Lamb Keema

Ingredients

• 2 onions, chopped
• 50g butter
• 3 tbsp vegetable oil
• 6 whole cloves
• 6 whole black peppercorns
• 3 small pieces of cassia bark or about an inch piece of cinnamon
• 1 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tin good quality (not sour) plum / san marzano tomatoes
• 2 -5 finger chillis (depending on your heat preference), chopped
• 5 cloves garlic
• 2 inch piece of ginger root
• 3 tsp salt
• 500g very lean lamb mince
• 1 small cup frozen peas

Method

1. Roast the cumin and coriander seeds in a dry frying pan until fragrant and then grind in a pestle and mortar or a spice grinder. This is known as 'dhana-jeeru' and features frequently in Indian cooking.
2. Melt the butter with the oil in a large pan and add the onion, cloves, cassia (or cinnamon), and peppercorns. Cook, stirring occasionally, over a medium high heat until the onion is well browned.
3. Discard the cassia (or cinnamon). Add 1 tablespoon of the dhana-jeeru mix, the garam masala, and the turmeric and fry for about 30 seconds stirring.
4. Add the tin of tomatoes and break them up with a spatula. Peel and mince the garlic and ginger and add to the pan with the chillis.
5. Cook the mixture over a medium heat for about 10 minutes, until the oil separates from the mixture at the edges.
6. Add the minced lamb and break up and mix into the mixture. Cover and cook over a low simmer for 35-45 minutes, adding the peas 10 minutes before the end. Check the seasoning and add more salt and garam masala if reqired.

Ginger Chicken

• 1kg pack boneless skinless chicken thighs
• 1 thumb-size piece of fresh ginger
  
  

  
  

  
  

  
  , peeled and very finely chopped
• 4 garlic cloves, finely chopped
• 1 tsp mild chilli powder
• 15g pack fresh coriander, chopped
• juice of 1 lime
  
  

  
  

  
  

  
• 2 tbsp sunflower oil
  
  

  
  

  
  

  
• 2 medium onions
  
  

  
  

  
  

  
• 1 tsp ground turmeric
• 400ml can reduced-fat coconut milk
• 1 fresh red chilli, deseeded and sliced
• 1 chicken stock cube

• Method

  1. Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
  2. Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
  3. Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender.

Sag Aloo

• 4 cooked potatoes
• 1/2 tablespoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon asafetida
• 1 teaspoon coconut sugar or brown sugar
• juice from a lemon
• 2 tablespoons water
• 5 tablespoons ghee or sesame oil
• 1 teaspoon brown mustard seeds
• 1 teaspoon cumin seeds
• 2 to 3 fresh green chilies, seeded and finely chopped
• 1-inch piece fresh ginger, minced or grated
• 1 medium tomato, finely chopped
• 1 lb (450 g) fresh spinach, trimmed, and roughly choppped
• 1 1/2 teaspoons sea salt

Instructions:

• Remove the skin from the potatoes and cut into small wedges. In a small bowl, whisk together the ground coriander, garam masala, ground turmeric, ground cumin, asafetida, sugar, lemon juice and water.
• Heat the ghee or oil in a large heavy-bottomed non-stick skillet over medium-high heat. When hot, add the potatoes and fry until they are golden brown, gently stirring often, about 10 to 15 minutes. Remove with a slotted spoon and set aside.
• Reduce the heat to medium and add the mustard and cumin seeds to the pan. Fry, stirring often, until the mustard seeds turn grey and begin to splutter and pop. Toss in the chilies and ginger and stir for another minute. Now add the ground spice mixture and continue to stir for another few minutes until most of the water has evaporated. Now add the tomato and simmer for another 5 minutes or until the tomato has thickened and the liquid has evaporated.
• Stir in the spinach a few handfuls at a time, until each handful is slightly wilted. Cover and simmer for about 10 minutes, stirring occasionally. Remove the lid, stir in the salt and cook for another 5 minutes or until most of the liquid from the spinach has evaporated.
• Reduce the heat to low, gently stir in the potato wedges, and cook for another 5 minutes.
• Serve hot as a vegetable side.