Bombay Potatoes

Ingredients
450g Potatoes (peeled and diced)
4 Tablespoons Vegetable Oil
7 Curry leaves
2 Onions (finely chopped)
2 Green Chillies (finely chopped)
2 dried Red Chillies
50g Fresh Coriander (chopped)
1 Teaspoon Turmeric
1/2 Teaspoon Each Cumin, Mustard, Fennel, Salt and Garam Masala
1 Lemon (juiced)

Equipment
1 SHARP Knife
1 Chopping Board
1 Lemon Juicer
1 Large Pan
1 Wok

The Good Bit

1. Cook the potatoes in boiling slightly salted water with 1/2 turmeric in for about 10-15 minutes until they are just tender, then drain and set aside.
2. Heat your oil in the wok and add the dried chillies and curry leaves, cook until they are almost burnt, then add in the onion green chillies, coriander leaves, the rest of the turmeric and spices seeds until the onion is soft.
3. Drop in the potatoes and a splash of water then mix well and cook for a further 10 minutes until all the spices are well mixed and the potato well coated, add lemon juice to taste and serve.

Serves 4

Tikka Paste

Ingredients
2 Tablespoons Coriander seeds
2 Tablespoons cumin seeds
1 1/2 Tablespoons Garlic Powder
2 Tablespoons Paprika
1 Tablespoons Garam Masala
1 Tablespoons Ground Ginger
1 Tablespoon Dried Mint
2 Teaspoons Chilli Powder
1/2 Teaspoons Turmeric
Pinch of Salt
1 Teaspoon Lemon Juice
150ml White Wine Vinegar
150ml vegetable Oil
A Few Drops Red and Yellow Food Colouring

Equipment
1 Wok
1 Mixing Bowl
2 Air Tight Jam Jars
Pestle and Mortar/Spice mill
1 Spoon

The Good Bit

1. Grind the coriander and cumin seeds until they make a fine powder, add to the mixing bowl, add the rest of the spices and stir well. Mix in the lemon juice and a few drops of each food colouring, then add 2 tablespoons of water and the vinegar until you have a thin paste.
2. Now transfer the mixture to the wok with the oil in it and heat, stirring occasionally and cook for about 10 minutes, once the oil floats to the top the sauce is done, spoon into the jars once cool and store in the fridge.

Makes 2 Jars

Lamb and Mint with an Indian Twist

Ingredients
225g Lamb (cut into strips)
150ml Water
120ml Natural Yoghurt
50ml Coconut Milk
2 Onions (thinly chopped)
1 Tablespoon Each Ground Almonds, Fresh Mint (chopped)
1 Teaspoon Each Fresh Ginger (grated) Garam Masala, Salt, Garlic (crushed)
Pinch of Each Ground Cardamom, Ground Cinnamon
4 Black Peppercorns
2 Chillies (finely sliced)
1 Bay Leaf
Oil
Fresh Mint (roughly torn to garnish)

Equipment
1 Mixing Bowl
1 SHARP Knife
1 Chopping Board
1 Spoon
1 Wok/Large Frying Pan
1 Balloon Whisk

The Good Bit

1. Whisk the yoghurt with the coconut milk, adding one at a time the following, chillies, almonds, salt, garlic, cinnamon, mint, ginger, garam masala and cardamom, then set aside.
2. Heat a splash of oil in your wok and fry the onion along with the bay leaf and peppercorns slowly for 5 minutes until the onion is soft and golden, then add the lamb and stir fry for 2 minutes before adding in your sauce.
3. Add in the water, bring to a gentle simmer and cover, leave to cook for 15 minutes stirring only once or twice, then take the lid off, turn up the heat a little, and stir fry for a further 2 minutes, keeping it moving at all times.
4. Serve garnished with chopped mint leaves.
   

Serves 4

Mini Lamb Kebabs and Baby Onions

Ingredients
450g Lamb (minced)
1 Onion (thinly chopped)
1 Teaspoon Each Garam Masala, Garlic (crushed) Salt
4 Tablespoons Fresh Coriander (chopped)
6 Green Chillies (sliced, de seeded for a cooler kebab)
1 Tablespoon Flour
12 Baby Onions (de-skinned but left whole)
12 Cherry Tomatoes
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Blender
1 Spatula
1 Mixing Bowl
Wooden Skewers (soaked in water for 20 minutes before hand)
1 Pastry Brush

The Good Bit

1. Ok, in the mixing bowl along with the minced lamb, add the chopped onion, garam masala, 1/3 of your chillies, 1/2 the coriander, salt and flour, get your hands in there and give it a good mix, then transfer to your blender and give it a blast for about 1 minute.
2. Now take out clumps of the mixture about the size of a lime and form around the skewers, you should be able to get 2 clumps on each skewer, continue until all the mixture is used up.
3. You now want to brush the kebabs with a little oil then stick them under a very hot grill, turning and re basting occasionally for 12-15 minutes, until the meat is evenly brown all over.
4. Now heat a good splash of oil in your wok and drop in the onions, when they start to brown you can add the tomatoes and the rest of your chillies, now slide the kebabs carefully from the skewers into the wok and cook, stirring slowly for 3 minutes.
5. Serve and garnish with a sprinkling of coriander which you should have left.
   

Serves 4

Lamb in Yoghurt and Masala Sauce

Ingredients
225g Lamb (boneless, cut into strips)
1 Tablespoon Tomato Purée
175ml Natural Yoghurt
1 Teaspoon Each Garam Masala, Salt, Fresh Ginger (grated), Garlic (crushed),Chilli Powder
1/4 Teaspoon Cumin Seeds
2 Medium Onions (thinly chopped)
25g Butter (unsalted is best)
1 Inch Cinnamon Stick
2 Cardamom Pods
5 Dried Apricots (quartered)
Oil
Parsley/Coriander Leaves to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender/Pestle and Mortar
1 Wok/Large Frying Pan
1 Spatula
1 Mixing Bowl
1 Metal Spoon
1 Slotted Spoon

The Good Bit

1. Mix the yoghurt and all the spices (apart from the cinnamon stick and cardamom pods) and salt in your bowl, add in the lamb, stir well, cover and set aside for at least an hour.
2. Fry the onion of gently in a little oil until it becomes golden and crispy, then remove with the slotted spoon and either blend or crush with pestle and mortar.
3. Add a splash more oil to the wok and drop the onions back in, now add the lamb and its sauce and stir fry for 2 minutes, then cover and cook for 15 minutes (you may need to add a little water if thing start to look dry, 150ml should do)
   
4. Empty the lamb into a serving dish with the sauce, add a splash of oil to the wok and then melt the butter in it, drop in the cinnamon stick and cardamom pods, then add the apricots and stir fry for 2 minutes over a low heat, pour over the lamb and garnish with parsley or coriander leaves.
   

Serves 4

Lamb Balti withPeas and Potatoes

Ingredients
225g Lamb (boneless, cut into strips)
120ml Natural Yoghurt
1 Cinnamon Stick
2 Cardamom Pods
3 Peppercorns
1 Teaspoon Each Garlic (crushed), Ginger (grated), Chilli Powder, Garam Masala, Salt
2 Onions (sliced)
2 Tablespoons Fresh Mint (roughly chopped)
300ml Water
1 Large Potato (diced)
115g Frozen Peas
1 Tomato (peeled and de seeded, then diced)
Rice to Serve (optional, check the tips section on the home page)

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Mixing Bowl
1 Wooden Spoon
1 Pan (2/3rds full with boiling salted water for the potato)

The Good Bit

1. Mix the yoghurt, cinnamon, cardamom, peppercorns, chilli powder, ginger, garlic, garam masala and salt together, add in half the mint stir well then drop in the lamb, stir well again making sure the lamb is well coated then set aside for 2 hours.
2. Heat a splash of oil in your wok then cook the onion slowly until it is soft and brown, then pour in the lamb mixture and cook for 3 minutes, add the water and bring to the boil and lower the temperature, simmer for 15 minutes.
3. Meanwhile cook the potato, should only take about 10 minutes, you want it cooked but not ready to turn to mash. Add the peas to the wok, drain the potato and then add that too, stir gently to get a good mix then stir in the tomato and remaining mint.
4. Cook for 5 more minutes before serving, you may want rice with this, check my tips section on the home page on how to do perfect rice every time.
   

Serves 4

Cod with Spicy Mushroom Sauce

Ingredients
4 Cod Fillets (de skinned)
1 Lemon (juiced)
1 Onion (thinly chopped)
1 Bay Leaf
4 Black Peppercorns
175ml Natural Yoghurt
125g Button Mushrooms
1 /2 Teaspoon Ginger
1 Clove Garlic (crushed)
1/2 Teaspoon Garam Masala
1/2 Teaspoon Chilli Powder
1 Teaspoon Salt
1 Tablespoon Fresh Coriander
Oil
Haricots Verts (to serve)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Mixing Bowl

The Good Bit

1. Pre heat your grill to medium. Place the fish on a plate and drizzle over the lemon juice and then par cook the fish under the grill for 5 minutes each side.
2. Splash some oil in the frying pan then add the onion, bay leaf and peppercorns, cook for 3 minutes then lower the heat and add the mushrooms and cook for 5 minutes.
3. In the mixing bowl, mix together the yoghurt, ginger, garlic, garam masala, chilli and salt then pour this spice mix over the onions and continue to fry for 3 minutes.
4. Finally add the cod and cook for another 2 minutes serve garnished with coriander leaves (I suggest haricot verts to go with this)
   

Serves 4

Pork and Spinach

Ingredients
675g Pork (cubed)
400g Fresh Spinach
2 Onions (thinly sliced)
1 Pepper (de seeded and chopped)
3 Green Chillies (thinly chopped, take out the seeds if you want this cooler)
1/2 Teaspoon Dried Ginger
1 Clove Garlic (crushed or thinly chopped)
1 1/2 Teaspoons Dried Chilli powder
1 Teaspoon Salt
1 Teaspoon Garam Masala
750ml Water
1 Tablespoon Lemon Juice
3 Tablespoons Chopped Fresh Coriander
6 Tablespoons of Oil (don't use your best olive here)

Equipment
1 SHARP Knife
1 Chopping Board
2 Large Pans
1 Mixing Bowl

The Good Bit

1. Mix the ginger, garlic, salt, chilli powder and garam masala in the bowl and set to one side, then fry the onion off in the large pan in a little oil until it turns golden brown.
2. Add the pork to the onions and stir fry until the colour has changed evenly all over the pork then tip in the spice mix and stir well making sure to coat all the meat.
3. Pour in the water and bring rapidly to a boil, then lower the heat and cover, simmer for 30 minutes, after the 30 minutes, check the meat, if it is tender great, if not cook a little longer, if the pan is really liquid, take the lid off and boil the excess liquid off rapidly
4. Whilst this is doing, half fill the other pan with water and bring it the boil, drop in the spinach and boil for about a minute, tip out the boiling water and pour cold water over it to keep it from cooking, drain well.
5. When there is little water left in your pork pan, drop in the spinach, stir and cook for 7-10 minutes, keep stirring whilst you do this.
6. Finally, drop in the pepper, green chillies and the coriander and heat for 2 minutes, then stir in the lemon juice and serve.
   

Serves 4