Curry – Page 3 – Monica's Spice Diary

April 3, 2019May 24, 2020

Roasted Gosht Palak Lamb Spinach Curry

This slow roasted Lamb Gosht Palak was the star of the show at my recent Mughlai cookery class. Marinated lamb roasted in whole spices and a glorious caramelised rich masala. 3 words = melt in mouth. A dish fit for a Moghul King or Queen ????. When I posted a snap of this on instagram and facebook, I didn’t expect so many requests for the recipe. (I also didn’t realise the pool of green spinach would turn out to be so photogenic). Thankfully this dish tastes as good as it looks so enjoy the recipe. Pop a comment or share a photo of your recreation if you make it!

Roasted Gosht Palak Lamb Spinach Curry

Print Recipe Pin Recipe

Servings 4

Ingredients

For the marinade:

850 g leg of lamb boneless cut into 2” chunks
4 tbsp yoghurt
1 tsp salt
1 tsp garam masala

To cook the lamb:

5 tbsp ghee or oil
3 bay leaves
4 green cardamoms crushed open
1 black cardamom crushed open
3 cms cinnamon stick
4 cloves
3 medium onions thinly sliced
8 cloves garlic grated
3 ” ginger grated
1 ½ tsp salt or according to taste
6 tbsp tomato passata
2 green chillies finely chopped
½ tsp paprika
½ tsp turmeric powder
½ tsp Kashmiri chilli powder
1 ½ tsp garam masala
1 tsp coriander powder
250 g fresh spinach

Instructions

• Place all the ingredients in the “marinade ingredients” list in a bowl. Mix together & cover. Ideally allow the lamb to marinate for 24 hours. If not, overnight is acceptable.
• Pre-heat oven at 220*C. Heat ghee/oil in a pan. Once hot, add the bay leaves, green and black cardamoms, cinnamon stick and cloves. They should begin to splatter immediately.
• Now add the onions and cook until translucent-this should take about 4-5 minutes. Add the ginger and garlic at this point and cook on a medium heat for a further 10-12 minutes or until they turn fully golden brown.
• Now add the tomato pasata along with the green chilli. Cook for a further minute. Reduce the heat and then add the salt and all of the dry spice powders and cook for 2 minutes.
• Now add the marinated lamb to the pan. Cook on a medium/high heat, mixing continuously for 5 minutes or until it begins to seal.
• Now transfer to an ovenproof pan. Add enough water so the lamb is completely covered and place in oven. After 30 minutes, give the lamb curry a mix and reduce temperature to 180*C and place a lid on top.
• Bring half a cup of pan of water to the boil. Place the spinach in the pan and as soon as it is wilted (should take about 2 minutes) remove and drain using a sieve. Place in a food processor and blitz into a paste.
• Once the lamb has been cooking an hour, add the wilted spinach and then cook for a further 45-60 minutes or until the lamb is tender. (If you ever see that the lamb curry is looking a little dry, you can add some water).
• Remove from oven. Taste for salt/chilli and adjust accordingly. Finish with fresh coriander.

Notes

Feel free to pick out the whole spices before serving.

If you want to slow roast, after the first 30 minutes, drop the temperature to 175c and cook for 3-4 hours (checking on it every 40 minutes or so).

December 5, 2018May 24, 2020

Tandoori Paneer Masala

I love having paneer in the fridge. It’s a goodun’ to just always have in. Home from work, don’t know what to make? Get on that paneer. Paneer is an Indian cheese that’s made from cows milk and is rather excellent at absorbing flavours. The soaking attribute comes fastened with the fact that it is pressed heavily with something as trivial as a common household item that one can get online from https://www.thecheesemaker.com/Cheese-making-Presses/. It has a wonderful almost meaty texture which makes it perfect for cooking it in curries (obvs), as a stuffing (paneer parathas anyone?) or even as a salad topping (toast paneer cubes in a dry pan until golden & crisp & pop on top of your next salad – you’re welcome). In addition, it’s packed full of protein and surprisingly quick to make. But enough of the paneer ad campaign, let’s get onto the good stuff.

Today’s recipe is one that transforms this humble cheese into a luxurious, stand out dish. Mopped up with crispy, butter laden naans (I mean if you’re going to do it, do it right), it will not disappoint. This is also a fabulous one to whip out at a dinner party or pot luck. Enjoy.

For Paneer Marination:
225g paneer, cut into cubes
1 red or green bell pepper, cut into 1cm squares
1 onion, cut into 1 cm squares
4 garlic cloves, grated or minced
2” ginger, grated
½ tsp salt or according to taste
1 tsp chilli powder
1 tsp garam masala
1 tsp coriander powder
2 tsp lemon/lime juice
4 tbsp Greek yoghurt
1 tbsp gram flour/chickpea flour (optional)
2 tsp sunflower/vegetable oil
For Masala:
4 tbsp oil
2” cinnamon stick
2 black cardamoms (optional), crushed open in a pestle & mortar
3 green cardamoms, crushed open in a pestle & mortar
5 cloves
4 tbsp tomato passata
1 tbsp tomato ketchup
2 tbsp double concentrate tomato purée
2-3 green chillies, finely chopped
1 tsp salt, or according to taste
3/4 tsp cumin powder
3 tsp kasuri methi/dried fenugreek leaves (optional)
4 tbsp cream cheese
Handful fresh coriander, finely chopped

How to:
1) Line a baking tray and pre-heat grill at highest temperature setting. Place all “paneer marination” ingredients together in a bowl and mix well.
2) Tip the marinated paneer into the baking tray and spread all over. Cook in grill for 5 minutes until slightly charred. Remove from heat and turn off grill.
3) Heat oil in a pan. Once hot, add the cinnamon, cardamoms and cloves and cook for 10 seconds.
4) Now add the tomato passata, purée, ketchup and green chillies and cook for 2 minutes. Reduce the heat to low and add the remaining spices and cook for 1 minute. Now add the cream cheese a little at a time, mixing continuously until it is completely blended in.
5) Now add the grilled paneer as well as the fresh coriander.
6) Add one cup of water and bring to boil. Place lid on the pan and simmer for 5-6 minutes. Check the salt and chilli adjust to your taste. Enjoy with naan or chapatis.

March 21, 2018May 24, 2020

Lamb Keema Mattar Curry

On a day to day basis, I try not to overeat. You know, be conscious of what I’m eating and all that jazz. For the most part, I do alright. But then I have those moments where I lapse. Big time lapse (segue to today’s recipe imminent). One of those times is when keema matter is on the cards for dinner. This is a perfect recipe to cook if you need a hug in a meal. You can mop it up with hot chapatis (my preference), plain basmati rice (the hub’s choice) or even stuff it in a fluffy white bap if you like. If you are trying to keep it light, can even stuff inside iceberg leaves and have lettuce wraps. If you want to elevate it to the next level though (we are talking “ohmygaaaahhh” level ) you need to do two things. One – cook the dish in mustard oil and two – use minced mutton instead of lamb. But like I said, if you can’t source those two things, worry not. It’s still going to taste shamazing. Enjoy! And then come back and tell me how it was 🙂

Keema Mattar

2018-03-21 02:04:14

Serves 4

Write a review

Save Recipe

Ingredients

5-6 tbsp mustard oil (you can also use vegetable or sunflower oil)
2 bay leaves
3 cloves
2 green cardamom pods crushed open
1 black cardamom pod crushed open (optional)
1 1/2 large onions, cut into rough chunks
3/4 tsp salt
2 fresh green chillies
2" ginger
3 garlic cloves
1 tsp salt or according to taste
1 tsp garam masala
1/2 tsp paprika
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp chilli powdder
5 tbsp tomato passata (you can also blitz fresh or tinned plum tomatoes into a paste)
800g minced mutton/lamb*
1 small potato, diced into 1cm cubes
100g peas
Handful fresh coriander with stems, finely chopped

Instructions

Coarsely grind onions in a processor and place in a bowl. Now coarsely grind the chilli, ginger and garlic*
Heat oil in a non stick pan. Once hot add the bay leaves, cloves and cardamoms.
When they begin to sizzle in the oil, add the coarsely ground onions. Add 3/4 tsp salt and cook for 3-4 minutes on a medium to high heat.
When they turn translucent and soft, add the ground green chilli, ginger and garlic mixture. Cook for a further 9-10 minutes until everything turns a deep golden brown shade. If it sticks to the pan at any point, add a splash of oil or alternatively water.
Now reduce the heat and add the remaining 1 tsp salt and all the dry spices and mix well. Cook for 20 seconds. Now stir in the tomato passata and cook for 2 minutes. When the oil begins to separate from the masala sauce, add the mince and potatoes and mix together.
Add 1/2 cup of water and bring to boil. Now reduce heat to low/medium setting and place lid on the pan. Allow the mince to cook for 15 minutes, stirring every 2-3 minutes, then add the peas. Continue to cook for a further 5 minutes.
Sprinkle on fresh coriander and mix.
Taste for salt/chilli and adjust accordingly. If you would like the dish to be a little "drier", continue to cook until it has reduced down. Alternatively, if you prefer it "wetter" you can always add little more water than suggested.

Notes