Indian Curry Recipes (6 page)
- Heat the oil in a large pan and fry the onions for 5 minutes. Add the lamb, garlic, ginger, coriander, cumin seeds, turmeric, cayenne pepper and cloves and cook for 5 minutes, stirring all the time until the lamb is browned all over. Tip the mixture into the ceramic cooking pot.
- Add the sweet potatoes, tomatoes and stock or water to the pot. Season with salt and pepper, then stir well to mix everything together.
- Cover with the lid and cook on High for 3 hours or on Low for 6 hours, or until the lamb is very tender. Taste and adjust the seasoning if necessary.
- Spoon on to warmed plates and drizzle over the yoghurt. Serve with parathas or popadoms.
TIP
Choose a 'sharp' plain yoghurt rather than a mild or creamy variety to help offset the sweetness of this curry.
Spiced Lamb in Almond Sauce
This rich and creamy dish - badami elachi gosht - is an elegant pale colour and was created for the Moghul royalty. It has a fragrant blend of cardamom and cinnamon and a surprising fierce kick from the addition of green chillies. Serve with Saffron Rice and a colourful accompaniment such as Tomato and Onion Cachumbar.
Serves 4
2 garlic cloves or 10 ml/2 tsp garlic purée (paste)
1 large onion, roughly chopped, or 60 ml/4 tbsp frozen diced onion
4 green chillies, seeded and roughly chopped
250 ml/8 fl oz/1 cup light lamb or vegetable stock
75 ml/5 tbsp ground almonds
30 ml/2 tbsp ghee or unsalted (sweet) butter
8 green cardamom pods, split
2.5 ml/½ tsp ground cinnamon
700 g/1½ lb lean lamb, cut into chunks
2.5 ml/½ tsp cornflour (cornstarch)
75 ml/5 tbsp thick plain or Greek-style yoghurt
Salt and white pepper
250 ml/8 fl oz/1 cup double (heavy) cream
- Put the garlic, onion and chillies in a small food processor and blend until finely chopped. Add 60 ml/4 tbsp of the stock and blend to a purée. Mix in the ground almonds.
- Heat the ghee or butter in a pan, add the purée, cardamom pods and cinnamon and cook for 4-5 minutes, stirring continuously. Stir in the lamb, then turn off the heat. Tip the contents of the pan into the slow cooker, then stir in the rest of the stock. Blend the cornflour with the yoghurt and stir that in too. Season with salt and white pepper.
- Cover with the lid and cook on Low for 4-6 hours, or until the lamb is fairly tender. Stir in the cream and cook for a further 30 minutes.
- Taste and adjust the seasoning if necessary. Serve with Saffron Rice and Tomato and Onion Cachumbar.
TIP
You could also serve it with Turmeric Rice and an onion salad.
Lamb and Chick Pea Curry
Like other pulses, chick peas are a good source of protein and are a staple food for many vegetarian Indians. Here they are used to 'stretch' the amount of meat used and add a great texture to the curry. Because they are fairly bland, they soak up all the spices to make a richly flavoured dish.
Serves 4
10 ml/2 tsp ground coriander
10 ml/2 tsp ground cumin
5 ml/1 tsp ground ginger
2.5 ml/½ tsp ground cinnamon
2.5 ml/½ tsp chilli flakes
15 ml/1 tbsp fresh or bottled lemon juice
15 ml/1 tbsp water
450 g/1 lb lean boneless lamb, cubed
1 onion, finely chopped, or 45 ml/ 3 tbsp frozen diced onion
1 red (bell) pepper, seeded and cut into 2cm/¾ in chunks
200 g/7 oz/small can chopped tomatoes
250 ml/8 fl oz/1 cup hot (not boiling) lamb or vegetable stock
Salt and freshly ground black pepper
400 g/14 oz/large can chick peas (garbanzos)
- Put the spices into the ceramic cooking pot with the lemon juice and water and mix together. Add the lamb and stir to coat all the pieces in the spicy mixture. Leave for a few minutes, while preparing the rest of the ingredients.
- Add the onion, red pepper, tomatoes and stock to the cooking pot. Season with salt and pepper. Stir well, then cover with the lid and switch the slow cooker on to Low. Cook for 2-3 hours on High or 4-6 hours on Low, or until the lamb and onions are very tender.
- Tip the chick peas into a sieve (strainer) and allow to drain, then pour half a kettle full of boiling water over them (this will help warm them up, so that the temperature of the lamb curry isn't lowered). Add to the ceramic cooking pot, quickly stir, then put the lid back on and cook for a further 20-30 minutes to heat through.
- Taste and adjust the seasoning if necessary. Drizzle a few spoonfuls of yoghurt over the lamb and serve with basmati or Spiced Spinach Rice.
VARIATION
Replace the lamb with a second can of chick peas for a vegetarian version.
Madras Lamb Curry
One of the most popular restaurant curries, a Madras is named after the city in India now known as Chennai. This dish is fairly hot and fiery and this easy version uses Madras curry paste - a blend of ground coriander, cumin, turmeric, chilli, garlic and small amounts of other spices and seasonings. Serve with chappatis or naan breads and a cooling accompaniment such as a cucumber raita.
Serves 4
30 ml/2 tbsp groundnut (peanut) or sunflower oil
700 g/1½ lb lean diced lamb
1 large onion, chopped, or 60 ml/ 4 tbsp frozen diced onion
45-60 ml/3-4 tbsp Madras curry paste
100 ml/3½ fl oz/scant ½ cup very hot (not boiling) vegetable stock
2.5 ml/½ tsp cornflour (cornstarch)
250 ml/8 fl oz/1 cup Greek-style yoghurt
Salt and freshly ground black pepper
- Heat 15 ml/1 tbsp of the oil in a large frying pan. Add the lamb and brown on all sides. Transfer to the ceramic cooking pot with a slotted spoon.
- Add the remaining 15 ml/1 tbsp of oil to the pan and gently fry the onion for 6-7 minutes, or until almost soft. Stir in the curry paste and cook for another minute. Turn off the heat and stir in about half of the stock. Pour over the lamb.
- In a separate bowl, blend the cornflour with a spoonful of yoghurt, then stir in the rest of the yoghurt. Stir in the remaining stock, then pour into the ceramic cooking pot. Stir well, then cover with the lid and cook on High for 3 hours or Low for 6-7 hours, or until the lamb is really tender.
- Taste the sauce and season with salt and pepper if necessary. Serve with chapattis and Cucumber and Coriander Raita.
TIP
You could serve this with naan breads instead of chapattis.
Slow-cooked Leg of Lamb
There's nothing quite like slow-roasted lamb, cooked until it is so tender that the meat almost falls from the bone. If you want to avoid having your oven on for several hours, here's a slow-cooker version where the meat is flavoured with fragrant Indian spices. It's a fabulous dish for a summer late lunch and makes a great alternative to Sunday roast.
Serves 4
½ leg of lamb, about 900 g/2 lb
15 ml/1 tbsp groundnut (peanut) or sunflower oil
5 ml/1 tsp cumin seeds
5 ml/1 tsp black mustard seeds
Seeds from 2 green cardamom pods
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
1 green chilli, seeded and finely chopped, or 10 ml/2 tsp green chilli purée (paste)
10 ml/2 tsp paprika
250 ml/8 fl oz/1 cup thick plain yoghurt
5 ml/1 tsp soft brown sugar
5 ml/1 tsp salt
60 ml/4 tbsp hot (not boiling) lamb or vegetable stock or water
- Make some small shallow slits all over the lamb to allow the flavours to penetrate during cooking.
- Heat the oil in a small frying pan, add the cumin, mustard and cardamom seeds and cook until they begin to pop. Stir in the garlic, ginger, chilli and paprika and cook for a further minute, stirring. Turn off the heat and leave to cool for a few minutes.
- Place the yoghurt in a bowl and stir in the spice mixture, sugar and salt. Spread this mixture all over the lamb. Place the lamb in the ceramic cooking pot, then carefully pour in the stock or water between the lamb joint and the side of the pot. Cover with the lid and cook on Low for 8 hours or until the lamb is cooked and very tender.
- Carefully remove the meat from the slow cooker and carve into thick slices or chunks. Serve with Bombay Potatoes and Tomato and Onion Cachumbar and chutney.
TIP
Make sure that the piece of lamb you choose will fit into your slow cooker.
Koftas with Chilli and Cinnamon
These boldly flavoured little meatballs are made with lean minced lamb and are bound together with a beaten egg. As they cook, their juices help to enrich the thick tomatoey sauce. This is classic Punjabi food and is best served simply with plain basmati rice or warmed Indian breads and plain yoghurt.
Serves 4
1 bunch spring onions (scallions), trimmed and thinly sliced
400 g/14 oz/large can of chopped tomatoes
150 ml/¼ pint/2/3 cup boiling vegetable stock
2.5 ml/½ tsp ground turmeric
2.5 ml/½ tsp garam masala
Salt and freshly ground black pepper
450 g/1 lb very lean minced lamb
2 green chillies, seeded and finely chopped, or 20 ml/4 tsp green chilli purée (paste)
5 ml/1 tsp ground cinnamon
2.5 ml/½ tsp ground ginger
1 egg, lightly beaten
45 ml/3 tbsp chopped fresh or frozen coriander (cilantro)
- Put the spring onions and chopped tomatoes in the ceramic cooking pot. Pour in the stock and add the turmeric and garam masala. Season with salt and pepper. Cover with the lid and switch the slow cooker on to High. Cook while preparing the meatballs.
- Put the lamb, chillies, cinnamon, ginger and egg in a bowl. Season with salt and pepper, then mix thoroughly. Using wet hands, shape the mixture into walnut-sized meatballs.
- Carefully place the meatballs in the hot sauce, arranging them in a single layer. Put the lid back on and cook on High for 2 hours or on Low for 4 hours or until the meatballs are cooked through.
- Lift the meatballs on to plates. Stir the chopped coriander into the sauce, taste and adjust the seasoning if necessary, before spooning over the meatballs. Serve drizzled with yoghurt and accompanied by rice or Indian bread.
TIPS
Use spring onions rather than ordinary onions as they don't need to be pre-cooked.
Kashmir Lamb Curry
Most people's perception of a 'curry' is a hot and spicy dish. This recipe demonstrates the diversity of Indian cuisine; it is very mild, yet wonderfully fragrant and aromatic. It is typical of dishes from the region of Kashmir having no onions and using ground rather than fresh ginger. The lamb shanks become beautifully tender when slow-cooked. It is not necessary to pre-cook any of the ingredients.
Serves 4
4 lamb shanks
Salt and freshly ground black pepper
6 green cardamom pods, split
5 ml/1 tsp fennel seeds
2 bay leaves
5 ml/1 tsp ground ginger
1.5 ml/¼ tsp ground cinnamon
2.5 ml/½ tsp cornflour (cornstarch)
300 ml/½ pint/1¼ cups thick plain yoghurt
250 ml/8 fl oz/1 cup hot (not boiling) lamb or vegetable stock
Handful of coriander (cilantro) leaves, torn into small pieces
- Remove any excess fat from the lamb shanks. Season well with plenty of salt and pepper. Place in the ceramic cooking pot in a single layer. Add the cardamom pods, fennel seeds and bay leaves.
- Blend the ginger, cinnamon and cornflour with a little of the yoghurt in a large jug, then stir in the rest of the yoghurt. Gradually stir the stock into the yoghurt and pour over the lamb in the pot.
- Cover with the lid and cook on Low for 4-7 hours or until the lamb is very tender. Skim any excess fat from the top (alternatively, you can cool the dish, refrigerate overnight and remove the solidified fat before reheating it on the hob).
- Taste and adjust the seasoning if necessary. Scatter with torn coriander leaves over the top and serve with plain or Lemon-scented Rice.
TIP
You can brown the lamb shanks first, if you prefer.
Pork Vindaloo
This Goan classic originated in Portugal and was adapted to fit local ingredients and cooking techniques. It is a thick curry with little sauce. Ideally, it should be made a day ahead, to allow the flavours to mingle and develop.
Serves 4
5 ml/1 tsp paprika
5 ml/ 1 tsp garam masala
2.5 ml/½ tsp ground turmeric
2.5 ml/½ tsp ground cinnamon
2 hot red chillies, seeded if preferred and finely chopped, or 15 ml/1 tbsp chilli paste
30 ml/2 tbsp grated fresh or bottled ginger
2 garlic cloves, finely chopped, or 10 ml/2 tsp garlic purée (paste)
45 ml/3 tbsp white wine vinegar
450 g/1 lb lean boneless pork, cubed
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, sliced, or 60 ml/ 4 tbsp frozen diced onion
1 star anise
5 ml/1 tsp soft brown sugar
250 ml/8 fl oz/1 cup very hot (not boiling) vegetable stock
Salt and freshly ground black pepper
- Mix together the paprika, garam masala, turmeric, cinnamon, chillies, ginger, garlic and vinegar in the ceramic cooking pot. Add the pork and stir well to coat. Cover with the lid and leave to marinate for a few minutes.
- Heat the oil in a large frying pan and cook the onion for 7-8 minutes until beginning to colour. Add the star anise and sugar and cook for a further 2 minutes, stirring. Turn off the heat. Pour in the vegetable stock, stir, then tip the mixture over the pork.
- Stir, then cover with the lid and cook on High for 3 hours or on Low for 6-7 hours until the pork is tender.
- Taste and adjust the seasoning if necessary. Serve with naan breads, plain yoghurt, lime pickle and chutney.
TIP
If you plan to make this curry a day ahead, cool the curry quickly when it has finished cooking and chill in the fridge overnight. Remove any solid fat from the top before reheating in a saucepan on the hob.