- 1 tspn ground mace
- 1 tspn ground cardamom
- 2 tspn fennel seeds
- 2 cm piece of ginger, roughly chopped
- 3 garlic cloves, bruised
- ½ bunch coriander (cilantro), leaves and stalks
- 3 tblsn lime juice
- 1 tspn Kashmiri chilli powder
- ½ tspn ground turmeric
- 12 French-trimmed lamb cutlets
- ¼ tspn saffron threads
- 3 tblsn plain thick yoghurt
- 1 tbspn olive oil
- Combine the mace, cardamom and fennel in a bowl to make a garam masala and set aside.
- Pin a small food processor grind the ginger, garlic and a pinch of salt to a paste.
- Add the coriander leaves and stalks and grind to a paste. Transfer to a large bowl.
- Add the garam masala, lime juice, chilli powder, turmeric and ½ teaspoon of salt to the bowl and combine.
- Add the lamb and toss to coat well, then cover and marinate in the fridge for 2 hours.
- Put the saffron threads in a small bowl with 30 ml of boiling water. Cool, then add the yoghurt, season with a little salt and stir until smooth.
- Add to the lamb and coat well.
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Heat the oil in a large frying pan over medium–high heat, add the lamb, in batches, and cook for 1 minute each side to seal.
- Transfer to the prepared tray and roast for 5–7 minutes for medium or until cooked to your liking.
- Rest for 4 minutes before serving.
Stolen from Aki’s, Sydney
- 400g okra
- 2 ½ tspn garlic paste
- 1 ½ tspn ginger paste
- approx 1 tspn vege oil
- 1 ½ Kashmiri chilli powder
- 60 g chick pea flour
- 40 g Cornflour
- Vegetable oil for deep frying
- Rock Salt to garnish
- [Chaat masala for sprinkling]
- Chilli powder to garnish
- Wash the okra and dry thoroughly with kitchen towel. Top and tail and slice in half lengthwise
- In a bowl, combine the vegetable oil, ginger and garlic to form a workable paste, spread the garlic/ginger all over the okra to ensure a good coating
- Combine the salt, corn flour , chick pea flour & chilli powder
- Dredge the garlic/ginger coated okra in the flour mix – gently shake off excess
- Deep fry the okra till crispy & golden brown
- Remove from oil – place on a sheet of kitchen paper to drain
- Sprinkle with the rock salt, chaat masala, and chilli powder
- Serve right away
Stolen from Dishoom, London
- 200g urad dal
- 670 g water
- 1 tspn turmeric, added to the water
- 1 tspn Kashmiri chilli powder, added to the water
- 4 green chillies, finely chopped
- ½ tspn asafoetida
- 1 Tbspn cumin powder
- 2 cm ginger, peeled and grated
- 1 tspn garam masala
- 1 onion, finely sliced
- 2 garlic cloves, sliced
- 5 tomatoes (approx), chopped – or 1 can tomatoes
- 2 Tbspn tomato purée
- 1 Tbspn ghee or butter
- Handful fresh coriander, chopped
- 1 red chilli, finely sliced
- Fried shallots
- Soak the lentils in water for two hours. Drain. Add the turmeric and chilli powder to the water. Put the lentils in a medium-large pot and pour over the 670ml spiced water. Simmer for 90 minute on a low heat.
- When the lentils have cooked through, remove the pan from the heat and use a whisk to gently break them down. Season to your taste. Set the mixture aside.
- In a frying pan, heat oil and add the asafoetida, cumin, green chillies, ginger & garam masala – mix well and cook for a few minutes. Add the onion – cook until well browned. Add the garlic – cooking until it just turns golden.
- In a separate pot – cook the tomatoes over a low heat in oil until soft. Blend to smooth
- Add the blended tomatoes, spicy onion and tomato purée to the lentils and stir on a low heat.
- Mix in the butter. Add salt to taste
- Garnish with chopped fresh coriander, Fine sliced red chilli & Fried shallots
Stolen from Dishoom, London
- 3 tblspn mustard oil
- ½ tspn fenugreek seeds
- 1 tspn nigella seeds
- 50 g fresh ginger, peeled and fine grated (or blitzed in mini food processor)
- 400-500g small Brussel Sprouts, end of core & outer leaves removed, sliced in half (try to minimise loose leaves)
- 2 – 3 fresh green chillies, fine chopped
- ½ tspn Kashmiri chilli powder
- 1 tspn ground coriander
- 100 g dates, course chopped
- 3 tblspn course desiccated coconut
- 3 tbspn raisins
- 2 tspn jaggery
- 1 tspn salt
- 3-4 tblspn Tamarind liquid
- Chopped coriander – to serve
- Heat oil in large saucepan (with lid) fry the fenugreek seeds for 30 seconds. Add the nigella seeds & ginger and fry for 1 minute – stir constantly to ensure it doesn’t clump
- Add the brussel sprouts, green chillies, chill powder & ground coriander – stir well to “coat” the sprouts . Cover and cook on low-medium heat for 10 minutes
- Combine the dates, coconut, raisins, jaggery & salt – add to the sprouts & stir well. Cover and cook on low-medium heat for 10 minutes – stir occasionally. Cook until the brussel sprouts are tender
- Stir in the tamarind liquid
- Scatter with lots chopped coriander
Serve 4 – 6
More dates, coconut & raisins
More or less chilli – both fresh and Kashmiri
Adapted from a Pumpkin Curry “Stolen” from Rick Stein