About Bengali Lamb Curry Recipe: A delicious, full of flavour lamb recipe that would leave you asking more. Lamb marinated in a yogurt base, cooked with onions, garlic and chillies. Garnished with almonds, this is the perfect dish to prepare for a dinner party with family and friends. when paired with rice or chapati.
Ingredients Of Bengali Lamb Curry
4-5 drumsticks of lamb
1 1/2 tbsp yogurt
2 tsp turmeric powder
3 tsp castor sugar
2 tsp red chilli powder
2-3 tbsp mustard oil
1 onion, chopped
3 tsp ginger paste
3 tsp garlic paste
5-6 green chillies, chopped
2 tsp mustard seeds
5-6 almonds, chopped
How to Make Bengali Lamb Curry
1.Marinate the lamb with yoghurt, turmeric powder, castor sugar, salt, red chilli powder and some mustard oil.
2.Heat mustard oil in a pan, add onion, ginger paste, garlic paste and saute. Once the garlic turns brown, add the marinated lamb, green chillies and water. Allow it to simmer.
3.Boil mustard seeds in water and blend to a fine paste. Add the paste to the lamb and cook till done.
4.Garnish with chopped almonds and serve hot.
Key Ingredients: drumsticks of lamb, yogurt, turmeric powder, castor sugar, red chilli powder, mustard oil, onion, ginger paste, garlic paste, green chillies, mustard seeds, almonds
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About Lamb Korma Recipe: Lamb korma with a rich gravy of cream, almond paste, yogurt and spices. A mouth-watering mutton recipe to relish at festive and special occasions or dinner parties. Team it with crisp naans and it's a match made in heaven.
Ingredients Of Lamb Korma
For the lamb:
4 onions, sliced
1 1/2 cup almond paste
5 tsp ghee
2 cinnamon sticks
6-7 green cardamom
3-4 cloves
1 piece mace
2-3 bay leaves
3 1/2 tsp garlic paste
1 1/2 tsp ginger paste
1 kg lamb
salt
rose water (infused with 4-5 strands of saffron)
1 tsp yellow chilli powder
For the cream:
1 cup yogurt
1 tsp yellow chilli powder
1/2 tsp black pepper powder
1 tsp coriander seed powder
1 tsp cumin powder
1 tsp red chilli powder
1/4 tsp turmeric powder
garam masala:
1/4 tsp clove powder
1/2 tsp green cardamom powder
1/2 tsp rose petal powder
1/4 tsp nutmeg powder
1/4 tsp black cardamom powder
1/2 tsp fennel powder
1/4 tsp cinnamon powder
1/4 tsp mace powder
For the paste:
2 onions, sliced
1 cup cream/malai
How to Make Lamb Korma
1.For the cream, take the yogurt and yellow chilli powder, black pepper powder, coriander seeds powder, cumin powder, red chilli powder, turmeric powder and mix well.
2.For the garam masala, take a bowl and mix the clove powder, green cardamom powder, rose petal powder, nutmeg powder, black cardamom powder, fennel powder, cinnamon powder, mace together.
3.For the paste, fry the sliced onions till they brown. Strain the onions, mix the cream and blend to a fine paste.
4.Heat ghee in a pot and add cinnamon, green cardamom, cloves, mace, bay leaves. Roast these spices and add the ginger paste and garlic paste.
5.When the paste browns, add the sliced onions and 1 tsp ghee. Wait till the onions are a pale pink and the lamb, salt (to taste) and roast.
6.Once the lamb has seared, add the yogurt cream and almond paste. Pour water into the pot and let it simmer to cook in its own heat.
7.When it is almost done, add the garam masala and rose water infused with saffron to the lamb.
8.Take the lamb off the heat and transfer the individual pieces to a lagan. Sprinkle 1 tsp yellow chilli powder, add the onion paste and strain the gravy on top of the lamb.
9.Cover the lagan with a foil and put on low heat to cook.
10.Serve hot.
RECIPE NOTES
Read about more Indian mutton recipes that you can cook at home for special occasions.
Key Ingredients: onions, almond paste, ghee, cinnamon sticks, green cardamom, cloves, mace, bay leaves, garlic paste, ginger paste, lamb, salt, rose water (infused with 4-5 strands of saffron), yellow chilli powder, yogurt, yellow chilli powder, black pepper powder, coriander seed powder, cumin powder, red chilli powder, turmeric powder, clove powder, green cardamom powder, rose petal powder, nutmeg powder, black cardamom powder, fennel powder, cinnamon powder, mace powder, onions, cream/m
2.Add the sliced onions and cook over a medium heat, until they are golden brown.
3.Add the lamb shanks and on a high heat brown the meat on all sides. Remove the meat and set to one side.
4.Stir fry the ginger garlic paste well for a couple of minutes and then add the turmeric, chilli, cumin and coriander powders and salt.
5.Add the tomato puree and stir leave to simmer for 20 minutes to create a thick masala paste. Once the onions have amalgamated into the sauce, stir in the yoghurt, a little at a time, until combined.
6.Put the shanks back into the pan and coat with the masala. Reduce the heat and leave this to cook for about 30 minutes.
7.Add enough hot water to cover the meat on the shanks and bring to a boil. Reduce to a simmer and cover with a lid.
8.Leave the meat to cook until the lamb is soft, approximately 1 hour. Remove the pan from the heat and let the lamb shanks to cool in the sauce then remove the shanks and strain the sauce into a second pan.
9.Heat the strained sauce for a about 10 minutes until it has reduced and thickened a little. Check the seasoning and adjust if required.
10.Put the cooked lamb shanks back into the sauce and simmer together for about 10 minutes to heat through.
11.Sprinkle with garam masala and some chopped coriander leaves.
Garlic naan bread recipe
Homemade garlic naan bread for guilty free eating. Made with whole wheat flour and no butter at all.
CourseBread, Main Course
CuisineIndian Inspired
Prep Time15minutes
Cook Time20minutes
Total Time35minutes
Servings 8
Calories190kcal
AuthorWatch What U Eat
Ingredients
2cups100% whole wheat flour
1cupall purpose flour
1tsprapid rise yeast
1/4cupplain nonfat greek yogurt(at room temperature, optional if vegan)
1tspsugar
salt to taste
1 1/2tbspminced garlic
1 1/2tbsp oil
1 1/4cupwarm water
2tbspchopped coriander
Instructions
In a large bowl combine whole wheat flour, all purpose flour, sugar, salt and yeast
Add yogurt and 1/2 tbsp minced garlic. Add warm water and mix until well combined using a wooden spatula
Knead the dough in the bowl itself for about 5-6 min. until it becomes soft. Use the remaining 1/4 cup water during kneading to wet the hand and avoid sticking the dough to the hand. Cover the bowl and place it in a warm area and let the dough rise for about 1 hr
To make the toppings, mix 1 tbsp minced garlic, 1 tbsp olive oil and chopped coriander in a small bowl; mix well
Once the dough has risen to double its size, transfer it to a flat surface. Add some dry flour to avoid sticking the dough on to the surface. Spread the dough using hands and give it a rectangular shape (almost). Cut the dough into roughly 8 equal parts (see image above) and then give each of them a round shape. Roll the naan to roughly 1/4 in. in thickness
Heat a cast iron pan on medium-high heat. Put the rolled naan onto the preheated pan. Cook naan on one side for about 2 min on medium heat and then flip it over. Let it cook on this side for another 2 min. Meanwhile spread some water using a brush on the cooked surface to provide some moisture. Then, spread some toppings using a spoon. Once the other side is cooked, flip it over and just cook for 10 sec to remove the raw garlic flavor from the toppings
Tandoori Tiger Prawns Recipe
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Prawns marinated in an array of creams and masalas, grilled in a tandoor.
Ingredients Of Tandoori Tiger Prawns
4-5 Large Prawns
2 1/2 tsp Hung Curd
5 tsp Cream
1-2 tsp Ginger Garlic Paste
1/2 tsp Yellow Chilli Powder
1 tsp Ajwain
2 tsp Coriander Leaves
To taste Salt
How to Make Tandoori Tiger Prawns
1.Put prawns in a bowl, add all the ingredients to it and mix well.
2.Marinate for two hours.
3.Cook in the tandoor or grill in the oven at medium temperature for about 15 minutes or till well done.
4.Garnish and serve.
Sunday, February 10, 2019
Nalli Nihari Recipe
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Nihari is a slow-cooked mutton curry. The word Nihar originates from the Arabic word 'Nahar' which means 'day'. It was served to the kings after the morning prayers.
Ingredients Of Nalli Nihari
1 cup baby lamb with bones
1 tsp mace
1 bay leaf
2 pods green cardamom
1 tsp cloves
1 pod black cardamom
2 tsp fresh garlic
1 tsp fresh ginger
1 tsp garam masala
1 Tbsp coriander powder
1 tsp yellow chilli powder
1 tsp turmeric powder
1 tsp cumin powder
1 Tbsp fried onions
1/2 cup curd
Salt to taste
1 Tbsp ghee
1 cup lamb stock
1 tsp gram Flour (besan)
Kewda water
1 tsp screw pine essence
How to Make Nalli Nihari
1.In a heavy bottomed pot boil lamb and remove the unwanted parts.
2.In a hot pan, add some ghee, whole garam masala and ginger garlic paste; stir till the paste is cooked. Add some fried onions.
