Wednesday, 18 May 2011
1 lb lamb; cut into bite size pieces
3 bunches of spinach; washed and chopped (3 cups when chopped)
2 tablespoons oil
Whole garam masala (3 cloves, 4 peppercorns, 2 whole cardamoms, 1 inch piece of cinnamon, 1 teaspoon whole cumin seeds)
1 onion; chopped fine
4 small new potatoes (optional); cut into halves
400g tin of plum tomatoes; liquidised
3-4 cloves of garlic; minced
2 inches piece of ginger; grated
2 green chillies; minced
2 teaspoons of coriander and cumin powders
1/2 teaspoon turmeric
1/2 cup water
1/4 teaspoon garam masala
salt to taste
1. Heat the oil in a a pan, add the whole garam masala (3 cloves, 4 peppercorns, 2 whole cardamoms, 1 inch piece of cinnamon, 1 teaspoon whole cumin seeds). Let them pop, and add the chopped onions and cook until transparent.
2. Add the potatoes (if using) and continue to cook until the onions are golden brown, add the lamb and cook until the meat is brown all over.
3. Add the tomatoes, garlic and ginger and simmer for 40 minutes.
4. Add the spinach, mix and add the water and simmer for a further 20 minutes or until the lamb is cooked.
5. Add the garam masala and salt.
Serve with hot chapatis
Friday, 13 May 2011
This Gujarati recipe is delicious. It is unusual in that the vaghar / tempering spices include ajwain and hing and no mustard seeds or cumin seeds. Tastes amazing, the dokhli / dumplings make it a almost complete meal.
For Dokhli / Dumplings
1 tablespoon chickpea / besan flour
1 tablespoon whole wheat flour
¼ teaspoon red chili powder
½ teaspoon coriander and cumin powder
A pinch ajwain
A pinch hing / asafetida
A pinch Sodium bicarbonate or baking powder
2 teaspoon oil
2 cups guvar / cluster beans; toped and tailed (replace with green beans)
1 tablespoon oil
2-3 Green chilies
1 pinch hing / asafetida
¼ teaspoon ajwain
1 cup water
½ teaspoon red chili powder
1 teaspoon coriander and cumin powder
¼ teaspoon turmeric
2 teaspoons gur / jaggery or brown sugar
Dohkli / Dumplings
1. Mix all the dry ingredients, add the oil and mix until you get a breadcrumb like texture
2. Add enough water to make a firm dough
3. Make marble size balls and flatten into coin-like discs, place on a tray for later.
1. Heat the oil in a wide pan, add the green chillies, ajwain and hing, as soon as they pop, add the water (carefully)
2. Add the red chili, cumin and coriander, and turmeric powders.
3. Add the guvar beans, gently place the dokhli / dumplings and cover the pan. Simmer for for about 20 minutes, add the gur / jaggery, mix and serve.
Sunday, 1 May 2011
1 lemon; juiced
1 tablespoon oil
1 kiwi; peeled and quartered (Kiwi contains enzymes that tenderise meat)
1 tomato; blanched and peeled and quartered
2 inch piece of ginger; roughly chopped
4 cloves garlic
1/2 cup fresh coriander
2-3 green chillies
1 teaspoon freshly ground cumin
1 level tablespoon paprika
½ teaspoon turmeric
2 teaspoons coriander and cumin powders
salt to taste
2 lb beef; cut into 2 inch chunks
1. Place all the ingredients except for the beef in a liquidizer and blend
2. Add to the meat, mix and marinate overnight in the Fridge.
3. Cook on an outdoor BBQ
4. Serve with nan bread