1,5kg lamb shoulder or leg, cut into 2cm cubes vegetable oil 10 whole cardamom pods 15ml mustard seeds 2 bay leaves 6 whole cloves 10 black peppercorns 1 stick cinnamon 2 onions, finely chopped 8 cloves of garlic, minced 5ml ground coriander 10ml ground cumin 20ml paprika 15ml ground ginger 5ml crushed dried chillies 5ml salt 2 red chillies, chopped 120ml yoghurt 2,5ml garam masala
Place a heavy-bottom saucepan on a medium-high heat and cover the base with vegetable oil. Brown the meat in batches and set aside in a bowl. Add the cardamom, bay leaves, cloves, peppercorns and cinnamon and stir the mixture for about 1 minute. Add the onion and fry for about 5 minutes. Add the garlic and fry for another minute. Now add the coriander, cumin, paprika, crushed chillies, salt and fresh chillies and stir-fry for another 30 seconds or so. Add the meat and stir through to cover with the spices. Add a spoonful of yoghurt and stir-fry for 30 seconds. Add the remaining yoghurt in the same way, so that the sauce does not split. Pour in 375ml of water and bring the curry to a boil. Turn the heat down to a slow simmer and cover the saucepan with a lid. Cook for 1 hour or until the lamb is tender, stirring frequently. Remove the lid and cook the curry for another 30 minutes, stirring and waiting for the sauce to become beautifully thick. Sprinkle over the garam masala, mix through and serve with fragrant rice.
Quick marinade: 9 chicken breasts, skinless and deboned, cut into bite-size portions 250ml yoghurt 15ml ground ginger 15ml garam masala 10ml turmeric 5ml ground cumin 2,5ml smoked paprika 3 cloves of garlic, minced 5ml salt
Sauce: 45ml vegetable oil 45ml butter 1 onion, chopped 2 cloves garlic, minced 1cm fresh ginger, grated 10ml garam masala 5ml ground cumin 5ml turmeric 5ml ground coriander 1 x 400g tin chopped tomatoes 5ml smoked paprika 5ml salt 375ml cream 30ml brown sugar
For the marinade: Add all the ingredients, including the chicken, to a mixing bowl and stir together. Cover the bowl and place in the refrigerator for a minimum of 30 minutes or overnight.
Add half the oil and butter to a frying pan over medium-high heat. Add the chicken in small batches and fry for about 3 minutes before removing and adding the next batch of chicken. Keep the fried chicken to the side and keep going until all of the chicken has been fried. Add the remaining oil and butter to a saucepan set over medium-high heat. Add the onion and cook until soft. Now add the garlic and fresh ginger and stir-fry for one minute. Add the garam masala, cumin, turmeric and coriander and cook for another minute. Add the chopped tomatoes, paprika and salt and simmer the sauce for 10 minutes. Decant the sauce to a blender and whizz until smooth. Pour the sauce back into the saucepan and add the cream, sugar and chicken pieces and simmer gently for 20 minutes. Serve the tikka masala with a fragrant rice and lashings of the sauce.
Aloo Paratha is a traditional Indian breakfast flatbread that is stuffed with spiced potato. My take on it includes corn kernels to add some crunch and can be eaten as an appetiser, side dish, breakfast, lunch or dinner, although tradition dictates that it is a breakfast dish.
Add the flour, salt and oil to the bowl of a stand mixer fitted with the dough hook. Turn the mixer on low speed and add 150ml water. Add a little more water until the mixture comes together as a dough. Knead/mix on medium speed for 4 minutes until you have a smooth, soft dough. Cover and set aside for 15 minutes.
Filling: Grate the cooked potato into a mixing bowl. Add the salt, cumin, chilli, parsley and corn kernels and mix well.
Divide the dough in four equal pieces. Roll each portion into a circle of about 20 cm in diameter. Spoon a quarter of the potato filling onto one half of the dough circle and spread it evenly. Fold the other half of the dough over the filling and press the edges together. Place a pan on medium-high heat and add a dash of vegetable oil. Fry the flatbread for 3-4 minutes per side. Regulate the heat so that the bread cooks slower rather than burn. Cut the flatbread into three portions and serve with yoghurt and fresh lemon to dip into.
A curry powder or mixture is basically flavour boosting spices that are blended together to add big flavour and balance to a dish. The heat content will be determined by what you add to the rest of the dish. One of the advantages of making a basic curry mix is that you will determine the taste of your homemade blend and you will have a consistent, balanced base to add your other flavourings too when cooking. Remember: this is the base that will balance the dish and from where you will add acid, heat and salt to round off and complete the taste.
Cook the lentils according to the instructions on the packet. Set aside. Add the ghee to a saucepan on medium heat and fry the onion for 2 – 3 minutes. Add the garlic, ginger and chilli and fry on low heat until fragrant. Add the fennel seeds, mustard seeds, cumin seeds, garam marsala and sugar. Stir the mixture for about one minute while cooking gently. Add the spinach, mint and 45ml water to the saucepan and immediately cover with the lid. Cook for about 3 minutes, stirring occasionally. Place the spinach and spices into a blender, add 320ml water and blend until smooth. Pour the sauce back into the same saucepan, on low heat. Add the yoghurt, salt and the juice of about half a lemon. Serve with fragrant rice and tomato salad.