CHICKEN CURRY        (serves 4)

3 Ib (1.4kg) chicken, cut into pieces

1 onion finely chopped

4 cloves of garlic (finely chopped)

2 tbsp finely grated ginger

4 cloves

4-6 cardamom seeds

½ tsp grated cinnamon stick

2 tsp coriander powder

1 tsp cumin powder

½ tsp chili powder

1 tsp turmeric

1 tsp paprika powder

½ tsp fennel seeds

1-2 bay leaves

1 cup yogurt

2 tomatoes

salt to taste

4 tbsp oil

1-1½ cup water

3 tbsp grated coriander to garnish

• Heat the oil in a pan, add the onion and fry until light brown.

• Stir in garlic, ginger, coriander powder, cardamom, chili powder, paprika powder, fennel seeds, cloves, turmeric. Fry for 1-2 minutes or until the oil runs free from the spice mixture.

• Add the chicken, cover and cook for about 10 minutes.

• Add chopped tomato. Cook next 10 minutes or until the chicken is tender.

• Add yogurt. Taste and adjust the seasoning.

• Add water or reduce the sauce, if necessary,

• Cook gently for 5 -10 minutes.

• Garnish with coriander leaves.

• Serve as a main dish with rice or bread.

LAMB CURRY WITH TURNIPS            (serves 6)

2 Ib4 oz/1 kg lamb, with bones

½ cup yogurt

2 tsp garam masala

4 tbsp ginger-garlic paste

½ tsp chili powder

salt to taste

1 big onion, finely chopped

4 green cardamoms

2 bay leaves

3 fresh green chilies, chopped

1 tomatoe, chopped

1 tbsp tomato paste

 ¼ cup vegetable oil

3 cups water

3 turnips

1 tsp coriander powder

1 tsp cumin powder

2 tbsp chopped fresh cilantro leaves to decorate

• Cut the lamb into small pieces.

• Mix the yogurt, garam masala, ginger-garlic paste, chili powder and salt together in a large bowl, stirring to mix well. Put the meat to the yogurt mixture. Marinate for 1 h.

• Heat the vegetable oil in a large heavy-bottom pan. Add the onions, cardamoms, green chilies and bay leaves and fry until the onion is golden.

• Add the marinated meat to the pan and stir fry for 20 minutes.

• Add the chopped tomato, and stir fry for 5 minutes stirring constantly.

• Add the water, cover and let slimmer over low heat for 1h.  (If the sauce it too watery them remove the lid, increase the heat slightly and cook until the sauce has thickened to the correct consistency).

• When the lamb is soft finally add turnips. Cook for 20 minutes or until turnips are soft.

• Transfer the curry to to serving plates, garnish with cilantro. Serve hot with rice.

CHICKEN TIKKA MASALA  (serves 4)

1½ lb boneless chicken chunks, skin removed

1 lemon, juice only

½ tsp red chili powder

For the marination:

1 tsp cumin powder

3 tbsp garlic-ginger paste

1 cup yogurt

1 tsp garam masala

½ tsp coriander powder

½ tsp salt

For the sauce:

3 tsp tomato puree

1 onion

½ cup cream or yogurt

1 tbs coriander powder

1tbs ginger garlic paste

1 tsp cumin

½ tsp sugar

1 tbsp lemon juice

¼ cup butter

• For marinating the chicken:

• Make few cut across each chicken chunk with a knife. This helps the ingredients seep into the meat.

• Mix the lemon juice and red chili powder and spoon over the chicken.

• Add to the yogurt garam masala, ginger-garlic paste, coriander, cumin, salt.

• Pour this marinade over the chicken. Marinate the chicken for at least 2 hours (ideally for 24 hours).

• ▫ Bake the chicken at 350 F for 30 minutes.

• The sauce:

• Cook the tomato puree and onion in butter till the onion is brown.

• Add the ginger-garlic paste, cumin, sugar, lemon juice and coriander powder to the sauce.

• Cook the sauce for 3 minutes on medium heat. Add the chicken chunks and cream to the sauce and cook for 7-10 minutes.

• Garnish with coriander leaves.

• Serve as a main dish with rice or bread.

You can use   Arora Creations Indian Spice Blends - Chicken Tikka

Chicken Tikka : North India's original chicken flavor- cumin, red pepper, ginger, onion, garlic, salt and other exotic seasonings. The spice blend is natural, MSG free, gluten free, diabetic safe, and low sodium.

LAMB BIRIYANI         (serves 4)

(2 Ib 3 oz)1 kg lamb

1 cup basmati rice, washed and soaked in water for 2 hours

2 tbsp grated coconut

¼ cup whole cashew nuts

1 tbsp chopped mint leaves

1 tbsp fresh ginger, thinly sliced

4 cloves garlic, finely chopped

2 green chilies, sliced

1 onion, thinly sliced

½ cup yogurt

1 tbsp lemon juice

2 tsp biriyani masala

1 tsp ground coriander

salt to taste

leaves from 2 spring coriander

2 tbsp butter

2 tbsp milk

cashew nuts, almonds, sultan raisins to decorate 

• In a liquidizer, blend the coconut, cashews, mint and coriander leaves to make a smooth paste.

• Stir in the ginger, garlic, green chili, onion, yogurt, lemon juice, biriyani masala, ground coriander and salt.

• Turn the lamb in this mixture to coat and leave to marinate for about 10 minutes.

• Put the lamb in a heavy-bottom pan, pour 2 cups boiling water, cover and cook over a low heat for about an hour, or until tender.

• Meanwhile, drain the rice and put into in 3 cups boiling water for 10 minutes , until half-cooked. Drain.

• In a large oven proof casserole, heat the butter, then add the meat and rice and mix thoroughly. Cook, covered with foil or lid, in the oven at 150 C/300 F for 10 min.

• Sprinkle on the milk and decorate with coriander leaves, cashew, almonds and raisins.

GOAT CURRY             (serves 6)

2 Ib4oz/1 kg goat, with bones

1 cup yogurt

2 tsp garam masala

2 tsp finely chopped fresh ginger

2 tsp crushed fresh garlic

1½ tsp chili powder

salt to taste

2 onions, finely chopped

4 green cardamoms

2 bay leaves

3 fresh green chilies, chopped

2 tbsp lemon juice

2 tomatoes, chopped

1 tbsp tomato paste

 ½ cup vegetable oil

1 cup water

2 tbsp chopped fresh cilantro leaves

• Using a sharp knife, cut the goat into small pieces.

• Mix the yogurt, garam masala, ginger, garlic, chili powder and salt together in a large bowl, stirring to mix well. Put goat to the yogurt mixture. Marinate for 1 h.

• Heat the vegetable oil in a large heavy-bottom pan, add the onions, cardamom, green chilies and bay leaves and cook until golden stirring constantly.

• Add the marinated mixture to the pan and stir fry for 3-5 minutes.

• Add the tomatoes, and the lemon juice and stir fry for 5 minutes.

• Add the water, cover and let slimmer over low heat for 35-40 minutes.  (If the sauce it too watery them remove the lid, increase the heat slightly and cook until the sauce has thickened to the correct consistency).

• Transfer the curry to to serving plates, garnish with cilantro. Serve hot with rice.

TANDOORI CHICKEN  (serves4)

(in India, tandoori chicken is cooked in a tandoor (clay) oven, alternatively it can be cooked under a preheated hot broiler)

8 chicken drumstick, skinned

1 cup yogurt

2 tsp thinly chopped fresh ginger

2 tsp crushed fresh garlic

1 tsp chili powder

2 tsp ground cumin

2 tsp coriander powder

salt to taste

½ tsp red food coloring

1 tbsp tamarind paste

1 cup water

½ cup vegetable oil

lettuce leaves

To garnish:

onion rings, tomatoes, lemon wedges

• Using a sharp knife, make 2-3 slashes in each piece of chicken.

• Place the yogurt in a large bowl. Add the ginger, garlic, chili powder, cumin, coriander powder, salt and red food coloring and blend together until well mixed.

• Add the chicken to the yogurt - spice mixture and mix to coat well.

• Cover and let the chicken marinate in refrigerator for a minimum of 3 hours.

• Mix the tamarind paste with the water in a separate bowl and fold into the mixture.

• Toss the chicken pieces in the mixture again, cover and let marinate for additional 3 hours.

• Preheat the broiler to the medium.

• Transfer the chicken pieces to a heatproof dish and brush with vegetable oil

• Cook under the preheated broiler for 30-35 minutes, turning the pieces occasionally and basting with any remaining oil, until the meat is tender and cooked through.

• Arrange the chicken on a bed of lettuce, garnish with onion rings, sliced tomatoes and lemon wedges and serve with naan.

LAMB KEEMA              (serves 4)

(1 Ib)450g kg lamb

1 cinnamon stick

4 cardamom pods, lightly crushed

1 curry leaf

4 cloves

1 onion, thinly sliced

2 tsp ginger-garlic paste

2 tsp ground coriander

2 tsp cumin

1 tsp chili powder

2 green chilies, sliced

½ cup yogurt

1 tbsp dried fenugreek

salt to taste

2 tbsp vegetable oil

cilantro to garnish

• Heat the oil in a preheated wok, or large pan,

• Add the onion and fry for 5 minutes until light brown.

• Add the cinnamon stick, cardamoms, curry leaf and cloves and cook, stirring constantly for 1 minute then stir in garlic-ginger and cook for 1 additional minute.

• Add the ground lamb and sprinkle over the ground coriander, cumin, and chili powder.

• Cook for 5 minutes, or until the lamb is lightly browned.

• Stir in the yogurt and fenugreek and season with salt. Cover and cook over low heat for 20-30 minutes, or until the lamb is tender. Ladle into serving dish and garnish with chopped cilantro.

LAMB SEEKH KABABS          (serves 2)

(1 Ib)450g kg lean ground lamb

1 tsp meat tenderizer

1 onion, finely chopped

2 green chilies, chopped

2 tbsp plain yogurt

1 tsp finely chopped fresh gingerroot

2 garlic cloves, crushed

1 tsp ground coriander

1 tsp cumin

1 tsp salt

1 tsp chili powder

1 tsp garam masala

to serve

1 lemon, cut into wedges

cilantro to garnish

• Place the lamb in a bowl, then add the meat tenderizer and mix in well. Reserve for 3 hours.

• Preheat the broiler to medium. Finely chop the cilantro. Mix the onion, green chilies, and cilantro together in the bowl.

• Mix the yogurt, ginger, garlic, ground cumin and coriander, salt and chili powder, garam masala in separate bowl. Blend with the onion mixture.

• Add the combined mixture to the lamb and mix together.

• Divide the mixture into 10-12 equal portions. Roll 2 portions around each metal skewer with your fingers, pressing all around.

• Broil the kebabs under the hot broiler for 8-10minutes, turning and basting occasionally with oil.

• Serve with lemon wedges and a raita of your choice. Serve in pita bread.

• The cooked meat can also be chopped into a salad.

CHICKEN  WITH  SPINACH       (serves 4)

8 oz/225 g fresh spinach leaves

8 skinless chicken thighs pieces

1 onion finely chopped

2 garlic cloves (finely chopped)

1 tbsp finely grated ginger

1 green chili

4 tbsp water

4 cloves

4-6 cardamom seeds

½ tsp grated cinnamon stick

2 tsp coriander powder

1 tsp cumin powder

½ tsp chili powder

1 tsp turmeric

1 tsp paprika powder

8 black peppercorns

½ cup chicken stock or water

1 tbsp curry paste

1-2 bay leaves

4 tbsp yogurt plus extra to garnish

1 cup canned tomatoes, drained

salt to taste

4 tbsp oil

• Clean the spinach and place the spinach in a large pan with just a little water, cover and cook for 4 minutes, or until wilted.

• Transfer to a food processor or blender and add the green chili, ginger, garlic and water. Process until smooth.

• Heat the oil in the pan. Add the peppercorns and bay leaf and cook over low heat, stirring constantly, for 1-2 minutes.

• Add the onion and cook for 7 minutes or until gold.

• Add the tomatoes and cook for 2 minutes breaking them up with a wooden spoon. Add the chili powder, curry paste and salt to taste.

• Stir in the spinach leaves and chili puree with the stock and simmer for 5 minutes.

• Add the yogurt, 1 tbsp at a time, stirring well after, for and additional 5 minutes.

• Finally, add the chicken and stir well, then cover and simmer for 30 minutes, or until tender and coked through.

• Serve immediately garnished with extra yogurt.

CHILLY LAMB MEAT STUFFED WITH BOILED EGG     (serves 4)

1 lb/450g kg lean ground lamb

3 garlic cloves (finely chopped)

2 green chilies (finely chopped)

2 red chilies (finely chopped)

1 tbsp lemon grass

2 tsp coriander powder

4 boiled eggs

¼ cup vegetable oil

½ cup bread crumbs

3 tbsp tomato puree

¼ tsp ground black pepper

salt to taste

• Heat the oil in the pan and sauté the garlic in it.

• Add lemon grass, chilies, tomato puree and salt.

• Add lamb mince. Mix well. Add coriander and black pepper. Cook until the mixture turns dry.

• Let it cool.

• Then coat the boiled eggs with the lamb mince mixture and roll it in bread crumbs. Deep fry and serve hot.