The Big Book of Curry Recipes (4 page)

Bring the mixture to a simmer, cover and cook until the meat is tender (about 40 minutes). After about 35 minutes add the potatoes and continue cooking until the potatoes are tender and the gravy has thickened to the desired consistency.

Transfer to a serving bowl, garnish with coriander, green chillies and lemons and serve with naan breads.

Tikka Boti  (Barbecued Beef in a Papaya Marinade)

Tikka Boti (Barbecued Beef in a Papaya Marinade) is a traditional Pakistani recipe for a classic dish of barbecued beef in a papaya and yoghurt marinade.

Ingredients:

500g (1 lb) beef, cubed

2 tbsp raw papaya purée

1/2 tsp ginger paste (or grated ginger)

1/2 tsp garlic paste (or grated garlic)

1/2 tsp salt (or according to taste)

2 tbsp natural yoghurt

1 tsp hot chilli powder

1 tbsp green chillies, finely chopped

Method:

Combine the spices, yoghurt and papaya purée in a bowl. Add the beef and toss to coat in the marinade. Cover and place in the refrigerator to marinate over night.

Thread the meat onto skewers soaked in water and barbecue over charcoal until the meat is done. Each time you turn the meat coat with more of the marinade (it will take about 30 minutes to cook).

Remove the meat from the skewers and serve with mint chutney, yoghurt, onion rings and naan breads.

Tomato Keema  (Tomato and Beef Curry)

Tomato Keema (Tomato and Beef Curry) is a traditional Pakistani recipe for a classic curry of minced beef and potatoes in a tomato-based sauce.

Ingredients:

500g (1 lb) minced beef

200g (1/2 lb, scant) potatoes, finely diced

250g (9 oz) tomatoes, blanched, peeled and chopped

1 onion, finely chopped

6 tbsp oil

6 whole black peppercorns

6 cloves

1 black cardamom pod, crushed

1/4 tsp cumin seeds

1 tsp ground coriander

1 tsp salt (or to taste)

1/4 tsp ground turmeric

3/4 tsp hot chilli powder

2 tsp
ginger-garlic paste

1/2 tsp
garam masala

2 tbsp finely-shredded coriander leaves

2 green chillies, finely sliced

2 tbsp lemon juice

Method:

Heat the oil in a pan and use to fry the onion until lightly browned. Add the spices and tomatoes and stir to combine. Cook the mixture over medium heat until the water from the tomato has almost all evaporated then add the minced beef and continue cooking until the liquid from the meat has almost all gone.

Add 450ml (1 4/5 cups) water, bring to a simmer then cover and cook until the meat is completely tender and almost all the liquid has disappeared (about 25 minutes). Add the potatoes and continue cooking until they are tender (about 15 minutes). Turn the curry into a serving bowl, sprinkle the garam masala over the top then garnish with the coriander leaves and green chillies. Drizzle the lemon juice over the top and serve.

Rezala  (Lamb Curry)

Rezala (Lamb Curry) is a traditional Bangladeshi recipe for a classic meat-based curry of lamb with onions in yoghurt and ghee that’s flavoured with cinnamon, cardamom, cloves, garlic, ginger and chillies.

Ingredients:

750g (15 oz) lamb or mutton, cubed

500g (2 cups) plain yoghurt

100g (1/2 cup) ghee

100g (1 cup) onions, sliced

4 bay leaves

5cm (2 in) length of cinnamon

4 green cardamom pods

4 cloves

2 tsp
ginger-garlic paste

2 tsp hot chilli powder

salt and sugar to taste

Method:

Heat the ghee in a wok or pan and use to fry the bay leaves, cloves, cinnamon and cardamom until aromatic. Add the onion and fry for 4 minutes then stir-in the garlic and ginger paste and chilli powder and fry for 2 minutes more.

Add the lamb or mutton and fry until browned then season with salt and sugar. Fry for 1 minute more then gradually stir in the yoghurt. Bring to a simmer, cover with a lid and leave to cook for about 45 minutes, or until the meat is tender. If the mixture becomes too dry during the cooking process ad a little water.

Continue cooking until the mixture dries out and the ghee separates. Serve hot with rice or parota.

Bangladeshi Vindaloo

Bangladeshi Vindaloo is a traditional Bangladeshi recipe for a classic hot meat curry in an onion-based sauce with vinegar flavoured with plenty of hot chillies and mustard seeds.

Ingredients:

450g (1 lb) meat, cubed

2 tbsp vinegar

1 tsp
coriander paste

1/2 tsp
cumin paste

1 tsp ground turmeric

1/2 tsp ground mustard seeds

2 tsp hot chilli powder

1/2 tsp freshly-ground black pepper

45g (2 oz) onions, finely diced

1 tsp garlic, finely chopped

3 green chillies, finely chopped

1 tsp salt

60ml (1/4 cup) oil

Method:

Heat the oil in a wok and use to stir-fry the onions and garlic for about 3 minutes. Add the vinegar and spices and stir fry for a further 3 minutes over medium-high heat then add the meat and fry for 2 minutes before cooking, covered, for about 40 minutes, or until the meat is tender. Remove the lid and allow the excess liquid to evaporate before serving on a bed of rice.

Kalia  (Meat and Potato Curry)

Kalia (Meat and Potato Curry) is a traditional Bangladeshi recipe for a classic curry of beef or lamb with potatoes in a spiced chilli, garlic and onion sauce.

Ingredients:

900g (2 lb) meat (lamb or beef), diced into 3cm [1 in] cubes

120ml (1/2 cup) oil

60ml (4 tbsp)
onion paste

2 tsp garlic paste

1 tsp chilli paste

2 tbsp
coriander paste

8cm (3 in) length of cinnamon stick, halved

1 bay leaf

1 tbsp ginger paste

2 tsp ground turmeric

2 tsp
cumin paste

1 tsp freshly-ground black pepper

3 green cardamom pods

450g (1 lb) potatoes, peeled and cubed

Method:

Heat the oil in a wok or pan and use to fry the meat until browned then remove the meat with a slotted spoon and set aside. Stir-in all the spices and pastes into the oil remaining in the pan and stir-fry for 2 minutes. Return the meat to the pan along with the bay leaf, turmeric, black pepper and cardamom pods. Add just enough water to cover the meat and cook over medium heat until almost all the water has evaporated.

Now stir-fry the meat for 10 minutes. Meanwhile, add about 4 tbsp oil to a separate pan and use to fry the potatoes until they begin to colour a golden brown. At this point add the potatoes to the meat mixture and stir-fry for about 5 minutes. Add a little water to ensure that the mixture does not stick to the sides of the pan then cover and cook over medium heat for about 15 minutes, or until the potatoes are tender.

Uncover and allow any excess water to evaporate away then serve.

Mughlai Lamb Biriani

Mughlai Lamb Biriani is a traditional Indian recipe (from the North of India) for a classic curry of lamb cooked with yoghurt and rice in a spiced sauce served with nuts and fruit. For the Beef version, simply substitute beef for the lamb in this recipe.

Ingredients:

300g (2/3 lb) long grain rice

3 tbsp salt

1 tsp saffron threads

2 tbsp warm milk

1 onion, coarsely chopped

2 onions, halved crossways and sliced finely into half-moons

4 garlic cloves

2cm (1 in) length of fresh ginger, coarsely grated

4 tbsp blanched, slivered, almonds

3 tbsp water

160ml (2/3 cup) water

200ml (4/5 cup) vegetable oil

3 tbsp sultanas

675g (1 1/2 lb) lamb shoulder, cut into 3cm cubes

250ml (1 cup) plain yoghurt

6 whole cloves

1/2 tsp whole black peppercorns

1/2 tsp green cardamom seeds

1 tsp whole cumin seeds

3cm (1 in) length of cinnamon

1/6 nutmeg, grated

1/4 tsp cayenne pepper

2 tbsp unsalted butter, chopped into 8 pieces

3 hard-boiled eggs, cooled and peeled

Method:

Wash the rice thoroughly in several changes of water then set aside to drain before transferring to a large bowl. Cover with 2l (2 quarts) water and 1 tbsp salt then mix thoroughly and set aside to soak for 3 hours.

In the meantime, add the saffron threads to a small non-stick frying pan and cook over medium heat until then turn a few shades darker. Crumble the toasted saffron into a small cup and pour the warm milk over the top then whisk to combine. Set aside to soak for 3 hours.

Combine the coarsely chopped onion, garlic, ginger, half the almonds in a blender with 3 tbsp water and blend to a smooth paste. Add 6 tbsp of the oil to a large non-stick pan or wok over medium-high heat and when hot add the sliced onions. Cook until brown and crisp then remove with a slotted spoon and set aside. Add the sultanas to the wok and cook until then just turn plump then remove with a slotted spoon and set aside. Now fry the almonds in the remaining oil, cooking them until golden. Once again remove with a slotted spoon and set aside on the same plate as the raisins.

Fry the meat, in batches, in the same pan, until browned all over. As each batch cooks transfer to a bowl and fry the next batch.

Add the remaining oil to the pan and turn the heat down to medium. When the oil is hot stir-in the onion, garlic and ginger paste. Continue frying, stirring constantly, until the paste turns a medium brown. Return the meat (and any meat juices) to the pan then gradually add the yoghurt, a tablespoon at a time, stirring constantly after each addition until it’s all incorporated. Season with 1 tsp salt and add the 180ml (2/3 cup) water. Bring the mixture to a simmer then cover and cook gently over low heat for about 30 minutes.

Add the cloves, peppercorns, cardamom seeds, cinnamon and nutmeg to a dry pan. Toast until aromatic then transfer to a spice grinder and reduce to a fine powder. When the meat has been cooking for 30 minutes stir-in the spice powder along with the cayenne pepper. Mix thoroughly to combine then cover and cook for a further 30 minutes. At the end of this time remove the cover, increase the heat and continue cooking until the sauce has reduced to about 180ml. Transfer the meat to a heavy casserole and pour the sauce over the top. Cover and set aside.

Bring 3 1/2l (3 quarts) of water to a rolling boil in a large pan and season with 1 1/2 tbsp salt. Drain the rice and rinse under cold running water then slowly scatter over the top of he boiling water. Return the mixture to a boil and cook rapidly for exactly 6 minutes. Drain immediately then pour over the meat in the casserole, mounding the rice up into a hill.

Take a wooden spoon and use the handle to form a well in the centre of the rice that extends all the way down to the base of the pan. Drizzle the saffron milk down the sides of the rice and dot with the butter. Also scatter 2 tbsp of the browned onions over the rice. Cover the top of the casserole with aluminium foil then secure the lid. Immediately transfer to an oven pre-heated to 150ºC (300ºF) and bake for 1 hour.

At the end of this time remove the dish from the oven then quarter the eggs lengthways. Mix the contents of the casserole together (but do so gently) then serve on a warmed platter garnished with the eggs, the remaining browned onions and topped with the raisins and toasted almonds.

Keema Mattar

Keema Mattar is a traditional Indian recipe for a classic curry of minced lamb and garden peas with onions cooked in a spiced ginger, ghee, yoghurt and tomato puree sauce.

Ingredients:

120ml (1/2 cup) ghee

3 onions, finely chopped

3cm (1 in) piece of ginger, peeled and grated

5 garlic cloves, peeled and grated

6 whole cloves

1/2 tbsp ground coriander seeds

1 tbsp ground cumin seeds

1 tsp turmeric

1 tsp salt

1/4 tsp chilli powder

3 tbsp tomato purée

2 tbsp plain yoghurt

900g (2 lbs) minced lamb

150g (1/3 lb) garden peas

Method:

Heat the clarified butter (ghee) in a wide pot, then add the onions and fry until they brown lightly. Add the spices and stir thoroughly to combine then fry for 2 minutes before adding the tomato purée and yoghurt. Stir to mix, bring to a simmer and cook for 10 minutes.

Now add the lamb, ensuring you use a wooden spoon to break up any lumps so you have a fine mince in the sauce. Bring the mixture to a boil, reduce to a simmer then cover and cook for 50 minutes, stirring occasionally. Finally, add the peas and return to a simmer. Allow the peas to heat through (about 5 minutes) then serve on a bed of rice or accompanied by naan bread.

Beef Pasanda

Beef Pasanda is a traditional Indian recipe for a classic lightly spiced curry of beef and onions cooked in yoghurt.

Ingredients:

450g (1 lb) lean beef, cut into 3cm cubes

2 tsp sea salt

300ml (1 1/4 cups) natural yoghurt

2 large onions, sliced

4 tbsp ghee (or vegetable oil)

50g (2 oz) fresh ginger, thinly sliced

4 garlic cloves, thinly sliced

2 tsp ground coriander seeds

1 tsp
Garam Masala

1/2 tsp hot chilli powder

1/2 tsp ground cumin seeds

2 tsp paprika

2 tsp turmeric powder

Method:

Combine the beef, salt and yoghurt in a bowl. Mix thoroughly with your hands then cover and refrigerate for at least 12 hours to marinate.

When ready to cook heat the ghee in a large saucepan, then add the onions and fry until golden brown (about 8 minutes). Now add the sliced ginger and garlic along with the remaining spices and cook gently, stirring all the time, until soft.

Stir in the beef (along with its marinade) and mix thoroughly. Partially cover the pan and bring the mixture to a simmer. Cook gently for 75 minutes, or until the meat is tender. Serve with rice.

Kadhai Gosht