Mauritian Beef Curry

Mauritian Beef Curry

A wonderfully rich beef curry deep with chilli and spice.

Beef spalebone (or blade) is tailor made for slow cooking and works brilliantly well in this curry.

Best served with spiced rice and roti.

Mauritian Beef Curry
Serves 4

Ingredients:

For the Curry Powder: 15g Cumin Seeds, 15g Coriander Seeds, 5g fennel Seed, 5g Fenugreek Seed, 1 Small Cinnamon Stick, 10 Curry Leaves, 10g Ground Turmeric, 2 Dried Red Chillies

For the Curry: 800g Beef Spalebone/Blade (Diced), 1 Large Onion (Finely Sliced), 3 Garlic Cloves (Crushed), 1tsp Fenugreek Seeds, 1 Tin Chopped Tomatoes, 2 Finger Chillies (Finely Chopped), 1″ Fresh Ginger (Grated), Large Handful Chopped Coriander, Sea Salt

1) Make the curry powder by toasting the cumin, coriander, fennel and fenugreek in a small pan over a low heat for 5 minutes or until fragrant. Transfer to a spice grinder/processor with the other ingredients and blitz to a fine powder.

2) Sauté the onion and garlic in a little oil in a large pan over a medium heat for 15 minutes until golden brown. Add the curry powder and cook for a further 2-3 minutes until fragrant. Add the lamb and sear for around 10 minutes (stirring frequently) until well browned.

3) Add the fenugreek, tomatoes, chilli and ginger to the pan and bring to a simmer. Transfer the mixture to a slow cooker, cover and cook on a low setting for around 6-8 hours or until the meat is falling apart. Alternatively transfer to a casserole dish and cook in a low oven (120-140c) for around 4-6 hours or until the meat is tender (you may need to add a little water to the mixture if cooking in the oven).

4) When cooked, stir through the chopped coriander and season to taste with sea salt.

5) Serve the curry with rice and roti.

Enjoy!

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Lamb Rogan Josh

Lamb Rogan Josh

A delicious slow-cooked curry – rich and aromatic with a good chilli kick.

Great served with pilau rice and plenty of cold beer!

Lamb Rogan Josh
Serves 4

Ingredients:

For the Lamb and Marinade: 800g-1kg Diced Lamb Leg or Shoulder, 6 Garlic Cloves (Crushed), 4″ Fresh Ginger (Finely Chopped), 2tsp Cracked Black Pepper, 2tsp Ground Turmeric, 3tbsp Natural Yogurt

For the Spice Blend: 1tbsp Cardamom Pods, 6 Cloves, 1tbsp Coriander Seeds, 1 Long Cinnamon Stick, 1tsp Paprika, 3tsp Chilli Flakes, 1tbsp Vegetable Oil, 2tbsp Water

For the Curry: 4 Red Onions (Finely Sliced), 4 Small Peppers (Finely Sliced), 1 Tin Chopped Tomatoes, 4 Red Chillies (Finely Sliced), 1tsp Sea Salt, 150ml Water

To Finish: Large Handful Chopped Coriander, 100g Sultanas, Coconut Shards, Natural Yogurt

Method:

1) Marinade the lamb by combining all of the marinade ingredients with the lamb in a large bowl. Cover and place in the fridge to marinade for at least 2 hours.

2) Meanwhile make the spice blend by combining all of the ingredients in a spice grinder or pestle and mortar and grind to a smooth paste.

3) Preheat your oven to 140c or bring a slow cooker up to heat. In a large frying pan/casserole dish fry the onions, peppers and sliced chillies in a little oil over a medium heat for 10 minutes until soft. Add the spice paste and cook for a further 5 minutes. Add the lamb and marinade to the dish and bring to a simmer. Add the tomatoes, sea salt and water to the pan and bring to the boil.

4) Transfer the curry to a casserole dish for the oven or to a slow cooker and cover. Cook in the oven for 4 hours or if using a slow cooker, cook on high for 5 hours or until the lamb is tender. Once ready, the curry can be cooled and chilled for re-heating later.

5) Prior to serving, ensure the curry is piping hot and stir through the coriander and sultanas.

6) Serve the curry with a sprinkling of coconut shards and a little natural yogurt.

Enjoy!

Massaman Beef Curry

Massaman Beef Curry

A beautifully rich and fragrant Thai curry with a good kick of chilli.

This version of the classic Massaman curry uses flash fried beef fillet making it the perfect curry to prepare when time is tight!

Massaman Beef Curry
Serves 4

Ingredients:

For the Curry Paste: 4 Cardamom Pods (Seeds Only), 3/4tsp Cumin Seeds, 3 Cloves, 1 Star Anise, 1/4 Cinnamon Stick, 1/2tsp White Peppercorns, 2tbsp Peanuts, 1 1/2tsp Chilli Flakes, 1tbsp Vegetable Oil, 2 Garlic Cloves, 6 Lime Leaves, 20g Galangal/Ginger, 2 Lemongrass Stalks (Core Only), 1tbsp Palm Sugar, 1/2tsp Grated Nutmeg

For the Curry: 350g Beef Fillet (Finely Sliced), 1 Potato (Diced), 2 Onions (Sliced), 2 Hot Red Chillies (Sliced), 300ml Vegetable Stock, 1 Tin Light Coconut Milk, 1 Beef Tomato (Chopped), 6 Lime Leaves, 1tbsp Palm Sugar, 2tbsp Soy Sauce, Juice and Zest 1/2 Lime, 2tbsp Peanuts (Toasted and Chopped), Sea Salt

Method:

1) Make the curry paste by dry roasting the cumin, cloves, star anise, cinnamon, peppercorns and peanuts over a low heat for 2-3 minutes. Transfer to a spice blender/processor and blitz to a fine powder. Add the remaining ingredients and blend to a fine paste. Set aside.

2) Place a large casserole over a medium heat and add a little vegetable oil. Fry the sliced onions in the oil for 5-10 minutes until soft. Add the curry paste and cook for 2 minutes whilst stirring until fragrant. Add the potato, chillies, tomato, stock, coconut milk, lime leaves, palm sugar and soy sauce. Bring to the boil and simmer for around 20 minutes until slightly reduced and the potatoes are cooked through.

3) Place a large frying pan over a high heat. Quickly sear the beef fillet slices for 30 seconds each side and transfer to the curry.

4) Add the lime juice and zest and chopped peanuts to the curry. Season to taste with sea salt.

Enjoy! Best served with jasmine rice.

Parsnip Velouté, Scallops, Curry

Parsnip Velouté, Scallops, Curry

Parsnip and Cider Velouté is a great accompaniment for pan seared scallops. Although not a true velouté, this silky sauce also pairs perfectly with the home-made curry oil and puffed cumin seeds for an impressive starter.

This parsnip and cider velouté is also great served simply with a drizzle of curry oil.

Parsnip Velouté, Scallops, Curry

Parsnip Velouté, Scallops, Curry
Serves 4

Ingredients:

For the Velouté: 6 Parsnips (Peeled and Chopped), 25g Unsalted Butter, 1 Onion (Finely Sliced), 1 Garlic Clove (Crushed), 2 Thyme Sprigs (Tied Together), 350ml Good Quality Dry Cider, 85ml Single Cream

To Finish: 8 Large Scallops, 2tsp Curry Powder, 75ml Grapeseed Oil, Small Handful Croutons (Gluten Free if Required), 2tsp Cumin Seeds, Small Handful Thyme Leaves

Method:

1) Place a large saucepan over a medium heat and melt the butter. Add the onion and garlic and sweat for 10 minutes until soft but not coloured. Add the parsnips and thyme and sweat for a further 5 minutes. Add the cider and bring to a simmer. Cover and simmer for 20-30 minutes or until the parsnips are tender. Remove from the heat and remove the thyme. Transfer to a blender and blend until very smooth. Transfer the mixture to a clean pan. Just before serving add the single cream, season to taste with sea salt and white pepper and warm through.

2) Meanwhile make the curry oil by combining the grapeseed oil and curry powder in a small spice blender – blitz well to emulsify. Keep to one side. Next prepare the cumin seeds by quickly frying in hot oil for 30 seconds until lightly puffed – drain and set aside.

3) Season the scallops with sea salt and pan-sear in a little olive oil in a non-stick pan over a high heat. They should take around 1-2 minutes each side depending on size.

4) Spoon the velouté into small bowls and top with the scallops, a good drizzle of curry oil, a sprinkle of toasted cumin seeds, some seasoned croutons and a few thyme leaves.

Enjoy!

Lamb Biryani

Lamb Biryani

A superb recipe for a quick Lamb Biryani – aromatic and deeply spiced. Using lamb fillet or loin ensures this biryani is ready in 30 minutes – perfect for a weekday supper.

You can also omit the meat for a great side dish.

Lamb Biryani
Serves 4

Ingredients:

For the Lamb: 500g Lamb Fillet/Loin (Diced), 2tbsp Natural Yogurt, 1tsp Turmeric, 1tsp Fresh Ginger (Finely Chopped), 2 Garlic Cloves (Crushed), 1tsp Ground Coriander, 1tsp Sea Salt, 4 Small Onions (Finely Sliced)

For the Rice: 300g Basmati Rice, 35g Unsalted Butter, 2tsp Cumin Seeds, 1 Cinnamon Stick, 5 Cloves, 1tsp Sea Salt, 3tsp Cracked Black Pepper, 1 Red Chilli (Finely Chopped), 900ml Water

To Finish: 2tsp Garam Masala, 1tsp Saffron (Soaked in 50ml Milk), 3tbsp Sultanas (Soaked in Boiling Water), 3tbsp Cashew Nuts, Large Handful Fresh Coriander (Chopped)

Method:

1) Pre heat the oven to 200c. Combine the lamb with the yogurt, turmeric, ginger, garlic, coriander and sea salt in bowl and mix well to combine. Place a frying pan over a high heat and add a little oil. Fry the onions in the oil for 5 minutes until soft and lightly browned, remove and set aside. Fry the lamb in the frying pan for 5 minutes – stirring frequently until well sealed. Set aside.

2) Meanwhile, place the butter, cumin, cinnamon, cloves, sea salt, black pepper and red chilli in a medium saucepan and place over a medium heat. Toast the spices in the melted butter for 2 minutes then add the rice and coat well with the butter. Add the water and bring to the boil. Reduce the pan to a simmer, cover and cook the rice for 10-15 minutes until just cooked and the water has been absorbed. Allow to stand for 2 minutes.

3) Place a small layer of lamb in a casserole dish and top with a layer of rice. Sprinkle with some of the fried onions, sultanas, cashews and garam masala. Continue to layer until the lamb and rice is exhausted. Top with the saffron milk and fresh coriander. Cover and transfer to the oven to bake for 10-15 minutes until warmed through and the rice has started to dry out. Remove from the oven and fluff through with a fork – mixing together all of the ingredients.

4) Serve the biryani with some natural yogurt.

Enjoy!

Chicken Korma

Chicken Korma

Forget the bland korma from the local takeaway and opt for this fantastic, aromatic korma recipe which is simple to prepare and full of punchy spices! Great for a weekend supper with friends, this recipe can be easily multiplied.

Garnished with fresh ginger, red chilli and banana chips, this curry is best served with saffron rice and naan bread!

Chicken Korma
Serves 2

Ingredients:

2tbsp Vegetable Oil, 2 Medium Onions (Finely Sliced), 2 Garlic Cloves (Crushed), 2 Bay Leaves, 1 Cinnamon Stick, 4 Cloves, 3 Cardamom Pods, 1 Star Anise, 1/2tsp Cracked Black Pepper, 1 Green Chilli (Sliced)

2 Chicken Breasts (Diced), 1/2tsp Ground Turmeric, 1/2tsp Fennel Seeds, 1tsp Cumin Seeds, 1/2tsp Ground Cumin, 3 New Potatoes (Quartered), 1 Can Coconut Milk, 250ml Water

75ml Natural Yogurt, 2″ Fresh Ginger (Thinly Sliced), Juice 1/2 Lemon, 1tsp Sea Salt, 1 Red Chilli (Sliced), 2tbsp Dried Banana Chips

Method:

1) Heat the oil in a casserole dish over a medium heat. Add the onion and garlic and cook for 5 minutes until soft, stirring frequently. Add the bay leaves, cinnamon stick, cloves, cardamom, star anise, black pepper and green chilli and continue to cook for a further 3 minutes.

2) Add the turmeric, fennel seeds, cumin seeds, ground cumin and new potatoes and cook for 2 minutes, stirring continuously. Add 200ml coconut milk and all of the water to the pot and bring to the boil. Simmer for 15 minutes.

3) Add the chicken and continue to simmer for a further 15 minutes or until the chicken is cooked.

4) Once the chicken is cooked, add the remaining coconut milk, yogurt, sliced ginger, lemon juice and sea salt and bring to a simmer for 2-3 minutes, stirring well to combine.

5) Garnish the curry with the sliced red chilli and banana chips and serve with rice and naan bread.

Enjoy!

Bombay Chicken Burgers, Curry Mayo

Bombay Chicken Burgers

This is a cracking burger recipe – super light and moist chicken patties packed full of Indian spice, topped off with some sweet and aromatic curry mayonnaise!

Ask your butcher to freshly mince a blend of chicken thighs and breast and you’ll have no reason to fear dry chicken burgers! I used 1 chicken breast and 4 boneless thighs for this recipe.

Best served simply with some shredded iceberg and sweet brioche buns.

Bombay Chicken Burgers, Curry Mayo
Serves 4

Ingredients:

For the Burgers: 650g Minced Chicken Breast and Thigh, 3tbsp Breadcrumbs (Gluten Free if Required), 3tsp Medium Curry Powder, 2tsp Ground Ginger, 1tsp Ground Cumin, 1tsp Cayenne Pepper, 1tsp Hot Sauce, 6 Spring Onions (Finely Diced), Large Handful Chopped Coriander, 1tsp Salt

For the Mayo: 3tbsp Mayonnaise, 3tbsp Natural Yogurt, 2tsp Medium Curry Powder, 1tsp Ground Cumin, 1tbsp Tomato Ketchup

Method:

1) Combine the minced chicken with the other burger ingredients in a large bowl and gently fold until fully combined. Divide the mixture into 6-8 equal patties and form into burgers with your hands. Store in the fridge until ready to use.

2) Make the mayo by combining all of the ingredients in a small bowl and stirring well to combine. Store in the fridge until ready to use.

3) Cook the burgers over a medium heat in a large non-stick frying pan in a little olive oil. They will take around 5 minutes each side – be sure they are fully cooked before serving.

Enjoy!

Cambodian Beef with Yellow Rice

Cambodian Beef with Yellow Rice

A superb summer supper – sirloin steak is marinated in super spicy blend of chilli, lime and soy sauce and accompanied by turmeric rice infused with lemongrass.

This would be great cooked on the bbq but works equally as well in a super hot wok.

Cambodian Beef with Yellow Rice
Serves 4

Ingredients:

For the Beef: 4 Sirloin Steaks (Trimmed and Cut into Strips), 1 Birds Eye Chilli, 2 Garlic Cloves, 1″ Fresh Ginger (Peeled), Juice and Zest 1 Lime, 1tsp Palm Sugar, 1tbsp Light Soy Sauce, 1tbsp Dark Soy Sauce, 1tbsp Tomato Ketchup, 2tsp Ground Black Pepper

For the Rice: 350g Long Grain Rice, 1 Tin Light Coconut Milk, 275ml Water, 1tsp Turmeric Powder, 4 Lemongrass Stalks (Bruised), 1″ Ginger (Peeled and Finely Sliced), 1tsp Salt

Method:

1) Combine all of the ingredients for the beef (excluding the steak) in a spice blender and process until smooth. Combine the marinade with the sliced beef and allow to marinade in the fridge for at least 2 hours.

2) Make the rice by placing the rice in a medium saucepan with the coconut milk, water, turmeric, lemongrass, ginger and salt. Bring to the boil and stir. Cover and cook over a low heat for 12 minutes. Remove from the heat, place a thin tea-towel over the pan and cover with the lid and allow to sit for 10 minutes.

3) Meanwhile cook the steak in a little vegetable oil in a large wok over a high heat for around 2 minutes each side or until cooked to your liking. Allow to rest for at least 10 minutes.

4) Remove the lid and towel from the rice and fluff well with a fork. Serve with the beef and a little extra lime zest.

Enjoy!

Bajan Beef Curry

Bajan Beef Curry

A vibrant sweet and sour curry packed full of caribbean flavour! Fresh pineapple cuts through the heat of cayenne and scotch bonnet whilst diced potato adds bulk.

Using diced rump steak ensures the curry cooks quickly and the meat is super tender. This curry is best served with spiced rice and rotis.

Bajan Beef Curry
Serves 4

Ingredients:

For the Curry Powder: 4tsp Cumin Seeds, 4tsp Coriander Seeds, 3tsp Fenugreek, 3tsp Ground Turmeric, 2tsp Ground Allspice, 2tsp Cayenne Pepper, 4 Cardamom Pods

For the Curry: 800g Diced Steak, 2 Potatoes (Peeled and Diced), 1 Large Onion (Sliced), 2 Garlic Cloves (Crushed), 1 Beef Tomato (Diced), 1/2 Scotch Bonnet Chilli (Diced), 125ml Vegetable Stock, 250ml Coconut Milk, 2 Cinnamon Sticks, 2 Star Anise, Juice + Zest 1 Lime, 1tsp Cracked Black Pepper, 1/2 tsp Sea Salt, 1/2 Pineapple (Diced), 6 Spring Onions (Chopped)

Method:

1) Firstly make the curry powder by dry frying the spices for 1 minute. Transfer to a spice grinder and grind to a fine powder. Combine with the diced beef and allow to marinade for at least 4 hours in the fridge.

2) Heat a little oil in a large casserole over a high heat. Brown the diced beef in batches until well browned – set aside. Fry the onions and garlic in a little oil over a medium heat for 5 minutes until soft. Return the meat to the casserole dish.

3) Add the diced tomato, cinnamon stick, star anise, diced chilli, black pepper, coconut milk and vegetable stock. Bring to the boil and reduce the heat to a light simmer. Cook, uncovered for 1/2 – 2 hours or until the meat is tender.

4) 30 minutes before the end of cooking add the diced potato and continue to cook. Before serving stir in the diced pineapple, spring onion, lime juice and zest and season to taste with a little salt.

Enjoy!

Tikka Dal

Tikka Dal

For a healthier alternative to the classic Tikka Masala look no further than this delicious recipe for Tikka Dal.

Red lentils provide bulk and great depth of flavour – acting as a great canvas for a spicy, tomato-based sauce and curry paste.

Best served with homemade roti and a good spoonful of natural yogurt.

Tikka Dal
Serves 4

Ingredients:

For the Curry Paste: 2tbsp Tomato Purée, 1tbsp Vegetable Oil, 1tsp Turmeric, 1 Garlic Clove, 2tsp Chilli Flakes, 2tsp Smoked Paprika, 2tsp Garam Masala, 1/2tsp Sea Salt, 1tsp Coriander Seeds, 2tsp Cumin Seeds, 1inch Fresh Root Ginger

For the Curry: 1tbsp Vegetable Oil, 200g Red Lentils, 1 Quantity Curry Paste (Above), 1 Tin Chopped Tomatoes, 1 Red Onion (Chopped), 1 Garlic Clove (Crushed), 500ml Vegetable Stock, 100g Fine Green Beans, Large Handful Chopped Coriander

Method:

1) Make the curry paste by combining all of the ingredients in a spice blender and process until smooth.

2) Place a large casserole dish over a medium heat. Fry the onion and garlic in the oil for 10 minutes until soft. Add the curry paste and fry for 2 minutes, stirring continuously.

3) Add the chopped tomatoes and vegetable stock and bring to the boil. Add the lentils and turn the heat down low. Simmer the curry for around an hour or until the lentils are tender – you may need to add a little extra water every so often to stop the dal becoming dry.

4) Once the lentils are tender, add the green beans and cook for a further 10 minutes. Before serving stir through the chopped coriander.

5) Serve the dal with some natural yogurt and rotis.

Enjoy!