Rogan Josh.....

Rogan Josh (Lamb Curry) is a curry hailing from Kashmir and is very popular in India Pakistan and obviously United kingdom. Rogan Josh typically means meat cooked with oil in intense heat.

There are versions and versions of Rogan Josh and this one is mine, tried and tested several times to great success. Enjoy!

Ingredients:

• 6 garlic cloves, roughly chopped

• 1 large onion, roughly chopped

• thumb-size piece fresh ginger, peeled and roughly chopped

• 1 tsp ground cinnamon

• 2 tsp ground cumin

• 2 tsp ground coriander

• 1 tbsp paprika

• 1 tsp chilli powder

• 1 tsp salt

• 1 tbsp tomato puree

• 4 tbsp vegetable oil or ghee (clarified butter)

• 1kg/2¼lb casserole lamb, cut into bite-size cubes

• 8-10 cardamom pods, lightly crushed with the back of a spoon

• 300ml/10fl oz stock
  

Method

Step 1... In a food processor, blend together the garlic, onion, ginger, all of the ground spices, salt and tomato puree.

Step 2... Heat the oil or ghee in a large saucepan or flameproof casserole and add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the stock and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is lovely and tender. Leave the dish to relax for 5 minutes before serving.

Done...

Eat this with some rice or chapatis... Like i say

Yummy In My Tummy....

LAMB BIRYANI....... (Khachi biryani)!!!!

LAMB BIRYANI Is a classic rich dish which Be's served in every restaurant across the world. Believe me when i cook this dish i feel as if Ive achieved something, so i thought i'll share my version of the recipe and hope that when you cooked it you feel like you've achieved something too. It is a complicated dish but i will make it as simple as possible.

The Biryani is not the most healthy dish but surly satisfying. So lets start with the ingredients.

INGREDIENTS:

• 500grms Basmati rice (washed)
• 1kg lamb meat (tenderized for an hour with 1tsp meat tenderizer)
• 3 large green chillies chopped
• salt to taste
• 1 tsp crushed pepper
• 2 cups fried onions (pre fry the onions before cooking process)
• 2 tbsp ginger and garlic paste
• 1tsp cumin seeds
• 3 whole cardamon, 2 bay leafs, 1 stick cinnamon
• 1 lemon juice, 1 lime juice
• Bunch of mint (chopped)
• Bunch of fresh coriander (chopped)
• 1tsp chilli powder
• 1tbsp coriander powder
• 1tbsp garam masala
• 1tsp cumin powder
• 2 cup yogurt
• 5 tbsp ghee or oil
• pinch of saffron (soaked in 3 tbsp water).

That's the ingredients done and now we are going to start with the cooking process with i hope to simplify as much as i can. There's going to be 2 separate steps of cooking first the rice then the whole biryani. But first lets start with the marination of the meat.

Meat marination:
Step 1... After the meat has tenderized in a bowl add the meat along with green chillies, salt, crushed pepper, 1 cup of fried onions, ginger and garlic, cumin seeds, cardamon, 2 bay leafs, 1 stick cinnamon, lemon juice, lime juice,1/2 of the mint, half of the fresh coriander, chilli powder, coriander powder, cumin powder, garam masala, yogurt and 2 tbsp of ghee or oil.

Step 2... Marinate an hour or while rice will be cooking.

OK that's done and now the tricky part "cooking the rice". You have to cook the rice in 2 batches first half has to be 40% cooked and half has to be 50% cooked this is because the biryani will be cooked in layers so the bottom layer cooks the same as the top layer, but don't worry its really simple just sounds tricky.

Cooking the Rice...
Step 1... In a large pot boil 2 litre water with 2 tbsp ghee or oil and some salt.

Step 2... Add the rice and boil for 3 mins and then take out with a medium siv half of the rice which is 40% cooked the cooked the rest of the rice for further 1 min and then drain.

Done see that was simple now lets start with cooking the full lamb biryani.

Lamb biryani...
Step 1... In a large heavy bottom pot add a little oil and add the meat then on top pf the meat add the 40% cooked rice, on top of the rice add 1/2 cup fried onion and the rest of the mint. Then add the 50% cooked rice and on top of that layer add the rest of the fresh coriander, fried onion and the saffron water.

Step 2... Cover with lid and put it on the lowest flame so the meat does not burn that's why you need a heavy bottom pot. Cook it for further 40-50 mins in low flame without uncovering it.

After 50mins done......

Serve hot with raita...
Yummy in my Tummy...

Spicy Tangy Lamb Chops......

LAMB CHOPS are the favourite starter i always have when i go out for a meal. When i decided i want to make my own recipe i was quite confused because i didn't know how to make them exactly.

So i remembered the taste in my mouth and took it from there and made my very own lamb chops just with my instinct and shared it with my family and friends... and they loved it so now I'm going to share it with the world.

Lets Start with the ingredients...
INGREDIENTS;

• 10 pieces of lamb chops
• 2 tsp ginger minced
• 2 tsp garlic minced
• 2 tbsp yogurt
• 2 tbsp vinegar
• 1/2 lemon juice
• Salt to taste
• 1 tsp black pepper
• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/2 tsp garam Marsala
• 1 tsp chilli powder
• coriander leafs.
  

That's the ingredients done but now you have to marinate the lamb chops in the marination and now I'm going to explain how.

Marination:
Step 1... Before the marination you have to toast the seeds so in a non stick pan dry roast the coriander seeds, cumin seeds and the mustard seeds. Once toasted crush them and make a coarse powder.

Step 2... In a bowl put all the ingredients together and mix and taste to see if salt is right once mixed put in the lamb chops and marinate for 1-2 hours or more. You see the longer you leave it the more flavour goes in the chops. Emmmm.

Step 3... After marination get a non stick and add some oil heat the oil a little and add the chops. Fry the chops on each side 5 mins each then reduce the heat and cover.

Step 4... Once you covered the pan in low flame and cook further 10 - 20 mins. Making sure all the juice has evaporated in the meat at the last 5 mins of cooking turn over the chops and cook.

Step 5... Take off the flame let it rest for 5 mins and then have it with yogurt sauce.

Done...

Hope you enjoy this recipe like i always say..

"Yummy in my tummy"