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Lamb Keema Aloo (minced lamb curry with potato)

10 Aug

This is a variation on the lamb keema curry recipe that I presented last time. Once again, the end result should be a dry curry with no sauce, but the addition of potato makes this a very filling curry. You can leave out the chillies if you don’t want it to be too hot.

Lamb Keema with Peas recipe

3 Aug

Keema curry is probably the indian dish that I make most often, because it is so simple and the end result is extremely versatile. You can serve it with breads, with rice, as a filling for dosa and samosas or it can even be formed into kebabs. I’ve been known to use this as an [...]

An easy recipe for a basic beef or lamb curry

3 Jun

This is a basic curry recipes that you could also use to make a chicken curry. The sauce is made using the onion, garlic and ginger puree, a basic technique that can form the base of any curry sauce. I have also added red bell peppers to the onion puree, for a bit of extra [...]

Rogan Josh Gosht recipe (Lamb in Red Gravy)

1 Jun

Rogan josh is a Kashmiri curry dish from the times of the Moghul emperors and is very popular in India, Pakistan, Singapore and the UK. The name could be derived from the Persian rogan meaning oil, and josh meaning heat, hot, boiling or passionate, which would mean cooked in hot oil. An alternative meaning is [...]

How to make a Beef, Pork, Lamb or Chicken Tandoori from Start to Finish

30 May

This recipe lists all the steps you should follow to make a beef tandoori, lamb tandoori, or chicken tandoori dish. It is quite involved if you are making the masala and paste from scratch, although you can buy pre-prepared tandoori pastes, such as the one sold by Patak’s or Sharwoods There is a 24 hour [...]