Keema Curry
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Adapted from a recipe by Gurpareet Bains
Probably the best mince you have ever tasted …
Serves: 4
Preparation
Time:
10 mins
Cooking Time: 45 mins
Ingredients: 500g Minced Lamb
1 small Sweet Potato, cut into small
cubes
1 Green Pepper, deseeded and diced
1 Onion thinly sliced
2 tbsps Coconut Oil
2 tins Chopped Tomatoes, blended
until smooth
Salt to taste
1 tsp Ground Turmeric
2 tsps Garam Masala
1 tsp Ground Coriander
1tsp Black Peppercorns, freshly.
ground.
1 tsp Fenugreek Seeds.
1 tsp Cumin Seeds.
1 tsp Onion Seeds.
6 cloves Garlic, finely chopped.
3 tbsps Ginger grated.
Green Chillies to taste, chopped.
100g Green Peas.
Fresh Coriander – handful.
Method: – Heat the Coconut Oil in a pan, add the Fenugreek Seeds,.
Cumin Seedsand Onion Seeds and stir-fry until the seeds.
pop.
– Add the Salt, if using and Onion and cook until the onion is.
lightly browned. Then add the Garlic and stir to mix.
– Add the Black Peppercorns, Ground Turmeric, 1 tsp Garam.
Masala, Ground Coriander, Chillies, Gingerand 1 blended tin.
of Chopped Tomatoes and mix well.
– Simmer for 10 minutes, stirring occasionally, until the.
liquid has evaporated and you are left with a concentrated.
paste.
– Turn up the heat and add the minced lamb, stirring.
continuously until it is all browned.
– Add the sweet potato, green pepper, green peas and the.
second tin of blended Chopped Tomatoes, and simmer,.
without a lid, for 30 minutes.
– Stir in the second teaspoon of Garam Masala, add the.
Fresh Coriander and serve hot.
Chick Pea.
Curry.
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Creamy Chick Peas coated in a rich, spicy tomato masala sauce …
Serves: 4.
Preparation Time: 10 mins.
Cooking Time: 20-30 mins.
Ingredients: Chickpeas – 800g, rinsed and.
drained.
Onion – 1 large, chopped.
Coconut Oil – 1 tbsp.
Chopped Tomatoes – 1 tin.
Salt to taste.
Ground Turmeric – 1 tsp.
Garam Masala – 1 tsp.
Ground Coriander – 1 tsp.
Ground Cumin – 1 tsp.
Garlic – 2 tsp crushed.
Ginger – 1 tsp chopped.
Green Chillies – 1 tsp chopped.
Fresh Coriander – handful.
Method: – Heat the Coconut Oil in a pan, add the Onions and cook.
until brown, stirring occasionally.
– Now make the spicy tomato masala sauce. Add the.
Chopped Tomatoes, Salt, Ground Turmeric, Garam.
Masala, Ground Coriander, Ground Cumin, Chillies Garlic,.
and the Gingerand stir.
– Simmer for 5 -10 minutes with the lid on, stirring.
occasionally, until the masala sauce ‘splits’ and the Oil.
appears on the surface.
– Gently stir in the Chickpeas and add boiling water until.
the masala sauce is your desired consistency.
– Then cook over a medium heat for 5 minutes until the.
Chick Peas are warmed through.
– Add the Fresh Coriander and serve hot.
Indian Food, Indian Sp.
Chicken Madras.
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Do you want Chicken Madras with that.
unique British Indian Restaurant quality.
and taste? Then simply follow the.
instructions below for success every.
time …
Serves: 4.
Preparation Time: 30 Minutes.
Cooking Time: 1 Hour.
Ingredients: 500g Boneless Chicken.
( cut into small cubes).
1 1/2 Medium Onions (300g).
8-10g Fresh Ginger.
3 Medium Garlic Cloves.
2 Finger Green Chilli.
5 cherry tomatoes.
1/2 Small Green Pepper.
6 tbsp Veg/Olive Oil.
1/2 tsp Turmeric.
6 tsp (40g) Mr Huda’s.
Universal Curry Paste.
5-6 tsp Chilli Powder.
( optional/to taste).
1 tsp Coriander Powder.
2-3 Green Cardamom.
3 Bay Leaves.
Fresh Coriander.
Instructions: 1st Stage (Puree):.
1. Cut 1 onion into 1/4’s, cut 3 tomatoes into.
1/4’s, chop the green pepper, ginger (peeled), 1.
garlic clove, 2 green chillies and the ground.
coriander.
2. Put the above in a small sauce pan together.
with 4 tbsp oil, 1/4 tsp turmeric, salt and cup of.
warm water (around 200/ 250 ml) covered with.
lid.
3. Gently boil the vegetables until soft.
( approximately 15-20 mins) stirring occasionally.
4. When cooked place in a blender to make into.
puree.
2nd Stage (Curry):.
1. Heat 2 tbsp of oil (moderate heat) in a medium.
sized sauce pan.
2. Add 2 crushed garlic cloves, cardamom and.
the bay leaves and slowly fry until the garlic is.
golden.
3. Add rest of the onions (finely sliced) with salt.
and cook to soften (stirring regularly).
4. Add Mr Huda’s Universal Curry Paste, chilli.
powder and the rest of the chopped tomatoes.
cook for 1-2 mins (stirring continuously).
5. Add the ready blended puree and cook for.
around 3-4 mins (covered and stirring.
occasionally).
6. Add the Chicken with a cup warm water.
( around 200-250 ml) and on full heat bring to.
boil and then cook for around 3-4 mins (covered.
and stirring occasionally).
7. Back to moderate/ low heat, leave to simmer.
for 45-minutes to 1 hour (stirring occasionally) or.
until the required moisture (add more water if.
you prefer more sauce or cook on higher heat.
slightly longer with lid semi opened for thicker.
sauce).
8. Once cooking is nearly over add the chopped.
coriander and leave the curry to settle for 15-20.
mins before serving.
Seafood and Chicken 