Main course recipes

Nihari beef

nihari-beef

Nihari (Urdu: نهاری‎) is a stew consisting of slow-cooked beef along with bone marrow, garnished to taste and occasionally served with cooked brain. This dish was first developed during the Mughal Empire which ruled over a significant part of the Indian Subcontinent. (Serves 3 to 4) Ingredients 1/2 Kg. beef shank 1½ tsp. salt ½ tsp…. Read more: Nihari beef



Lamb korma

lamb-korma

British curry house korma is universally horrendous, but this is a different kettle of fish all together. Ingredients 1kg of lamb shoulder or leg, on the bone 1 large onion, chopped 6 green cardamoms 6 cloves 1 tsp whole black pepper corns 1 cinnamon stick quarter tsp turmeric powder 1 tsp cumin powder 2 tsp coriander… Read more: Lamb korma



Goat tagine

(Serves 8) Ingredients For the goat 1 Whole Shoulder of Boer Goat (bone in and including neck) Enough olive oil to cover joint 12 heads garlic, peeled and roughly chopped Bunch of fresh rosemary, roughly chopped Maldon salt Method For the goat Preheat the oven to 130C, place the goat shoulder in a pot with… Read more: Goat tagine



Chicken biryani

Chicken biryani

Ingredients For the marinated chicken 250ml/9fl oz natural yogurt 6 garlic cloves, finely crushed 6cm/2½in (30g/1oz) piece ginger, finely grated 3 green chillies, finely chopped, with seeds 1 tsp Kashmiri chilli powder 1 tsp ground coriander ½ tsp ground turmeric 500g/1lb 2oz skinless, boneless chicken thighs, cut in half For the crisp fried onions 300ml/10fl… Read more: Chicken biryani



Chicken Kra-pow

Chicken kra-pow

Ingredients 3 cloves garlic 2 large red chilies, seeds removed 500g chicken thigh (you can use breast, or a mixture of the two) 1 tbsp oyster sauce 2 tbsp vegetable oil 2 tbsp fish sauce ½ tsp caster sugar Handful Thai basil leaves a wedge of lime and a fried egg (optional), to serve Method Roughly chop… Read more: Chicken Kra-pow



Beef and broccoli stif-fry

Beef and broc

Ingredients 500g rump steak, very thinly sliced on an angle Handful broccoli florets 2 tbsp peanut oil 1 small onion, peeled and thinly sliced 3 thin slices of ginger, bruised 3 cloves garlic, roughly chopped 4 tbsp oyster sauce 1 tbsp soy sauce ½ tsp sugar 2 tbsp Coarse stock, Chicken stock or water 1 tsp cornflour… Read more: Beef and broccoli stif-fry



Chicken black pepper curry

(Serves 4) Ingredients 1 kilo chicken thighs cut into bite sized pieces 2 tbsp oil 1 cinnamon stick 5 green cardamom pods 1 tsp mustard seeds 3 cloves 2 bay leaves 20 curry leaves 1 teaspoon cumin seeds 2 tablespoons garlic and ginger paste 2 onions – finely chopped 1 onion – thinly sliced 2… Read more: Chicken black pepper curry



Pad Ka-Prao

Pad Ka-Prao

Ingredients 1 pound of ground pork, beef, or chicken (You can do what I do here which is chop up 1 pound of skinless chicken breasts with a cleaver. You get better texture that way.) 7 (26g) large cloves of garlic, peeled 7 (16g) bird’s eye chilies (or however many you can tolerate) 1 large… Read more: Pad Ka-Prao



Chilli chicken balti

Chilli chicken balti

Ingredients 15 g fresh root ginger 6 fat garlic cloves 2 largish tomatoes, quartered 1½ tsp garam masala 1½ tsp ground cumin 1 tbsp ground coriander ½ tsp turmeric 1 tsp paprika, for colour 1 rounded tbsp full-fat yogurt Salt, to taste 6 tbsp vegetable oil ¾ tsp brown mustard seeds 1 bay leaf 1… Read more: Chilli chicken balti



Slow-cooked fiery lamb shanks

fiery-lamb-shank

Ingredients 4 lamb shanks Olive oil, for frying 2 carrots, peeled and sliced 1 onion, peeled and thickly sliced 2 bay leaves 1 x 750ml bottle red wine 500ml chicken stock Small handful of mint leaves, to garnish  For the Marinade 1–2 green chillies, deseeded and sliced, to taste 1–2 red chillies, deseeded and sliced,… Read more: Slow-cooked fiery lamb shanks



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