Bhindi Gosht (Okra & Meat curry)

This has always been one of our favourite takeaway dish so I tried to recreate it at home

Ingredients:

2 tbsp oil
1 kg lamb (cut into medium pieces)
10-12 okra, chopped
1/2 tsp ground black pepper
1/2 tsp lemon juice
2-3 medium onions, thinly sliced
1-2 tomatoes, chopped
1 tsp whole cumin
1 cinnamon stick
2 cardamom pods
5-6 peppercorns
2-3 cloves
1-2 chopped green chillies
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 inch chopped ginger
3-4 cloves garlic , chopped
freshly chopped coriander


Method:

1. Marinate lamb with ginger, garlic, salt, ground pepper and lemon juice. Leave aside for atleast an hour.

2. In a deep saucepan, heat oil. Add cumin seeds, once it starts to splutter add the whole spices, chillies and onions. Sauté until golden brown.

3. Add meat and cook until lightly brown. Add the chopped tomatoes and season accordingly.

4. Mix well and add the turmeric, coriander and cumin powder. If you need a bit of gravy add little water.

5. Cover an cook on slow flame for atleast 20 minutes. Stir and then add in the okra. Mix and cover and cook for further 30 minutes until meat is very tender.

6. Check for seasoning and garnish with freshly chopped coriander.

Steve's Aachari Ghosh Masala

This is a amazing dish, the meat is so succulent and tender. The curry sauce has a tangy and sour taste.

Ingredients:

1-2 tbsp ghee

1 tbsp oil

1 cinnamon stick

1kg Mutton, cut in small/medium pieces

2 cups yogurt

2-3 large tomatoes, chopped

1 inch ginger, chopped

2-3 garlic cloves, chopped

1.5 tbsp ginger/garlic paste

2-3 green chillies, slit

1 tbsp coriander powder

1/2 tbsp red chilli powder

1/2 tsp mustard seeds

1 tbsp turmeric powder

1/2 tbsp Amchur powder (dry mango powder)

1/4 tsp Fennel seeds

1/2 tsp cumin powder

1 tsp whole cumin

2 tbsp mango pickle

Freshly chopped coriander

Salt and Pepper for seasoning

Method:

1. Marinate the meat with ginger/garlic paste and salt and keep aside.

2. In a bowl mix the yogurt, red chilli powder, amchur powder, coriander powder, cumin powder and mix to smooth paste.

3. Heat the ghee and oil, add the whole cumin and mustard seeds. Once they start to splutter add the chopped ginger/garlic and fry for few minutes.

4. Add the meat and cook until it starts to brown. Add chopped tomatoes and green chillies.

5. Add little water and cook for few minutes. Add the yogurt mix and fennel seeds. Simmer on slow heat. Let it boil.  Add water as required to make a thick gravy. 

6. Add the mango pickle and let it cook until meat is tender. Check for seasoning.

7. Garnish with freshly chopped coriander. Serve hot.

Indian Curried Lamb Shanks

This is a slow cooked recipe that makes the meat very succulent and tender in a tangy, lightly spiced curry.

Ingredients:


1 tbsp ghee
2 Lamb shanks
2-3 shallots, chopped finely
2-3 tomatoes, chopped
1 cinnamon stick
1-2 cardamon pods
2 cloves
2-4 peppercorns
1 bay leave
1 tsp whole cumin
1 green chilli, slit in half
2-3 cloves of garlic, grates
1/4 inch of ginger, grated
2 tsp madras curry powder
1/2 coriander powder
1/2 tsp turmeric powder
1/2 tsp red chilli flakes (optional)
juice of 1/2 lemon 
1 tsp kassori methi
1 tsp garam masala
2-4 tbsp yogurt, lightly beaten
1 tbsp butter
Salt & Pepper


Method:


1. Marinate the lamb shanks with grated ginger/garlic, madras curry powder,coriander, turmeric powder,chilli flakes,lemon juice and salt/pepper. Leave aside atleast for 2 hours, can even leave it overnight.


2. In a saucepan, heat the ghee, add the cumin, cinnamon, cardamon,cloves, peppercorns, bay leaf. Once the cumin starts to splutter, add the slit green chilli and shallots.


3. Once the shallots are translucent, add the tomatoes. Saute until the oil separates.


4. Add the lamb shanks, stir until well coated with the masala. Once the meat gets brown, add little water depending on how much gravy you require.


5. Simmer on low heat and cook atleast for a hour, stir occasionally.


6. After an hour, pour in the yogurt, stir well. Add the kasoori methi and butter. Cook for another 30 minutes, until the meat is tender on low heat. Season well. If you want it more tangy add 1 tbsp tomato puree.


7. Serve hot with pitta.

Lamb Tagine served with Tabbouleh

This is a slow cooked lamb dish, a perfect combination of meat, spices and dried fruit.

Ingredients:


For the lamb


1-2 tbsp Olive oil
6-8 lamb chops
1 tbsp ginger/garlic paste
1 bay leaf
2 dried red chillies
1 cinnamon stick, crushed
2 cardamom pods
1/2 inch ginger, cut in strips
2 garlic flakes, finely chopped
1 sprig of rosemary
2 small red onions, sliced
2 carrots , cubed
1 courgette, cubed
400g tin chopped tomatoes
400g tin chickpeas, drained
150g green lentils
5-6 dried figs, halved
1 tsp turmeric powder
1 tsp paprika powder
1 tsp dried chilli flakes
1 tsp cumin powder
1/4 cup red wine
200ml meat stock
Salt & pepper for seasoning


For the tabbouleh:


25g Bulgar wheat
2 large vine tomatoes, chopped
large bunch of parsley, finely chopped 
small bunch of mint, finely chopped 
1 red onions, finely chopped 
juice of 1/2 a lemon
drizzle of virgin olive oil
Salt & pepper for seasoning


Method:


1. Marinate the lamb chops with ginger/garlic paste. Season with salt & pepper. Leave overnight.


2. Grill the lamb chops, few minutes each side. Keep aside.


3. In the same grill pan, add red wine. Scrap all the lamb juices. Keep aside to add later.


4. In a saucepan, heat the olive oil. Add the cinnamon, cardamom, red chillies, rosemary and bay leaf. Stir for a few minutes. Add the chopped ginger, garlic and onions. Saute for a few minutes.


5. Add the carrots and courgettes. Cook for few minutes. Mix in the lentils and chickpeas.


6. Stir well, and add the turmeric, cumin, dried chilli flakes and paprika powder.


7. Add the chopped tin tomatoes, stir and cook for few minutes. Season well.


8. When it starts to boil, add the meat. Mix well till meat is well coated. Add the figs,stock and red wine mixture.


9. Cook and bring to a boil. 


10. Put this in a pre-heated oven , cook at 180C for 1 or 1.5 hours until meat is very tender.


11. To cook the tabbouleh, place the Bulgar wheat in 50ml of boiling water and cover. Keep aside for 15-20 minutes. Mix all the other ingredients, fluff with a fork. 


12. Serve the lamb hot with tabbouleh on the side, which can be served at room temperature or cold.

Grilled Lamb Chops served with Grilled tomatoes and Garlic Brussels Sprouts

A lovely evening meal, healthy and easy to prepare. The lamb flavour is enhanced by marinating it with herbs ,spices and smoky grilled flavour.

Ingredients:


Marinade for the lamb chops


6-8 lamb chops
1 tsp Worcester sauce
1 tsp soy sauce
1 tsp curry powder
1 tsp paprika powder
1 tsp Dijon mustard
1 tbsp ginger/garlic paste
6-8 mint leaves, finely chopped
1 tsp garlic powder
1 tsp red chilli flakes
juice of half a lemon
drizzle of olive oil
Salt & Pepper for seasoning


For the grilled tomatoes:


2 large tomatoes , sliced in rings
1/2 tsp dried basil
Drizzle of olive oil
Salt & pepper for seasoning


For the Brussels sprouts:


250 g brussels sprouts
1 tbsp butter
1 tsp garlic powder
Salt & pepper for seasoning


Method:


1. Marinate the lamb and keep aside, for atleast an hour.


2. In a saucepan boil some water. Cook the brussels sprouts until tender, do not over cook. Drain the water. Put the sprouts back in the saucepan, add the butter, garlic powder and toss. Place the lid on to let it cook in the heat. Before serving season well.


3. Pre heat a oven at 180C.


4. Heat a griddle pan, when it is hot, place the lamb chops. Cook for 5 minutes on either side. Baste with any leftover marinade.


5. Place the lamb chops in an oven proof dish, cover with silver foil and cook in the oven for 15 minutes or until cooked.


6. In the same griddle pan, place the tomato slices. Sprinkle the basil and drizzle olive oil. Cook for a few minutes either side. 


7. Serve the lamb chops hot with the side of vegetables. 

Curried Lamp Chops

A tasty lamb dish infused by basic spices with a hint of chilli.

Ingredients:


1 tbsp oil
8 Lamb chops, marinated in 1tbsp of ginger/garlic paste and seasoned
1 onion, chopped
2 tomatoes, chopped
1 potato, sliced
4-5 garlic flakes, chopped
1 inch ginger, chopped
2 red chillies
1 inch cinnamon stick
1-2 cardamon pods
1 tbsp dark curry powder
1 tsp turmeric powder
1 tsp chilli powder
1 tsp garam masala
Salt and pepper for seasoning


Method:


1. In a saucepan, heat oil, add the cinnamon and cardamon, stir fry. Add the chopped ginger, garlic and onions. Add red chillies.


2. Saute until onions are translucent, add tomatoes. Cook for few minutes until oil separates.


3. Mix in the turmeric, chilli and curry powder. Stir well.


4. Add the lamb chops, and coat with the curry sauce. Season well. If it is too dry ass little water.


5. Sprinkle garam masala and potatoes. Cook well until meat is tender and potatoes are cooked.


6. Serve hot with side salad or rice.

Morrocan meatballs with couscous

A simple tasty dish made with basic spices. It can be prepared and reheated when ready to serve.

Ingredients:

500g lamb mince
1.5 tbsp ginger/garlic paste
1 green chilli, chopped
5-6 tbsp freshly chopped coriander
1 tsp dried red chilli flakes
Salt & pepper for seasoning

For the sauce

1 tbsp olive oil

1 400g tin chopped tomatoes
1 cinnamon stick
1 tsp cumin powder
1/2 tsp dried thyme
1 onion chopped 

2 flakes garlic, chopped
1/2 Worcester sauce
Salt & pepper for seasoning

Method:

1. Mix the lamb and all the marinade ingredients, make into small balls and shallow fry in oil. Keep aside

2. In a saucepan, heat oil. Fry the garlic and onions, until translucent. Add the chopped tomatoes.

3. Add the cinnamon , cumin, turmeric and dried thyme. Cover with a lid and let it simmer.

4. Once it starts to boil add the Worcester sauce. Add water it the sauce is too thick.

5. Add in the meatballs , stir till well coated with the sauce.Season well.

6. Place this into a pre-heated oven and cook for 20 mins.

7. Garnish with freshly chopped coriander and parsley. Serve with couscous or a side salad.

Steve's Kheema Omelette

This is a quick easy breakfast / lunch dish made from leftover mince.

Makes 1 omelette


Ingredients:


1 tbsp oil or knob of butter
2 tbsp Kheema ( as prepared in recipe http://jouelleskitchen.blogspot.com/2011/09/steves-kheema-pasta-indian-styled-pasta.html)
2 eggs
Salt & Pepper for seasoning


Method:


1. Heat frying pan, melt butter or oil.


2. In a bowl, whisk the eggs and kheema mix. Pour this over the heated pan.


3. Let it cook for few minutes, reduce heat. Season with salt & pepper.


4. Flip when the top side is firm. Serve hot with ketchup.

Steve's Kheema Pasta (Indian Styled Pasta)

Steve loves mince, hence he has combined Indian spices, mince and pasta to create this wholesome pasta dish. It is great for packed lunches and goes down a treat with kids. 

Ingredients:


1 tbsp oil
500g lamb mince,
2 onions, finely chopped
200-250g pasta
1 inch cinnamon stick
1 bay leaf
4-5 cloves of garlic, chopped
4-5 peppercorns
2 cloves
6-8 curry leaves
1 tsp turmeric powder
1 tsp chilli powder
1 tsp cumin powder
2-3 tbsp tomato puree
1 cup frozen peas
1 cup frozen chopped peppers (can use fresh)
Chopped coriander for garnish
Salt & Pepper for seasoning


Method:


1. In a pan cook pasta in salted boiling water until it is slightly al dente (8-10 mins). Once cooked drain and drizzle a little olive oil and mix. Keep aside.


2. In a saucepan, heat oil. Add the cinnamon, cloves, peppercorns, curry leaves and bay leaf. Add chopped garlic and onions, saute for few minutes until translucent.


3. Add the mince and fry until well coated with oil and turns lightly pinkish brown. Mix in the turmeric, chilli and cumin powder.


4. Fry the mince for a few minutes. Mix in the peas and peppers, stir well. Add the tomato puree. Cook until mince is tender. Season with salt and pepper. Garnish with chopped coriander and mix again.


5. When ready to serve, mix the pasta with the mince. You can finish off with grated cheese which is optional.

Tips:


You can use a dash of Worcester sauce to the mince while cooking. If you fancy more spice add chopped green chilli.

Lasagne

Ingredients:

For the filling

1 tbsp olive oil 
500g mince (beef or lamb) , for vegetarian option you can use Puy lentils 
2-3 flakes garlic 
1-2 onions, finely chopped 
400g chopped tomatoes 
8-10 chopped mushrooms 
1 courgette, chopped 
1 green chilli, finely chopped 
2 bay leaves 
1 tsp dried oregano powder 
1 tsp dried basil powder 
1 tbsp Worcester sauce 
1 tbsp tomato puree

For the sauce

250ml milk 
2-3 tbsp flour 
2 knobs of butter 
1/2 tsp nutmeg powder
2 tbsp grated cheese
Salt & Freshly crushed Pepper

For the Pasta

10 sheets of lasagne

For garnish


6-8 tbsp grated Parmesan
1 tomato slice.

Method:

1. In a deep saucepan, boil water. Add lasagne sheets. Cook until al dante. Keep aside. To avoid the lasagne sheets from sticking sprinkle little olive oil on the sheets.

2. Pre heat oven to 200C.In a pan, heat oil. Add the bay leaves, chilli and garlic and stir. Add the chopped onions. Sauté until golden brown.

3. Add the vegetables and cook for few minutes. Add the mince and stir well.

4. Sprinkle the oregano, basil powder and Worcester sauce. Season with salt and pepper. Add the chopped tomatoes and mix well.

5. Add the tomato puree and stir. Make sure the gravy is not to thin. Cook until mince is done.

6. To make the sauce, heat the milk in a saucepan. Add the butter and boil. Add the flour, little at a time, whisk the mixture well to avoid lumps. Sprinkle the nutmeg and cheese and whisk into a smooth paste. If the mix is too thick add little milk. Season with salt & pepper.

7. To layer the lasagne. In a greased oven proof dish place a spoonful of sauce and spread evenly. Place one layer of lasagne sheets. Spoon the mince mixture and spread evenly. Add the sauce mixture, crush some pepper and sprinkle cheese.Continue till you get a stack of 3-4 sheets. Make sure the top layer is pasta. Sprinkle leftover cheese and slice tomato.

8. Reduce oven to 180C. Cook the lasagne for 30mins to 1 hour. If the cheese is browning you can cover with foil.

9. Serve with side salad.

Dhal Gosht ( Lamb cooked with Lentils)

Ingredients:


1-2 tbsp ghee
1 cup Massor Dhal 
1 tin 400g Green Lentils 
2-3 Onions, cut in chunks
1 large tomato, cut in chunks
2 cinnamon sticks
2 cardamom pods
3-4 cloves
4-6 peppercorns
3-4 dry red chillies
3-4 garlic, chopped
1 inch ginger ,chopped
2-3 bay leaves
1 tsp cumin seeds
1 kg lamb
1 tsp turmeric powder
1 tsp coriander powder
2 green chillies, chopped
1 tsp garam masala
Freshly chopped coriander for garnish


Marinade for Lamb


1 tsp turmeric powder
1 tsp coriander powder
2 tsp madras curry powder
2 green chilles, chopped finely
2 tbps ginger/garlic paste
4-5 tbsp freshly chopped coriander
juice of 1 lemon
salt and pepper for seasoning




Method:


1. Marinate the lamb overnight with the marinade.


2. In a pressure cooker, heat the ghee. Add the cumin seeds, cinnamon, cardamon, cloves, peppercorns, red chilli and bay leaves. Fry until the oil is infused with flavour. Then add the ginger, garlic, green chllies and onions. Saute until golden brown.


3. Add the lamb , stir until well coated . Add the dhal, green lentil and tomato, mix well.


4. Add enough water to cover the lamb or depending on gravy required and pressure cook for 3 whistles (or until lamb is tender)


5. Check for seasoning , garnish with freshly chopped coriander.

Couscous, Homemade Hummus & Kebabs

A perfect healthy meal , fresh and full of flavour.

Kebabs


Ingredients:

250 -300 g mince (beef/lamb)
1 1/2 tbsp ginger/garlic paste
8-10 mint leaves, finely chopped
2 green chillies, finely chopped
1 tsp garam masala
1 tsp red chilli powder / paprika powder
8-10 coriander leaves, finely chopped
1 red onion , finely chopped
1 egg
6-8 wooden skewers
Salt and Pepper for seasoning


Method:


1. Mix all the ingredients together in a large mixing bowl until it binds into a smooth paste.


2. Cover and chill for couple of hours.


3. Soak skewers in water for 10 minutes. Thread the meat onto the skewers, press to distribute the meat evenly.


4. Place kebabs on a preheated grill (180 -200 deg) and cook until done.Turn skewers frequently for even browning.


Tips:


You can use parsley instead of mint and coriander leaves .




Hummus:


Ingredients:


300g tin of chickpeas
1-2 cloves of garlic, finely chopped
2 tbsp lemon juice
1 tbsp tahini
2-3 tbsps olive oil


Method:


1. Blend all the ingredients together into a smooth paste. Season as required. 


2. Drizzle with additional olive oil before serving.


Tips:


Add finely chopped onions for  a stronger flavour before serving or for a kick you can add roasted peppers (mashed).




Couscous:




Ingredients:


250g couscous
2-3 tbsp extra virgin olive oil
handful of flat leaf parsley, finely chopped
1 cucumber, chopped
6-8 cherry tomatoes, chopped
250 ml chicken stock (or plain water can be used)
1/2 lemon, squeezed
1 red onion, finely chopped
10-12 olives, chopped


Method:


1. Pour the hot stock into the couscous , cover with cling film and allow it to rest for 3-5 minutes. Remove the cling film and fluff with a fork.


2. Add the chopped parsley, onions, tomatoes, cucumber and olives. Mix well. Drizzle olive oil and lemon juice. Season with salt and pepper if required.