Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor.
Ground Lamb and Peas in Yogurt
Like many Northern Indian recipes, keema matar calls for a technique known as tarka: that is, frying whole spices and aromatics—such as coriander, cumin, and dried chiles—in clarified butter, or ghee, to enhance their flavor. **See the recipe for Ground Lamb and Peas in Yogurt »**