Spiced Lamb Kebabs, Green Salsa

Delicious indian spiced minced lamb kebabs, served with a coriander and mint salsa. A quick and easy midweek recipe.

Best served with chapatis, chopped tomatoes and natural yogurt.

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Spiced Lamb Kebabs, Green Salsa
Serves 4

Ingredients:

For the Kebabs: 800g Minced Lamb (Around 85% Lean), 3 Garlic Cloves (Crushed), 3cm Fresh Ginger (Finely Grated), 1 Green Chilli (Finely Chopped), Large Handful Fresh Coriander and Mint (Chopped), 1 1/2tsp Sea Salt, 1tsp Garam Masala, 1tsp Ground Cumin, 1tsp Ground Coriander, 1tsp Chilli Powder, 1/2tsp Turmeric Powder, Juice 1 Lime

For the Salsa: Large Handful Fresh Coriander (Including Stalks), 5cm Fresh Ginger (Roughly Chopped), Small Handful Fresh Mint, 1 Garlic Clove, 1 Green Chilli, Juice 1 Lime, 1tsp Caster Sugar

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Method:

1) To make the kebabs, combine all of the ingredients in a large bowl and mix well until all of the ingredients are fully incorporated into the meat. Divide the mixture into 4 equal amounts and form onto large kebab skewers (as if you were making a kofta).

2) To make the salsa, place all of the ingredients in a small food processor. Add 1tbsp of water and blitz until fine. Set aside until ready to serve.

3) Cook the kebabs under a very hot grill for around 3 minutes each side or until just cooked through whilst remaining moist.

4) Serve the kebabs with the green salsa, some warmed chapatis and some natural yogurt.

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Enjoy!

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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!

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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

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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.

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Enjoy!

Haggis Pakora

A delicious (and different) way to celebrate burns this weekend! Haggis pakora are real comfort food – spicy haggis coated in a thick batter spiked with nutmeg.

Ensure you use good quality haggis and you can’t go wrong! Great served with a chill and garlic yogurt dip.

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Haggis Pakora
Serves 4

Ingredients:

For the Pakora: 500g Good Quality Haggis, 150g Gram Flour, 1tsp Chilli Powder, 2tsp Nutmeg (Freshly Grated), 1tsp Ground Cinnamon, 1/2tsp Sea Salt, Still Water, Sunflower Oil

For the Dip: 200ml Natural Yogurt, 1 Green Chilli (Finely Chopped), 2tsp Paprika, 1 Garlic Clove (Finely Chopped), Juice 1/2 Lemon

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Method:

1) Prepare the haggis by removing from its casing and cutting into around 12 equal portions around 2″ by 1″. Form these portions into tight ovals in your hand and place in the fridge for at least 30 minutes.

2) Make the batter by combining the flour, chilli powder, nutmeg, cinnamon and sea salt in a large bowl. Slowly add water whilst whisking until a smooth batter which is neither too thick nor too thin is achieved – the batter should be thick enough to cover the haggis without too much running off.

3) Make the dip by combining the yogurt, chilli, paprika, garlic and lemon juice in a small bowl and mixing well. Set aside.

4) Bring a large pan of sunflower oil or a fryer up to 190c. Coat the haggis in a light covering of the batter and deep fry in the hot oil for around 4 minutes or until coloured well and cooked through. You may need to do this in batches (keep the cooked haggis warm until ready to serve).

5) Serve the haggis pakora with the garlic and chilli dip.

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Enjoy!

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.

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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)

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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.

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Enjoy!

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!

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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

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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.

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Enjoy!

Indian Spiced Sea Bass

A super quick and very healthy sea bass recipe, this is perfect for a quick midweek supper. Marinating the fish for a short time ensures it is very flavoursome and tender!

Great served with quinoa salad, rice or braised vegetables.

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Indian Spiced Sea Bass
Serves 2

Ingredients:

2 Sea Bass Fillets
Juice 1 Lemon
1 tsp Ground Cumin
1/2 tsp Cayenne
1/2 tsp Turmeric
1 1/2 tsp Ground Coriander
1 tsp Mild Chili Powder
1 tsp Sea Salt
1 Garlic Clove (Crushed)
2 tsp Worcestershire Sauce

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Method:

1) Combine all of the ingredients (except the sea bass) in a small bowl and mix well to combine. Add the sea bass and coat well with the marinade. Cover, chill and allow to marinade for a minimum of 3 hours.

2) Place a non stick pan over a medium-high heat. Add a splash of groundnut oil. Fry the sea bass fillets skin side down for 3 minutes, flip and cook for a further 2 minutes on the flesh side or until cooked through.

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Enjoy!

Bombay Chicken Burgers, Curry Mayo

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.

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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

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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.

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Enjoy!

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.

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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

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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.

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Enjoy!

Onion and Butternut Bhaji

These have to be the most moreish and satisfying snack imaginable! Beautifully crisp and spiced, a mixture of butternut and onion makes for a great balance of texture with a subtle sweetness. These will knock the version from your local takeaway straight out the ballpark!

These bhajis are best served as a dish in their own right – with raita and a liberal sprinkling of mint.

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Onion and Butternut Bhajis
Makes Around 15 Bhajis

Ingredients:
2 Medium Onions (Sliced)
200g Butternut Squash (Peeled and Grated)
250ml Water
3tbsp Gram Flour
1tsp Baking Powder
100g Mild Curry Paste (e.g. Korma)
1tbsp Garam Masala
1tsp Turmeric
Sea Salt

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Method:

1) Mix together the flour, baking powder, turmeric and garam masala in a large bowl. In a separate bowl mix together the curry paste and water – slowly add this to the dry ingredients, whisking to form a thick batter.

2) Add the onion and butternut to the batter and fold to combine.

3) Deep fry tablespoonfuls of the batter in either a deep fryer or wok at around 150C for around 5 minutes, turning often, until golden brown and cooked through.

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Best served with raita, chopped mint, chopped cucumber and rotis. Enjoy!

Almond Lamb Curry

This curry went down a storm at my friend’s birthday – aromatic with a good amount of heat, ground almonds and poppy seeds impart a deep richness.

No cream or coconut milk makes this dish surprisingly light. Using good quality leg of lamb which has been well trimmed will cut down the cooking time meaning this can easily be ready within a couple of hours with little attention.

Best served with homemade raita, naan bread and saffron rice.

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Almond Lamb Curry
Serves 4/5

Ingredients:
For the Sauce: 4 Medium Onions (Diced), 2 Cinnamon Stick, 6 Cloves, 8 Curry Leaves, 6 Cardamom Pods, 5 Medium Tomatoes Diced, 1tbsp Ginger-Garlic Paste

To Finish the Curry: 1kg Diced Leg Lamb, 1tsp Mild Chilli Powder, 2tsp Hot Chilli Powder, 2tbsp Ground Coriander, 1tsp Turmeric, 2tbsp Tamarind Paste, 300g Ground Almonds, 2tbsp Poppy Seeds

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Method:

1) Heat a little oil in a large casserole dish on the stove top over a medium heat. Add the cloves, cardamon pods, cinnamon sticks and curry leaves and cook for 1 minute. Add the diced onion and cook for 5 minutes until golden brown. Then add the ginger-garlic paste to the dish and cook for 1 minute. Finally add the diced tomatoes and allow to cook down for 10 minutes.

2) Meanwhile, brown the lamb in a separate pan over a high heat – in batches if necessary and set aside.

3) Once the onion and tomato mixture has cooked down, transfer to a blender and blitz until smooth. Return to the casserole dish and place over a medium heat. Add the ground/powdered spices and cook for 5 minutes. Add the lamb and 400ml of water and bring to a simmer. Cook for 1 hour uncovered over a very low heat until the lamb starts to become tender.

4) Add the ground almonds, poppy seeds and tamarind paste. Continue to cook on low for another half hour or until the lamb is fully cooked and tender. Once ready, serve topped with some freshly chopped coriander.

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Enjoy!