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- When you guys tell us that a place has the best
food you've ever tried, it usually finds its way
to the top of our list.
So when Patrick, Gigi, Ankita , Kieran and so many more
told us that Kama Bistro in La Grange is the best Indian
food around, we called to see what they do that's
hot and spicy.
There's a lot of options, but our pick for today
is the Kama Kazee bone-in lamb shank.
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(bell rings)
- Martin said that you guys have the best
Indian food this side of the Atlantic.
- We are, what we call, a sucker for punishment.
We like to do that hard thing,
we do not like to take shortcuts.
Everything in the restaurant is made from scratch.
Our 1,400 pounds of fresh tomatoes a week
because we do not use cans in this restaurant.
- You guys do a special,
hot and spicy sauce.
- Kama-Kazee lamb vindaloo
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- Instead of putting the traditional Indian chilis into it,
we're actually adding ghost pepper.
We can really spice it up.
- The lamb vindaloo is my favorite.
- [Man] You have to build up to that kind of heat.
- That's pretty hot.
I'm afraid.
- I like spicy though.
- But it's not only about heat.
In our lamb shanks, we use about ten to twelve
different spices and the lamb shank is off the bone.
Melts in your mouth.
- You can tell it's been marinated for a long time.
Just delicious.
- It's pretty amazing the flavors you get from this food.
- Very flavorful, very intense, and when you
put that heat on, it just it's all over.
- Every time you say ghost peppers I'm having flashbacks
to the quadruple-X wing challenge.
Holy
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- So the first step in making the lamb shank
is to sear it, which you already did.
Now it's time to braise.
- Yep. We are preparing a braising liquid
with the cumin seeds the oil is hot.
- Okay.
- So put them in onion, add some red chili.
It is Kashmiri red chilis native to India.
They're known for the color they give to a sauce.
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- It smells so good.
- Let's put the homemade yogurt in there.
- All right, I also just wanna point out guys,
this is just the braising liquid.
This is a lot of labor-intensive work
- Yes.
- for just one dish.
- Our homemade lamb stock.
We're gonna add the lamb shanks in.
- Oh, it's time Okay.
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- We have three kinds of peppers.
One is the arbol, which is a little spicer.
Japones has a little nice smell and a nice flavor to it,
and of course the ghost pepper that really packs the heat.
- Yeah, this is a lot of ghost pepper.
I might have put too many.
I'm already smelling the heat.
- Yeah, it is.
Whew!
Again, Indian food is not only about being hot
- [Narrator] Mm-hmm
- [Cook] it's also the spice element.
- [Narrator] Yep.
- [Cook] So so far all you have is heat really.
- Yes, oh, yes.
And then this will get combined
with our pepper mixture.
Okay.
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Boy, it's nice and "don't breathe"
- Whew, careful!
(laughs)
- This much?
Okay.
- Spicy?
- Yeah, it's a little spicy.
- Woo-hoo! Indian food is all about sauce.
Sauce is king in Indian food.
We've added the red chilis
- Yes.
- so now it's hot.
- Mmm-hmm, It's definitely hot.
- [Cook] We're gonna add some coconut milk.
- Okay.
- Its just gonna give it that little sweetness.
- So we are truly hot and spicy.
- Hot and spicy in one dish.
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- From fire to fire, Agnes.
- [Agnes] Brace yourself.
- You really like spicy food, so let's see.
I can eat that.
- The ghost pepper is a lot more than build up.
There are layers of the flavors you're gonna discover
but that heat of the chili
is like a ticking bomb.
There's no fire.
- Whew, bomb went off.
(laughter)
It's definitely hot.
It is like an eight or a nine,
but it still tastes good.
The lamb shines through, but it does have some sweetness
to it and then you also get those flavors that you expect
from Indian food.
- You keep discovering them as you eat more and more.
With a hint of cinnamon or the nutmeg and then
there's the cardamom.
I just love Indian food, especially for these layers
so it's not just heat, it's the flavor.
We stand for love, passion, desire.
You want to share some love, come in and try it out.
- Cheers
- Cheers to that.
- to the meaning to kama.
- Thank you.
- And to some delicious hot food.
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