This takes a lot of time but not much work. First make a curry paste and marinate your lamb, half an hour minimum or up to two days in the fridge.
- 1 lamb shoulder or two halves
- 1.5tbs mustard seeds
- 4tbs coriander seeds
- 2tbs cumin seeds
- 2 tsp cardamom seeds from inside the husks
Dry fry until they give off a scent. Grind to a powder in a pestle and mortar. Add
- 5 red chillies
- 4 cloves garlic
- 2 x 5cm pieces of ginger
- 1-2tbs chilli powder
- 1stp turmeric
- 3tbs tomato puree
- 1tbs vinegar
- 60ml oil
Whizz to a paste. Smear all over the lamb and set aside to marinate (in a plastic bag works well)
When you are ready to start cooking, scrape all the paste off the lamb and reserve. Put the oven on 220C and sear the lamb for 20 minutes. Meanwhile start on the sauce.
Sweat the onions very gently in a pan for 10 minutes. Add the reserved curry paste and cook another 5 minutes. Add
- Can of chopped tomatoes
- 400ml lamb or chicken stock
- 1 aubergine, chopped into chunks
You can either cook in a very low oven or in the Instant Pot/Slow cooker. For the oven method, put the lamb and sauce in a pot with a tightly fitting lid and cook 170C for 3.5 hours. Watch it doesn’t dry out. A safer option is put it all in the Instant Pot and put on Slow Cook High Heat for 5 hours. You will probably need to reduce the sauce at the end if you have used the Instant Pot – simply take the lid off, put on Saute and bubble away. When you are ready to serve, take the meat off the bone (it will fall off), remove fat etc and put the lean meat chunks a serving bowl with the sauce. Top with plain yoghurt and fresh coriander. We served this with naan and a dhal.
- prepared squash
- 2 tbs mild curry paste
Put cubes of squash in an oven tray, toss in oil and curry paste and season. Cook in a 200C oven for 30 minutes until soft. Meanwhile…
- 200g green lentils
- 600ml vegetable stock
Put in a pan and simmer 40 minutes or in a pressure cooker for 6 minutes.
- 100g spinach
- 1 lime, zested and juiced
- pack of coriander, leaves chopped
Add to the lentils. Add the squash and heat until the spinach has wilted.
Heat in a pan until slightly brown
Serve in bowls. Add pomegranate seeds and coconut on top. Serve with warm naan breads and plain yoghurt.
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 2 garlic cloves, sliced
- 1 large red chilli, halved, de-seeded and finely sliced
Fry gently. Add
- 500g potato cut into small cubes
Fry some more. add
- 1 tbsp chopped ginger
- ½ tsp each black mustard seeds, cumin seeds, turmeric
Fry some more. Add a splash of water and ½ tsp salt, cover and let cook for 10 minutes until soft. Add
Continue cooking until wilted. Done!
This is from “This Muslim Girl Bakes” and is an authentic Pakistani recipe. We tried it and want to try it again! Serves four with sides. Start with a frying pan or wok.
Heat the oil and fry the onion until just starting to brown
- 3 cloves garlic, crushed and chopped
- 2cm of fresh ginger, grated
Add to the onion and fry one more minute
Add to the pan and brown
- 1/2 tin chopped tomatoes
- 1/2 tsp salt
- 1 tsp chilli powder (for mild, more if you want)
- 1/4 tsp turmeric
- 1 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 cup water
- 2 small potatoes, peeled and chopped
Add these to the pan mix in a bubble away, covered for 30 minutes. Add more water if it needs it
Add the peas and cook for another five minutes.
Serve with rice, naan or paratha and Josh’s Dhal like so:
Son Josh has decided to be vegan. Apparently he has halved his grocery bill! I find vegan food often lacks a bit of substance, but not this recipe. I call it Josh’s Dhal because it is always a hit when he comes home and it is great alongside a curry. So easy.
- 1 cup yellow split peas
- 4 cups water
Boil for 40 minutes
Add to your split peas and boil another 20 minutes more. Keep an eye on it, because it will probably dry out and catch. Just add some more water if it getting too thick too soon. While that is boiling, take the following:
- 1 chilli, copped
- 1 inch of root ginger, grated
- 1 tsp cumin seed
- 3 garlic cloves, sliced
- 1/2 tsp turmeric
- Ghee or oil
Gently fry all these to create a browned topping to put on your dhal to serve. Finally:
Add the spinach and cook until it wilts. Add
- 1 tsp salt
- Juice of 1/2 lemon
When the spinach has wilted and the dhal cooked to a gloopy consistency, put it in a serving bowl and top with the spicy garlicky mix. Serve as a side for a curry or a main course with rice or Indian bread and chutney. For a vegetarian rather than vegan meal you could top with quartered hard boiled egg.