Lamb Kofta Curry

Ingredients:
1 lb minced lamb
3 cloves garlic, crushed
1tsp cumin
½tsp coriander
Salt
3tbsp Oil or Ghee
4 cloves
8 black peppercorns
3 inch cinnamon stick
2 bay leaves
1 Black cardamom pod (Crushed)
1 medium onion, finely chopped
2 fresh tomatoes, quatered
2 tablespoon plain yogurt, whisked
½ tsp chili powder
300ml water
½tsp garam masala
1tbsp chopped green coriander

Method:
Add ½ tsp of Salt, cumin, coriander, salt and garlic to the minced lamb and mix well.
Divide the mixture into 12 portions and roll each one into a ball.
Heat the ghee in a deep saucepan or Wok over a medium heat.
Stir in the cloves, Peppercorns, cinnamon, bay leaves & cardamom pod, stir once or twice and then add the onion, fry the onion until it is slightly golden.
Throw in the tomatoes, yogurt and chili powder.
Stir a few times and then add the water and any additional salt if required and bring to a boil.
Drop the mince balls into the saucepan& part cover the pan, bring to another boil and then let it simmer for 20 minutes.
Serve, topped with garam masala and fresh coriander with your favourite rice & naan bread.

Lemon Rice

Serves 2-3
2 tbsp vegetable oil
2tsp Bengali five spice
2tbsp peanuts, chopped
1–2 dried red chillies, chopped
1 tsp chopped ginger
1⁄4 tsp turmeric powder
10 curry leaves, torn
Salt, to taste
2 tbsp lemon juice
300g cooked Basmati rice

Method:
Heat the oil in a large non-stick frying pan/wok and add the 5 Spice, peanuts and chillies and stir-fry for a couple of minutes. Add the ginger, turmeric powder, curry leaves and salt and cook for 1 minute. Add the lemon juice and cook for another minute. Add the rice and peanuts (wash 1st if using salted peanuts). Mix & heat thoroughly, Serve hot. Goes great with the Pathia!

Chicken Balti Bhuna

Sauce:
1 large Onion chopped
2 Garlic Cloves chopped
2" Piece fresh unpeeled Ginger chopped
½tsp salt
Water

Fry the Onion,Garlic,Ginger & Salt until the onions soften, then add enough water to just cover the contents of the pan. bring to a boil & simmer gently for 20-30 mins until the water has evaporated, then transfer to a blender and whizz to a puree. Put to one side.

In another pan add;
1 Tin of chopped tomatoes
1tsp tumeric
1tsp paprika
½tsp ground cinnamon
2tbsp oil
1tbsp tomato puree
½tbsp tomato ketchup
½tsp sugar
½tbsp lemon juice

Bring the contents to a boil & simmer gently for 10 mins, then whizz in a blender until smooth (add some water if it looks to dry). Mix the whizzed onion,garlic & ginger puree together with the tomato mixture & simmer for 15 minutes until all flavours have combined. (again..add more water if req)

now for the curry...
1tbsp Oil
2 Chicken breast (cubed)
1 onion (sliced)
1 green pepper (de-seeded & sliced)
2 Medium Chili peppers (de-seeded & sliced)
1tsp Cumin seeds
1tsp ground coriander
1tsp garam masala
1tsp ground cumin
½tsp chili powder
1tbsp Onion paste

Fry the onion & cumin seed until the onion softens, add the cubed chicken breast & brown on all sides. add the peppers,chilies & the ground spices. Mix and cook for 5 mins, stirring regular. Now add your tomato sauce & simmer for at least 20 mins. Add the Onion paste, garnish with fresh coriander and serve with your favourite rice or Naan bread. Remember you dont have to use chicken, any meat will do.

How To Make Onion Paste

Onion paste is used in a lot of curries & will will be using it tonight in our Chicken Balti Bhuna. Use what you need a freeze the rest in a plastic tub like I have, so we can use it again and again. When it's gone just simply make some more.
Ingredients:
2 Large Onions
4 Garlic cloves
50ml Water

Method:
Chop the Onions & Garlic, place in a blender with the water and whizz until smooth. Add a drop more water if nessarsary, That's it!

Lamb and Spinach Karahi

Ingredients:
4 tbsp Oil or Ghee
3 tablespoons Fresh Coriander (chopped)
4-6 Garlic Cloves
1 tbsp Tumeric
1 tbsp Chili Powder
200g Bag of Spinach
1 tablespoon Ground Cumin
4 medium sized Green Chillies (stalks removed)
1 tablespoon Paprika
1 tsp Garam Masala
4 medium Onions Chopped
1 Can Chopped Tomatoes
50g Fresh Ginger, peeled and chopped
½ tablespoon Salt
800g Boneless leg or shoulder of Lamb (1½ in) cubes
1 tablespoon Ground Coriander
120ml water

Method:
1. Heat the Oil in a large pan. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and a light brown
2. Put the tomatoes, water, ginger and garlic into a blender and whizz until a paste. Remove the fried onions & add them to the paste and whizz again until smooth.
3. Return the paste to the oil in the pan and add the lamb and salt. Simmer for 30 minutes, by which time the lamb will be half cooked and the sauce will be well reduced. Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 45 minutes or until the lamb is tender, adding a little water now and then if the sauce starts to stick.
4. Meanwhile, put ½ of the spinach leaves into a large dry pan and cook until it has wilted down into the bottom of the pan. Cook for 1 minute, then transfer to the liquidizer and blend to a smooth puree. Set aside. Rinse out the liquidiser again and add the green chillies and 2-3 tablespoons of water and blend until smooth. Set aside.
5. When the lamb is cooked, stir in the spinach puree and the remaining spinach leaves and cook for 2 minutes then add as the green chili puree. Simmer for 2 minutes more.
6. Stir in the fresh coriander and Garam Masala. Transfer the curry to a serving dish and sprinkle with a little more ground cumin and some freshly ground black pepper just before you take it to the table. Serve with Pilau rice

Saag Aloo

Saag Aloo, a favourite in the curry house & now even better with this new & improved recipe.

Ingredients:

160g Bag of baby Spinach

2 Green finger Chillies, left whole
½ Large Red Onion, sliced
1 tbsp oil

2 Garlic cloves, crushed

1" Piece of fresh Ginger, grated
½ tsp Chilli powder

1 large baking Potato

½ tsp Mustard seeds

½ tsp Cumin seeds
½ tsp Turmeric½ tsp Bengali 5 spice (Optional)
½ tsp Salt
A Splash of Lemon juice
Fresh coriander

Method:
1.Peel the Potato, halve it & part boil for 10-12 mins. Allow to cool then cut into 1½" chunks. Put to one side.

2.Heat the oil in a pan and add the mustard seeds, cumin seeds, Bengali 5 spice, red onion, garlic and ginger and fry for 3-4 minutes until the onion has softened slightly. 

3.Now add in the chilli powder, green chillies, turmeric, salt & stir. Now add the potato and brown a little on all sides, then add half of the spinach and stir until wilted slightly then add remaining spinach.

4.Add the lemon juice & cover the pan and simmer for a couple of minutes on low heat until the potatoes become tender and the spinach has wilted. Garnish with a few sprigs of coriander. Serve hot as an accompliment to a curry or as a main course with rice or Naan bread.

Easy Chicken Pathia

Whole Spices:
1 whole black cardamom
2tsp Bengali Five Spice Powder (Panch Phoran)
12 whole cloves
4" cinnamon stick
2 chilies (small red & green)
5 curry leaves
6 whole black peppercorns
2 bay leaves
2tsp coriander seeds
1tbsp desiccated coconut

Ingredients:
4 Cloves Garlic (Crushed)
2tbsp Grated ginger
2tbsp Mango Chutney
½tsp turmeric powder
3tbsp oil
3 Chicken Breast (Cubed)
2 medium onions (finely chopped)
300ml water
1tsp Salt
handful of fresh chopped coriander leaves (to garnish)


Method:
1. Heat a dry frying pan until very hot. Add all of the whole spices and coconut and dry roast them for about 1 minute. Remove from the heat, whiz in a blender & reserve.
2. Stir fry the onions in the oil until they begin to soften. Add the ginger and garlic and stir fry until golden brown. Add the mango chutney and stir in well.
3. Immediately add the freshly ground dry roasted spices and the powdered spices and stir fry for 2 minutes. Then add the salt, chicken & fry on all sides for 5 mins, just so the chicken starts to colour. 4. Add the water & bring to boil, simmer on a low heat (uncovered) for 15 mins until the sauce has thickened, garnish with fresh coriander leaves and serve with your favourite rice or naan bread.

Heat Rating: Medium