Roasted Lamb & Spinach Curry

Lamb and Spinach Curry is the ultimate dinner party dish and is perfect for special occasions. In this recipe, the lamb is slow roasted in order to ensure that the sauce thickens nicely and that the lamb tenderises perfectly so that it melts in your mouth. I also pre-marinaded the lamb in an aromatic yoghurt sauce so that each individual piece of lamb has it own flavour. I made this dish at a recent Spice Club dinner and it went down really well!  I think the key to this dish is cooking it slowly, yes it does take a little longer but it’s well worth the wait-believe! Best served with basmati rice or freshly made hot chappatis nom nom nom nom…
Recipe shown below serves 12. You can either divide by how many servings you want it to yield or use http://www.easysurf.cc/recipe.htm.

Serves 12

What we need:
For the marinade:-
1000g lamb, boneless leg cut into 2.5cm cubes
4 garlic cloves, grated
2″ ginger, grated
4 tbsp cream
6 tbsp yoghurt
4 tsp salt
2 tsp kasturi methi (fenugreek leaves)
2 tsp chilli powder
2 tsp garam masala
1 tsp turmeric powder
2 tsp coriander powder
2 tsp meat tenderiser powder
For Masala:-
3 tbsp olive oil
6 onions, roughly chopped
3 tbsp olive oil
5 bay leaves
5 black cardomoms
1 stick cinnamon
2 tsp cumin seeds
3 cloves
3 cloves garlic
2″ ginger
2 tsp salt (or according to taste)
1 tsp turmeric powder
1 tsp chilli powder
2 tsp garam masala
pinch of pepper
2 green birdseye chillis, chopped
3/4 tin plum tomatos
2 handfuls of fresh coriander
300g pureed spinach

How we do:

  • In a bowl: Mix together the lamb and all of the ingredients listed above under the ‘marinade’ title. Refridgerate overnight.
  • Preheat the oven to 170 C.
  • In a large open pan, heat the olive oil. Fry off the onions until golden and tender. Remove and grind in a food processor.
  • Heat 3 tbsp olive oil in an oven proof pan. Add the whole spices listed above. when they begin to sizzle, add the ginger and garlic. Mix well and add the remaining ground spices and salt.
  • Cook for a couple of minutes whilst stirring. Now add the ground onion paste to the pan as well as the green chillies.
  • Mix well and cook on medium heat for 3-5 minutes , stirring every couple of minutes. Now add the tomatos and fresh corriander. Cook the masala for a few minutes until the oil begins to separate.
  • Now add the marinated lamb and mix well.
  • Add 2 glasses of water to the lamb masala and place in the oven.
  • Check the lamb and stir it every 10 minutes. When you do this,if you think the gravy (masala) has thickened, you add some more water.
  • Keep an eye on the lamb curry and cook until the lamb is tender (I cooked it for about 3 hours). Once tender (you can tell if the lamb is fully cooked if it breaks apart easily) add the spinach and mix well until it blends with the masala.
  • Remove from oven. (NB. You can remove the whole spices from the lamb curry if you want).
  • Garnish with cream and fresh coriander.

Spicy Okra (Bhindi) with Yellow Peppers and Onions

I love making this okra dish. It’s one my brother’s favourite dishes and he ensures that it is made at least once a week in the house. He does nothing to help his desire become a reality of course, apart from vocalizing his wants in the kitchen. However, luckily for him, I’m an amazing sister (and it’s ridiculously easy to make, but don’t tell him that). Best served with chapatis and a lot of people eat it with yoghurt too. The good thing about okra is that it can be made in so many ways-I think this is my third okra recipe now! Also, it’s really nutritious.
Check it out, let me know how what you think 🙂

Serves 4:

What we need:
1lb okra
3 tbsp olive oil
1 onion sliced
1/2 yellow pepper, diced
2 tomato roughly diced
1 tsp cumin seeds
Pinch of asafoetida powder
1 1/4 tsp salt
1/2 tsp coriander powder
1/2 tsp garam masala
1/2 tsp turmeric powder
1/4 tsp chilli powder
1/4 tsp amchur (mango powder)
Handful fresh coriander (cilantro)

How we do:

  • Heat oil in pan. Add the cumin seeds. Once they begin to sizzle, add okra, salt, turmeric powder and asafoetida powder. Cook for 5 minutes, stirring continuously on medium heat.
  • Add the onion, yellow pepper and the rest of the spices except amchur. Mix and cook until you see the sticky threads disappear.
  • At this point, add the tomatoes, fresh coriander and amchur and cook for a further 5 minutes.
  • When you see the oil has separated from the okra, your dish is ready!
  • BALLE BALLE! Enjoy 🙂

Roasted Afghani Cream Chicken

We’ve had guests round this week from India and in true Mamma Sawhney style, preparations began a couple days before hand and a plethora of dishes were made. I was made in charge of preparing the chicken dish so I decided to go for Afghani Chicken. I’ve only ever eaten this dish in North India, once in Jaipur and more recently this past year, I ate  it in this small little Punjabi cafe called Sandoz in Karol Bagh, Delhi.  It was amazing!  Regardless, I did a little research on it when I got back and I came up with this recipe. This is definitely one of those recipes that should be saved for special occasions. Result was succulent, creamy, rich chicken-major emphasis on the rich. But in the best way. Recipe shown below serves 12. You can either divide by how many servings you want it to yield or use http://www.easysurf.cc/recipe.htm.

Serves 12:
3 baby chickens, pre portioned and skinned
6 tbsp heavy cream
6 garlic cloves
3″ ginger
1 1/2 lemons
4 tsp kasturi methi (fenugreek leaves)
6 tbsp white pepper
3 tsp black pepper
Pinch citric acid (optional)
9 tsp salt (or according to taste)
2  tsp garam masala
1 tsp cardamom powder
3 tbsp roasted cashew nuts
2 tbsp almond
3 tbsp olive oil
2 handfuls coriander, chopped

  • To make the marinade, add all of the ingredients listed excluding the chicken) into a food processor. Grind until a coarse paste has formed.
  • In a bowl add the chicken and mix in the paste. Mix well.
  • Marinade for at least 4 hours (overnight is preferable).
  • Preheat oven 170 C/ approx 340 F. (I used a convection oven).
  • Place the marinaded chicken into an oven proof dish that has a lid.
  • Add the chicken to it and secure its lid.
  • Cook for 30 minutes. Remove the lid and carefully turn over the chicken. Let the other side cook for 30 minutes.
  •  You are good to go. Enjoy.