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Lamb Biryani

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This horrible weather just makes me want to stay at home and eat comfort food! Last night I had a real hankering for Indian food with it’s rich comforting flavours. Luckily I had some organic lamb leg steaks in the fridge, and half an enormous cauliflower. I was struck with a great idea – lamb biryani using cauliflower instead of rice. I also threw a bit of kale in there for some extra greenery, fibre and nutrients. I also happened to have half a can of coconut milk left over from something else, so in that went too! The resulting dish was exactly what I was after! Tasty, satisfying, easy and pretty quick.

Lamb Biryani (serves 2)
Ingredients:
2 lamb leg steaks, trimmed of excess fat and cut into cubes
1/2 large cauliflower, finely chopped
1 red onion, diced
4 cloves garlic, crushed
1″ piece ginger, finely chopped
6-8 large kale leaves, tough stems removed and leaves chopped
1 tbsp coconut oil
1/2 can coconut milk
1 tsp ground coriander
1/2 tsp red chilli powder
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 cup chopped coriander/cilantro leaves
Sea salt

Melt the coconut oil in a large pan and once really hot, add the lamb and sear. Remove with a slotted spoon to a plate.
Add the onion to the remaining fat in the pan. Sauté until soft.
Add the ginger and garlic and stir fry until fragrant.
Add the vegetables, lamb and spices and salt to taste and stir well so that everything is mixed and coated with spice.
Add the coconut milk.
Cover and simmer for 10-15 mins until the cauliflower is well cooked, but not mushy.
Remove the lid, break the cauliflower up with a spoon so that it resembles rice grains.
If there is quite a lot of liquid in the pan, turn the heat up and reduce until the dish is fairly dry.
Just before serving, stir in chopped coriander/ cilantro leaves.

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Indian Spiced Lamb Skewers with Vegetable Curry

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Wouldn’t you just know it? I haven’t been sick at all so far this year and less than a week to go before my holiday, I am fighting a chesty thing. It’s desperately trying to get the upper hand, but so far I think I’m winning. Let’s hope my immune system can keep fighting the good fight and send the chesty thing running snivelling home to its mummy!

Recently I have been on a spicy food kick. I have been craving really strong spice combinations: Indian, Thai, Middle Eastern, North African… Here is my lamb skewers and vegetable curry recipe. It’s a common ritual in the UK to get Indian takeout on a Friday night. This beat that greasy, unhealthy stuff from the local Tandoori takeaway hands down! I was quite conservative with the hot chilli powder, but feel free to add more if you like to blow your head off! (I think next time I’ll add more!)

Indian Spiced Lamb Skewers with Vegetable Curry (serves 2-3)
Ingredients

For the Lamb Skewers
1 shallot
3 large cloves garlic
1″ piece ginger root, peeled
165 ml coconut milk
1/2 tsp salt
1/2 tsp hot chilli powder (add more of a bit of a kick)
1/4 tsp fennel seeds
2 tsp cumin
2 tsp garam masala
1/4 tsp black pepper
500g lamb leg steaks, cubed
1 tsp black onion/ nigella seeds

Whizz all ingredients except the lamb and nigella seeds in a blender or food processor.
Put lamb, nigella seeds and marinade in a ziplock bag.
Massage well to ensure lamb is completely coated.
Leave for several hours or overnight in the fridge.
Thread lamb cubes onto skewers.
Bake in the oven for 30 mins at 180C, or better still, fire up your barbecue and grill until cooked through.

For the Vegetable Curry
1 tbsp coconut oil
1 aubergine/ eggplant, diced
1 courgette/ zucchini, diced
1 sweet bell pepper, diced
1 sweet potato, diced
1 onion, diced
3 cloves garlic, minced
1 can tomatoes
250ml chicken stock
1/4 tsp hot chilli powder
1 tsp turmeric
2 tsp garam masala
2 tsp cumin powder
1/2 tsp ground fenugreek
1 tsp ground coriander
1/2 tsp cinnamon
1 tsp salt
Juice of half a lemon

Melt the coconut oil in a large pan.
Add aubergine and onion and fry until softened.
Add garlic and spices. Toss over the heat for a few seconds.
Add remaining ingredients and bring to a simmer.
Allow to simmer for around 20-30 mins until veggies are tender.
Serve with the lamb skewers and some cauliflower ‘rice’.