- 250g lamb mince
- 1 clove garlic, chopped
- sml piece ginger, grated
- 1/2 onion, very finely chopped
- 1 green chilli
- 1/2 tsp chilli powder
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- Fresh coriander
- 1 oz grated cheddar
- A good pinch of salt and pepper
- 1 and a half onions, finely chopped
- 1 tsp ground coriander
- 1 tsp turmeric
- 1/2 tsp chilli powder
- 1 tsp garam masala
- 4 ripe tomatoes, chopped (can use tinned -1 x 400g tin)
- 2 tbsp veg oil
- 2 tsp black mustard seeds
This is one of our favourite Indian recipes – we love a good meatball.
Meatballs: mix all meatball ingredients together well. Shape into balls (walnut size) and chill until required.
Sauce: Fry the onion in half the oil until soft. Add cumin, coriander, turmeric, chilli powder and garam masala. Cook the spices out slightly then add tomatoes and salt to taste. Cook for 15-20mins then whizz in a blender and return to the pan.
Temper black mustard seeds: heat rest of oil in a small frying pan until really hot. Add mustard seeds and when they start to crackle pour them and the oil into the sauce.
Add the meatballs to the sauce and cook for 10-15 mins.
- 1kg goat or lamb (see Cook’s tip)
- 1 x 400g tin of chopped tomatoes
- 2 cloves garlic, crushed
- 1 large onion, finely chopped
- 1 red chilli, de-seeded and finely chopped
- A few sprigs of fresh thyme
- Bunch of coriander, leaves and roots
- 1 tbsp tomato ketchup
- 1 tsp Worcestershire sauce
- Groundnut oil for frying
- Curry blend:
- 1 tbsp coriander seeds
- 1 tbsp black peppercorns
- 12 cardamom pods
- 1 tbsp fenugreek seeds
- 1 cinnamon stick
- 1 tbsp ground ginger
- 1 tbsp turmeric
First make the spice blend. Roast the coriander seeds, peppercorns, cardamom pods, fenugreek and cinnamon in a dry frying pan for a few minutes. Then grind to a fine powder using a pestle and mortar or coffee grinder. Mix with the ground ginger and turmeric. You only need 2 tbsp of the spice blend for this recipe so keep the rest in an airtight container for another time.
Cut the meat into large chunks. Trim off excess fat but don’t be too fastidious as the fat gives the dish flavour and keeps the meat succulent. You can always skim off excess fat at the end of cooking.
Place the meat in a large bowl and add the 2 tbsp of spice mix along with the tomatoes, garlic, onion, chilli, thyme leaves, ketchup and Worcestershire sauce. Mix everything well together using your hands, massaging the mixture well into the meat. Separate the coriander leaves from the stalks. Finely chop the stalks and add to the meat mixture: keep the leaves for garnishing the finished dish. Cover and leave in the fridge for at least an hour or two or preferably overnight.
When ready to cook, heat the oven to 120C.
Remove the meat from the marinade, knocking off any bits of onion or tomato. Reserve the marinade – this will be cooked later. Heat a large frying pan and add a good splash of oil. Over a high heat, fry the meat in batches until it is very well browned. Transfer to a large casserole. Add a little more oil and add the reserved marinade to the pan. Turn the heat down to medium anf fry the marinade, stirring, for a few minutes until the onions have softened. Add this to the meat in the casserole. Deglaze the pan with a little water and add this to the casserole. Pour in enough water to just cover the meat and add a good pich of salt.
On the hob, bring the casserole to the boil, stir, cover and transfer to the oven. Cook for at least 2 hours, preferably 3 or until the meat is very tender. Skim off excess fat if you wish and check the seasoning. Sprinkle with the chopped coriander leaves and serve with rice.
Heat the vegetable oil in a saucepan and gently fry the onion, carrot and parsnip on a low heat for five minutes, or until softened.
Add the garlic and curry paste and cook for a further 3-4 minutes.
Add the potato, rice and stock. Season with salt and freshly ground black pepper. Continue reading Chicken mulligatawny soup
Cooking time 2 hours
3-5 dried long red chillies, deseeded, soaked and drained
large pinch of salt
1/2 cup grated coconut
1/4 cup peanuts
7 cardamom pods
3 bay leaves, roasted and ground
5 cloves, roasted and ground
500g beef (shin or flank)
4 cups coconut cream (or coconut milk)
3 tbsp shredded ginger
1/4 cup roasted peanuts
2cm piece cassia bark (you could substitute a piece of cinnamon)
3 tbsp palm sugar
2 tbsp fish sauce
4 tbsp tamarind water
First make the paste. Dry fry the coconut, peanuts, cardamom pods, bay leaves and cloves for a few minutes. Pick the black seeds out of the cardamom pods and discard the green husks. Then pound all paste ingredients together using pestle or mortar or a food processor.
Cut the beef into large cubes.
Bring coconut cream or milk to the boil in a pan, add beef and simmer, stirring occasionally for 2 hours or until tender (you may need to add a little water during cooking if the coconut cream reduces too much. Using a slotted spoon remove the beef from the coconut liquid. Pour the coconut liquid into a jug and set aside.
Return the beef to the pan and add the paste to beef in the pan along with ginger, peanuts and cassia bark/cinnamon. Fry over a low heat, stirring regularly for a few minutes until fragrant. Add reserved coconut liquid to the pan, season with sugar, fish sauce and tamarind water and bring to the boil. Simmer for another 10-15 minutes and then check the seasoning and adjust if necessary.
The curry should taste equally sweet, sour and salty.