these naturally sugary potatoes often, but for this recipe only a good old fashioned potato will do.  I occasionally cook potatoes much to my husband’s dismay, as he loves them in his curry.  Every now and then I make a potato dish I call ‘batata fry‘. Continue reading