Place lamb and the bones in a non-metallic bowl with the four
tablespoons of oil, the vinegar, tamarind pulp, and salt. Let it
marinate at room temperature for eight hours or, refrigerated, for 24
Put two tablespoons of oil, the onion, garlic, and ginger in an electric
blender or food processor and run the machine until a fine pasty puree
Heat the one-half cup of vegetable oil in a large enamel coated skillet
over medium-high heat. Add the onions and saute until they are caramel
brown, stirring constantly to prevent burning.
Add the puree. Reduce the heat and add ground cumin, ground mustard,
turmeric, red pepper, and paprika. When the spices begin to sizzle and
turn dark, in about 15 seconds, add the lamb and bones. Cook until
slightly seared (about ten minutes).
Add the water and bring to a boil, then lower the heat and simmer,
partially covered, until the meat is very tender (about thirty minutes).
Pick out and discard bones. Serve over rice.
Heat the water and add the meat, onions, ginger, garlic, salt and
pepper. Pressure cook for 10 minutes at 15 psi (or 25 min over low
heat. Reduce pressure and drain half the liquid. Add the besan (or 1/2
c soaked lentils) and cook for 10 minutes. Knead or grind until
slightly sticky, mix in egg yolk, garam masala and yogurt and knead
Coat the hard boiled eggs with the above and deep fry.
Heat ghee, fry the onions to a golden brown, add garlic, ginger,
tomatoes and yogurt and fry well until the Masala is a paste. Add water
to the mix if necessary. Add the green sprigs of onion, 1 1/2 c water
and cook for 10 minutes covered.
When curry is ready, pour into a serving dish, cut the koftas in half
and arrange over the curry. Cover and bake at 250 $F^\circ$ for 15-20
Clean, wash, trim and dry pork. Cut into 1" cubes.
Make Masala with onions, ginger, and tomatoes as in chicken curry, etc.
Add the vinegar and Vindaloo paste and cook for 2 minutes. Add the pork
and pressure cook for 20 minutes, or in a heavy pot for 1 1/2 hours,
until the pieces are tender.
Cube potatoes, add and cook the potato pieces coated in the liquid.
Boil down the amount of water (30 minutes) while the potatoes cook.
Clean, wash and dry mutton. Blend coriander seeds, 1 onion, almonds and
garlic. Marinade the mutton in above mixture for 2 hrs. Heat oil and
fry the remaining thinly sliced onion. Keep aside.
Add the mutton and fry until the liquid dries up. Add 3/4 c hot water
and simmer until the meat is almost done ( 3/4 cooked) OR pressure cook
at 15 psi for 20 minutes. Reduce pressure. Add salt and pepper.
Uncover and dry the liquid. Add beaten yogurt and fry until it leaves
oil. Add fried ground onion.
Beat the cream. Add soaked or ground saffron. Mix it with the cooked
mutton. Add garam masala and bake at 250 deg F for 1/2 hour. Serve
garnished with chopped coriander leaves.
Indian Lamb with Spinach
1 lb of lamb cut into 1-inch cubes
1 large onion, finely chopped
4 tsp ground coriander
1 Tbsp mustard seeds
2 tsp ground cumin
1 tsp chili powder (or less if you want)
1 tsp turmeric
1/4 cup plain yogurt
1-inch finely chopped fresh ginger
3 garlic cloves, crushed
2 lb of fresh spinach, trimmed, washed and torn in small pieces
1/4 tp salt
1/2 Tbsp vegetable oil
Heat the oil in a casserole and cook the onion over medium-high heat,
stirring constantly, until soft. Stir lamb, coriander, mustard seeds,
cumin, chili powder and turmeric. Mix all the ingredients well.
Add 1 Tbsp of yogurt and cook over high heat, stirring the meat
until all the yogurt is absorbed - 3 to 5 minutes. Repeat with a
second Tbsp of yogurt, third, etc...
When the yogurt is used up, stir in the ginger and garlic, add just
enough water to cover the meat and bring to boil. Cover the casserole,
lower the heat and simmer for one hour.
When the meat is cooked, increase the heat to medium and add the
spinach in batches, stirring each batch until it is wilted. When all
the spinach is incorporated, cook the stew, uncovered, over high heat to
evaporate any excess liquid - about five minutes. Add the salt just
Serve with rice and pappadoms.
2.0 lbs of chicken breast skin removed
1/2 cup yoghurt
1 cup ground onion
1/2 cup ground cashew nut (soak cashew for an hour or more to make grinding
2 med tomatoes cut into small pieces
1" square of fresh ginger ground
5 -6 cloves of garlic ground
6-7 whole green cardomom
1 tsp (more or less) of cayenne pepper or red chilli pwd
2 tbsp of sliced almonds
2 tbsp of corn oil
Heat the oil, add the ground onion and stir till rose colored. Add
garlic & ginger continue to fry till light brown. Add the cardomom
and chicken cook for about 15 - 20 minutes on medium high flame.
Add yoghurt tomatoes, red chilli pwd. Keep cooking and stirring
constantly for another 20 - 30 minutes or till the chicken is fully
cooked and browned. Add ground cashew and cook for another 3 minutes.
Make sauce. Put the tomato puree in a bowl. Add salt, sugar, garam masala, ground roasted cumin seeds, chilli powder, green coriander, green chilli, lemon juice and 1 tbsp water. Mix well. Slowly add the coconut milk or cream, mixing as you go. Set aside.
Put oil in a wok and set it over a high heat. When hot put in the mustard seeds. As soon as they satart popping add the garlic and curry leaves, and stir until the garlic turns medium brown.Add the prawns and stir until they are opaque most of the way through.
Add the sauce. Turn heat to medium and heat the
sauce through until it begins to simmer. Turn off heat and serve with
Tandoori Chicken (Old Style)
(Serves 4) TANDOORI in INDIAN stands for an earthern oven which is sort
of cylindrical and uses coal as the fuel.
This recipe will need a bar-b-que grill as a substitute. It
can be also cooked in a gas or electric oven, but it will lose
most of its flavour. Also, the chicken has to be marinaded for
atleast 6 hours, ideally 12 hours overnight.
You will need the following:
1. 12 Chicken drumsticks and/or breast pieces (skin removed)
2. 1 cup plain yoghurt (pref.) or 2 cups Buttermilk
3. 1 1/2 tbsp red chilli powder
4. 2 tbsp coriander powder
5. 1 tbsp garlic powder
6. 1 tbsp ginger powder
7. 1 tbsp cumin powder
8. 1/2 tbsp. garam masala powder You can prepare #8 at home by dry grinding to a powder the following:
(20 black pepper corns 0r equivalnet black pepper powder, 5 cloves,
1 inch cinnamon stick, 4-5 cardamoms, 1 tsp. cumin powder, 2 bay
leaves plus some more stuff I dont know, although this should be
9. Meat tenderizer (optional)
10. 2 tbsp. salt (use less if tenderizer contains salt)
IF YOU LIKE IT HOT AND SPICY , ADD 1 TBSP. EXTRA
OF ALL SPICES FROM #'s. 3-8.
Prick the chicken pieces with a fork all over. apply the
tenderizer to the chicken pieces and let it stand for an hour or so.
The marinade : Take a wide and deep bowl about 12 2 inches wide and deep
enough to hold all the chicken pieces. Add the yoghurt plus one cup
water or the buttermilk with no water into the bowl. Add all the spices
from nos. 3 thru 8 into the bowl and stir to form a
homogeneous mixture.Now add the chicken pieces into the mixture, so
that they are all covered with the paste/mixture. Cover the bowl with a
lid and let it stand for 6 hours. If you plan to marinade for 12-15
hours, put it in the refrigerator. The more time it is marinated, the
better it will absorb the spices and the tastier it will be.
When you are ready to grill the chicken, apply melted butter to the
the chicken pieces with a brush or spoon all over and you are ready to
grill the chicken on the barbeque in the normal fashion. turn over the
chicken pieces when they look brownish red in color or darker if you
prefer it well done.
Slice finely onion into rings, add some salt and lemon juice to it, to
be served as a salad with the tandoori chicken. lemon juice sprinkled
on the cooked pieces also adds to the flavor , if you wish.
Good luck and I hope you enjoy this recipe, a favourite of the Moghul
emperors of INDIA!
Bombay Duck Chili Fry
8 Bombay ducks (see note below)
1/2 cup Oil
2 Medium onions, finely sliced
2 clovesGarlic, finely chopped
3 Dried chilies, seeded and broken into pieces
Lemon juice and salt to taste
Cut the Bombay ducks into 5 cm lengths.
Heat oil in a small pan and deep fry the pieces.
Take them out and drain them.
Pour off oil, leaving about half the original amount.
In it, fry the onions and garlic until onion is soft and golden.
Add chilies and fry for 2 or 3 minutes longer.
Return the Bombay duck pieces and stir fry for a minute.
Add lemon juice and salt to taste.
Serve hot or at room temperature. Note : Bombay duck is not a bird, despite its name. This is a variety of fish that is salted and dried. It is sold in packets. Deep fried or grilled, it is served as an accompaniment to a meal or rice and curry, and should be nibbled in little pieces.
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