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¾ pint (425ml or three cups) curry sauce (page 20) 1 teaspoon salt 1 level teaspoon chilli powder 1 lb (425g) cooked lamb (page 65) 1 level teaspoon garam masala 1 level teaspoon ground cummin ½ level teaspoon ground coriander ½ level teaspoon dried fenugreek 1 tablespoon finely chopped green coriander Heat the oil in a large frying pan. Add the sliced onions and fry until transparent. Pour in the curry sauce, mix well and bring to a simmer. Stir in the salt, chilli powder, and lamb. Cook on medium heat for ten minutes, or until sauce is quite thick, stirring now and again. Now stir in the garam masala, cummin, ground coriander, and fenugreek. Continue to cook for 3-4 minutes. Skim off excess oil and sprinkle with green coriander before serving. - Page 69 of 127 - - The Curry Secret - Shahi Korma This is a delicious creamy lamb dish. Serves 3-4. Preparation and cooking time: 15 minutes. 4 tablespoon vegetable oil ¾ pint (425ml or three cups) curry sauce (page 20) 1 lb (425g) cooked lamb (page 65) 2 tablespoon cashew nuts roughly chopped 1½ teaspoon salt ¼ teaspoon yellow food colouring ½ teaspoon garam masala 1 teaspoon ground cummin ¼ pint (150ml or one cup) single cream 2 teaspoon finely chopped green coriander Heat the oil in a large, deep frying pan and add to it the curry sauce. Bring to the boil on a high heat. Without turning down the heat, put in the lamb, cashew nuts, salt, and food colouring. Stir, and cook for five minutes or so stirring frequently. Turn down the heat slightly and cook for a further five minutes. Sir in the garam masala and ground cummin. Now stir in the cream and heat gently for 4-5 minutes, stirring all the time. Serve sprinkled with green coriander. - Page 70 of 127 - - The Curry Secret - Rogan Josh This is probably the most popular of all the lamb dishes. Serves 3-4. Preparation and cooking time: 15 minutes. 6 tablespoon vegetable oil ¾ pint (425ml or three cups) curry sauce (page 20) 1 lb (450g) cooked lamb (page 65) 2 teaspoon paprika 1 teaspoon chilli powder 1 teaspoon salt 1 tablespoon cashew nuts (optional) 1 teaspoon garam masala 1 teaspoon ground cummin 2 tablespoon plain yoghurt, beaten smooth 2 teaspoon finely chopped green coriander Heat the curry sauce in a deep frying pan, add to it the curry sauce and bring to the boil. Without reducing the heat, put in the meat, paprika, chilli powder, salt, and cashew nuts (if used). Stir well and cook for five minutes stirring frequently. Now turn down the heat and whilst the meat is simmering, stir in the garam masala and cummin. Slowly add the yoghurt, mixing all the time and cooking for a further three or four minutes. There should now be a dark thick sauce reddish brown in colour. Allow to settle and spoon off any excess oil. Serve sprinkled with the green coriander. - Page 71 of 127 - - The Curry Secret - Lamb Dhansak This is a lamb curry combined with lentil dhal. A hot, sour dish, it sometimes has pineapple chunks added to it. Stir these in just before serving if you wish to try it this way. Serves 3-4. Preparation and cooking time: 20-25. 6 tablespoon vegetable oil ¾ pint (425ml or three cups) curry sauce (page 20) 16 oz (450g) can pureed spinach 1 teaspoon salt 1 teaspoon chilli powder 1 green chilli finely chopped (optional) 1 lb (450g) cooked lamb (page 65) 1½ teaspoon garam masala 2 teaspoon finely chopped green coriander Heat the oil in a large deep frying pan, add the curry sauce and spinach, stir and bring to the boil. Stir in the salt, chilli powder, and green chilli (if used) and continue to cook until the mixture thickens, stirring frequently. This will take about 10-15 minutes. Now put in the lamb and the garam masala and simmer on a low heat for a further five minutes, stirring now and again. Take off the heat before stirring in the coriander. - Page 72 of 127 - - The Curry Secret - Keema Peas This is a dish consisting of lean minced lamb and garden peas. Serves 4. Preparation and cooking time: 40-45 minutes. 4 tablespoon vegetable oil 1 lb (450g) minced lamb ½ pint (275ml or two cups) curry sauce (page 20) ½ lb (225g) frozen peas 1 teaspoon salt 1 teaspoon ground cummin ½ teaspoon chilli powder ½ green chilli finely chopped 1 teaspoon garam masala 2 teaspoon finely chopped green coriander Heat the oil in a pan on medium heat, add the minced lamb and cook, stirring until browned. Turn down the heat and cook covered for ten minutes. Now add the curry sauce, peas, salt, ground cummin, chilli powder, and green chilli. Stir and bring the sauce to a simmer. Continue to simmer uncovered for about 30 minutes. Stir in the garam masala and cook for a minute. Take off the heat before stirring in the green coriander. - Page 73 of 127 - - The Curry Secret - - Page 74 of 127 - - The Curry Secret - Menu Balti Chicken Balti Meat I can think of few things in Indian cookery more mouth- watering than the delicious sound of a sizzling tandoori starter or balti curry. Although the concept of the balti dish is simple, its allure is remarkable. That unmistakable sizzle and aroma as you are served your meal still simmering from the kitchen in its individual balti, makes these dishes exceptionally popular. And so they should be. With a generous combination of succulent pieces of meat or chicken, onions, and capsicums, all smothered in a dark, thick, and spicy sauce, these dishes are amongst the best from the restaurant menu. The balti is another name for the Indian karahi, a utensil similar to the Chinese wok. The sizzle is produced by putting the hot curry into a pre-heated balti. The oily sauce comes into contact with the hot surface and causes the sizzling. You will need to buy the baltis or karahis if you wish to serve these dishes in the traditional way. It is not of course essential, but you will require them if you want authenticity. Baltis can be found in many Indian and [ Pobierz caÅ‚ość w formacie PDF ] |