Bhaji Gosht / Palak Gosht / Lamb with Spinach

Ingredients

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

Guvar Dokhli nu Shaak / Cluster Beans with Dumplings

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. 

Ingredients

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  

Water 

For Shaak

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

Method

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.

Shaak

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.

Mishkaki / East African Style BBQ Beef Shish Kebabs

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

Yesterday's BBQ

Clockwise from top: Seekh Kebab, Mishkaki, Piripiri Chicken, Shish Kebab, Tabouleh, Roast Vegetables, Coriander Potato Salad, Shish Kebab, Raita, Green Salad.

Royal Wedding Lunch

Everyone is coming round to celebrate.  We are going to watch TV together and then we are having a barbecue what ever the weather! .
Menu
Mishkaki (beef)
Seekh Kebab (beef)
Shish Kebab (Lamb)
Piri Piri Chicken (Salima)
Nan Bread
Green Salad (Salima)
Tabbouleh
Coriander Potato Salad
Fruit Crumble (Muni)

Recipes and photos to follow.

Sprouted Urad ji Kadhi / Sprouted Black Bean Yogurt Soup

Urad beans are also known as black beans look similar to mung beans.  They are supposed to be very good for diabetes, but take a long time to cook and are difficult to digest.  However sprouting them not only makes them more nutritious but also easier to cook and digest.  Sprouting beans is very easy and supplies you with fresh vegetables.

Ingredients

1 cup sprouted urad beans

1 teaspoon whole cumin

1 teaspoon mustard seeds

3-4 curry leaves (limdo pan)

2-3 green chillies; split lengthwise into two

2-3 cloves garlic; minced

1 inch ginger; grated

2 tomatoes; blanched, peeled and liquidized

1/2 teaspoon turmeric powder

2 teaspoons coriander and cumin powders

1 cup yogurt
2 cups water
1 table spoon chickpea flour
salt to taste

1. Heat some oil in a pan, add the whole spices and the green chillies, as soon as the spices pop, add the urad beans.  Mix and cook for about 10 minutes.
2. Meanwhile whisk the yogurt, water and chickpea flour until you get a smooth mixture.
3. Add the garlic, ginger and tomatoes to the beans, mix, add the turmeric, coriander and cumin powders. Stir fry for about 5 minutes, add the yogurt mix, season with salt.
4. Bring to boil, turn the heat down when it gets frothy otherwise it will overflow. Simmer for 20 minutes.  
5. Serve garnished with coriander.

Veal and Sweet Potato Tagine

I have adapted this recipe from the BBC Food website.  It was sooooo good, that I had to share it.  It smelt like ghosh jo shaak.

Ingredients

1 tbsp. olive oil

1 onions , thinly sliced

2 teaspoons  finely chopped fresh root ginger

1 lb. veal

1tsp ground cumin

½  tsp. each paprika, red chilli powder and ground coriander

1 cinnamon stick

1 400gm can plum tomatoes; liquidized

1 large sweet potato (8oz / 200gm , cut into chunks

salt to taste

3 medjool dates

2 dried apricots

1-teaspoon raisins

1 oz. toasted blanched almonds

1 tablespoon chopped coriander

Method

Heat the oil in a pan, add the onions,  stir, when until transparent, add the ginger.

Add the meat in batches, then fry on all sides until lightly coloured. Return all the meat to the pan, stir in the spices and cinnamon sticks, then cook for 1 min.

Add the tomatoes and 200ml water, then bring to the boil, stirring, add the salt and then cover and simmer for 1½ hrs., until the veal is tender.

Add the sweet potatoes, stir well, cover again, then cook for 20 minutes or until the potatoes are just tender. Stir in the dates and heat through for 5 minutes.

Garnish with the almonds and coriander.

Serve with couscous or rice.