Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: beef, bombay, chilli, coriander, course, cumin, curry, garlic, ghee, ginger, indian, know your onion, know your onions, knowyouronion, knowyouronions, main, onion, onions, powder, tomato, tomatoes, turmeric | No Comments »
Cut the meat into cubes. Chop the onions and cook them in a saucepan with the oil or ghee, until softened. Add the garlic, chilli, ginger, turmeric, cumin, coriander and chilli powder, and stir for 1 min. Add the meat, coat it with the mixture and add the tomato, along with the salt. Simmer for 1h30 until the beef is tender. To finish, add the coconut milk and cook for a couple more minutes. Serve with steamed basmati rice or couscous.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: chilli, coriander, course, cumin, curry, garlic, ghee, ginger, indian, know your onion, know your onions, knowyouronion, knowyouronions, main, onion, onions, peas, potato, potatoes, powder, turmeric | No Comments »
Peel and chop the potatoes into cubes. Roast the mustard seeds in a hot dry pan until they start to pop. Add the oil, chopped onions, garlic, chilli, ginger, turmeric, cumin, coriander, garam masala and chilli powder, stirring for 1 min. Season with salt and pepper. Stir in the potatoes, add the water, cover and simmer for 15min. Add the peas and simmer for a further 5min. Buy this time, the liquid should have been absorbed. Stir in the mint and adjust the seasoning.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: black, cardamom, chilli, coriander, course, cumin, curry, garlic, ginger, goat, green, jamaican, know your onion, know your onions, knowyouronion, knowyouronions, lamb, leaves, main, malay, meat, neck, pepper, seeds, shoulder, thyme, turmeric | No Comments »
Chop the onions and garlic. Seed and finely slice the chilli. Quarter, seed and chop the tomatoes. Slice the coriander, roots, stems and leaves. Roast the whole spices on a hot dry frying pan for 2 minutes, then mix them in a food processor or grinder. Cut the goat meat into big cubes, rub it with all the other ingredients, except the oil, and marinate it for at least 6 hours. Remove the meat and knock off the bits of the marinade. In a heavy-based frying pan, brown it in very hot oil. Do it in batches, to avoid overfilling the pan. Transfer to a large saucepan. In the same frying pan, stir-fry the rest of the marinade until the onions are soft. Deglaze it with a bit of water and pour everything into the saucepan. Cover with water, season lightly with salt and bring to the boil. Turn down the heat, skim, and simmer for 2h, until the meat is tender. Adjust seasoning with salt, pepper and sprinkle with the more coriander leaves before serving. Garnish with steamed rice and fried plantain.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: beef, chilli, chuck, coriander, course, cumin, curry, garlic, ghee, ginger, indian, know your onion, know your onions, knowyouronion, knowyouronions, madras, main, mustard, onion, onions, paste, powder, tomato, turmeric, vinegar | No Comments »
Cut the meat into cubes. In a bowl, mix the coriander, cumin, mustard, peppercorns, chilli powder, turmeric, salt, garlic and ginger. Add the vinegar and form a paste. Chop the onions and cook in a saucepan with ghee, until golden. Add the curry paste and stir for 1 min. Add the meat, coat with the mixture and add the tomato paste, along with the water. Bring to a boil, skim and simmer until the meat is tender (about 1h). Serve it with steamed basmati rice or couscous.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: chilli, coriander, course, cumin, curry, garlic, ginger, green, know your onion, know your onions, knowyouronion, knowyouronions, lamb, leaves, main, malay, malaysian, meat, neck, powder, seeds, shoulder, turmeric | No Comments »
Chop the onions and garlic. Seed and finely slice the chilli. Quarter, seed and chop the tomatoes. Cut the lamb meat into large cubes. Brown in very hot oil in a heavy-based frying pan, Do this in batches, so as not to overfill the pan. Transfer to a tray. Add the onion to the pan and stir until soft. Add the ginger, garlic, cumin, coriander, turmeric, curry powder and chilli. Reduce the heat and cook for 1 min. Return the lamb meat and mix well. Stir in the tomatoes and the stock. Bring to the boil, reduce heat and simmer for 1h30-2h. Before the meat gets too tender, add the potatoes, peeled and chopped in large chunks. Cook until they are tender and the sauce is thickened. Season with salt, pepper and sprinkle with the coriander leaves before serving, garnish with steamed rice.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: coriander, course, cumin, fenugreek, garlic, ghee, indian, kebab, know your onion, know your onions, knowyouronion, knowyouronions, lamb, main, onion, onions, skewers, starter, tenderloin, turmeric, yoghurt | No Comments »
Grate or mix the onion in a food processor. Strain its juices. Combine 2 tbsp of the onion with the chopped garlic, poppy seeds, spices, yoghurt and lamb. Rub well and marinate for at least 1 hour in the refrigerator. Soak the skewers in water for 30min and thread 4 pieces of lamb onto each. Season with salt and brush the meat with the ghee. Barbecue or char-grill them, turning frequently, for about 5 min. Serve with steamed rice and chutneys.
