Spiced Lemon Rice

A typical southern Indian favourite, this citrus-flavoured rice dish is a perfect accompaniment to plain grilled fish, lamb stew or chicken.

Serves: 4

Ingredients:

200 g basmati rice
1 tablespoon olive oil
1 bay leaf
12-14 fresh or dried curry leaves
1 dried red chilli
2,5 cm cinnamon stick
3-4 cloves
4-6 cardamom pods
2 teaspoons cumin seeds
8-10 black peppercorns
¼ teaspoon turmeric
juice of 1 large lemon
450 ml boiling water
salt

Method:

1. Place the rice in a sieve and wash it throughly under cold running water. Drain well and set aside.

2. Heat the oil in a nonstick saucepan; when it is hot add the curry leaves, chilli, cinnamon stick, cloves, cardamom, cumin seeds, black peppercorns, bay leaf and turmeric. Stir-fry for 20-30 seconds and add the rice. Stir-fry for 2 minutes, then add the lemon juice and the measured water.

3. Bring to the boil, cover the pan tightly and reduce the heat to low.

4. Cook for 10-12 minutes, remove from the heat and allow to stand undisturbed for 10 minutes. Fluff up the rice with a fork and season before serving.

Healthy tip:

Lemons are an excellent source of vitamin C, which is important for boosting the immune system, healing wounds and protecting against heart disease. Vitamin C also helps the body absorb iron.

Mixed vegetable and coconut stew

Serves: 4

Ingredients:

2 carrots, cut into thin batons
1 courgette, cut into thin batons
200 g green beans, trimmed and cut in half
1-2 medium potatoes, cut into thin batons
1 tablespoon sunflower oil
1 large onion, halved and thinly sliced
½ teaspoon black mustard seeds
10 curry leaves
1 green chilli, thinly sliced
1 teaspoon onion seeds
200 ml coconut milk or poppy seeds
juice of half a lemon
150 ml water
salt

Method:

1. Place the vegetables in a bowl of cold water.

2. Heat the oil in a large, nonstick wok or frying pan and when it is hot add the onion.

3. Cook over a medium heat for 5 minutes.

4. Add the mustard seeds, curry leaves and green chilli and stir-fry for 3 minutes.

5. Drain the vegetables and add them to the pan with the onion seeds or poppy seeds, coconut milk, lemon juice and the measured water.

6. Season and bring to the boil. Reduce the heat, cover and cook gently for 6-7 minutes or until the vegetables are just tender and serve.

Spinach, red pepper and chickpea bhaji (HOT)

Serves: 3-4

Ingredients:

1 tablespoon sunflower oil
1 teaspoon finely grated fresh root ginger
2 garlic cloves, crushed
1 large shallot, finely chopped
1 red pepper, deseeded and cut into thin strips
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons tomato purée
150 - 200 ml water
200 g baby spinach leaves
200 g can chickpeas, drained
salt

Method:

1. Heat the oil in a large nonstick pan. Add the ginger and garlic and stir-fry for 30 seconds. Add the shallot and red pepper and cook for 5-6 minutes until slightly softened.

2. Stir in the chilli powder, ground cumin, ground coriander and tomato purée. Stir-fry for 2-3 minutes, then pour in the measured water, stir and bring to the boil. Stir in the spinach and chickpeas and cook for 5-6 minutes until the spinach has just wilted. Season.

Half the spices if you don't like it too hot.

Serve with indian roti bread.

Beef Biryani

This biryani, which uses beef, is a speciality of the Muslim community. The recipe may seem long, but biryani is one of the easiest and most relaxing ways of cooking, especially when you are entertaining. Once the dish is assembled and placed in the oven, it looks after itself and you can get on with greeting your guests.

Serves :4

Ingredients:

2 large onions

2 garlic cloves, chopped

2.5 cm fresh root ginger, peeled and roughly chopped

1 fresh green chilli, seeded and chopped

small bunch of fresh coriander (cilantro)

4 tbsp flaked (sliced) almonds

3 tbsp water

1 tbsp ghee or butter, plus 25 g butter for the rice

3 tbsp vegetable oil

2 tbsp sultanas (golden raisins)

500 g braising or stewing steak, cubed

1 tsp ground coriander

1 tbsp ground cumin

½ tsp ground turmeric

½ tsp ground fenugreek

good pinch of ground cinnamon

175 ml natural (plain yogurt, whisked

275 g basmati rice

about 1.2 litres hot chicken stock or water

salt and black pepper

2 hard-boiled eggs, quartered, to garnish

chapatis, to serve

Method:

1. Roughly chop one onion and place it in a food processor or blender. Add the garlic, ginger chilli, fresh coriander and half the flaked almonds. Pour in the water and process to a smooth paste. Transfer the paste to a small bowl and set aside.

2. Finely slice the remaining onion into rings or half rings. Heat half the ghee or butter with half the oil in a heavy flameproof casserole and fry the onion rings for 15 minutes until they are deep golden brown. Transfer to a plate with a slotted spoon.

3. Fry the remaining flaked almonds briefly until golden and set aside with the onion rings, then quickly fry the sultanas until they swell. Transfer to the plate.

4. Heat the remaining ghee or butter in the casserole with a further 1 tbsp of the oil. Fry the cubed meat, in batches, until evenly browned on all sides. Transfer the meat to a plate and set aside.

5. Wipe the casserole clean with kitchen paper, heat the remaining oil and pour in the onion, spice and coriander paste made earlier. Cook over a medium heat for 2-3 minutes, stirring all the time, until the mixture begins to brown lightly. Stir in all the additional spices, season with salt and ground black pepper and cook for 1 minute more.

6. Lower the heat, then stir in the yogurt, a little at a time. When all of it has been incorporated into the spice mixture, return the meat to the casserole. Stir to coat, cover tightly and simmer over a gentle heat for 45 minutes until the meat is tender. Meanwhile, soak the rice in a bowl of cold water for 15-20 minutes.
7. Preheat the oven to 160°C/ 325°F/ Gas 3. Drain the rice, place in a pan and add the hot chicken stock or water, together with a little salt. Bring back to the boil, cover and cook for 5 minutes.
8. Drain the rice, and pile it in a mound on top of the meat in the casserole. Using the handle of a spoon, make a hole through the rice and meat mixture, to the bottom of the pan. Place the fried onions, almonds and sultanas over the top and dot with butter. Cover the casserole tightly with a double layer of foil and secure with a lid.

9. Cook the biryani in the preheated oven for 60-70 minutes. To serve, spoon the mixture on to a warmed serving platter and garnish with the quartered hard-boiled eggs. Serve with chapatis.

Chicken Biryani

Biryani is a meal itself and needs no accompaniment, except for a raita and some poppadums. It is a dish that is equally at home on the family dining table or as a dinner-party centrepiece.

Serves: 4

Ingredients:

275 g basmati rice

10 whole green cardamom pods

½ tsp salt

3 whole cloves

5 cm cinnamon stick

3 tbsp vegetable oil

3 onions, sliced

4 chicken breast fillets, each about 175 g, skinned and cubed

¼ tsp ground cloves

¼ tsp hot chilli powder

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground black pepper

3 garlic cloves, chopped

1 tsp finely chopped fresh root ginger

juice of 1 lemon

4 tomatoes, sliced

1 tbsp chopped fresh coriander (cilantro)

150 ml natural (plain yogurt), plus extra to serve

5 saffron threads, soaked in 2 tsp warm milk

150 ml water

toasted flaked (sliced) almonds and fresh coriander (cilantro) sprigs, to garnish

Method:

1. Wash the rice well and leave to soak in water for 30 minutes.

2. Preheat the oven to 190°C/375°F/Gas 5. Remove the seeds from half the cardamom pods and grind them finely, using a pestle and mortar. Set aside the ground seeds.

3. Bring a pan of water to the boil. Drain the rice and add it with the salt, whole cardamom pods, cloves and cinnamon stick. Boil for 2 minutes, then drain, leaving the whole spices in the rice. Keep the rice hot in a covered pan.

4. Heat the oil in a karahi, wok or large pan, and fry the onions for 8 minutes, until softened and browned.

5. Add the chicken and the ground spices, including the ground cardamom seeds. Mix well, then add the garlic, ginger and lemon juice. Stir-fry for about 5 minutes.

6. Transfer the chicken mixture to a casserole and arrange the tomatoes on top. Sprinkle on the fresh coriander, spoon the yogurt evenly on top and cover with the drained rice.

7. Drizzle the saffron milk over the rice and pour over the water. Cover, then bake in the oven for 1 hour. Transfer to a serving platter and discard the whole spices. Garnish with the toasted flaked almonds and coriander sprigs and serve immediately.

Chicken Saag

A mildly spiced dish using a popular combination of spinach and chicken. This recipe is best made using fresh spinach.

Serves: 4

Ingredients:

225 g fresh spinach leaves, washed but not dried
2.5 cm piece fresh root ginger, grated
2 garlic cloves, crushed
1 fresh green chilli, roughly chopped
200 ml water
1 tbsp oil
2 bay leaves
¼ tsp black peppercorns
1 onion, finely chopped
4 tomatoes, peeled and finely chopped
2 tsp curry powder
1 tsp salt
1 tsp chilli powder
3 tbsp natural (plain) yogurt
8 chicken thighs, skinned ( I used chicken legs instead)
Naan bread or rice to serve
natural (plain) yogurt and chilli powder, to garnish

Method:

1. Cook the spinach leaves, without extra water, in a tightly covered pan for 5 minutes. Put the cooked spinach, ginger, garlic and chilli with 50 ml of the measured water into a food processor or blender and process to a thick purée. Set aside.

2. Heat the oil in a large heavy pan, add the bay leaves and black peppercorns and fry for 2 minutes. Stir in the onion and fry for a further 6-8 minutes or until the onion has browned.

3. Add the tomatoes and simmer for about 5 minutes.

4. Stir in the curry powder, salt and chilli powder. Cook for 2 minutes over a medium heat, stirring once or twice.

5. Stir in the spinach purée and the remaining measured water, then simmer for 5 minutes.

6. Add the yogurt, 1 tbsp at a time, and simmer for 5 minutes.

7. Add the chicken thighs and stir to coat them in the sauce. Cover and cook for 25-30 minutes until the chicken is tender. Serve with naan bread or basmati rice. Drizzle over some yogurt and dust with chilli powder.

Balti Chicken in Saffron Sauce

This is a beautifully aromatic chicken dish that is partly cooked in oven.

Serves: 4

Ingredients:

50 g butter
2 tbsp corn oil
1.2-1.3 kg chicken, skinned and cut into 8 pieces
1 medium onion, chopped
1 tsp crushed garlic
½ tsp crushed black peppercorns
½ tsp crushed cardamom pods
¼ tsp ground cinnamon
1½ tsp chilli powder
150 ml natural plain yogurt
50 g ground almonds
1 tbsp lemon juice
1 tsp salt
1 tsp saffron strands
150 ml water
150 ml single (light) cream
2 tbsp chopped fresh coriander (cilantro)

Method:

1. Preheat the oven to 180 °C/350 °C/ Gas 4. Melt the butter with the oil in a karahi, wok or deep pan. Add the chicken pieces and fry until lightly browned, about 5 minutes. Remove the chicken using a slotted spoon, leaving behind the fat.

2. Add the onion to the same pan, and fry over a medium heat. Meanwhile, mix together the next 10 ingredients in a bowl. When the onions are lightly browned, pour the spice mixture into the pan and stir-fry for about 1 minute.

3.Add the chicken pieces, and continue to fry for a further 2 minutes stirring constantly. Pour in the water and bring to a simmer.Transfer the contents of the pan to a casserole and cover with a lid, or if using a karahi with heatproof handles, cover with foil. Transfer to the oven and cook for 30-35 minutes.

4. Once you are sure that the chicken is cooked right through, remove it from the oven. Transfer the mixture to a frying pan or place karahi on the stove and stir in the cream.

5. Reheat gently for about 2 minutes. Garnish with fresh coriander and serve with a fruity pilau or plain boiled rice.

Sweetcorn and Pea Curry

Tender sweetcorn cooked in a spicy tomato sauce makes a flavoursome curry.

Serves: 4

Ingredients:

6 frozen corn cobs, thawed

1 tbsp oil
½ tsp cumin seeds
1 onion, finely chopped
2 garlic cloves, crushed
1 fresh green chilli, finely chopped
1 tbsp curry paste
1 tsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
½ tsp salt
½ tsp granulated sugar
400 g chopped tomatoes
1 tbsp tomato purée (paste)
150 ml water
115 g frozen peas, thawed
2 tbsp chopped fresh coriander (cilantro)
Chapatis or rice to serve, optional

Method:

1. Using a sharp knife, cut each piece of corn in half crossways to make 12 equal pieces in total.

2. Bring a large pan of water to the boil and cook the corn cob pieces for 10-12 minutes. Drain well.

3. Heat the oil in a large heavy pan and fry the cumin seeds for 2 minutes or until they begin to splutter. Add the onion, garlic and chilli and fry for about 5-6 minutes until the onion is golden.

4.  Add the curry paste and fry for 2 minutes. Stir in the remaining spices, salt and sugar and fry for a further 2-3 minutes, adding some water if the mixture is too dry.

5. Add the chopped tomatoes and tomato purée together with the water and simmer for 5 minutes or until the sauce thickens. Add the peas and cook for a further 5 minutes.

6. Stir in the pieces of corn and the fresh coriander and cook for 6-8 minutes more, until the corn and peas are tender.

Balti Chicken Vindaloo

This version of a popular dish from Goa is not as fiery as some, but will still suit those who like their curry to have a definite impact.

Serves: 4

Ingredients:

1 large potato
150 ml malt vinegar
1½ tsp crushed coriander seeds
1 tsp crushed cumin seeds
1½ tsp chilli powder¼ tsp ground turmeric
1 tsp crushed garlic
1 tsp grated fresh root ginger
1 tsp salt
1½ tsp paprika
1 tbsp tomato purée
large pinch of ground fenugreek
300 ml water
225 g skinless chicken breast, fillets, cubed
1 tbsp oil
2 medium onions, sliced
4 curry leaves
2 fresh green chillies, chopped

Method:

1. Peel the potato, cut it into large, irregular shapes, place these in a bowl of water and set aside.

2. In a bowl, mix the vinegar, coriander, cumin, chilli powder, turmeric, garlic, ginger, salt, paprika, tomato purée, fenugreek and water.

3. Pour this spice mixture over the chicken, stir and set aside.

4. Heat the oil in a karahi, wok or heavy pan and quickly fry the onions with the curry leaves for 3-4 minutes without burning.

5. Lower the heat and add the chicken mixture to the pan with the spice. Continue to stir-fry for a further 2 minutes.

6. Drain the potato pieces and add to the pan. Cover with a lid and cook over a medium to low heat for 5-7 minutes, or until the sauce has thickened slightly and the chicken and potatoes are cook through.

7. Stir in the chopped chillies and serve.

Potatoes Stuffed with Spicy Cottage Cheese

   

For this recipe, it is important to choose a variety of potato recommended for baking, as the texture of the potato should not be too dry. This makes an excellent low fat snack at any time of the day.

Serves: 4

Ingredients:

4 medium baking potatoes
225 g low fat cottage cheese
2 tsp tomto purée
½ tsp ground cumin
½ tsp ground coriander
½ tsp chilli powder
½ tsp salt
1 tbsp oil
½ tsp mixed onion and mustard seeds
3 curry leaves
2 tbsp water

For the garnish:

Mixed salad leaves
Fresh coriander (cilantro) sprigs
Lemon wedges
2 tomatoes, quartered

Method:

1. Preheat the oven to 180°C/350°F/Gas 4. Wash each potato and pat dry. Make a slit in the middle of each potato. Prick the potatoes a few times with a fork or skewer, then wrap them individually in foil. Bake in the oven directly on the shelf for about 1 hour, or until soft.

2. Put the cottage cheese into a heatproof dish and set aside.

3. In a separate bowl, mix the tomato purée, ground cumin, ground coriander, chilli powder and salt.

4. Heat the oil in a small pan for about 1 minute. Add the mixed onion and mustard seeds and the curry leaves and tilt the pan so the oil covers all the seeds and leaves.

5. When the curry leaves turn a shade darker and you can smell their beautiful aroma, pour the tomato purée mixture into the pan and turn the heat immediately to low. Add the water and mix well. Cook for a further minute, then pour the spicy tomato mixture on to the cottage cheese and stir together well.

6. Check that the baked potatoes are cooked right through, by inserting a knife or skewer into the middle of the flesh. If it is soft unwrap the potatoes from the foil and divide the cottage cheese equally between them.

7. Garnish the filled potatoes with mixed salad leaves, fresh coriander sprigs, lemon wedges and tomato quarters and serve hot.

Spinach and Potato Curry

Spinach, potatoes and traditional Indian spices are the main ingredients in this simple but authentic curry.

Serves: 4

Ingredients:

450 g spinach
1 tbsp oil
1 tsp black mustard seeds
1 onion, thinly sliced
2 garlic cloves, crushed
2.5 cm fresh root ginger, finely chopped
675 g potatoes, cut into 2.5 cm chunks
1 tsp chilli powder
1 tsp salt
120 ml water

Method:

1. Wash and trim the spinach, then blach it in a pan of boiling water for about 3-4 minutes.

2. Drain the spinach thoroughly and set aside. When it is cool enough to handle, use your hands to squeeze out any remaining liquid.

3. Heat the oil in a large heavy pan and fry the mustard seeds for 2 minutes or until they splatter.

4. Add the sliced onion, garlic cloves and chopped ginger to the mustard seeds and fry for 5 minutes, stirring.

5. Add the potato chunks, chilli powder, salt and water and stir-fry for a further 8 minutes.

6. Add the drained spinach. Cover the pan with a lid and simmer for 10-15 minutes or until the potatoes are tender. Serve hot.

Cauliflower and Coconut Milk Curry

A delicious vegetable stew which combines coconut milk with spices and is perfect as a vegetarian main course or as part of a buffet.

Serves: 4

Ingredients:

1 cauliflower
2 medium tomatoes
1 onion, chopped
2 garlic cloves, crushed
1 fresh green chilli, seeded
½ tsp ground turmeric
2 tbsp sunflower oil
400 ml coconut milk
250 ml water
1 tsp granulated sugar
1 tsp tamarind pulp, soaked in 3 tbsp warm water
salt

Method:

1. Trim the stalk from the cauliflower and divide into tiny florets. Peel the tomatoes if you like, then chop them into 1-2.5 cm pieces.

2. Grind the chopped onion, garlic, green chilli and ground turmeric to a paste in a food processor.

3. Heat the oil in a karahi, wok or large frying pan and fry the spice paste to bring out the aromatic flavours, without allowing it to brown.

4. Add the cauliflower florets and toss well to coat in the spices. Stir in the coconut milk, water, sugar and salt to taste. Simmer for 5-8 minutes. Strain the tamarind and reserve the juice.

5. Add the tamarind juice and chopped tomatoes to the pan then cook for 5 minutes only. Taste and check the seasoning and serve.

Chicken Tikka Masala

This is another of those dishes that is celebrated in the West but less well known in India. It is said to be Britain's favourite chicken dish. In this version, tender chicken pieces are cooked in a creamy, spicy tomato sauce.

Serves: 4

Ingredients:

675 g chicken breast portions, skinned
6 tbsp tikka paste
120 ml natural (plain)low fat yogurt
1 tbsp oil
1 onion, chopped
1 garlic clove, crushed
1 fresh green chilli, seeded and chopped
2.5 cm piece fresh root ginger, grated
1 tbsp tomato purée (paste)
250 ml water,
a little melted ghee or butter
1 tbsp lemon juice
fresh coriander (cilantro) sprigs, natural (plain) low fat yogurt and toasted cumin seeds, to garnish
Naan bread or plain basmati rice to serve.

Method:

1. Remove any visible fat from the chicken and cut the meat into 2.5 cm cubes. Mix 3 tbsp of the tikka paste and 4 tbsp of the yogurt into a bowl. Add the chicken and leave to marinate for 60 minutes.

2. Heat the oil in a heavy pan and fry the onion, garlic, chilli and ginger for 5 minutes. Add the remaining tikka paste and fry for 2 minutes. Stir in the tomato purée and water, bring to the boil and simmer for 15 minutes.

3. Meanwhile, thread the chicken pieces on to wooden kebab skewers. Preheat the grill (broiler).

4. Brush the chicken pieces lightly with melted ghee or butter and cook under a medium heat for 15 minutes, turning the skewers occasionally.

5. Put the tikka sauce into a food processor or blender and process until smooth. Return to the pan.

6. Add the remaining yogurt and the lemon juice, remove the grilled (broiled) chicken from the skewers and add to the pan, then simmer for 5 minutes. Garnish with the fresh coriander, yogurt and toasted cumin seeds and serve on naan bread or with plain rice (basmati).

Tomato and Coriander Soup

Althought soups are not often eaten in India or Pakistan, tomato soup bucks the trend and is very popular. This is excellent on a cold winter's day.

Serves: 4

Ingredients:

675 g tomatoes, peeled and chopped
1 tbsp oil
1 bay leaf
4 spring onions (scallions) chopped
1 tsp salt
½ tsp crushed garlic
1 tsp crushed black peppercorns
2 tbsp chopped fresh coriander (cilantro)
750 ml water
1 tbsp cornflour
2 tbsp single (light) cream , to garnish (optional)

Method:

1. To peel the tomatoes, plunge them in very hot water, leave for 30 seconds, then take them out. The skin should now peel of easily. If not, put the tomatoes back in the water for a little longer. Once they have been peeled, roughly chop the tomatoes.

2. In a medium heavy pan, heat the oil and fry the tomatoes, bay leaf and spring onions for a few minutes until soft.

3. Gradually add the salt, garlic, peppercorns and coriander. Pour in the water. Stir, then simmer gently over low heat for 15-20 minutes.

4. Meanwhile, dissolve the cornflour in a little cold water to form a thick creamy paste.

5. Remove the soup from the heat and leave to cool slightly for a few minutes. Press through a sieve, or purée in a blender or food processor.

6. Return the puréed soup to the pan, add the cornflour mixture and stir over a gentle heat for about 3 minutes until thickened.

7. Pour the soup into individual serving dishes and garnish with a swirl of cream, if using. Serve hot.

Chicken Dopiaza

Dopiaza translates literally as "two onions" and describes this chicken dish in which two types of onion - large and small - are used at different stages during the cooking process.

Serves : 4

Ingredients:

2 tbsp oil
8 small onions, halved
2 bay leaves
8 green cardamom pods
4 cloves
3 dried red chillies
8 black peppercorns
2 onions, finely chopped
2 garlic cloves, crushed
2.5 cm fresh root ginger, finely chopped
1 tsp ground coriander
1 tsp ground cumin
½ tsp ground turmeric
1 tsp chilli powder
½ tsp salt
4 tomatoes, peeled and finely chopped
120 ml water
8 chicken pieces, such as thighs and drumsticks, skinned
plain rice, to serve

Method:

1. Heat half of the oil in a large heavy pan or wok and fry the small onions for 10 minutes, or until golden brown. Remove and set aside.

2. Add the remaining oil and fry the bay leaves, cardamoms, cloves, chillies and peppercorns for 2 minutes. Add the onions, garlic and ginger and fry for 5 minutes. Stir in the ground spices and salt and cook for 2 minutes.

3. Add the tomatoes and water and simmer for 5 minutes until the sauce thickens. Add the chicken and cook for about 15 minutes.

4. Add the reserved small onions, then cover and cook for a further 10 minutes, or until the chicken is cooked through. Spoon the mixture onto a serving dish or individual plates.
Serve with plain boiled rice.

South Indian Pepper Water

This soothing broth is perfect for winter evenings.

Serves: 2

Ingredients:

2 tbsp vegetable oil

½ tsp black pepper

1 tsp cumin seeds

½ tsp mustard seeds

¼ tsp asafoetida

½ tsk ground turmeric

2 dried red chillies

4-6 curry leaves

2 garlic cloves, crushed

300 ml tomato juice

Juice of 2 lemons

120 ml water

Salt

Fresh coriander (cilantro), to garnish

Method:

1. Heat the oil in a large pan and fry the pepper, spices, curry leaves and garlic until the chillies are nearly black and the garlic is golden brown.

2. Lower the heat and pour in the tomato juice, lemon juice and water.

3. Bring to the boil then simmer for 10 minutes.

4. Season to taste with salt. Pour into heated bowls, garnish with the chopped coriander if you like, and serve.

Balti Bhoona Lamb

Bhooning is a very traditional way of stir-frying ehich simply involves semi-circular movements, scraping the bottom of the pan each time in the centre. Serve this dish with freshly made chapatis.

Serves: 4

Ingredients:

175 g boneless lean spring lamb

3 medium onions

1 tbsp oil

1 tbsp tomato purée

1 tsp crushed garlic

1½ tsp finely grated ginger

1 tsp salt

¼ tsp ground turmeric

600 ml water

1 tbsp lemon juice

1 tbsp shredded fresh root ginger

1 tbsp chopped fresh coriander (cilantro)

1 tbsp chopped fresh mint

1 fresh red chilli, chopped

Method:

1. Using a sharp knife remove any excess fat from the lamb and cut the meat into small cubes.

2. Dice the onions finely. Heat the oil in a karahi, wok or heavy pan and fry the onions until soft.

3. Meanwhile, mix together the tomato purée, garlic  and ginger, salt and turmeric. Pour the spice mixture on to the onions in the pan and stir-fry for a few seconds.

4. Add the lamb and continue to stir-fry for about 2-3 minutes. Stir in the water, lower the heat, cover the pan and cook for about 15-20 minutes, stirring occasionally.

5. When the water has almost evaporated, start bhooning over a medium het (see the introduction above left), making sure that the sauce does not catch on the bottom of the pan. Continue for 5-7 minutes.

6. Pour in the lemon juice, followed by the shredded ginger, coriander, mint and red chilli. Stir to mix, then serve from the pan.



Chapatis

A Chapati is an unleavened bred made from chapati flour, a ground wholemeal flour known as atta, which is finer than the Western equivalent. An equal quantity of standard wholemeal flour and plain flour will aslo produce satisfactory results, although chapati flour is available from Indian grocers. This is the everyday bread of the Indian home.

Ingredients:

Makes 8-10

225 g chapati flour

½ tsp salt

175 ml water

1. Place the flour and salt in a mixing bowl. Make a well in the middle and gradually stir in the water, mixing well with your fingers. Form a supple dough and knead for 7-10 minutes. Ideally, cover with clear film (plastic wrap) and leave on one side for 15-20 minutes to rest.

2. Divide the dough into 8-10 equal portions. Roll out each piece to a circle on a well-floured surface.

3. Place a tava (chapati griddle) or heavy frying pan over a high heat. When steam rises from it, lower the heat to medium and add the first chapati to the pan.

4. When the chapati begins to bubble, turn it over. Press down with a clean dishtowel or a flat spoon and turn once again. Remove the cooked chapati from the pan and keep warm in a piece of foil lined with kitchen paper while you cook the other chapatis. Repeat the process until all breads are cooked. Serve hot.

Apricot Chutney

Chutneys can add zest to most meals, and in India you will usually find a selection of different kinds served in tiny bowls for people to choose from. Dried apricots are readily available from supermarkets or health food shops.

Makes about 450 g

Ingredients:

450 g dried apricots, finely diced

1 tsp garam masala

275 g soft light brown sugar

450 ml malt vinegar

1 tsp grated fresh root ginger

1 tsp salt

75 g sultanas (golden raisins)

450 ml water

1. Put all the ingredients into a medium pan and mix roughly with a spoon.

2. Bring to the boil, then reduce the heat and simmer for 30-35 minutes, stirring occasionally.

3. When the chutney has thickened to a fairly stiff consistency, spoon it into 2-3 clean jam jars and leave to cool. This chutney should be stored in the refrigerator.

Chicken and Tomato Balti

If you like tomatoes, you will love this chicken recipie. It makes a semi-dry Balti and is good served with a lentil dish and plain boiled rice.

Ingredients:

Serves: 4

4 tbsp corn oil

6 curry leaves

½ tsp mixed onion and mustard seeds

8 medium tomatoes sliced

1 tsp ground coriander

1 tsp chilli powder

1 tsp salt

1 tsp ground cumin

1 tsp crushed garlic

675 g skinless, boneless chicken, cubed

150 ml water

1 tbsp sesame seeds, roasted

1 tbsp chopped fresh coriander (cilantro)

1. Heath the oil in a karahi, wok or deep round-bottomed frying pan. Add the curry leaves and mixed onion and mustard seeds and toss over the heat for 1-2 minutes so that they become fragrant. Do not let the seeds burn.

2. Lower the heat slightly and add the tomatoes.

3. While the tomatoes are gently cooking, mix together the ground coriander, chilli powder, salt, ground cumin and garlic in a bowl. Tip the spices onto the tomatoes.

4. Add the chicken pieces and stir well. Stir-fry for about 5 minutes more.

5. Stir in the water and continue cooking, stirring occasionally, until the sauce thickens and the chicken is fully cooked.

6. Sprinkle the sesame seeds and fresh coriander over the balti. Serve immediately, from the pan.