This Tikka recipe can be made with lamb or chicken, this version is for lamb. Cut lamb into 4cm cubes. Put in a bowl and add cumin, turmeric, salt, yogurt, onion, ginger and garlic. Mix well. Cover and leave in the fridge for 4-6 hours to marinate.
Drain lamb from marinade and thread onto 8 short skewers, pressing cubes together closely.
Heat grill. Cook for 15-20 mins, basting kebabs with any remaining marinade, turning occasionally until well browned and done to taste. Sprinkle with garam masala and serve at once.
Heat the oven to 200°C. To make the sauce, heat the oil in a small pan. Add the onion and garlic and sauté for 2 minutes, then throw in the carrot pieces and cook slowly for 10 minutes, with the lid on, giving the odd stir occasionally. You want to sweat the vegetables until softened and starting to caramelise.
Stir in the flour and curry powder and cook them for a minute. Slowly pour in the chicken stock bit by bit until combined (do it slowly to avoid getting lumps).
Add the honey and soy and then bring to the boil. Reduce the heat to a slow simmer and cook for 20 minutes. The sauce will have thickened and taken on all of the flavours, although you still need it to have a pouring consistency. Add the garam masala, salt and pepper, then pass the sauce through a sieve. (if you like a chunky sauce so feel free not to strain it.)
While the sauce is cooking, get on with the chicken. Lay the seasoned flour, egg and breadcrumbs on to separate plates. Coat the chicken breasts into the flour, then the egg and finally cover with the breadcrumbs. Place in the oven and cook for around 15 mins.
Serve with rice topped with the chicken and the sauce
This is a great ‘fridge surprise’ tea and leftovers are great for lunch – hot or cold – the next day!
Heat the oil in a heavy based pan (one that has a tight fitting lid) and add the curry leaves and onion with a pinch of salt. Fry gently, stirring occasionally, for 10-15 minutes until soft and slightly caramelised.
Add the garlic and ginger and continue frying for a few minutes. Next, add the spices and mix well.
Tip in the rice, coat well with the spice mixture and add the stock. You may not need the full 500ml, so leave a wee bit behind. Mix well, bring to a boil then cover and simmer for about 7 minutes until most of the liquid has been absorbed and the rice is almost cooked.
At this stage, flake in the tuna and add the peas. If it looks really dry, you can add a bit more stock. Cover and continue to simmer for another few minutes until the tuna and peas have warmed through and the rice is cooked. Turn out the heat and leave to sit, covered for 2-3 minutes.
When ready to serve, squeeze over the lemon juice and sprinkle over the fresh herbs.
Cut the chicken into bite-sized pieces and stab each piece a few times with the tip of your knife.
Mix all the marinade ingredients together in a bowl and add the chicken. Massage the marinade well into the chicken using your hands. Cover and chill for half an hour or as long as you can wait!
Preheat your grill to its highest setting. Line a baking tray with foil (makes cleaning easier) and place a rack on top. Place the chicken on the rack and grill until browned all over and cooked through – about 7-10 minutes.
Serve with salad, pitta bread and yogurt and mint dressing. Or add to a home-made curry sauce and serve with rice.
This is really is the best prawn curry. The curry leaves give it a great depth of flavour. You can find jars of dried ones quite easily in the supermarket. If you don’t like prawns, you can use diced chicken breast instead.
Heat a good splash of oil in a pan. When hot, add the mustard seeds. Once they start popping, add the curry leaves followed by the onion. Lower the heat and cook the onions, stirring, until they are golden brown and soft.
Next, add the ginger, garlic, chilli, fenugreek and turmeric with a good pinch of salt. Cook for a couple of minutes before adding the tomatoes. Continue to cook, stirring, until the tomatoes have softened. Add a little water if the spices start to catch.
Once the tomatoes have cooked out, add the coconut milk. Simmer for 5-10 minutes, uncovered, to let the sauce thicken and reduce. It should be the consistency of double cream.
Add the tamarind paste and stir well. Bring back up to heat and add the prawns and potato. Simmer for about 5 minutes until the prawns are cooked. Add the spinach and allow to wilt in the heat of the sauce. Taste and add more salt if needed.
Serve with basmati rice and garnish with the fresh coriander.
Put the tomato puree and Greek yogurt into a bowl and add the garam masala, chilli powder, garlic, mango chutney, salt and sugar, if using. Stir until they are thoroughly mixed together.
Heat the oil in a deep round-bottomed frying pan or a large karahi. Lower the heat slightly and pour in the spice mixture. Bring to the boil and cook for about 2 minutes, stirring occasionally.
Add the chicken pieces and stir until they are well coated. Add the water to thin the sauce slightly. Continue cooking until the chicken is tender. Add half the fresh chillies, half the fresh coriander and the cream and cook for a further 2 minutes, until the chicken is cooked through.
Transfer to a warmed serving dish and garnish with the remaining chillies and coriande
In a heavy-bottomed casserole dish with a lid, fry the onion, garlic and ginger in the groundnut oil until soft and slightly coloured.
Add the lamb mince and brown. Next, add the rice and spices with a pinch of salt and stir well. Pour in the stock and coconut milk. Bring to the boil, cover and simmer gently for about 10-15 minutes or until the liquid has been mostly absorbed. Add the peas and cook for a further 2 minutes. Check the seasoning, squeeze over the lemon or lime and garnish with the coriander.
This is a really great Malaysian spiced lamb curry, beautifully spiced with a creamy coconut sauce and a fresh zing from the mint. Apologies for the slightly blurry picture…must have been the wine!
Split the cardamom pods and extract the seeds. Roughly crush the seeds with the cumin seeds and chilli flakes using a pestle and mortar, then mix in the coriander and paprika.
Roughly chop two of the onions and whizz in a blender with the garlic and ginger to form a paste. Add the spices and mix well. Slice the remaining onion and fry in the oil in a large pan for about 5 minutes until soft and lightly coloured. Add the spice paste and cook gently, stirring, for 5 minutes until darkened slightly.
Add the lamb to the pan and stir well to coat in the spices. Pour in enough water to just cover the meat (about 350ml) and plenty salt and pepper. Next, add the cinnamon stick and star anise. Cover and simmer slowly for 1 and a half to 2 hours until the lamb is really tender.
For the last half hour, add the coconut milk and allow to simmer with the lid off to thicken slightly. Taste to check the seasoning, adding more salt if necessary.
When ready to serve, add the mint and mix through. Serve with basmati rice and a squeeze of lime.
This is a really tasty chicken curry – creamy, fragrant and slightly sweet from the mango.
Heat a large heavy-based pan over a medium heat and add the oil, about 3 tbsp. Add the curry leaves and the whole spices and fry for about 30 seconds.
Add the onion and and a pinch of salt and gently fry over a low heat for about 10 minutes, stirring frequently, so that the onion softens and changes colour.
Add the garlic, ginger and chilli and fry for a further 5 minutes.
Add the ground spices and fry for a few minutes more. Don’t let the spices burn or they will take on a bitter flavour.
Next add the chicken with another pinch of salt and stir well until the meat is well coated with the spice mixture.
Set aside a couple of tablespoons of the chopped mango. Put the remaining mango in a food processor or blender and whizz to a smooth puree.
Add the pureed mango to the curry. Mix well then add the coconut milk. Give everything a good stir and add a grind of black pepper. Bring to the boil, reduce the heat and simmer for about 15 minutes until the chicken is tender.
Taste and add more salt if needed. Serve garnished with the chopped mango and coriander if using. Goes well with pilau or saffron rice.
This is a classic Indian recipe using beef but you could also make it with lamb.
In a small bowl put the coriander, cumin, mustard seeds, pepperorns, chilli powder, turmeric, salt, garlic and ginger. add the vinegar and mix to a smooth paste.
Heat a couple of tbsp of oil in a casserole pan, add the onion and cook over a medium heat until just soft. Add the spice paste and stir for 1 minute. Add the meat and cook, stirring until it is coated with the spice paste. Add the tinned tomatoes, water and tomato puree. Stir well to mix, bring to the boil, cover and reduce heat right down. Simmer gently for about 1 and a half hours or until meat is tender.
Serve with Pilau Rice and Cauliflower with Potatoes.