Chili in whichever shape or form you have available, and to taste
Broccoli in florets
1 tin coconut milk
Water
Salt
2 tblsp oil or ghee
Blend the onion, garlic and ginger to a paste using a little water, then heat the paste in the oil, stirring for a couple of minutes, without browning.
Stir in the spices and sizzle at low heat for about five minutes.
Mix the fish pieces and broccoli in, stirring carefully and add the coconut milk, salt, and water.
Mix well and bring to a low boil. Reduce heat, cover and cook for another five to eight minutes, depending on the size of the fish pieces.
About 200 g paneer (made of 1 l milk and 1 dl yoghurt) in bite-size cubes
20 fresh curry leaves, if available, otherwise similar dried
2 tsp black mustard seeds
1 tsp cumin seeds
1 tsp ground turmeric
1 onion, diced
2 large garlic cloves, chopped
1 tblsp ginger peeled and finely chopped
2 chilies, or to taste, in whichever way, shape or form available
2 tblsp tomato purée
1 tblsp garam masala
2 tsp ground coriander
1 tine coconut milk
200 g broccoli florets
1 tblsp tamarind paste or to taste
Salt
Garnish with fresh coriander if available.
Gently brown the paneer on all sides in the oil. Remove from the pan.
Crisp up the curry leaves in the same pan. Remove them from the pan to use as garnish.
Sizzle the mustard seeds and cumin seeds adding more oil if needed. Stir in turmeric and onion. Allow the onion to soften before stirring in garlic, ginger and chilies, followed by the tomato purée, garam masala and ground coriander after a further minute.
Pour in the coconut milk and tamarind, bring to a simmer, and add the paneer and broccoli. Simmer for five minutes.
Make some deep cuts into the meet wide and deep enough for the paste and herbs and spices.
Blend all the ingredients for the spice paste.
Rub the spice paste all over the lamb and into the holes and every other nook and cranny. Fill the holes with rosemary, chili and garlic.
Place the lamb in a roasting tray, add the onions (and whole, small potatoes if you like) and the stock or water. Cover with foil and roast for five hours at 140 C. Baste every hour with the juices.
While the meat (should be almost falling off the bone) rests covered in foil, strain the stock and skim off as much fat as you can. Boil to reduce and thicken.
Chili to
taste, in whichever way, shape or form available
1 half tsp
turmeric
1 large
aubergine, in large cubes
75 g peas
Sizzle the
cumin seeds in the oil, stirring, then add the onions and cook for about ten
minutes till the onions are translucent but not brown. Add the garlic, stir-fry
for a couple of minutes, then add the tomato paste and stir. Add the tin of
tomatoes, chili, turmeric and salt, and cook for about five minutes.
Now add the
aubergine, mix well, cover and cook for around ten minutes till the aubergines
are done, stirring occasionally. Finally add the peas and cook briefly till
they are heated through.
Blend
mustard, chili, lemon juice, garlic, ginger, yoghurt and coconut to a fine
paste.
Sizzle
cumin seeds and mustard seeds, add the onion and cook for about eight to ten
minutes till translucent but not browned.
Reduce the
heat and add the paste, stirring for a couple of minutes at low heat.
Turn heat
up to medium and add the asparagus except for the tips. Cook for a couple of
minutes, then add the asparagus tips and peas and cook for about a minute.
Season with the salt.
Note – if you want to use okra, they need to be added a bit earlier than beans.
30 g sesame seeds, toasted
2 tblsp ghee
1 tsp cumin seeds
1 tsp black mustard seeds
10 curry leaves, a couple of tblsp if they are dried and crumpled
3 large garlic cloves, chopped
400 g potatoes, scrubbed, each cut into six wedges
a packet of beans from the freezer
1 tsp chili flakes
1,5 tsp tamarind paste
0,5 tsp ground turmeric
Salt and black pepper
Sizzle the cumin and mustard seeds as well as the curry leaves in the oil, stirring until the seeds start to pop. Add the garlic.
Then add the potatoes, browning them for a couple of minutes, add a splash of water and cook for about ten minutes, covered. Add the beans, and if the potatoes stick to the bottom also another splash of water. Cook for a couple of minutes.
Add chili flakes, tamarind, turmeric, salt, black pepper and sesame seeds. Stir, cover, and cook until the potatoes are tender.
