Slow Cooked Lamb Curry

Ingredients

Lamb………………..……….150gm (1 inch cubed) 

Potato………………………..1 (large, 1 inch cubed)
Onion…………………..……1 (small)
Tomato…………………..…2
Clove…………………………2
Cinnamon stick………….1 inch long
Garam masala powder..½ tea spoon
Meat masala………………½ tea spoon
Turmeric powder……….1/6 tea spoon
Cumin powder……………1/3 tea spoon
Coriander powder………½ tea spoon 
Chilli powder……………..¼ tea spoon
Water………………………..½ cup
Lemon juice………………1 table spoon
Salt to taste
Oil to cook

Method

• Marinate cubed lamb with salt and lemon juice for 20 min.
• Heat oil in a pan. Add clove, cinnamon stick, turmeric, cumin, coriander, garam masala, chilli powder and meat masala (available in any Indian grocery shop) in the heated oil, stir and cook for 1 min.
• Now add onions. Sauté for 2 min. Add more oil if required.
• Add tomatoes and cook with the lid on for 2 min.
• Mix in the lamb.
• Pour in the water, add the salt and mix well. Cook the lamb with the lid on for 5 min on low heat.
• Add in the potatoes, mix well. Now cover with a lid and cook for 20 min or until the lamb and potatoes are cooked, on very low heat.
• Serve hot with rice or naan.

Serves: 2

Simple Ginger Rice

Ingredients

Rice…………….……………..1cup

Vegetable stock cube……1
Garlic………………………...1 clove (large, chopped)
Ginger……………………….2 tablespoon (finely chopped)
Green chilli……..…………1 (finely chopped)
Red capsicum……………..1 (cut in juliennes)
Green peas…………………½ cup
Water……………………..…3½ cup
Oil to cook
Salt to taste

Method

• Heat the water in a pan. Once the water is near the boiling point add the rice.
• Boil rice until tender; however do not overcook it as the grains will start breaking.
• Drain the cooked rice and keep it aside.
• Heat oil in a pan and add ginger, garlic and chilli. Sauté for 1 min.
• Add the green peas and capsicum to the pan. Mix and cover the pan with a lid. Cook for 2 min.
• Crush the vegetable stock cube into a powder and add it to the pan. Add salt to taste, if require (remember, vegetable stock cubes already has a good amount of salt in it). Mix well and cook for 1 min with the lid on.
• Now add the rice and mix well. Make sure all the rice is coated with the flavours and seasoning.
• Cover the pan with the lid and cook for 2 min.
• Serve hot.

Serves: 2

Seafood Paella

Ingredients

Rice……………...……....1 cup
Fish stock…..…...…….2 ¼ cups
Saffron……………....….A pinch
Onion……………....…...½ (large, chopped)
Tomato…………….......1 (chopped)
Garlic………………...….1 clove (large, chopped)
Green chilli……….......1 (slit vertically)
Chilli powder……....…½ tea spoon
Lime juice…….....….…1 tea spoon
Vinegar…………….......1 table spoon
Butter………………....…1 table spoon
Assorted seafood.......250g (containing mussels, squid, prawns)
Oil to cook
Salt to taste

Method

• Heat the fish stock and add the saffron. Do not boil.
• Melt butter in a pan and add the seafood and salt. Half cook them and remove them in a bowl.
• Use the same pan for the rest of the dish to avoid wasting the seafood flavours. Add oil in the pan and sauté the onion and garlic in it for 2 min.
• Add the tomato, green chilli and chilli powder and sauté them for 2 min.
• Now add the rice and mix to coat the rice with the flavours and then add the half cook seafood.
• Pour the fish stock and add the line juice, vinegar and salt to taste. Mix well.
• Let the rice cook until tender and read to eat.
• Garnish with parsley. Serve hot

Serves: 2

Note:

Avoid stirring the rice a lot while cooking as that will break the rice grains.