1 tablespoon vegetable oil
200g button mushrooms, sliced
6 green onions, thinly sliced
1/4 cup balti curry paste
650g lamb loin fillets, trimmed, cut into 3cm pieces
1 1/2 cups chicken stock
250g cherry tomatoes, halved
1 tablespoon cornflour
sour cream, steamed basmati rice and toasted naan bread, to serve
Method
Heat oil in a large saucepan over medium-high heat. Add mushrooms and three-quarters of the onions. Cook, stirring occasionally, for 4 to 5 minutes or until mushrooms are tender. Add curry paste and cook, stirring, for 1 minute or until aromatic.
Add lamb. Stir until well coated in curry mixture. Cook, stirring occasionally, for 3 minutes or until lamb is browned. Add stock. Bring to a gentle boil. Reduce heat to medium. Simmer, uncovered, for 5 minutes. Stir in tomatoes.
Combine cornflour and 1 tablespoon cold water. Stir into curry and bring to the boil. Reduce heat to medium-low. Cook for a further 2 to 3 minutes or until curry thickens.
Spoon curry into a bowl. Top with sour cream and sprinkle with remaining onions. Serve with rice and warm naan bread.Can any one recommend a good recipe for a chicken/lamb balti style curry?
This is one of my favorits I use at my Summer home in Indonesia off the coast.
enjoy the family loves this
Lamb korma balti
2 tbsp vegetable oil
1.5 kg boned leg of Lamb, diced
2 Onions, chopped
2 cloves Garlic, chopped
4 cm piece Ginger, coarsely grated
1 tsp Turmeric
1 tsp ground Cumin,
2 tsp Mustard seeds
1 tsp Fenugreek seeds
2 green chillies, deseeded and diced
1 tsp curry leaves
200 ml water,
400ml coconut milk
1 tsp Salt
1 lime, juice only
2 tbsp plain Yogurt
2 tsp finely chopped Coriander
Heat the oil in a large deep frying pan and fry the lamb until brown. Add the onion, garlic and ginger, and fry for 3-4 minutes.
2. Stir in the turmeric, cumin, mustard seeds, fenugreek seeds, chillies and curry leaves. Cook until the mustard seeds pop and the spices become aromatic - about 30 seconds. Stir in the water and coconut milk and continue to cook for 30-40 minutes, until the lamb is tender and the sauce has thickened.
3. Season with salt and lime juice to taste. Stir in the yogurt, sprinkle with coriander and serve immediately.
Ingredients
For two portions
*
2 Onions - one roughly chopped
*
1 Green pepper - roughly chopped
*
3 Teaspoons garlic puree (e.g. Gourmet Garden)
*
2 Teaspoons Ginger puree (e.g. Gourmet Garden)
*
3 Teaspoons Coriander puree (e.g. Gourmet Garden)
*
1 Teaspoon chicken stock powder.
*
Schwartz Aromatic Balti Crushed Spices - about
*
Olive oil
*
1 Tomato Quartered
*
200g Chicken Mini Fillets (Chicken mini-fillets are better than diced chicken because it cooks more succulently. You can break the fillets up into smaller pieces once the dish is cooked and before you serve it)
*
1 200g Can tesco Bruschetta topping (optional)
*
2 teaspoons mustard seeds (optional)
Bear in mind you can vary the ingredients to suite your own taste. I often prefer to increase the garlic. The key thing is to taste as you cook so that you can alter ingredients as you go along.
Method
First heat some oil in a pan and set to a medium heat. Add the chicken fillets and the chopped onion and pepper and fry gently, allowing the chicken to brown. Sprinkle one or two teaspoons of the balti spice over the chicken to allow it to take on the flavour more directly.
While the pan is cooking, create the onion puree/sauce. Chop the remaining onion and add to a bowl or deep jug. Add the garlic, ginger and coriander and a couple of tablespoons of olive oil. Use a hand blender (';whizzer';) to blend the ingredients into a fine puree. Optionally add the bruschetta topping (for a spicy tomato flavour) to the mixture and puree it too.
Now add the about 3 - 4 teaspoons of the Balti Spice and the chicken stock and stir in to the sauce.
Next, stir the sauce into the pan with the chicken and also add the tomato and mustard seeds (optional), and simmer for about 10 minutes with the lid on, until thoroughly cooked, stirring occasionally. (These 10 minutes are a good time to cook your rice!)
Make sure you taste while cooking and adjust any quantities as necessary, bit by bit. The balti spice and the garlic are the things that you most likely might want to adjust. Don't be afraid to add more oil while cooking if necessary to keep the sauce moist.
Serve with Pilau Rice and enjoy!
Any meat you want to use
6 tablespoons cooking oil or ghee
2 large onions, chopped
4 fat cloves of garlic crushed,
a round 1inch piece of fresh ginger, grated
(or you could use the ready pureed stuff out of a jar, but i think fresh tastes better!)
2 rounded tablespoons of coriander powder
1 rounded tablespoon of cumin powder
chili to your taste either fresh, dry as in flakes or bottled sauce, it's up to you.
1/2 teaspoon green cardamom powder
salt to taste
1/2 teaspoon black pepper
1 teaspoon black onion seeds (optional)
1 teaspoon mustard seeds
small piece of cinnamon bark or stick
1 rounded tablespoons Garam Masala
3/4 - 1 pint stock or water
1 tablespoon tomato puree
2 fresh tomatoes (skinned) and cut into thin wedges
I small bunch fresh coriander leaves, chopped
method
heat oil and gently fry onions, garlic and ginger till soft and beginning to colour. Add spices EXCEPT the garam masala
Careful, do this over a medium heat, the mustard seeds may pop! Add the meat/chicken you're using and coat well in the spiced onions and allow to cook for a few minutes without burning add stock or water to cover, fresh tomatoes and lower heat to simmer and cook for 1 hour, you can do this on the hob or put in a casserole dish and do it in the oven
After hour is up, add tomato puree, and the garam masala, stir in well. Finish dish sprinkled with fresh chopped coriander leaves
Serve with naan bread, pickles and a chutney
(to skin tomatoes, i usuall put them into a jug, cover them in boiling water for 20 seconds, tip water off and pour on cold water, the peel should slip off easily)
if you've gone mad with the chili and made it too hot, you can always add some natural yoghurt to cool it down. if it looks dry add more stock or water too wet and boil till reduced. enjoy!!
try www.bbcfood.com tried and tested these and totally delicious
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