Downeast Maine Rasam/Mulligatawny Amaranth Seed & Lobster Pilaf Ingredients

12 cups organic turkey broth (see previous blog recipe for this)

12 TBL organic tamarind paste/puree

6 TBL organic coriander seed powder

8 TBL organic cumin seed powder

4 TBL organic, coarsely-ground black pepper

4 cups organic ghee

8 large, organic, fresh, red, Thai chili peppers, de-seeded, stems removed, washed, then finely-minced

24 large, organic, fresh, red shallots, washed, two outer layers removed, both ends trimmed off, then finely-minced

12 fresh, organic, curry stalks, leaves only, 7 inches in length per curry leaf stalk

1,500 grams organic, fresh, shelled, steamed, lobster tail meat, from Maine

12 cups organic amaranth seeds, steamed in organic turkey broth with 4 TBL organic saffron threads, freshly- and finely-ground

Directions:

1. Set the lobster and amaranth seeds aside.

2. Put the rest of the ingredients into a deep-dish, lasagna pan, non-stick metal, extra-large, on center rack. Bake at 350°F, for 35 minutes, preheated, to bring out the spice fragrances. Stir it every 5 minutes.

3. Combine all ingredients together, like a rice pilaf.

***This can be made into a modified Patra Ni Macchi also. For that, add:

-Young banana leaves, organic, to wrap it into parcels

-2 fat bunches of fresh, organic cilantro, leaves only, pre-soaked, then washed

-4 green, organic, unripe mangos, peeled, washed, de-seeded, then pureed

-12 TBL organic, fresh, Meyer lemon juice

-12 fresh, organic mint leaf sprigs, each 5 inches in length, leaves only, for garnish, after steaming the parcels

-4 tsp organic, ground cumin powder

-800 grams fresh, organic, pureed coconut (presoak and drain dried coconut, before pureeing it)