Nihari Recipe (Indian Lamb Stew)

There is a meat stew dish in every culture. The version from Indian cuisine, called nihari, is one of my favorites. I made some over the weekend with lamb shanks and lamb sirloin (my favorite), but other red meats such as mutton, goat or beef can work well. The key is to use very tender meat parts. The traditional garnish is a mix of fried onions, fresh ginger, cilantro, mint, cilantro, green chiles, sliced lemons and white radish sticks. I served it with naans which is also the standard way to enjoy the dish.

Nihari, in Urdu, is derived from the word "nihar", which translates to "morning sunrinse". Originally, the stew was usually eaten in the morning after prayers. The spicy stew is very flavorful thanks to the use of bone marrow. Interestingly, this is what gives Vietnamese phở broth its body.

My husband's aunt, Phoopi, taught me how to make it, but I first heard of the dish when I met Abbi, Lulu's late grandfather. He was a savvy bridge player and we would play from time to time. He told me that back in the days in Hyderabad, India, he would invite his pals over for an all night bridge game. There would always be a large pot of nihari waiting for them the following morning at the end of their game. The nihari would simmer overnight, tenderizing the meat and thickening the gravy. Lulu's late grandmother, Baji, would finish the dish with bhaghar, which is the final red oil layer of ghee (clarified butter) commonly used in a lot of Indian dishes. Delicious!

Spaghetti and Meatballs Recipe

If you're looking for a delicious meat ball recipe, look no further. I grind both beef chunks and veal for added flavor, but the real secret is that I added bread that I soaked in milk. I learned that trick from a chef in Florence, Italy when I was a teenager. The mixture is flavored with various herbs, Parmesan cheese and binded with a few eggs. All that is left is to make your own tomato sauce. I browned each meatball in a non-stick pan, then let the meatballs braise in the homemade tomato sauce.

For a Vietnamese version, check out thịt viên or my mắm chưng thịt recipe, and for an Indian version, try kofta or kebab. Each culture has its own variation and it's equally delicious!

Duck Noodle Soup Recipe

Roasted duck soup combines succulent roast duck with an incredibly flavorful broth. I cook the roasted duck remnants with beef bones and let them simmer for hours until the broth is sweet and delicious. I then complete the soup phở-style. By that, I mean, egg noodles are quickly boiled, then covered with the broth. The soup is finished with pieces of roasted duck, steamed bok choy and bean sprouts for extra crunch.

To me, the key to making great soup is to focus on the broth. It takes a lot of patience to get the flavor of the broth just right, but I think it's so worth it.

Banh Xeo Recipe

The exact translation of bánh xèo is a "sizzling cake that is deflating". The crêpe-shaped dish is made out rice flour, coconut milk and other herbs and spices. It's a lot thicker than the French version but equally delicious.

Bánh xèo is a specialty from Saigon, the region where my "Papa" comes from. When I was young back in France, I remember we would have family gathering every weekend with all my dad's family at Ông nội's (my paternal grandfather's home). Uncle Philippe (Chú mười) would be in charge of the cooking and he would make the most delicious bánh xèos, just like the ones available in the streets of Saigon. And now it's become one of our family's favorites. I try to make them when we have time on weekends and it's always a hit. As usual, I made one veggie version, as well as one filled with grilled meat and shrimp. These are great options, but the filling is really up to you!

Meat Dolmades (Stuffed Grape Leaves Recipe)

I love all roll-shaped food. Like eggplant rollatini, egg rolls, sushi, I can’t get enough of dolmades. I‘ve posted a vegetarian version in the past, but this time around I wanted to make some with meat. I decided to go with ground lamb because the meat is so flavorful without a ton of fuss. I paired the lamb with round-grained rice and flavored the filling with dried mint, black currants and caramelized fennel bulb.

I cooked them in a lightly-oiled steamer insert for almost 2 hours and let them cool to room temperature. If you’re wondering whether my husband Lulu had to just look on longingly, don’t worry; I made a separate batch of vegetarian ones for him too!