Category: Indian
Dec
28
Weekender Lamb Curry
Weekender Lamb Curry
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Oct 11, p64)
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
- 1tsp fennel seeds
- 3tbsp vegetable oil
- 1tsp cumin seeds
- 6 cardamom pods, split
- 1tsp dried chilli flakes
- 1 cinnamon stick
- 3 red onions, very finely chopped/grated
- 6 garlic cloves, crushed
- 5cm piece fresh root ginger, grated
- 750g lamb neck fillet, cut into 4cm pieces
- 2 bay leaves
- 400g can chopped tomatoes
- 1tsp turmeric
- 3 green chillis, deseeded and roughly chopped
- 1tsp garam masala
- 250g charlotte potatoes, halved
- 175g turnips, peeled and cut into 4cm cubes
- 350ml chicken stock
- 2tbsp coriander, chopped
Instructions
- Heat small frying pan on medium heat and toast fennel seeds for about 20secs or until give off sweet, aniseedy scent. Using pestle and mortar, pound them to powder and set aside.
- Heat oil over medium heat in large, lidded ovenproof casserole and add cumin, cardamom, chilli flakes and cinnamon. Stir and fry spices until give off nutty aroma (about 20secs).
- Add onions and fry for 10mins, stirring often, until golden. Add garlic, ginger and 75ml water; cook for 1min until water has evaporated.
- Preheat oven to 170C. Tip lamb and bay leaves into pan and fry for about 10mins until well browned, stirring all the time. Add dash of water if meat starts to catch.
- Stir in tomatoes, turmeric, green chillis, garam masala, potatoes, turnips and crushed fennel. Simmer for 5-7mins till tomatoes have cooked down.
- Pour over stock, bring to simmer and cover. Transfer to oven for 1hr15mins, until meat is tender. Scatter with chopped coriander and serve with flatbreads or rice and some yoghurt.
Nutrition Information
Calories: 597 Fat: 35.3g Saturated fat: 13.5g Carbohydrates: 22.7g Sugar: 9.5g Salt: 0.7g Fibre: 4.9g Protein: 47g
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Dec
07
Indian-spiced potatoes and peas
Indian-spiced potatoes and peas
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Feb 2011, p32)
Recipe type: Main
Cuisine: Indian
Serves: 4
Ingredients
- 500g waxy potatoes (e.g. charlotte)
- 2½cm fresh root ginger, chopped
- 6 garlic cloves, chopped
- 2tbsp sunflower oil
- 1 onion, roughly chopped
- 1tsp turmeric
- 4 tomatoes, roughly chopped
- 1½tsp ground cumin
- ½tsp cayenne pepper
- 150g frozen peas
- 10g coriander, chopped
Instructions
- Cook unpeeled potatoes in boiling water until tender. Drain and once cool enough to handle, cut into chunks.
- Work ginger and garlic to paste in mortar and pestle or small food processor. Add 3tbsp water and stir.
- Heat 1tbsp oil in deep frying pan; add potatoes and onion. Cook over medium heat for 5-6mins until golden, then add turmeric and cook for another 2mins. Add remaining 1tbsp oil and chopped tomatoes, cook for about 5mins until tomatoes are soft, stirring from time to time. Stir in garlic and ginger paste, then add cumin and cayenne pepper; season.
- Cook for 2mins, then add peas and 150ml water. Simmer for 4-5mins until thickened. Stir in coriander and serve with plain rice and low-fat plain yoghurt on side.
Nutrition Information
Calories: 211 Fat: 7g Saturated fat: 1g Carbohydrates: 33g Sugar: 6g Salt: Trace
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