Welsh Lamb & Leek curry

Standard

Serves: 1

Introduction:

This is a great combination of Indian spicing with the fresh traditional flavours of Wales.  Plenty of flavour, but only mild in heat, so a favourite for the whole family. The spring onion and leeks really work well together and don’t forget, make sure the lamb is Welsh!

Ingredients:

  • 1 portion of precook Lamb (Welsh!)
  • 400ml Base gravy
  • 2 tbsp. Vegetable oil
  • 1 tsp. Garlic & Ginger puree
  • 1 tsp. Salt
  • 1 medium Leek (washed, trimmed, finely sliced)
  • 1 tsp. Coriander powder
  • 1/2 tsp. Chilli powder
  • 1 tsp. Cumin powder
  • 3 tbsp. finely sliced Spring Onion
  • 1 tbsp. Tomato puree
  • 1/2 tsp. freshly ground Black Pepper
  • 1 tsp. Garam Masala
  • 1/2 tsp. Mint sauce
  • 1 tbsp. finely chopped Coriander

Method:

Heat the oil in your pan and add the leek and spring onion and stir fry for a few minutes. Add the garlic & ginger puree, stir thoroughly then add the salt, black pepper and dried spices, excluding the garam masala. Cook everything for a minute or so, until the spices become fragrant, then add the lamb. After a minute of stirring the meat through the spice mixture add the tomato puree and half of the base gravy. Allow everything to thicken a little then add the chopped coriander and mint sauce, and stir well. Add the remaining base gravy and garam masala, thicken to your preference and serve, garnished with a little more finely sliced spring onion.

Lamb Shank Curry

Standard

Serves: 2

Introduction:

There was a time, not so long ago, when lamb shanks were considered a waste piece of meat and could be bought for next to nothing from you local butcher. Oh how times have changed. Lamb shanks are wonderful things; perfectly portioned for an individual serving, good fat content and, if cooked properly, packed with juicy, tender meat. In other words they’re perfect for curries.

Ingredients:

  • 3 tbsp. Vegetable oil
  • 2 Lamb Shanks
  • 1 Onion, finely sliced
  • 1 tbsp. Garlic and Ginger paste
  • 1 tsp. Cumin powder
  • 1 tsp. Coriander powder
  • 1 tsp. Chilli powder
  • 1/4 tsp. Turmeric powder
  • 1 tsp. Salt
  • 1 tsp. Fennel seeds
  • 2 pieces of Cassia bark
  • 1 Star Anise
  • 1 Clove
  • 4 Cardamom pods
  • 1 tsp. Garam Masala
  • 1 Can of chopped tomatoes
  • 4 tbsp. Natural Yoghurt
  • 1 Block of creamed coconut
  • 1 small bunch of coriander
  • Boiling water

Method:

Warm the oil in a large pan over a low to medium heat and add the cassia bark, fennel, star anise, clove and cardamom pods for a few minutes until they start to release their aroma, then add the ground spices, apart from the garam masala. Now add the sliced onion and fry until starting to brown slightly, then add the garlic and ginger paste. Now turn the heat up and add the lamb shanks to brown. Chop the stalks from the coriander and added them to the pot, then add the yoghurt and stir well before adding the chopped tomatoes. Now add enough boiling water to just cover the shanks, turn the heat down, pop a lid on and leave to simmer until the meat is cooked. This should take between two to three hours depending on the shanks. Keep checking the meat as it needs to be cooked and tender, but you don’t want it to fall apart.

Once the lamb is tender but not quite falling off the bone, remove them to a warm dish, cover with foil and pop them in a warm oven. Now strain the cooking liquor in to a clean pan and turn the heat up. Add the creamed coconut block and stir until it has completely melted in to the sauce, then add the garam masala. Allow the sauce to boil until it reduces to around a quarter of it’s current volume, this usually takes around ten to fifteen minutes, by which time it should be glossy and thick, add the salt to taste.

Plate up the lamb shanks alongside some pilau rice and using a ladle, pour of the thickened curry sauce. Garnish with a little chopped coriander and you’re done.

Lamb shank curry

Lamb shank curry

Korai

Standard

Serves: 1

Introduction:

Another curry named after the cooking dish, as opposed to really having anything to do with the ingredients. Obviously, because of this, Korai recipes will vary wildly. Here’s our favourite!

Ingredients:

  • 1 portion of precooked meat or vegetables.
  • 400ml Base gravy
  • 3 tbsp. Vegetable oil
  • 2 tsp. Garlic & Ginger paste
  • 1 tsp. Salt
  • 1/2 Onion, finely sliced
  • 1/2 Green pepper, cut in to chunks
  • 2 Tomatoes, quartered
  • 1 Star anise
  • 2 tsp. Chilli powder
  • 1 tsp. Madras curry powder
  • 1 finely sliced red chilli
  • 1 tbsp. Tomato paste
  • 1 tbsp. Methi leaves
  • 1 tbsp. Coriander, finely chopped.

Method:

Heat the oil in your pan and fry the onion and pepper until just starting to colour, now add the sliced chilli, tomatoes and, the garlic and ginger paste and stir well. Add the salt, star anise, curry and chilli powder and fry for a minute or so, stirring constantly, then add the tomato paste and half of the base gravy. Let the curry boil and start to thicken, remember to scrape the sides of the pan and stir the caramelized sauce back in. Now add the meat or vegetables, the methi leaves and rest of the base gravy. Keep stirring until the curry has thickened to your liking. Now stir in the table spoon of chopped coriander and serve, garnish with a little more fresh coriander if you wish. To add a little authenticity, this really should be served in a hot Korai dish.

Beef Rendang

Standard

Serves: 2

Introduction:

Originating in Southern Asia and synonymous with the islands of Malaysia and Indonesia, Rendang is now a very popular dish across the world. Traditionally a very thick, dry curry Rendang really can be adjusted and tweaked to exactly how you want it. Here’s our recipe for, what we consider to be, the perfect Beef Rendang. Hope you enjoy.

Ingredients:

  • 3 tbsp. Vegetable oil
  • 400g Good quality braising steak, cut in to 1 inch cubes.
  • 1 Onion, finely diced
  • 4 Red chillies, finely diced
  • 1 Red chilli, whole
  • 2 tbsp. Garlic and Ginger paste
  • 1 tsp. Cumin powder
  • 1 tsp. Coriander powder
  • 1/4 tsp. Turmeric powder
  • 1 tsp. Salt
  • 1 tsp. Fennel seeds
  • 2 inch piece of Cinnamon
  • 1 Lemon grass stalk, broken
  • 1 tbsp. Tamarind paste
  • 1 tbsp. Lime juice
  • 1 tsp. Worcestershire sauce
  • 400ml Coconut milk
  • 100ml Water
  • 2 tbsp. Toasted almond flakes

Method:

Warm the oil in a large pot or casserole dish, add the finely diced onion and turn the heat to medium low. Allow the onions to sweat for fifteen minutes or so, stirring occasionally. Once the onions are translucent and just starting to colour, add the finely diced chillies and the garlic and ginger paste. Stir well and let the ingredients cook through. Now turn the heat up and add the cubed beef and the dry spices including the cinnamon, brown the meat all over and stir well. Once the meat has browned add the water, de-glaze the pan by using a wooden spoon to scrape the caramelised bits from the pan base and stir them back in to the mixture.

Rendang simmering

Rendang simmering

Add the lemon grass, Worcestershire sauce, tamarind paste and lime juice then stir occasionally and let it boil until the water has almost completely evaporated. Take the whole chilli and using the point of a sharp knife, make a few slits and pop it in to the curry. This will help add the flavour of the chilli, but without adding excess heat. Now add the coconut milk, turn the heat down to low, cover the pan and allow it to simmer for an hour and a half, or until the meat is tender. Stir every now and again, and don’t forget to scrape the caramelized sauce from the sides of the pan.

After the time is up, remove the lid and fish out the lemon grass, cinnamon stick and whole chilli, then turn the heat up, the oil should now be starting to separate. Boil everything until it reaches the desired consistency, remember, Rendang is traditionally a very thick, dry dish, but it’s completely up to you. Serve, garnished with the toasted almond flakes, alongside hot, fluffy rice.

The finished Beef Rendang curry

The finished Beef Rendang curry

Laal Maas

Standard

Serves: 1

Introduction:

A classic Rajasthani hot dish, almost always made using lamb or mutton. It’s very hot but has a deep, aromatic flavour packed with spice and a wonderful warmth from the garlic and ginger.

Ingredients:

  • 1 portion of precooked lamb
  • 300ml Base gravy
  • 4 tbsp. Vegetable oil
  • 2 tsp. Garlic & Ginger paste
  • 1 tsp. Salt
  • 1 tsp. Coriander powder
  • 1/2 tsp. Turmeric powder
  • 1 tbsp. Chilli powder
  • 4 finely diced red chillies
  • 2 tbsp. Tomato paste
  • 3 tbsp. Natural yoghurt
  • 1/2 Onion, finely sliced
  • 1 tbsp. Methi leaves

Method:

Heat the oil in your pan and fry the onion until just turning golden brown, add the chillies, and the garlic and ginger paste and stir well. Add the dry spices and fry until they begin to release their aroma, 30 seconds should be about right, then add the tomato paste. Now add a splash of the base gravy to create a paste, add the meat and the yoghurt. Stir well and cook until the yoghurt has almost disappeared completely. Now gradually add the methi leaves and the remaining base gravy 100ml at a time, allowing it to thicken properly before adding more. Finally add the salt to taste, simmer for a minute or so and then serve.

Chicken Tikka Masala

Standard

Serves: 1

Introduction:

The classic BIR curry. Sweet, mild and packed with flavour. No wonder it’s one of the most popular dishes in any restaurant!

Ingredients:

  • 1 portion of Chicken Tikka
  • 400ml Base gravy
  • 2 tbsp. Vegetable oil
  • 1 tsp. Garlic & Ginger puree
  • 1 tsp. Salt
  • 2 tsp. Sugar
  • 1/2 tsp. Coriander powder
  • 1/2 tsp. Chilli powder
  • A pinch of cardamom pod seeds (only the seeds, discard the husks)
  • 3 tbsp. Double cream
  • 3 tbsp. Tomato puree
  • 1 block of Creamed coconut (50g)
  • A few drops of red food colouring

Method:

Heat the oil in your pan and add the dry spices including the seeds from one or two cardamom pods, heat them for a minute or so until they are releasing a wonderful aroma. Now add the garlic and ginger puree, the tomato puree, salt and sugar. Once mixed well add half of the base gravy and add the coconut block. Stir well until the sauce is beginning to thicken and the coconut block has melted. Now add the chicken tikka pieces and gradually add the rest of the base gravy, allowing it to thicken. Once at the desired consistency, add the red food colouring (feel free to leave this out) and add 2 tbsp. of the double cream, stir well then serve with the remaining cream swirled over the top as a garnish.

Massanda

Standard

Serves: 1

Introduction:

This spicy, indulgent curry  isn’t found on many menus, in fact we’ve only found this curry in two restaurants during all of our travels. This recipe was given to us by the chef at a wonderful Indian Restaurant in Dumfries, Scotland. It’s definitely worth trying, but be warned, it’s a hot one!

Ingredients:

  • Precooked meat or vegetables
  • 400ml Base gravy
  • 3 tbsp. Vegetable oil
  • 1 tsp. Garlic & Ginger puree
  • 1 tsp. Salt
  • 1 tsp. Cumin powder
  • 1 tsp. Coriander powder
  • 1 tsp. Garam masala
  • 2 tsp. Chilli powder
  • 1 tbsp. Double cream
  • 2 tbsp. Tomato puree
  • 1 block of Creamed coconut (50g)

For the Chilli puree

  • 3-5 whole chillies depending on size and type.
  • Splash of water

Method:

Firstly, de-stalk the chilles and add them to a liquidiser or mini blender, along with the splash of water and blitz until smooth. The type of chilli is completely up to you, we tend to use finger chillies or bird’s eye chillies, or if we’re feeling very brave scotch bonnets, Naga vipers would work too, but we haven’t plucked up the courage yet.

Heat the oil in a hot pan, then add the garlic and ginger paste, stir for a few minutes until cooked. Now add the dry spices excluding the garam masala, salt and the tomato puree, stir well for a few minutes. Now add the chilli puree and a chef’s spoon full of the base gravy to keep things from sticking. After a minute or so add the creamed coconut block, stir until the coconut has melted, then add the rest of the base gravy. Bring everything to the boil and let the curry thicken up, then finish with the double cream and serve with some fluffy pilau rice.

Jaipuri

Standard

Serves: 1

Introduction:

A medium heat Rajasthani dish, the Jaipuri is very simple to prepare and very tasty. The mint sauce adds a wonderful sweetness to the dish, if you prefer it a little more savoury, just use dried, chopped mint. To change between mild, medium and hot, simply vary the quantity of chilli powder used.

Ingredients:

  • Precooked meat or vegetables
  • 400ml Base gravy
  • 2 tbsp. Vegetable oil
  • 2 tsp. Garlic & Ginger puree
  • 1 tsp. Salt
  • 1 tsp. Cumin powder
  • 2 tsp. Chilli powder
  • 1 tsp. Ground fennel seeds
  • 1 tsp. Mint sauce
  • 2 tbsp. Yoghurt
  • 1 tbsp. Double cream
  • 1 tomato, diced.
  • 2 tbsp. Coriander, chopped

Method:

Heat the oil in a hot pan, then add the garlic and ginger paste, stir for a few minutes until cooked. Now add the dry spices, including the ground fennel seed, salt and the chopped tomato, mix well for a minute or so before adding half of the base gravy. Add the precooked meat or vegetables and the rest of the base gravy, cook for a few minutes until it begins to thicken, then add the yoghurt. Again allow it to thicken for a minute or two before adding the cream, mint sauce and chopped coriander. Stir well and then serve.

Slow Roast Black Masala Lamb Biryani

Standard

Serves: 4

Introduction:

We’ve been threatening to post non “BIR” recipes for a while, and here is our first one.

Black Masala Lamb Biryani

Black Masala Lamb Biryani

This biryani recipe is most definitely not quick, but is worth it, we promise you. The recipe makes use of the Black Masala or Kaala Masala mix powder, you can find the recipe here: https://thecurrybible.wordpress.com/2015/04/12/black-masala-mix-powder/ We’ve chosen to use boned and rolled lamb shoulder, but there’s no reason you couldn’t leave the bone in, or choose to use lamb leg instead.

This recipe is made up of two stages. The first stage is the marinade and slow roast of the lamb, the second stage is putting all of the ingredients together as a biryani. Enjoy.

Stage 1

 Ingredients:

  • 2 tbsp. Black Masala Mix Powder
  • 3 tbsp. Vegetable oil
  • 750 gm Boned and rolled lamb shoulder.
  • 3 Garlic Cloves, finely sliced.
  • 1/2 Onion, finely sliced.
  • 1 Lemon.
  • 150 ml cold water.

Method:

Firstly, you need to marinade the lamb. Add the lamb shoulder to a clean bowl, add the finely sliced garlic cloves, oil, juice of half the lemon and the black masala mix powder, massage it all over the meat, inside and out. Now cover the bowl with cling film and leave for at least two hours, preferably over night.

Lamb Shoulder marinading

Lamb Shoulder marinade

Once the meat has had time to marinade take a flame-proof casserole dish and put it on a medium heat, also turn the oven on to 160c, 140c fan. Using a spoon take about 2 tbsp. of the spiced marinade oil and add it to the pan. Add the finely sliced onion and brown off in the spiced oil.

Caramelizing onions

Caramelizing the onions

Once the onions have begun to caramelise remove them from the casserole dish to a bowl. Now add the lamb and the rest of the contents of the marinading bowl. Brown the lamb all over, taking care not to let the garlic burn. Add the onions back to the dish, both halves of the lemon and add the water to deglaze the pan. Using a wooden spoon scrape up and brown bits from the bottom of the dish. Cover with a tight-fitting lid and pop in the oven for four hours, or until the meat is beginning to fall apart.

Lamb shoulder ready to go in the oven

Lamb shoulder ready to go in the oven

Stage 2

 Ingredients:

  • Cooked lamb from stage 1.
  • 2 tbsp. Vegetable oil.
  • 240 gms Basmati Rice, washed and drained.
  • 1 tbsp. Ginger, grated.
  • 1 tsp. Cumin powder.
  • 1 tsp. Coriander powder
  • 1 tsp. Curry powder.
  • 1/2 tsp. Chili powder.
  • 1/2 tsp. Turmeric powder.
  • 3 tbsp. Sliced Almonds.
  • 6 Cardamom pods.
  • 2 Cloves.
  • 1 bunch of Spring Onions, sliced.
  • 1 bunch of Coriander, finely chopped.
  • 300 ml cold water

Method:

Once the lamb is cooked, remove it from the flameproof casserole dish to a clean bowl, using a slotted spoon, fish out the sliced onions and garlic, discard the lemon pieces. Cut any butcher’s string holding the lamb together and using clean hands, simply tear the meat in to bite sized chunks. Try you’re very best not to just stand there eating it all with your hands, remember, you’re cooking a biryani!

Pour away all but about two table spoons of the liquid from the casserole dish, add the vegetable oil, and pop it on the hob on a medium heat. Add the spring onions and ginger, and stir for a few minutes until the onions are softened and the ginger is fragrant. Now add the spice powders, cloves and cardamom pods. Stir thoroughly for a minute or two, then add the rice and the sliced almonds. Stir well and ensure all of the rice is coated with the spiced oil. Now add the ingredients from stage 1, the lamb pieces, garlic and sliced onions. Fold everything through carefully, add the water, then pop the casserole dish lid on and pop it back in the oven for a further 45 minutes or so.

Check the casserole after 45 minutes and rice should have steamed to perfection. Stir through the chopped coriander and serve. Biryani’s are often served with another curry as an accompaniment, we chose to serve ours with a Vegetable Bhuna.

Biryani and Vegetable Bhuna

Biryani and Vegetable Bhuna

Black Masala Mix Powder

Standard

Introduction:

Black masala is sometimes referred to as Kaala Masala and is a blend of spices from the Maharashtra region of India. It’s referred to as Black Masala as the spices are roasted before grinding, which darkens them signifcantly, however thy’re still not black, more a dark brown.

Ingredients:

  • 2 inch piece of Cassia bark.
  • 2 tbsp. Cumin seeds.
  • 1 tbsp. Fennel seeds.
  • 1 tbsp.  Caraway seeds.
  • 1 Star Anise.
  • 2 Cloves.
  • 2 tbsp. uncooked Basmati rice.
  • 1/2 tsp. Asafoetida.
  • 1 tbsp. Sesame seeds.
  • About 6 Black Peppercorns.
  • 1 tbsp. Salt.

Method:

Black Masala Ingredients

Black Masala Ingredients

Quite simply add all of the ingredients to a small, well seasoned pan and slowly warm through, we used a tried and trusted cast iron frying pan. As the spices roast they will beging to darken and release a wonderful aroma.

Black Masala Ingredients Roasting

Black Masala Ingredients Roasting

After around 15 minutes on a medium heat the spices will have taken on a deep rich hue, at this point take the pan off the heat and allow everything to cool down.

Black Masala Ingredients Roasted

Black Masala Ingredients Roasted

This cooling process is important, especially if you’re going to use an electric spice grinder. Grinding warm spices will cause condensation inside the spice grinder and make everything go clammy and unpleasant. Once the spices have cooled grind them up, you can use a pestle and mortar if you wish, or an electric spice ginder. Blitz it all to a fine powder then store it in a clean, air tight jar away from sunlight.

Black Masala Mix Powder

Black Masala Mix Powder