You can make shak, too!
A buddy at work’s been asking me and my buddy Sachin for a general shak recipe for a while, so he can try making chicken and lamb Indian-style. We finally got around to writing it up for him today, check it out:
General Shak recipe, serves 3-4:
2 cups of your main ingredient 1 small onion or half a big onion, chopped 1/2 bell pepper, chopped 2 small garlic cloves, minced 1 jalapeno pepper, finely chopped 1 habenero pepper, finely chopped 2 plum tomatoes, or one regular tomato, chopped 1 quarter of a lemon 1 teaspoon mustard seed 1 teaspoon cumin seed (optional) 1 teaspoon coriander 1 teaspoon chili powder 1 teaspoon turmeric 1 teaspoon sugar 1 teaspoon salt
Cook whatever the main ingredient is. In our case, we pressure cook our beans and vegetables until they’re tender enough to be ready to eat. I usually heat up 1 cup of beans that’ll expand to about 2 cups.
Heat up oil and mustard seed (and cumin seed if you wish) in a pan until the mustard seed starts popping.
Add onion, pepper, garlic, jalapeno, and habenero pepper to the oil. Let them cook until the onions are clear.
Add tomatoes. Mix and let cook for another 5 minutes or so.
Add main ingredient. Mix and let cook for 5 minutes or so.
Add coriander, chili powder, turmeric, sugar, and salt. Mix and let cook for 5-10 minutes. Add salt to taste, to help bring out the flavor of the other spices.
At this point the shak should pretty much be done. Squeeze lemon juice into shak, mix and let simmer for a few minutes.
Serve and enjoy.