Tag Archives: Mild

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.

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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.

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

Methi Palak

Standard

Serves: 1

Introduction:

This curry takes it’s name from the key ingredients used, methi (Fenugreek leaves) and palak (spinach). Please note that many restaurants and take-aways use the term saag for spinach, when in fact saag actually refers to any green leafy vegetable. This curry is often served with Paneer (cheese).

Ingredients:

  • Precooked meat or vegetables
  • 2 tbsp. Vegetable oil
  • 400ml Base gravy
  • 2 tsp. Garlic & Ginger puree
  • 1 tsp. Mix powder
  • 1 tsp. Salt
  • 1 tsp. Sugar
  • 2 tbsp. Methi leaves
  • 2-3 cloves
  • 1 tsp. Cumin powder
  • 2 tsp. Coriander powder
  • 1 tsp. Garam masala
  • ¼ tsp. Asaefotida powder
  • 1 tsp. Chilli powder
  • 4 tbsp. Puree’d spinach
  • A handful of fresh chopped spinach leaves.

Method:

Heat the oil in a hot pan, then add the garlic and ginger puree, after a minute or two add the cloves, dry spice powders (excluding the garam masala), salt and sugar. Allow the spices to combine with the puree then add a ladle of base gravy, mix well and add the meat or vegetables and the puree’d spinach. Continue adding the base gravy a ladle full at a time, allowing the curry to thicken. Add the garam masala and stir well. Add the fresh spinach, stir again and serve immediately.

Korma

Standard

Serves: 1

Introduction:

Another curry named after the method of cooking. The word Korma translates roughly as “To Braise”, as such a traditional Korma will go through a long and slow process of cooking. In BIR circles the Korma is a mild curry flavoured with cardamom pods, almonds and yoghurt.

Ingredients:

  • Precooked meat or vegetables

  • 400ml Base gravy
  • 1 tsp. Mix powder
  • 1 tsp. Salt
  • 1 tsp. Sugar
  • 3 tbsp. Ground almonds
  • 3 tbsp. Yoghurt
  • 1 tbsp. double cream
  • 3 or 4 Cardamom pods
  • 2 tbsp. Coconut powder
  • A few drops of yellow food colouring.

Method:

Toast the cardamom pods in the warm pan for a few seconds then add 200 ml of base gravy to the pan, add the mix powder, salt and sugar and stir well for a few minutes until beginning to boil. Allow the sauce to thicken then add the ground almonds and coconut powder, stir well to incorporate in to the sauce then add the precooked meat or vegetables and yoghurt. The yoghurt will thin the sauce out quite a bit so stir well and allow the sauce to thicken again. Now is the time to add the cream and the food colouring if you plan to use it. Stir well then serve.

Amchoor

Standard

Serves: 1

Ingredients:

  • Precooked meat or vegetables
  • 400ml Base gravy
  • 2 tbsp. Tomato puree
  • 1 tsp. Mix Powder
  • ½ tbsp. Methi Leaves
  • ½ tsp. Salt
  • 1 green chili, pierced with a fork
  • 1 tbsp. Mango Chutney
  • ½ tsp. sugar
  • 1 fresh tomato, diced
  • 1 tbsp. Garlic & ginger puree
  • Fresh coriander, to garnish

Method:

Stir fry the garlic and ginger puree for a few minutes, once cooked through add the diced tomato and whole chili. Stir well and cook for a minute or so, until the tomato begins to soften a little then add the powdered spices, salt and sugar. Give everything a good stir and cook the spices out for about thirty seconds or so. Add half of the base gravy, mix thoroughly and bring it to the boil. Now add the mango chutney and Methi leaves. As soon as the oil begins to separate mix in the rest of the base gravy, boil until thickened to a suitable consistency, garnish with the coriander and serve.

Biryani

Standard

Serves: 1

Ingredients:

  • Precooked meat or vegetables
  • 1 tbsp. Vegetable oil
  • ¼ Onion, finely chopped
  • ½ tbsp. Methi leaves
  • ½ tsp. Salt
  • 1 tbsp. Flaked almonds
  • ½ tsp. Fennel seeds
  • 1 tbsp. Coriander, finely chopped
  • ½ tbsp. Mix powder
  • 1 Portion of cooked Pilau rice

Method:

Heat the oil in a pan and add the chopped onion. Stir for a few minutes and then add the salt, methi leaves and flaked almonds. Add the precooked meat or vegetables then add the coriander, fennel seeds and mix powder;  continue stirring for a few minutes. Add the pilau rice and heat thoroughly before garnishing with some more coriander and serving.

Notes:

This dish is often served with a small, basic vegetable curry, normally a vegetable Bhuna or similar. As a garnish some restaurants use lightly fried slices of banana, sultanas and raisins, or even a basic omelette placed over the dish.

Passanda

Standard

Serves: 1

Ingredients:

  • 400ml Base gravy
  • 1 tsp. Mix powder
  • 1 tsp. Salt
  • 1 tsp. Sugar
  • 1 tsp. Paprika
  • 1 tsp. Cumin
  • 6 tbsp. Coconut powder mixed with warm water to form a paste.
  • 50 ml Double cream
  • Precooked meat or vegetables
  • Few drops of red food colouring

Method:

Add half of the base gravy to a hot pan, add the spice mix powder, paprika, cumin and salt and stir in well. Over a medium to high heat reduce the mixture down, stirring occasionally.Reduce the mixture right down until it is quite thick. Add the sugar and coconut powder, then the remaining base gravy to loosen it all up a little. Add the precooked meat or vegetables and stir in, then add the food colouring, if you’re using it and the cream to thin the sauce to the right consistency and colour, the curry should be a mild pink colour.