Recipes

Preparation Time: 20 mins
Cooking Time: 25 mins
Serves 4

These delicious spicy lamb koftas are cooked throughout northern India. Serve with Oil-dressed Dal and Bombay Potatoes for a filling supper.

INGREDIENTS

450 g/1 lb fresh lamb mince
1 small onion, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli powder
1 tsp Garam Masala
1 tsp Garlic Paste
2 tbsp chopped fresh coriander
Salt
200 ml/7 fl oz vegetable oil
6 spring onions, chopped
1 green pepper, deseeded and chopped
175 g/6 oz broad beans, thawed if frozen
12 baby corn cobs, thawed if frozen
1 small cauliflower, cut into florets
3 fresh green chillies, deseeded and chopped
1 tbsp lime juice
1 tbsp fresh mint leaves

cook’s tip

The lamb must be finely minced lor making koftas. If necessary, process in a tood processor for 1 minute before mixing with the other ingredients.

METHOD

1. Place the lamb, onion, cumin, ground coriander, chilli powder, Garam Masala, Garlic Paste and half the fresh coriander in a bowl and mix well with your hands, season with salt to taste. Cover with clingfilm and leave to chill in the refrigerator for a few minutes.

2. Heat 3 tablespoons of the vegetable oil in a preheated wok or large frying pan. Add the spring onions and cook, stirring frequently, for 1 minute. Add the green pepper, broad beans, corn cobs, cauliflower and chillies and cook over a high heat, stirring, for 3 minutes, or until crisp-tender, Reserve.

3. Heat the remaining vegetable oil in a separate preheated wok or large frying pan. Meanwhile, form the lamb mixture into small balls or ovals between the palms of your hands. Add the koftas, in batches, to the hot oil and fry, turning them frequently, until golden brown. Remove with a slotted spoon and drain on kitchen paper. When they are all cooked, return the vegetables to the heat and stir in the koftas. Cook over a low heat and stir it frequently, for 5 minutes, or until heated through. Sprinkle with the lime juice and serve garnished with the remaining coriander and the mint leaves.

Variation

You can use any mixture of vegetables you have to hand, such as red pepper, broccoli, chopped green beans or mangetout.

Cooking Time: 1 hr
Preparation Time: 20 mins
Serves: 4

This dish originates from Hyderabad, in central southern India. Serve with poppadums and Pulao Rice.

INGREDIENTS

4 medium onions
300 ml/10 fl oz vegetable oil
1 tsp finely chopped fresh root ginger
1 tsp crushed fresh garlic
1 tsp chilli powder
1 pinch of ground turmeric
1 tsp salt
1 tomato, finely chopped
3 fresh green chillies, sliced
450 g/1 lb leg of lamb, cubed
600 ml/1 pint water
1 1/2 tsp aamchoor (dried mango powder)
2-3 tbsp fresh coriander leaves
Freshly cooked rice, to serve

COOK’S tip

Aamchoor {dried mango powder) is made from dried unripe mangoes, and has a sour taste; it can be bought in jars from Asian food shops.

METHOD

1. Use a sharp knife and chop 3 of the onions.

2. Heat half the vegetable oil in a frying pan, add the onions and fry until golden. Reduce the heat and add the ginger, garlic, chilli powder, turmeric and salt to the frying pan. Stir-fry the mixture for 5 minutes, and then add the tomato and 2 of the green chillies.

3. Add the meat to the frying pan and stir-fry the mixture for a further 7 minutes. Add the water, cover and cook over a low heat for 35-45 minutes, stirring occasionally.

4. Meanwhile, slice the remaining onion. Heat the remaining vegetable oil in a separate frying pan and fry the onion until golden. Reserve until required. Once the meat is tender, add the aamchoor (dried mango powder), the remaining green chilli and the fresh coriander leaves and stir-fry for 3-5 minutes.

5. Transfer the curry to warmed serving plates and then pour the fried onion slices and vegetable oil along the centre. Serve hot with freshly cooked rice.

VARIATION

You can substitute the chopped fresh root ginger with the same amount of grounded ginger.

Preparation Time: 10 minutes
Cooking Time: 1 hr 30 minutes
Serves : 6

Lamb goes particularly well with dried fruit, such as apricots, which cut through the richness, but complement the sweetness of the meat. Serve with plain boiled rice for a filling supper dish.

INGREDIENTS

2 tbsp ghee or vegetable oil
4 cardamom pods, lightly crushed
1 cinnamon stick
1 large onion, chopped
1 tbsp Curry Paste
200 g/7 oz ready-to-eat dried apricots
1 kg/2 lb 4 oz diced lamb
400 ml/14 fl oz chicken Basic Meat Stock
Salt
Chopped fresh coriander, to garnish

COOK’S TIP

If the curry seems a bit too runny, remove the lid for the last 15 minutes of the cooking time to allow some of the liquid to evaporate.

METHOD

1. Heat the ghee in a large, heavy-based saucepan. Add the cardamoms and cinnamon stick and cook over a low heat, stirring constantly, for 2 minutes, or until they give off their aroma. Add the onion and cook, stirring occasionally, for 10 minutes, until light golden.

2. Add the Curry Paste and cook, stirring constantly, for 2 minutes. Add the apricots, lamb and Stock and season with salt to taste. Bring to the boil, then cover and simmer for 1 % hours, or until the lamb is tender.

3. Taste and adjust the seasoning, if necessary. Ladle the curry into a  immediately.

Although small, the district of Goa on the south-west coast of India has its own, quite distinctive style of cooking, which frequently features various different types of fish and seafood.

Cooking Time: 40 mins
Preparation Time: 15 mins
Serves: 6

INGREDIENTS

225 ml/8 fl oz Basic Vegetable Stock
2 carrots, diced
3 garlic cloves, finely chopped
3 tbsp chopped fresh coriander, plus extra to garnish
1 tsp cumin seeds
1 tsp black peppercorns
1-cm/ 1/2-inch piece fresh root ginger, chopped
1 tbsp ghee or vegetable oil
1 Onion, chopped
1 fresh green chilli, deseeded and chopped
1 potato, diced
2 tsp ground coriander
200 g/7 oz cooked prawns, peeled and deveined
75 ml/ 2 1/2 fl oz natural yogurt 150 ml/5 fl oz milk
3 tbsp dry white wine 8 scallops, shelled salt and pepper

cook’s tip

If you are buying shelled scallops, check whether they are fresh or previously frozen. Fresh ones are a translucent, creamy color and have a better texture; frozen scallops are white and opaque.

METHOD

1. Pour the stock into a large saucepan and add the carrots, 2 of the garlic cloves, the chopped coriander, cumin seeds, peppercorns and ginger. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes Sieve the Stock into a measuring jug and make up to 700 ml/ 1 1/4 pints with water, if necessary.

2. Heat the ghee in a separate saucepan. Add the onion, chilli and remaining garlic and cook for 5 minutes. Add the potato and ground coriander and cook for a further 2 minutes. Add the reserved Stock, bring to the boil, then cover and simmer for 5 minutes, or until the potato is tender.

3. Remove the saucepan from the heat and leave to cool slightly. Ladle the contents into a food processor, add half the prawns and process until smooth. Return the soup to the saucepan and add the remaining prawns with the yogurt and milk. Reheat gently. Stir in the wine and scallops, season to taste with salt and pepper and simmer for 2-3 minutes, or until the scallops are just cooked Ladle into warmed bowls, garnish with chopped fresh coriander and serve.

Variation

You could substitute 16 freshly cooked, shelled mussels for the scallops or, if you are feeling extravagant, 8 shucked oysters.

These are firm favorites with children who enjoy them as an after-school snack, cold or hot with tomato ketchup.

INGREDIENTS

450 g/1 lb potatoes, diced
1 onion, grated
1 tsp Garam Masala (see page 12)
1/4 tsp chilli powder (optional)
1 tbsp lemon juice
2 tbsp chopped fresh coriander salt
4 tbsp ghee or butter
Fresh coriander sprigs, to garnish

VARIATION

For a filling cake, cook 225 g/8 oz beef mince until brown. Cool and add to the potatoes. Add 115 g/4 oz cooked peas, mash, shape and cook.

METHOD

1. Cook the potatoes in a saucepan of lightly salted boiling water for 10-15 minutes, or until tender, but still firm. Meanwhile, place the grated onion in a clean tea towel and wring well to squeeze out the excess moisture. Transfer the onion to a large bowl and stir in the Garam Masala. chilli powder (if using), lemon juice and chopped coriander, Season with salt to taste.

2. Drain the potatoes and add to the bowl. Mash roughly with a fork or potato masher. Divide the mixture into 8 equal-sized portions, then form each portion into a ball between the palms of your hands and flatten into a cake.

3. Heat the ghee in a large, heavy-based frying pan. Add the potato cakes, in batches, if necessary, and fry for 2 minutes on each side, until golden brown and crisp. Remove from the frying pan with a spatula and drain on kitchen paper. Serve warm or cold garnished with sprigs of fresh coriander.

Lightly spiced, rather than searingly hot, these tasty, sophisticated little nibbles go extremely well with pre-dinner drinks, and also make a very speedy lunchtime snack.

INGREDIENTS

280 g/10 oz cooked prawns, peeled, deveined and chopped
1 onion, finely chopped
1 fresh green chilli, deseeded and finely chopped
1-cm/7.-inch piece fresh root ginger, finely chopped
1 tbsp chopped fresh coriander
2 tbsp fresh white breadcrumbs X tsp ground turmeric
1 tbsp lime juice
1 egg, lightly beaten
85 g/3 oz dried breadcrumbs
3 tbsp ghee or vegetable oil fresh coriander sprigs, to garnish

Cook’s tip

If possible, use natural dried breadcrumbs for coating the patties rattier than colored breadcrumbs. You may need to press the breadcrumbs on to the patties to coat

METHOD

1. Mix the prawns, onion, chilli, ginger, coriander, fresh breadcrumbs, turmeric, lime juice and beaten egg in a large bowl, kneading well with your hands until thoroughly blended.

2. Divide the mixture into 8 equal-sized portions, then form each portion into a ball between the palms of your hands and flatten into patties. Place the dried breadcrumbs on a large plate and dip each patty, in turn, into the breadcrumbs to coat evenly.

3. Heat the ghee in a large, heavy-based frying pan. Add the patties, in 2 batches if necessary, and cook for 5-6 minutes on each side, until golden brown. Remove with a spatula and drain on kitchen paper. Keep each batch warm while you cook the remainder. Garnish with fresh coriander sprigs and serve immediately.

Variation

To make chicken patties, substitute the same quantity of minced cooked chicken for the prawns.

These little dumplings are very easy to prepare and are ideal to serve as a delicious snack at any time of the day.

INGREDIENTS

200 g/7 oz urid dal powder
1 tsp baking powder
1/2 tsp ground ginger
700 ml/ 1/4 pints water
Vegetable oil, for deep-frying
400 ml/14 fl oz natural yogurt
75 g/2 3/4 oz sugar
Sliced fresh red chillies, to garnish

MASALA

50 g/ 1 3/4 oz coriander seeds
50 g/1 3/4 oz white cumin seeds
25 g/1 oz crushed red chillies
100 g/3 1/2 oz citric acid

Cook’s tip

The masala spice mixture for the dumplings is usually made in a large quantity. It can be stored in an airtight container in a dark cool place.

METHOD

1. Place the powdered urid dal in a large bowl. Add the baking powder and ground ginger and stir to mix well. Add 300 ml/10 fl oz of the water and mix to form a paste.

2. Heat the vegetable oil in a deep-fat fryer or large, heavy-based saucepan to 180-190oC/350-375°F, or until a cube of bread browns in 30 seconds. Add the batter, 1 teaspoon at a time, and deep-fry the dumplings until golden brown, lowering the heat when the oil gets too hot. Remove the dumplings with a slotted spoon and reserve.

3. Place the yogurt in a separate bowl. Add the remaining water and the sugar and mix together with a whisk or fork, Reserve.

4. To make the masala, roast the coriander with white cumin seeds in a small saucepan. Heat them until they become little darker in colour. Transfer to a food processor and process them until roughly ground. Alternatively, use a mortar and pestle Add the crushed red chillies and citric acid and blend well together.

5. Sprinkle 1 tablespoon of the masala over the dumplings and garnish with chopped red chillies. Serve with the reserved yogurt mixture.

Variation

If you prefer, use low-fat natural yogurt, or rich, Greek-style yogurt for a special occasion.

These spicy snacks are served throughout India and are immensely popular. They make terrific party food and can be prepared in advance and frozen either half-fried or uncooked.

INGREDIENTS

1 quantity Samosa Pastry (Refer previous post)
Vegetable oil, for deep-frying Fresh coriander sprigs, to garnish

FILLING

2 tbsp ghee or vegetable oil
1 onion, chopped
450 g/1 lb fresh lamb minces
1 tsp Garlic Paste
1 tsp Ginger Paste
Salt and pepper

COOK’S TIP

Frozen samosas do not need to be thawed before deep-frying. However, if you prefer to thaw them, this will not adversely affect them.

METHOD

1. To make the filling, heat the ghee in a large, heavy-based frying pan. Add the onion and cook over a low heat, stirring frequently, for 10 minutes, or until golden. Add the lamb, Garlic Paste and Ginger Paste and season to taste with salt and pepper. Cook, breaking up the meat with a wooden spoon, for 10 minutes, or until the mixture is fairly dry. Transfer to a bowl with a slotted spoon and leave to cool.

2. Break small balls off the dough and roll each out very thinly to form a round Cut in half, dampen the edges and form into cones. Fill the cones with a little of the filling, then dampen the top and bottom edges and pinch together to seal, Reserve.

3. Fill a deep-fat fryer or large, heavy-based saucepan one-third full with vegetable oil and heat to 180-190°C/35O-375°F, or until a cube of bread browns in 30 seconds. Carefully lower the samosas into the hot oil, in batches, and deep-fry for 2-3 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper. Keep warm while you cook the remaining samosas. Serve hot or cold, garnished with fresh coriander sprigs.

VARIATION

If you don’t want to go to the bother of making the samosa pastry yourself, you can use spring roll wrappers instead.

Cooking Time: 40 mins
Preparation Time: 40 mins, plus 1hr standing
Makes: 10-12

These traditional, savory, deep-fried pastries are filled with a spiced potato mixture and perfectly complemented by a squeeze of lemon juice. They are suitable for vegetarians.

COOKING TIP

When deep-frying the samosas, do not overcrowd the saucepan because you need room to turn them, Remove the cooked samosas with a slotted spoon to allow some of the oil to drain off.

INGREDIENTS

PASTRY

100 g/3 1/2 oz self-raising flour
1/2 tsp salt
40 g/1 1/2 oz butter, cut into small pieces
4 tbsp water

FILLING

3 potatoes
1 tsp finely chopped fresh root ginger
1 tsp crushed fresh garlic
1/2 tsp white cumin seeds
1/2 tsp mixed onion and mustard seeds
1 tsp salt
1/2 tsp crushed red chillies
2 tbsp lemon juice
2 small fresh green chillies,
Finely chopped
Ghee or vegetable oil, for deep-frying
Lemon wedges, to serve

METHOD

1. Sift the flour and salt into a large bowl. Add the butter and rub it into the flour until the mixture resembles fine breadcrumbs. Pour in the water and mix with a fork to form dough. Pat the dough into a ball and knead for 5 minutes or until smooth. Add a little flour if the dough is sticky. Cover and leave to stand for 1 hour.

2. Meanwhile, to make the filling, cook the potatoes in a saucepan of lightly salted boiling water for 20-25 minutes, until tender. Drain and gently mash the potatoes, then add the ginger, garlic, white cumin seeds, onion and mustard seeds, salt, crushed red chillies, lemon juice and green chillies and stir well to mix.

3. Break small balls off the dough and roll each out very thinly to form a round. Cut in half, dampen the edges and form into cones. Fill the cones with a little of the filling, dampen the open edges and pinch together to seal, Reserve.

4. Fill a deep-fat fryer or large, heavy-based saucepan one-third full with vegetable oil and heat to 180-190°c/350-375°F, or until a cube of bread browns in 30 seconds. Carefully lower the samosas into the hot oil, in batches, and fry for 2-3 minutes, or until golden brown. Remove with a slotted spoon and drain thoroughly on kitchen paper. Serve hot or cold with lemon wedges.

VARIATION

Substitute the green chillies with 2 red chillies, and if you don’t like it too spicy, deseed the chillies before using.

Cooking Time: 10 – 15 minutes
Preparation Time: 20 minutes, plus 30 minutes resting
Makes: 8

INGREDIENTS

1 onion, roughly chopped
1 garlic clove, roughly chopped
2.5-cm/1-inch piece fresh root ginger, roughly chopped
550 g/1 lb 4 oz fresh lamb mince
40 g/1 1/2 oz gram flour
1 tsp ground cumin
1 tbsp ground coriander
1/2 tsp chilli powder
1 egg, lightly beaten salt and pepper
8 hard-boiled eggs, shelled ghee or vegetable oil, for deep-frying, plus extra for greasing

Method: 

1. Place the onion, garlic and ginger in a food processor and process to make a paste. Place the lamb in a bowl and add the onion paste. Add the flour, cumin, ground coriander, chilli and beaten egg and season to taste with salt and pepper. Mix with your hands until thoroughly blended.

2. Divide the mixture into 8 equal-sized portions and form each portion into a ball by rolling between the palms of your hands. Flatten into patties and place a hard-boiled egg in the centre of each. Shape the meat mixture to enclose the eggs completely. Place the balls in a single layer in a lightly greased dish, cover with cling film and leave to rest in the refrigerator for 30 minutes.

3. Heat the ghee in a deep-fat fryer or large, heavy-based saucepan to 180-190°C/350-375°F, or until a cube of bread browns in 30 seconds. Cook the meatballs, in batches, for 2-3 minutes, or until golden brown. Remove with a slotted spoon and drain on kitchen paper. If serving hot, keep warm while you deep-fry the remaining batches.

Variation:

 Instead  of using hard boiled eggs, you could use 500g/1 lb 2 oz ricotta cheese, or the same amount of paneer cut into 8 cubes.