{"product_id":"indian-garam-masala-spice-blend-from-the-silk-road-restaurant-amp-market-2oz-no-salt-all-natural-garam-masala-seasoning-vegan-gluten-free-ingredients-non-gmo-no-preservatives","title":"Indian Garam Masala Spice Blend from The Silk Road Restaurant \u0026amp Market (2oz) No Salt | All Natural Garam Masala Seasoning | Vegan | Gluten Free Ingredients | NON-GMO | No Preservatives","description":"\u003cp\u003e- Masalas most often include black pepper and cinnamon or cassia which carry some heat, and we use both very carefully! We also use many of the traditional Garam spices, which are most familiar in the West as sweet aromatic spices used in desserts or baking: cloves, cinnamon, nutmeg, and mace. Making our Indian Garam Masala to be a delectably fragrant \u0026amp; wonderfully aromatic.\n\u003c\/p\u003e\u003cp\u003eProduct description\u003c\/p\u003e\u003cp\u003eRecipes with Japanese Togarashi\u003c\/p\u003e\u003cp\u003eOur Story, Where it Began\u003c\/p\u003e\u003cp\u003eMARINADE\u003c\/p\u003e\u003cp\u003e½t ginger paste, ½t garlic paste, ½ lemon juice, 1T canola oil, ½C yogurt, 1t Garam Masala, ½t chili powder, 2lbs chicken, cubed. Combine, let rest 1 hour, or overnight in fridge\u003c\/p\u003e\u003cp\u003eSAUCE\u003c\/p\u003e\u003cp\u003e1T canola oil (or ghee), 1t red chili powder, ½t turmeric, 1t Garam Masala, 2C onion paste, 1t ginger paste, 1t garlic paste, 1t green chili paste, 12oz ground tomatoes, 3T cream, 2T fresh torn coriander leaves\u003c\/p\u003e\u003cp\u003eSAUCE\u003c\/p\u003e\u003cp\u003eBring a heavy bottom saucepan to medium-high. Add oil, chili powder, Garam Masala \u0026amp; turmeric. Stir \u0026amp; cook 10 seconds. Add onion paste stir occasionally until onions caramelize, 10mins. Add ginger, garlic \u0026amp; green chili paste, stirring frequently 5mins. Add tomatoes, reduce simmer, 20mins.\u003c\/p\u003e\u003cp\u003eCHICKEN\u003c\/p\u003e\u003cp\u003eHeat cast iron skillet in 450° oven 5mins until hot. Add chicken to skillet (no oil), don’t overcrowd pan. Bake about 5 mins until chicken is mostly cooked. Add cream to sauce, bring to simmer. Add chicken and drippings to sauce, simmer 5mins. Stir coriander into sauce. Serve over rice.\u003c\/p\u003e\u003cp\u003eMARINADE\u003c\/p\u003e\u003cp\u003e¼C rice vinegar, 1T garlic chopped, 1T ginger chopped, 1T sambal, ¼C sherry, 1T tomato paste, ½C tamari, ¼C sugar, ¼C orange juice, ½C chicken stock, ⅛C fish sauce, 1lb chicken ½\" pieces\u003c\/p\u003e\u003cp\u003eSAUCE: Puree vinegar, garlic, ginger, and sambaal in blender, until very smooth. Combine puree and remaining ingredients in large sauce pan and simmer for 1 hour.\u003c\/p\u003e\u003cp\u003eCHICKEN\u003c\/p\u003e\u003cp\u003e1C rice flour, 4C fry oil (canola), ¼C sesame\/canola oil blend, ¼lb broccoli florets, 2T garlic chopped, 2T ginger chopped, 2T fermented black beans soaked 1 hour, ¼C pickled red peppers, 1T Togarashi\u003c\/p\u003e\u003cp\u003eToss chicken with ½ of finished marinade, set the rest aside. Heat fry oil on medium-high in deep fry pan: dredge chicken in rice flour, fry until golden. In very hot wok add sesame\/canola blended oil, fry broccoli until slightly cooked (2 mins). Add ginger \u0026amp; garlic, toss 1 min. Add beans, peppers \u0026amp; chicken, toss 1 min. Add rest of sauce, simmer 30 seconds until slightly reduced. Sprinkle with Togarashi, toss to combine.\u003c\/p\u003e\u003cp\u003eMEATBALLS\u003c\/p\u003e\u003cp\u003e1lb ground beef or lamb, 1 egg, ½ large onion shredded, 2t ea garlic paste \u0026amp; grated ginger, 1T Garam Masala, 2t salt, 3T ghee\u003c\/p\u003e\u003cp\u003eSTEW\u003c\/p\u003e\u003cp\u003e2T ghee, 2C minced onion, 2T ea minced garlic \u0026amp; ginger, 1T The Silk Road Garam Masala, 1T Turmeric, 2C warm water, 1 Eggplant, peeled \u0026amp; cut into pieces ¼” x ¼” x 2”, 2C coconut milk\u003c\/p\u003e\u003cp\u003eCOOK\u003c\/p\u003e\u003cp\u003eCombine meatball ingredients (minus ghee), mix into a smooth, even paste. Form golf-ball size meatballs, chill. Melt 2T ghee in saute pan; add onions, ginger, garlic, saute on low until translucent. Add Garam Masala \u0026amp; turmeric, saute 30secs. Add warm water to sauce, simmer 15mins, until all water evaporated and onions caramelized. Add eggplant, stir until eggplant is tender, 5min. Add coconut milk and reduce heat to simmer, cook 30min. While stew cooks, saute meatballs in 3T ghee until brown on all sides, remove from heat. When stew is complete, transfer meatballs to stew. Simmer for 15mins until meatballs are firm and cooked all the way through. Serve over rice.\u003c\/p\u003e\u003cp\u003eINGREDIENTS\u003c\/p\u003e\u003cp\u003e1lb lamb stew-meat chunks, ½ cup ghee, 1 Tbsp Garam Masala, 1 Tbsp garlic minced, 1 Tbsp ginger minced, ½ cup diced onion, ½ cup cashews, 1 cup coconut milk, 1tsp poppy seed EASY RECIPE\u003c\/p\u003e\u003cp\u003eCook garlic, ginger, onion, poppy seed \u0026amp; Garam Masala in ghee. Add lamb \u0026amp; cashews. Salt to taste. Finish with coconut milk, simmer 10mins\u003c\/p\u003e\u003cp\u003eRESTAURANT RECIPE\u003c\/p\u003e\u003cp\u003eIn a large pot heat ghee to coat the bottom of the pan. Add crushed cayenne, coat the lamb in half the Garam Masala, all of the poppy seed, salt and Ginger \u0026amp; Garlic paste. Sear lamb on high heat until browned in small batches. Do not overcrowd pan, add butter if needed. Remove lamb from pan, let rest. Add onion, saute until translucent. Add remaining Garam Masala, cook 1min. Return lamb to pan, reduce heat to low simmer. Add coconut milk, cashews, continue to simmer. Cover with paper lid, simmer 2-3hrs until sauce is thick and lamb tender. Adjust with salt or Garam to taste. Let cool completely before storing in refrigerator.\u003c\/p\u003e\u003cp\u003eThe Risho family spent decades perfecting global cuisine while cooking for their home town of Missoula, Montana.\u003c\/p\u003e\u003cp\u003eSam and Abraham Risho grew up as restaurant-kids, and learned the love of food from their father Ray, whose 45-year career as a chef focused on the anthropological study of world cuisine.\u003c\/p\u003e\u003cp\u003ePhoto from 1973 at Emmaus Road Restaurant. Sam Risho being held by his father Ray, Emmaus Raod owner and founder.\u003c\/p\u003e\u003cp\u003eIn 1995, Abraham Risho, at 18 years old accepted an apprenticeship in his fathers restaurant Perugia, Old World Cooking. Where, at the same time, his eldest brother Sam perfected the intricacies of fine dining service, and especially old-world hospitality. After a short while, Sam led the restaurant as a responsible and fair General Manager, and Abraham filled his father's shoes as Executive Chef.\u003c\/p\u003e\u003cp\u003ePhoto from 1997 at Perugia Old World Cooking. Owner and founder Ray Risho on the far right next to his eldest son, with Sam's arm on his shoulder, and his wife Susie, and mother of Sam, Ephraim, and Abraham.\u003c\/p\u003e\u003cp\u003eAbraham in ducking into the front row, third from the left.\u003c\/p\u003e\u003cp\u003eAfter 20 years working in dozens of restaurants, the Rishos brothers together with Sam's wife Elise, opened The Silk Road Restaurant in 2009 serving tapas-style cuisine with the tag line: A Global Tasting Experience!\u003c\/p\u003e\u003cp\u003eThe Rishos were instantly successful and quickly encouraged to share their passion (and recipes!) with the world.\u003c\/p\u003e\u003cp\u003ePicture from 2011 at The Silk Road Restaurant. Sam Risho, front row center with his wife Elise, holding their first son Webber. To Sam's left is Abraham and (at the time) his future wife, Caitlin. Far to the right are Ray Risho and his wife Susie.\u003c\/p\u003e\u003cp\u003eAfter seven and a half years, these three Risho decided to retire the restaurant, and focus on their booming spice business, and continue their large catering operation.\u003c\/p\u003e\u003cp\u003eAbraham, Elise and Sam are committed to a true Global Tasting Experience with every new endeavor. With placement on 600 store shelves in the Pacific Northwest and all over Canada, the next step is to bring these amazing flavors to you in new ways by partnering with restaurant and corporate chefs across the country.\u003c\/p\u003e\u003cp\u003eAnd, don't miss the cameo by little Raena, peeking behind her mom's legs in the bottom of this picture!\u003c\/p\u003e","brand":"FreshMart","offers":[{"title":"Default Title","offer_id":42256595058763,"sku":"B005ZI9J4A","price":68.07,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0647\/4550\/4843\/files\/91sXy6Jjj1L._SX679.jpg?v=1774808627","url":"https:\/\/freshmart1.com\/products\/indian-garam-masala-spice-blend-from-the-silk-road-restaurant-amp-market-2oz-no-salt-all-natural-garam-masala-seasoning-vegan-gluten-free-ingredients-non-gmo-no-preservatives","provider":"FreshMart","version":"1.0","type":"link"}