COOK: Maya Kaimal, founder of Maya Kaimal Fine IndianFoods
TOOL: Chef’s Pan
RECIPE: Indian Lamb and Sweet Pepper Fry

“I love using my chef’s pan for curries because it’s deep yet open and distributes heat like a dream,” says Maya. She makes great use of it, whipping up weeknight sautés flavored with Indian spices and seasonings.

INDIAN LAMB AND SWEET PEPPER FRY
Make sure your spices are fresh, which gives maximum flavor to this simple skillet meal. Serve it with naan bread and salad.

Start to Finish: 40 minutes

1 Tbsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
1/8 tsp. ground turmeric
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
2 Tbsp. water
3 Tbsp. cooking oil, divided
1 large yellow or orange sweet pepper, cut into chunks
2 cups thinly sliced onion
1 tsp. minced garlic
1 tsp. grated fresh ginger
1 tsp. minced chili pepper (such as serrano, Thai, or jalapeño)
2 1/4 lb. leg of lamb, trimmed of fat and cut into 3/4-inch cubes
1/2 tsp. salt
1/2 tsp. fresh lemon juice
2 Tbsp. snipped fresh cilantro (optional)

1. Combine coriander, cumin, cayenne, turmeric, cinnamon, and cloves with water to form a paste; set aside. In a large chef’s pan, Indian wok, or skillet heat 1 tablespoon of the oil over medium-high heat. Stir-fry the sweet pepper in hot oil for 3 to 4 minutes or until crisp-tender. Remove sweet pepper from pan; set aside.

2. In same pan, cook onion in remaining 2 tablespoons oil over medium-high heat for 4 to 5 minutes or until browned. Add garlic, ginger, and chili pepper; cook and stir for 1 minute. Stir in spice mixture. Add lamb and salt; stir-fry until lamb is cooked through (10 to 12 minutes). Stir in cooked sweet pepper; heat through.

3. Stir in lemon juice and remove from heat. Garnish with chopped cilantro, if desired. Makes 6 servings.