Wash your lemons thoroughly & set them in a colander in the sink to drain. You will need 8-10 lemons for each 1 quart canning jar that you use.
Place your canning mat in the bottom of a deep pot. If you don’t have a canning mat, line the bottom of the pot with a clean cloth dishtowel. This will keep the jars from bumping against each other when you sterilize them.
Stand the quart jars in the pot with their open ends facing up.
Fill the pot with water so that the jars are completely covered. Bring the water to a boil. Lower it to a rolling simmer & cover the pot. Let the jars sterilize for 10 minutes without disturbing them.
Lay a folded dishtowel on the counter. Remove the jars from the water with your canning tongs & place them on the towel, open side up. Never put hot jars directly onto a cool surface like a bare counter because they may shatter.
Drop the lids and rings into the boiling water & turn off the heat.
Slice both ends off of each lemon & cut the lemons into 4-6 wedges each.
Lay the wedges out on a platter or a length of waxed paper & lightly salt them with the Kosher salt.
Fill the bottom of the jars, once they have cooled enough to touch, with ½ c. Kosher salt.
Fish the lids & rings out of the hot water with the canning tongs & set them on the dishtowel with the jars to cool.
Squeeze each lemon wedge gently as you pack them snugly into the jars.
Fill the jars with lemon juice so that the lemons are just covered. Sprinkle another layer of salt on top.
Wipe any excess salt or lemon juice off of the mouths of the jars with a clean dishtowel. Seal the jars with the sterilized lids & rings.
Let the jars sit at room temperature for 24 hours & then turn them upside down. Let them sit for another 24 hours, then turn them right-side up & place them in the refrigerator.
Leave the jars in the refrigerator for three weeks, occasionally turning them upside down for a day or two.
To use the lemons, pick one out & wash off all of the salt. Discard the seeds & pulp & grate or finely chop the lemon rind.
Add visual interest as well as flavor by adding mint sprigs, rosemary, sage, thyme, peppercorns, whole cloves, whole coriander seeds, or cinnamon sticks to your preserved lemons when you pack them into the jars. Experiment by adding different combinations of herbs & spices.
Once you’ve added the coconut milk, be sure not to boil it too long or else the milk may curdle. You can substitute yogurt or plain milk for the coconut milk for health reasons. Thank you to Chacko’s Kitchen for submitting this recipe.
Peel, wash, & cut the potato & carrot into 1″ cubes.
Heat 2 tbsp cooking oil in a non-stick pan. Add the Garam Masala ingredients (cloves, cinnamon, cardamom, & star anise) & saute for 1 minute.
Add shallots (reserving about 1 tbsp) & saute until translucent, taking about 5 minutes.
Add the drained, cubed beef, potato, & carrot along with the turmeric, salt, & pepper. Saute until all sides are seared & lightly caramelized and browned.
Add the tomatoes, green chilies, & ½ the coconut milk. Transfer to a pressure cooker & cook on high heat until 1 whistle, reducing to a medium flame. Continue to cook for 20 minutes & then 10 more minutes on low flame.
In a separate non-stick pan, heat the remaining oil & saute the reserved shallots & curry leaves. Add the remainder of the coconut milk & bring to a boil on medium heat. Remove from heat.
Cream the shortening, water & sugar together until light & fluffy. Add the molasses & egg yolk & mix until well blended.
In a separate bowl, whisk together all the dry ingredients. Gradually add the dry ingredients to the wet mixture. If using a stand mixer, use stir. The dough will be sticky.
DO NOT ADD MORE FLOUR REGARDLESS OF HOW TEMPTED YOU MAY BE!!! Too much flour will make the cookies tough. Form into 2 flat disks & put in the freezer for at least an hour or more.
Preheat oven to 350°F.
When the dough is cold enough to handle, roll it to about ¼” thick between 2 pieces of wax paper (the wax paper keeps you from having to use more flour). I roll mine a little thinner because I like a little crispness on the edges.
Gently press together the scraps into another disk & put back in the freezer until ready for use. Bake for 8-10 minutes on parchment lined cookie sheets. Cool on pan for about 5 minutes before transferring to a cooling rack. Cool completely before decorating.
Chef’s Note: I use shortening instead of butter or margarine because shortening is flavorless and doesn’t impact the spices. I think butter is best served in sugar cookies. If you decide to substitute butter or margarine for the shortening, omit the water from the recipe.