Tag Archives: Indian Recipes

Lamb and spinach karahi

This is an amazing curry and you can beef or chicken (used in the photo) instead of lamb for this lamb and spinach karahi.  Heat the oil in a karahi (or wok), add onions and cook gently for 20-30 mins until soft and light brown.  Put tomatoes, water, ginger and garlic into a whizzer and whizz until smooth. Remove the fried onions with a slotted spoon, add them to paste and whizz again. Continue reading Lamb and spinach karahi

Madras prawn curry

Heat a couple of tablespoons of vegetable oil in a pan and put on a high heat.  Add the mustard seeds and fry until they start popping, then add the onion and fry over a medium heat for around ten minutes until they are soft.  Add the garlic and fry for a couple more minutes before adding the other spices and the chilli.

Continue reading Madras prawn curry

Indian chicken stew

Method:

Heat one tablespoon of the vegetable oil in a large pan over a low heat. When the oil is hot add the cinnamon stick, cardamom pods, cloves, peppercorns and mace. Fry until the spices start to crackle, then add the chilli, ginger and onions.
Fry the spices and onions for 5-10 minutes over a low heat until onions are translucent.  Now add the turmeric, coriander, black pepper and cinnamon powder and continue to fry for 2-3 minutes.
Add the coconut cream and the water and heat to a gentle simmer.

Next add the cooked chicken pieces and the tomatoes and poach gently over a low heat with the lid off for about 20 minutes, or until the chicken is completely cooked through, keep an eye on the pan to make sure it doesn’t dry out, you should end up with a nice sauce the thickness of cream.  If it looks like there won’t be enough liquid put the lid on while the chicken cooks.

Serve with steamed rice, this is a wonderfully fragrant and creamy curry.

Chicken curry with mango chutney

Method:

This Indian recipe makes quite a sweet, rich curry.

Crush the cloves, cardamom pods, cumin seeds and fenugreek seeds using a pestle and mortar – discard the green husks from the cardamoms.  Gently fry the onion in groundnut oil until it is soft and slightly caramelised. Add the garlic, ginger and chilli and fry together for a few minutes.

Add all the spices and the salt and gently fry for a few minutes. Add the tomatoes and mix well with the spices. Allow to bubble for a few minutes then add the water. Bring back to the boil and add the chicken. Mix well and simmer, uncovered, for 5 – 10 minutes or until chicken is cooked.

Add the mango chutney and the fresh coriander. Mix well and taste for seasoning. Serve with basmati rice.

Chickpea, mango and coconut salad

Method:

Heat the oil in a frying pan and add the mustard seeds and chana dall until the mixture pops and crackles. add the chilli and asafoetida (or onion) and fry for a minute or two.

Add the chickpeas and seasoning and fry for a few minutes before removing from the heat.
In a large bowl, put the coconut, green chilli, mango and plums. add the warm chickpea mixture and mix through. Then add the lemon zest and juice, coriander and mint leaves. Taste and check for seasoning. Add more lemon juice, salt and pepper if required.

For the onion garnish, thinly slice a small onion and shallow fry in a pan until quite dark brown and crispy. Drain on kitchen paper and sprinkle over a pinch or two of sugar. set aside until required.

Hot Spicy Lamb or Chicken in Sauce

Method:

This Indian recipe is one of our favourites – try it to see why.

Heat some groundnut oil in a casserole pan and add the meat and half of the garam masala. Fry until well browned. Remove from the pan using a slotted spoon and set aside.
Add the onions to the pan and fry until golden brown. Return the meat to the pan, reduce the heat and leave to simmer, stirring occasionally.
In a separate bowl, mix the yogurt and tomato puree, ginger, garlic, salt, cayenne, ground coriander, nutmeg and the rest of the garam masala. Pour this mixture over the meat and stir fry, mixing the spices well into the meat.
Add enough water to cover, then add the fennel, paprika and bay leaves. Stir well, bring to the boil, cover and simmer for 1-1 1/2 hrs until tender.
Half an hour before it is ready, add the green chilli.
Garnish with the chopped coriander.

Lamb or chicken tikka

Method:

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.