Recipe Guide

Indian Lamb Curry with Afghani Apricots Recipe only This Indian lamb curry with apricots is a popular dish in the capital Mumbai. It hails from the Persian empire hence the use of Afghani (Hunza) apricots. It has a sweet, tangy, sour taste. It is simple to prepare and cook. If you love Indian food like I do, try this dish because it is not your typical Indian restaurant food.  ENJOY!! INGREDIENTS 100 g Hunza dried apricots if you find them, or good quality from the supermarket 50 ml cooking oil 2 medium brown onions, very finely chopped 1 cm piece fresh peeled ginger, chopped 2 large fresh garlic cloves, finely chopped 1 long cinnamon stick 6 green cardamoms 1 1/2 red chili powder 1/2 teaspoon ground cumin  2 fresh large tomatoes, chopped 700 g stewing lamb 3/4 teaspoon garam masala powder 1/4 teaspoon ground black pepper Salt to taste 1 teaspoon, plus a bit more of wine vinegar 1 teaspoon caster sugar METHOD 1. Soak the apricots in a bowl with about 300 ml of cool water and 1...

Indian Palak Paneer Recipe only This luscious spinach and cheese dish comes from northern India, the home of paneer, a fresh cows-milk cheese similar to ricotta. It's sold near the feta and huloumi in supermarkets; either of these two cheeses can replace paneer here, but the results won't be the same. INGREDIENTS 1 tablespoon vegetable oil 1 teaspoon cumin seeds 1 teaspoon fenugreek seeds 2 teaspoons garam masala 1 large brown onion, chopped finely 1 garlic clove, crushed 1 tablespoon lemon juice 500 g spinach, trimmed, chopped coarsely 3/4 cup (180ml) cream 2- 100 g packets paneer cheese, cut into 2 cm pieces METHOD 1. Heat oil in a large frying pan; cook spices, onion and garlic, stirring, until onion softens. 2. Add juice and half of the spinach; cook, stirring, until spinach wilts. Add remaining spinach; cook, stirring until wilted. 3. Blend or process spinach mixture until smooth; return to the pan. stir in the cream. Add paneer; cook over low heat, uncovered, stirring occ...

Pakistani Chicken Kofta Recipe only Every culture in the world features some variations of a meatball in its cooking- Danish frikadeller, Mexican albondigas, Italian polpette, Greek keftethes, Croatian cevapcici- but perhaps the name that traverses the widest part of the globe, from the Balkans to North Africa across to India, is kofta. This particular version is Pakistani in origin, with a nod to India in its choice of spices. Garam masala is a mixture of assorted aromatic spices used in kitchens throughout the subcontinent. INGREDIENTS 800 g chicken mince 2 cm piece fresh peeled ginger, grated 1/2 teaspoon ground cinnamon 1/3 cup coarsely chopped fresh coriander 4 garlic cloves, crushed 2 tablespoons ghee 1 medium brown onion, chopped finely 2 fresh long red chilies, chopped finely 2 teaspoons ground coriander 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1 teaspoon ground fenugreek 1 teaspoon garam masala 4 medium tomatoes, peeled, chopped coarsely 2 cups (500 ml) chicken sto...