Lamb Curry

INGREDIENTS:

150g of butter
1lb diced lamb (chicken or vegetables are good but not as good as lamb)
1 onion finely chopped
1 whole medium sized bulb of garlic (i.e. all the cloves)sliced very thinly
6 fresh green chillies (seeds in)sliced
1tsp coriander seeds
1tsp cummin seeds
6tsp turmeric
1tsp salt
one 240g tin of chopped tomatoes
garam masala

DIRECTIONS:

Roast the coriander and cummin seeds in a dry skillet or heavy bottomed pan until aromatic then grind to a powder.

Melt the butter in a deep wide pan.
Fry the onion slowly for a minute or two.
Add the garlic, Chillies and salt and fry for a while longer until the onion and garlic just start to brown.
Turn the heat up slightly and add the meat, stir until sealed and begining to brown.
Add the turmeric, coriander and cummin mix and stir for a minute then add the tomatoes and stir.
When boiling put a lid on the pan and reduce heat to a slow simmer for 30 minutes, stirring every now and then. If it begins to stick to the pan add a dash of water and stir.

While the main dish is simmering make The Garam Masala. You could use bought garam masala but this recipe does wonderful things inside your nostrils
Take
1 inch cinnamon stick
3 Cloves
3 Black Pepper corns
The seeds of 2 black cardamon pods
2tsp Black cummin seeds.
Roast all the ingredients in a dry skillet or heavy bottomed pan until aromatic then grind to a powder

After 30 minutes of simmering the sauce should have thickened slightly.
Remove from the heat and add 1Tsp of garam masala and stir well.

Serve garnished with chopped fresh coriander

The Worlds best Chicken Curry (Probably)

INGREDIENTS:

1 1/2 tablespoons of grainy french mustard
1 1/2 teaspoons of ground cumin
3/4 teaspoon of ground turmeric
1 teaspoon of cayenne pepper
1 teaspoon of salt
i teaspoon of red wine vinegar
3 tablespoons of vegetable oil
1 large onion cut into fine half rings
2 teaspoons of lazy garlic or similar
4 chicken breasts cubed
400 ml tinned coconut milk
4 tablespoons of ground almonds

serve with:
(possibly) the worlds greatest rice detailed below:

DIRECTIONS:

Mix together the mustard, cumin, turmeric, cayenne, salt and vinegar in a bowl and mix well. Put the oil in a large non-stick pot or pan and set over a medium to high heat. When hot put in the onions and fry until light brown. Put in the garlic and fry for 30 seconds. Put in the paste from the bowl and fry for a minute. Put in the meat and fry for 5 minutes (or until it appears cooked on the outside. Add the coconut milk and 75 ml of water. Add the ground almonds and stir. Simmer for 1 hour stirring frequently.

(Possibly) The Worlds Greatest Rice
Wash 2 cups of basmati rice and drain thoroughly. Chop up 1 large onion and fry in 6 tablespoons of vegetable oil until brown. Turn down the heat to medium and add the dry rice frying for 3 minutes stirring constantly. Add 2 chicken stock cubes and 2 and 2/3rds cups of boiling water stirring. Add 1 tablespoon of turmeric and 3 teaspoons of garam masala. Add 1 cup of raisins or sultanas and stir. Bring back to the boil and reduce heat to a minimum and simmer for 20 minutes with a tight fitting lid. Serve with the Worlds Greatest Curry.

Low fat Chicken Curry

INGREDIENTS:

1 tbsp oil
10g butter
3 cloves garlic, crushed
1 medium onion, finely chopped
2 tbsp garam masala
1 tsp ground coriander
½ tsp dried mint
570g boneless, skinless chicken breast, diced
200 ml water

DIRECTIONS:

Heat the oil and butter in a wok or large, heavy frying pan. Add the garlic and onion and stir fry for about 5 minutes until onion is golden.
Stir in the garam masala, coriander and mint. Add the chicken and cook over a moderate heat for 5 minutes, stirring occasionally.
Add the water, stir, and simmer without a lid for 10-15 minutes until the chicken is cooked and sauce has thickened.

Kebab Curry

INGREDIENTS:

1 kg minced lamb
30 g ginger root
4 green cardamon pods
2 tsp fenel
2-3 red peppers
1 egg
salt
1 l oil to deep fry

for the sauce-

400 g shallots
300 g celery root
4 cloves
4 tbsp coriander seeds
3 red chillis
50 ml veg. oil
1 cinnamon stick
1 tbsp curry powder

DIRECTIONS:

Peel ginger and grate. Break open cardamon capsules and empty seeds. Ground cardamon seeds and fenel. Chop red chillis.

Mix minced lamb with the egg, ginger, cardamon, fenel and chilli. Cool the mixture in the refrigerator for 30 min. Then form little meatballs. Leave them in the fridge for another 1 hour.

Sauce:
Chop shallots, peel celery and mince. Ground chilli, cloves and coriander. Heat oil in a pot. Add shallots, celery and brown for about 10-12 min. Add cloves, coriander, cinnamon, curry powder, chilli and after that tomatoes and yoghurt. Add chicken broth and boil for 10 min on low heat. Stir periodically and add salt and pepper.

Deep fry meatballs for 3-5 min. Put meatballs in the pot with the sauce and boil on low heat for about 20 min

Fish Curry

INGREDIENTS:

fish - 1 lb. cleaned catfish, cut to about 3/4 inch pieces
1tsp cumin+coriandar powder
salt
two chopped green chillis
1 chopped onion
minced garlic+ginger
1/4 tsp cumin seeds
1/2 tsp mustard seeds
chopped green coriander
two sliced tomatoes.

DIRECTIONS:

Coat the fish pieces with the spices. In a skillet or wide pan heat 1 tbsp oil and fry the fish pieces for about 2 min on each side. Remove and drain.

In the remainimg oil, sauté cumin+mustard seeds, garlic+ginger and onion, added in that order. Now add sliced tomatoes. Cook for 5 min. Add the fish pieces and simmer for about 10 min.