Thursday, 31 January 2013

Rajasthani Lamb Curry

Assalamu alaikum wa rahmatullahi wa barakatuhu!

I don't usually eat lamb, but I had to make an exception for this wonderful and easy curry. It uses a paste made using dried red chillies and whole spices. When cooked long enough, the marinaded lamb is tender and falls off the bone - just how I like it.



A Simple List of Ingredients:

1. Lamb

2. Yoghurt
3. Ground Cumin
4. Ground Coriander
5. Red Chilli Powder
6. Dried Red Chillies
7. Water
8. Garlic
9. Bay Leaf
10. Green Cardamom
11. Cloves
12. Onion
13. Vegetable Oil
14. Fresh Coriander
15. Lemon Juice

Bismillah, let's start!




To make the marinade, place 2 pounds of leg of lamb (cut into pieces) into a bowl.



To the lamb, add 3 tablespoons of yoghurt.



Add 2 teaspoons of ground cumin.



And, 2 teaspoons of ground coriander.



And, 2 teaspoons of red chilli powder.



Mix together, and marinade overnight.



Next, take 10 dried red chillies.



Cover the chillies in water, and soak for 30 minutes.



Take 3 peeled garlic cloves.



Take:
1 bay leaf
3 cloves
4 green cardamoms



Place them into a blender, along with the garlic cloves.



Add the red chillies and the soaking water.



Blitz until smooth.



Next, chop 2 onions.



Heat a few tablespoons of vegetable oil in a pan, and add the chopped onions.



Saute the chopped onions until golden brown.



Add the red chilli paste, and stir-fry for 2 minutes.



Add the marinated lamb.



Stir-fry for 15 minutes ...



... until the lamb has browned. Cover and simmer for 1 hour until the lamb is tender.



Next, take a handful of fresh coriander leaves.



Finally, a splash of lemon juice.



Add the coriander leaves and the lemon juice, and stir.



Serve hot with roti or naan bread!

Wasalaam!


Rajasthani Lamb Curry

Ingredients

To Marinade the Lamb
·     2 pounds Leg of Lamb, cut into pieces
·     3 tablespoons Plain Yoghurt
·     2 teaspoons Ground Cumin
·     2 teaspoons Ground Coriander
·     2 teaspoons Red Chilli Powder

For the Curry
·     10 Dried Red Chillies
·     Water
·     3 Garlic Cloves, peeled
·     1 Bay Leaf
·     3 Cloves
·     4 Green Cardamoms
·     2 Onions, peeled and chopped
·     Few tablespoons of Vegetable Oil
·     Handful Fresh Coriander, chopped
·     Splash of Lemon Juice

Method

1. Mix all the marinade ingredients together, and allow to marinade overnight.

2.     Cover the dried chillies in water, and soak for 30 minutes.

3.     Place the garlic, bay leaf, cloves, green cardamoms, dried chillies and the soaking water into a blender. Blend until smooth.

4.     Sauté the chopped onions in the oil until golden brown. Add the blended paste and stir fry for 2 minutes.

5.     Put in the marinated lamb, and stir fry for 15 minutes until the lamb has browned. Cover and simmer for 1 hour until the lamb is tender.


6.     Stir in the chopped coriander and lemon juice, and serve!

Wednesday, 30 January 2013

Chicken, Green Bean and Potato Thai Red Curry

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Thai Red Curry is a traditional Thai dish. I would love to make it from scratch but unfortunately, many of the ingredients required are not easily available where I live, so I have had to make do with a ready-made paste.




A Simple List of Ingredients:

1. Thai Red Curry Paste

2. Vegetable Oil
3. Boneless Chicken Pieces
4. Potatoes
5. Green Beans
6. Red Chilli Powder
7. Water

Bismillah, let's start!




The first ingredient is Thai Red Curry Paste. 



Heat a few tablespoons of vegetable oil in a large pan, and add 5 tablespoons of Thai Red Curry paste.



Stir-fry the paste for a few minutes.



Add 1 pound of boneless chicken pieces.




Bring to the boil, and stir-fry.




Cover and simmer for 30 minutes.




Next, take 3 sliced potatoes and a handful of sliced green beans.




Add the potatoes and green beans, and add 2 teaspoons of red chilli powder.




Add 1/2 pint of water, and bring to the boil.




Cover and simmer for 1/2 an hour until everything is cooked.




Serve hot with jasmine rice.

Wasalaam!



Chicken, Green Bean and Potato Thai Red Curry

Ingredients

·     Few tablespoons Vegetable Oil
·     5 tablespoons Thai Red Curry Paste
·     1 pound Boneless Chicken Pieces
·     3 Potatoes, peeled and sliced
·     Handful Green Beans, sliced
·     2 teaspoons Red Chilli Powder
·     ½ pint Water

Method

1. Heat the oil in a pan, and add the curry paste. Stir fry for a few minutes, and then put in the chicken. Bring to the boil and stir fry. Cover and simmer for 30 minutes.

2. Add the potatoes, green beans, red chilli powder and water. Bring to the boil and then simmer covered for another 30 minutes.

3. Serve with jasmine rice or plain boiled rice.


Tuesday, 29 January 2013

Restaurant Style Daal

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Daal is a traditional Pakistani curry which consists of lentils and spices. It can be likened to a thick soup and is usually eaten with roti (Pakistani flat bread) or rice.

This is my mothers' recipe for a restaurant style daal, and it has a secret ingredient which makes it really creamy!




A Simple List of Ingredients:

1. Red Lentils (Masoor Daal)

2. Water
3. Red Chilli Powder
4. Ground Turmeric
5. Tomatoes
6. Boiled Potato
7. Fresh Green Coriander
8. Vegetable Oil
9. Cumin Seeds
10. Onion
11. Garlic
12. Butter
13. Green Chillies
14. Salt
15. Ground Coriander

Bismillah, let's start!




Wash 1 cup of red lentils (masoor daal). Place in a saucepan and cover with 3 cups of water. Put onto a high heat and start bringing to the boil.




Add 2 teaspoons of red chilli powder.




Add 1/2 teaspoon of ground turmeric. Bring to the boil, and then simmer on a medium heat until ...




...the water has been absorbed.




Put onto a medium heat and add 4 cups of water. (Add the water depending on how thick you want it.)




Next, take 1 chopped tomato.




Take 1 small boiled potato, chopped. This is the secret ingredient because when it disintegrates, it gives the daal a lovely creamy texture.




And, a handful of chopped green coriander.




Add the tomato, potato and coriander to the saucepan. Leave it to simmer while you make the tarka.




To make the tarka, heat 4 tablespoons of vegetable oil in a frying pan. Add 1 teaspoon cumin seeds, and let them pop for 2 minutes.




Add 1 small chopped onion, and brown.




Next, add 6 crushed garlic cloves.




Brown for 2 minutes.




Next, add 4 ounces of butter.




Add 2 chopped green chillies.




Add 1 teaspoon of salt.




Add 1 teaspoon of ground coriander.




Stir and cook for 5 minutes on a low heat.




Meanwhile, the lentils have been simmering away.




Add the hot tarka to the lentils.




Stir in and simmer for a few minutes. Taste to check the seasoning and if the lentils are cooked.




The lentils should be soft, and it's cooked!




Serve hot with roti, boiled rice or My Naan Bread!

Wasalaam!

Restaurant Style Daal

Ingredients

For the Daal
·     1 cup Red Lentils (Masoor Daal)
·     Water
·     2 teaspoons Red Chilli Powder
·     ½ teaspoon Ground Turmeric
·     1 Tomato, chopped
·     1 Potato, peeled, boiled and chopped
·     Handful Fresh Coriander, chopped

For the Tarka
·     4 tablespoons Vegetable Oil
·     1 teaspoon Cumin Seeds
·     1 Small Onion, peeled and chopped
·     6 Garlic Cloves, peeled and crushed
·     4 ounces (113 grams) Butter
·     2 Green Chillies, chopped
·     1 teaspoon Salt
·     1 teaspoon Ground Coriander

Method

1. Wash the lentils, and place in a saucepan. Cover with 3 cups of water, and start bringing it to the boil.

2. Add the red chilli powder and the ground turmeric. Once boiling, simmer on a medium heat until the water has been absorbed.

3. Place onto a medium heat, and add 4 cups of water. Add the water depending on how thick you want the curry.

4. Add the tomato, potato and chopped coriander to the saucepan. Leave to simmer while you make the tarka.

5. For the tarka, heat the oil in a frying pan. Add the cumin seeds and let them pop for 2 minutes. Then, add the chopped onion and brown.

6. Add the garlic and brown for 2 minutes. Put in the butter, green chillies, salt and ground coriander. Stir and cook for 5 minutes on a low heat.

7. Add the hot tarka to the lentils, and stir and simmer for a few minutes. Taste to check the seasoning and if the lentils are cooked. Serve hot with roti, rice or naan bread.


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