An Authentic Lamb Curry Recipe

Ingredients

1.2 kg Boneless Lamb Shoulder Chunks

1tbsp garlic paste

1tbsp ginger paste

1tbsp green chilli paste

250gms natural plain yogurt whipped

700ml water

1tsp turmeric powder

1tsp chilli powder

½tsp ground cumin

1/2tsp ground black pepper

2 large onions finely chopped (400gm)

8tbsp sunflower oil

10-12 whole black peppercorns

1tbsp cumin seeds

25gms fresh coriander finely chopped

2 tbsp tomato puree

3tbsp almond powder

Preparation

In a large bowl pour in the yogurt, water and whisk together.

Add the garlic, ginger, green chilli paste, turmeric, chilli powder, ground cumin, ground black pepper and whisk once more.

Now add in the lamb chunks and stir in.

This marinate can be used straightaway or left over night for best results.

Cooking

Heat up the oil in a large pot on a medium to high heat. Once the oil is hot, add in the cumin seeds and whole black peppercorns. Allow to crackle for 30 seconds, before adding in the onions and allow to saute.

Allow the onions to brown throughout, the key to a good curry!

Throw in the finely chopped coriander and stir in for 30 seconds before adding the lamb mixture and bring to a boil. 

Once boiling, lower heat and allow to simmer for 45 minutes with a tight lid, like the one in the picture, with some cold water in it, occasionally stirring. This keeps the steam from escaping, allowing the meat to cook quicker. 

Remove lid and add salt, tomato puree and almond powder, stir and simmer for a further 15 minutes with the lid off before serving hot.

Sapodilla, Sapota or Chikoo

The brown round fruit which looks similar to potatoes, can grow to as big as the size of a snooker ball and weigh up to 150gms. A soft sweet melting flesh when ripe, with resemblance to caramel, at the centre a black seed. 

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A perfect prawn relish that goes with everything.

Delicious eaten with rice dishes

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Mix with yogurt or mayo as a spicy dip

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Spice it up even further...............

 

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Hot Prawn Curry

Ingredients

500gm Black Tiger Prawns

2 Large Red Onions, finely chopped

2-4 Fresh Red Chillies, finely chopped/sliced

1 tablespoon finely crushed ginger

4 large tomatoes crushed/liquidised

1tsp Ajwain Seeds

2 whole dry red chillies

6tbsp sunflower/olive oil

1Tin Coconut milk

1tsp ground coriander

1tsp ground turmeric

1tsp chilli powder

½ tsp ground white pepper

½ tbsp fresh lemon juice

1½ tsp salt

Serves 4

Heat the oil in large wok on a medium heat. Once hot throw in the ajwain seeds and dry red chillies and stir fry for 30 seconds.

Add the chopped onions, ginger and fresh red chillies and stir fry until the onions have caramelised and browned slightly.

Sprinkle in the ground coriander, turmeric, chilli powder and ground white pepper and stir in for a minute.

Throw in the fresh tomatoes and stir fry for 10 minutes.

Lower heat and pour the coconut milk in, stir and allow too simmer for 20 minutes. 

Now add in the king prawns, salt, lemon juice, stir and allow too cook for a further 10 minutes.

My dad

My dad holding my sister in 1973, the year he opened his grocery shop.

I want to thank Robbies Photographics, 8 Ritherdon Road, London, SW17 8QD for helping me get this picture resized and framed for my shop, using the original print. 

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Our own Fasal Pani Puri Paste is a MUST when it comes to making your own home-made Pani Puri Water, consisting of Fresh Mint, Coriander, Green Chilli, Tamarind, Date & Spices.

Ready made Pani Puri's can be purchased from specialist Indian grocers, for more information contact Chandra's on 0208 453 1990

My Quick Chickpea Curry

Chick Pea (Kabuli Chana), this delicious, nutritious, high protein pulse is popular amongst vegetarians the world over. Available dry or tinned, can be used in various dishes from soups, curries, salads and not forgetting to make houmous. The Indian chickpea curry can be cooked in various ways, below is my quick and easy guide to one that you can knock up in 45 minutes.

Ingredients

1 tinned chickpeas, washed (240gms)

1 tinned Italian peeled tomatoes, sieved (240gms) 

1 medium onion, finely chopped

3tbsp sunflower oil

1tsp cumin seeds

1tsp crushed garlic,

1tsp crushed ginger

1 fresh green chilli, finely chopped (optional)

2tbsp fresh coriander, finely chopped

1tbsp gram flour

½ tsp ground turmeric

½ tsp chilli powder

½ tsp ground cumin

½ tsp ground coriander

1tsp garam masala

1tsp salt

Serves 2-4

Heat up the oil in a wok or pan, preferably one with a lid on a medium heat. Once hot throw in the cumin seeds and allow to fry for 30 seconds.

Add in the onions and allow to sauté until they soften and brown slightly. 

Next, add in the garlic, ginger, green chilly, fresh coriander and stir fry for a minute or two.

Sprinkle in the gram flour and stir quickly for 10 seconds, making sure that it does not stick to the bottom of the pan.

Pour in the sieved tomato juice, chick peas and stir in well. Cover with a lid, reduce heat and allow to simmer for 15 minutes.

Sprinkle in the remaining spices and salt, stir and allow to simmer for a further 10 minutes with the lid covered.

Serve hot with Naan Bread

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Even today The West Indian Original Hot Pepper Sauce still packs a punch and is often found next to the ketchup in most cafes.

Other Flavours available:

Barbados Creole Pepper Sauce
Jamican Jerk BBQ Sauce 
West Indian Smooth Papaya Hot Pepper
 Thai Chilli & Garlic Sauce
Thai Chilli & Ginger Sauce
Thai Sweet Chilli Sauce
Indian Sweet Mango Chilli
American Chilli Ketchup
Louisiana Cajun Hot sauce
Texan Chilli BBQ Sauce

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