Tag Archives: Medium

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

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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.

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.

Dhansak

Standard

Serves: 1

Introduction:

The term Dhansak is a concatenation of the Hindi words for Rice and Vegetables. The Dhansak is traditionally a Parsi curry and is almost always made with Goat in Asia. In the UK the key ingredients are Dhal (Lentils) and quite often fruit such as Pineapple.

 

 Ingredients:

  • Precooked meat or vegetables

  • 3 tbsp. Vegetable oil

  • 1 tbsp. Garlic & ginger puree

  • 1 tbsp. Tomato puree

  • 400ml Base gravy

  • 1 tsp. Garam masala

  • 1 tsp. Curry powder

  • 1 tsp. Chilli powder

  • 1 tsp. Salt

  • 2 tsp. Sugar

  • 2 tsp. Lemon juice

  • 6 tbsp. Dhal (Lentils)

  • 4 tbsp. Pineapple juice

  • 2 tbsp. Pineapple chunks

  • 1 tbsp. Chopped coriander

  • Few drops of yellow food colouring

Method:

Heat oil in a suitable pan, then add the garlic and ginger puree and fry for a minute or so, stirring continuously. Add the chilli powder, garam masala and curry powder and stir well. Add the tomato puree, stirring continuously for 30 seconds or so, on high heat and then add a ladle of curry base and stir. Add the precooked meat or vegetables and continue to add the curry base, a ladle at a time, stirring occasionally as the water evaporates and the sauce thickens. Add the remaining ingredients, apart from the coriander,, and mix well. Continue to simmer, on a medium heat, stirring occasionally, until the oil begins to separate (4 to 5 minutes). Stir in the yellow food colouring, if you’re using it, then add fresh coriander to garnish and serve.

Rogan Josh

Standard

Serves: 1

Ingredients:

  • 2 tbsp. Vegetable oil
  • ½ tbsp. Garlic & ginger puree
  • ½ large onion, chopped into cubes
  • 2 tomatoes cut into cubes
  • 2 tbsp. Tomato paste
  • 1 tsp. Mix powder
  • 1 tsp. Paprika
  • 1 tsp. Salt
  • 1 tsp. Chili powder
  • 1 tsp. Garam masala
  • 1 tsp. Sugar
  • 1 tbsp. Methi leaves
  • Precooked meat or vegetables
  • 400ml Base gravy
  • 1 tbsp. Coriander

 Method:

Place the pan on a moderate heat, and add the vegetable oil, to this add the onion, fry for a few minutes until it’s begining to soften, then add the tomatoes and garlic & ginger paste.

After a few minutes add  the salt, sugar, paprika, chili powder and mix powder, now quickly stir fry for about 30 seconds. Add the tomato paste and fry for a minute or so before adding a single ladle of the base sauce and stir well. Add the meat or vegetable portion and stir, allowing the sauce to begin to thicken.

Add the methi leaves and the rest of the base sauce, stirring well and bring to the boil, let it thicken a little. Add the garam masala and cook for about 30 seconds, garnish with coriander and then serve.

Kashmiri Lamb

Standard

Serves: 1

Ingredients:

  • Precooked Lamb
  • 400ml Base gravy
  • 2 tbsp. Vegetable oil
  • 1 tbsp. Minced green chillies
  • 1 tbsp. Garlic & ginger puree
  • ½ tbsp. Chili Powder
  • ½ tbsp. Mint Sauce
  • 1 tsp. Mix powder
  • 1 tsp. Garam masala
  • 1 tbsp. Tomato puree
  • ½ tsp. Salt

Method:

Heat the oil in a pan, add the minced chillies, garlic & ginger puree and fry for a minute. Add the spice powders and tomato puree then stir fry for another couple of minutes. Add half of the base gravy and stir thoroughly, add the garam masala and mint sauce, stir well and then add the precooked lamb. Cook for a couple of minutes then add the remaining base gravy, cook for a little longer to thicken the sauce and then serve garnished with a little chopped coriander.

Bhuna

Standard

Serves: 1

Ingredients:

  • 3 tbsp. Vegetable oil
  • 1 tsp. Garlic & ginger puree
  • ½ tbsp. Tomato puree
  • 1/4 Medium onion, chopped finely
  • ½ Green pepper, chopped
  • Fresh whole chilli
  • 1 tsp. Salt
  • 1 tsp. Chilli powder
  • 1 tbsp. Mix powder
  • 1 tbsp. Methi leaves
  • 400ml Base gravy
  • 1 tbsp. Finely chopped coriander
  • ½ Large fresh tomato quartered
  • Precooked meat or vegetables

Method:

Fry the onion, pepper and fresh chili in the oil until starting  to colour and soften. Add the garlic & ginger puree and fry for a few seconds stirring round the pan, be careful not to let it burn. Now add the tomato puree and the powdered spices. Stir well and allow the spices to coat the other ingredients for a minute or two. Now add half of the base gravy and allow it to come to the boil. Add the meat or vegetables and mix in throroughly before adding the remaining base gravy, again allow it to boil and thicken for a couple of minutes. Then add the methi leaves and fresh tomato, stir in the chopped coriander and garnish with a little of the same before serving.

Dopiaza

Standard

Serves: 1

Introduction:

The Dopiaza curry is simply named for its ingredients, the term literally means “Double Onions”. You may wish to reduce the amount of meat or vegetables to make room for the extra chunky onions. The dopiaza isn’t a particularly hot curry but the onions and robust spices used give it a deep, savoury flavour!

Ingredients:

  • 2 tbsp. Vegetable oil
  • 1 tbsp. Garlic & ginger puree
  • 1 – 1 ½ Large onions, cut in to chunks.
  • ½ tsp. Turmeric
  • ½ tsp. Asafoetida
  • ½ tsp. Curry powder
  • 2 tsp. Mix powder
  • 1 tsp. Salt
  • ½ tsp. Chilli powder
  • 1 tsp. Sugar
  • Precooked meat or vegetables
  • 400ml Base gravy
  • Fresh coriander leaves and thinly sliced onion to garnish

Method:

Place the pan on a moderate heat, and add the vegetable oil, add the garlic and ginger puree and asafoetida and fry until golden before adding the onion, stirring until it softens and begins to colour. Add the mix powder, turmeric, salt, chilli powder and sugar stirring constantly then add half of the base gravy, add the meat or vegetables and turn up the heat. Allow the sauce to boil, then add the rest of the base gravy. Simmer until thickened and garnish with the fresh coriander and the thinly sliced onion.

Kata Masala

Standard

Serves: 1

Ingredients:

  • Precooked meat or vegetables
  • 400ml Base gravy
  • 2 tbsp. Vegetable oil
  • 2 ½ tbsp. Garlic & ginger puree
  • 1 tbsp. Tomato puree
  • ½ tbsp.  Curry powder
  • ½ tbsp. Chili powder
  • ½ tbsp. Cumin powder
  • ½ tbsp. Coriander powder
  • 1 tsp. Mix powder
  • ½ tbsp. Methi leaves
  • 2 Sticks of cassia bark or cinnamon, broken into 2” pieces.
  • 1 Bay leaf
  • 1 tsp. Salt
  • ½ tsp. Sugar
  • 1 Star anise
  • 1tbsp. Coriander, to garnish

Method:

Heat the oil and add the garlic & ginger puree, star anise, bay leaf and the cassia bark, stir well. Add the tomato paste, spice powders and salt, then stir well. After a few minutes add half of the base gravy and allow it to come to the boil. Add the meat or vegetables and stir well, as the sauce begins to thicken add the rest of the base gravy and let it thicken, then add the sugar and methi leaves. Remove the star anise, bay leaf and cassia bark (you could always leave them in and fish them out as you eat), garnish with coriander and serve.