Thursday, April 17, 2014

Lamb Saag

Serves 4

500 gm. good cut of lamb, cut into cubes. Lean meat like leg or shoulder is better
250-300 gm. spinach leaves
A bunch of methi or fenugreek leaves. 2 tbsp. dry, kasoori methi can be used instead.
2 medium onions (about 300 gm.), peeled
1 inch piece of ginger, peeled
2-3 cloves of garlic, peeled
2 green chillies
3 tbsp. oil or ghee
1 tsp. turmeric powder
1 1/2 tsp. coriander powder
Salt to taste
2 heaped tbsp. tomato purée or 1 1/2 cup of chopped/tinned tomatoes
1 level tsp. Garam Masala
Water, as required
1.Wash and drain meat.
2.Wash the spinach and fenugreek leaves well, remove any thick stalks. Chop and keep aside.
3.Finely chop or coarsely grind onions ginger and garlic in a food processor.
4.Heat the oil in a pan, add the onions*, ginger, garlic, and fry until onions are nicely browned.
5.Add lamb and stir fry for 4-5 minutes on high, until meat is browned and sealed.
6.Add the spices and salt and stir fry for a minute.
7.Add tomatoes and green chillies, fry again until nicely mixed.
8.Add a cup of water and bring to the boil. Cover and simmer for 25-30 minutes, until meat is tender, stirring from time to time. At this stage, meat can be left in a slow cooker to cook over a few hours. This gives a very tender lamb at the end.
9.Add the spinach and fenugreek leaves to the lamb halfway through the cooking and cook over a medium heat until meat is tender, stirring a few times. Saag should be clinging around the meat pieces.
10.Adjust seasoning.
11.Most of the liquid should be evaporated.
12.Serve hot with Chapatti or Tandoori Roti 1 or Tandoori Roti 2 or Nan.
13.Cooking in a Slow Cooker or Crock pot; Place everything except spinach and methi leaves in a bowl, mix, leave to marinate for a couple of hours. Cook as per instructions in your slow cooker book for meat casserole. I cook on high for 3-4 hours and then leave it on slow for a couple of hours. Add spinach and methi leaves, stir them in and cook for another hour or so.

As published at

Wednesday, April 16, 2014

Rogan Josh


2 1/2 cm fresh ginger, peeled and coarsely chopped
8 garlic cloves, peeled4 tablespoons water275 -425 ml water10 tablespoons vegetable oil1 kg boneless lamb shoulder or 1 kg stewing beef or 1 kg diced chicken10 whole cardamom pods2 bay leaves6 whole cloves10 whole peppercorns2 1/2 cm cinnamon sticks4 medium onions, peeled and finely chopped1 teaspoon ground coriander2 teaspoons cumin seeds4 teaspoons paprika1 teaspoon cayenne pepper1 teaspoon salt6 tablespoons plain yogurt1/4 teaspoon garam masalafresh ground pepper

Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you have a smooth paste.
Heat oil in a wide heavy pot over a medium heat.
Put the cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil. stir once and wait until the cloves swell and the bay leaves begin to take on colour.
Now put in the onions. Stir and fry for 5 minutes until they turn a medium brown colour.
Put in the ginger garlic paste and stir for 30 seconds.
Add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds.
Add the meat cubes and juices.
Stir for 30 seconds, now add 1 tablespoon of yoghurt, stir until well blended .Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for another 3 minutes.Now add 275ml of water if your cooking lamb or chicken and 425ml of water if your cooking beef. Bring to the boil, scraping all the browned spices off the sides and bottom of the pot. Cover and cook on low for an hour if your cooking chicken or lamb and 2 hours if cooking beef, (or until meat is tender.).Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn the heat up to medium, and boil away some of the liquid.All the fat that collects in the pot may be spooned off the top.Sprinkle the garam masala and black pepper over the meat before you serve and mix them inches.

Tuesday, April 15, 2014

Lamb Korma Recipe

Serves 6-8


  • 8 cloves
  • 1 Tbsp black peppercorns
  • 5 green cardamom pods
  • 1 Tbsp coriander seeds
  • 1 heaping teaspoon cumin seeds
  • 5 Tbsp of light sesame oil or canola oil
  • 3 medium yellow onions, roughly chopped
  • 2 garlic cloves, crushed
  • 1 heaping Tbsp grated ginger
  • 2 teaspoons turmeric
  • 1 heaping teaspoon paprika
  • 1 stick of cinnamon, ground, or 1 teaspoon of ground cinnamon
  • 4 very big, very ripe tomatoes, cut into 1-inch chunks OR 1 28-ounce can whole, peeled tomatoes, cut in quarters
  • 2 1/2 to 3 1/2 pounds boneless lamb shoulder or leg, cut into 1-inch chunks
  • 2 1/2 cups water
  • 1 1/3 cups full fat plain yogurt (can use Greek style)
  • Salt


1 Using a mortar and pestle, grind the cloves until fine. Add the peppercorns and grind them roughly. Add the cardamom pods and crush them with the cloves and peppercorns.
lamb-korma-2 lamb-korma-3
2 Heat the oil over medium-low heat in a large, thick-bottomed pot with a lid. Add the chopped onions and cook, stirring often, until golden, about 10 minutes. Add the turmeric to the onions, and stir to coat. Add the cumin, coriander, paprika and cinnamon. Stir in the ground cloves, cardamom, and peppercorns. Add the crushed garlic and the grated ginger. Cook for 2 minutes.
lamb-korma-4 lamb-korma-5
3 Add the tomatoes (with their juices) to the pot and bring to a simmer.  Cook for 4 minutes.
4 Add the lamb pieces to the pot, stir to coat with the spices, onions and tomatoes, and let cook for 4 minutes.
lamb-korma-7 lamb-korma-8
5 Stir in the water and yogurt and mix well. Add salt to taste. Cover the pot, bring to a simmer and reduce heat to a very low simmer. Cook very gently for 2 hours or more, stirring every 15 minutes or so. The stew should cook at a bare simmer until the lamb is very tender. Serve with basmati rice and/or flatbread.
as published at

Butter Chicken


Boneless chicken ,cut into 1½ inch pieces
400 grams
Lemon juice
1 tablespoon
Kashmiri red chilli powder
1 teaspoon
to taste
2 tablespoons
For marinade
1/2 cup
Ginger paste
2 teaspoons
Garlic paste
2 teaspoons
Kashmiri red chilli powder
1/2 teaspoon
Garam masala powder
1/2 teaspoon
to taste
Mustard oil
2 teaspoons
2 tablespoons
Green cardamom
Black peppercorns
1 inch piece
Ginger paste
1 teaspoon
Garlic paste
1 teaspoon
Tomato puree
1/2 cup
Red chilli powder
1/2 teaspoon
to taste
2 tablespoons
Kasoori methi
1/2 teaspoon
Fresh cream
1/2 cup

Apply a mixture of red chilli powder, lemon juice and salt to the chicken pieces and set aside for half an hour in the refrigerator. Hang the yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add the ginger and garlic pastes, red chilli and garam masala powders, salt and mustard oil. Apply this marinade to the chicken pieces and place them in the refrigerator for three to four hours. Preheat the oven to 200°C/400°F/Gas Mark 6. String the chicken pieces onto skewers and cook in the preheated oven or a moderately hot tandoor for ten to twelve minutes or until almost done. Baste with the butter and cook for another two minutes. Remove and set aside. 

To make the makhni gravy, heat the butter in a non-stick pan. Add the green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add the ginger and garlic pastes and sauté for two minutes. Add the tomato puree, red chilli powder, salt and half cup of water. Bring the mixture to a boil. Reduce the heat and simmer for ten minutes. Add the sugar or honey and powdered kasoori methi. Add the cooked tandoori chicken pieces. Simmer for five minutes and add the fresh cream.

Serve hot with naan or parantha.