Forging New Paths - Khatti Bhaji | Hyderabadi Lamb and Spinach

Our culture is both our strength and our weakness. Growing up, my parents worked hard to give my brother and me a sense of where we came from and our strong Indian background. But it was hard. We lived in New Jersey and went to elementary school with a total of three other Asian children. We would go to the mosque but felt different as Indian Muslims in a sea of Muslims from the Middle East. Though we shared religion as a common bond, it was hard for my parents to relate to their early years in India.

Poet and Flower are lucky to have the best of three cultures. They come from a strong Muslim family, a Hindu family, and now their American home. It may not be a weakness, but G and I constantly struggle to expose them to their roots in the heart of the Midwest. They have many little Indian and Asian classmates. We go to the temple for a sense of community. The number of Asian children's literature has exploded in the last several years, and we are always looking for new books to read to the kids. These are all small things that we substitute for not growing up in India. We do not want them to forget about their background.

So we were very excited to see Anila Agha's exhibit, Anila Quayyum Agha: All the Flowers Are for Me, at the Cincinnati Museum of Art. Her art is exciting on many levels. The children are able to see Muslim art in the mainstream. As a female artist, she draws on her Pakistani background and combines it with her American experience to create a dramatic piece of contemporary art. It gives Poet and Flower a sense of what can be - forging a new path without letting go of their past. I remember as a child visiting mosques in India and Turkey and looking through beautiful marble walls with intricate patterns and motifs. To see something like that in an American museum is refreshing and exciting. 

This week I made one of my mother's classic Muslim recipes, Khatti Bhaji. It is a unique dish. Tender pieces of lamb are gently simmered with spinach, garlic, ginger, and a few spices. The lamb is gently infused with all the flavors. A tablespoon of tamarind adds just a little bit of tang to counter the richness of the lamb. I remember it fondly as a kid. My mom would serve it with rice or roti.

As the children ran through the gallery laughing, I am hopeful of what their future can be. 

Khatti Bhaji | Hyderabadi Lamb with Spinach

This traditional Muslim dish is made by simmering lamb with spices and spinach. The lamb is deliciously tender and flavorful. Coriander powder and chili powder add subtle spice.

Serves 6

• 4 tablespoons neutral oil
• 1 1/2 pounds lamb - trimmed and cut into 2-3 inch pieces
• 1 medium onion (chopped)
• 1 1/2 inches ginger (minced)
• 3 cloves garlic (minced)
• 2 green chilis (chopped)
• 2 medium tomatoes (chopped)
• 2 tablespoons coriander powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon turmeric
• 2 tablespoons coconut powder
• 1 teaspoon ground pepper
• 1/2 tablespoon tamarind paste
• 1 pound spinach (fresh or frozen)

1. In a medium saucepan, heat  oil. Saute onion until soft and translucent, about 5-10 minutes.
2. Add garlic and ginger and saute until it browns and begins to stick.
3. Add lamb, green chilis, tomatoes, coriander powder, chili powder, turmeric and salt. Saute, stirring occasionally, until tomatoes are soft, about 5-10 minutes.
4. Lower heat to medium low and simmer meat for 30 minutes. Check that the meat is done by trying a bite. If it's still a little tough, simmer for another 10 minutes.
5. In a blender, add the spinach and 3/4 to 1 cup of water and puree until smooth.

6. Add pureed spinach, coconut powder, pepper and tamarind to the lamb mixture. Simmer for 15 minutes uncovered. Be careful as you addd the pureed spinach, as the mixture will sputter.

7. Serve warm with naan, roti or rice.