Serves approx. 15 people.
2 tins chopped tomatoes
3 tsp cumin seeds & 2 tsp for step 2
3 lb chopped onions
1/3 litre oil & 1 cup for step 2
3 tsp salt & 3 tsp for step 4
3 fresh tomatoes chopped
Handful coriander stems
7-9 cinnamon sticks
9 whole cloves
5 – 7 cardamon pods
9 pepper balls
5lb lamb (leg/shoulder)
5 tbsp blended garlic and ginger paste
2 tbsp crushed garlic
3-5 tsp chilli paste
2 pinches saffron
5 bay leaves
4-5 tsp tumeric powder
7-9 tsp coriander powder
5-7 tsp cumin powder
3-5 tsp crushed red chillies
Whole green chillies & freshly chopped coriander leaves for garnishing
1. Fry whole cumin in oil. Then add the onions and salt. Let it fry till very onions become very brown. Add the tinned & fresh tomatoes. Simmer till oil bubbles for at the top.
2. In a separate pot fry the cinnamon, cloves and pepper balls in a cup of oil till the smell of the spices becomes prevalent. Then add the cumin and cardamon pods. Lastly add the coriander stems.
3. Now add the meat to the whole spice fry. When the colour of the meat add all the garlic, ginger, saffron and bay leaves. Cook on a low heat, covered for about an hour. Stir occasionally.
4. When the meat is fully cooked and all the powdered spices. Let it cook for a few minutes.
5. Finally add the fried onions from step 1. Let the curry simmer for a little while and then garnish with corriander and chillies. Serve hot with naan bread or rotis.
4 Sheesh Kebabs (KQF)
2 medium – small onions
1 large chicken breast (small cubes)
1 green and red pepper (large cubes)
1/3 bottle of Asian Sweet Chilli Sauce (Aldi brand)
2 tsp tandoori masala
1 1/2 tsp cumin powder
1 tbsp crushed ginger & garlic
2-3 chopped fresh green chillies
1 tsp any steak spice
1/2 chilli powder (optional)
Salt to taste
Sprinkle of sugar
1. Marinate the chicken in the tandoori masala, cumin powder, steak spice, ginger & garlic. Set aside.
2. Chop finely and fry the two onions in a wok or large frying pan in about an inch of oil till brown on the edges and slightly crispy.
3. Meanwhile take your Sheesh Kebabs and grill them till brown and slice. You can also slice them and fry em in a pan with some oil. This is to ensure they retain their shape when added to the curry.
4. Once onions are done add the chopped chillies and peppers to the hot oil and let it cook for less than a minute on absolute low heat.
5. Then add the pasatta to the wok. Sprinkle salt, sugar and red chilli powder; as well as the sweet chilli sauce. Add more oil if necessary. Cover and let it cook on medium heat till the pasatta darkens and oil appears at the top.
6. Add the the marinated chicken and cook for a little while on medium to low heat till the chicken is cooked.
7. Finally add the Sheesh kebab pieces and stir thoroughly. Taste and adjust the salt if necessary.
Serve with naan or rotis sprinkled with spring onions and chopped fresh coriander.