Kashmiri Rogan Josh (Kashmiri Lamb Stew)

Rohan Josh gets its name from its rich red appearance derived from ground red chillis used in abundance. If this is too hot for your taste use a combination of Paprika and Cayenne in a proportion of your choice. Serve this dish along a dish of steamed basmati rice .

Source Madhur Jaffrey

Serves 4-6

1 tablespoon fennel seeds

11/4 pints natural yoghurt

3 tablespoons vegetable oil

1 cinnamon stick

1/2 teaspoon whole cloves

2 lbs stewing meat (with bone )from lamb shoulder and neck ,cut into 2 inch cubes

21/2 teaspoon salt or to taste

4 teaspoons bright red paprika mixed with 1/4 -1 teaspoon cayenne pepper

11/2 teaspoon powdered ginger

1/4 teaspoon Garam Masala

Grind the fennel seeds in a spice grinder until fine.Place the yoghurt in a bowl and beat with a fork until smooth and creamy.

Heat the oil in a large pan and ,when hot ,add the cinnamon and cloves.Add the lamb and salt. Stir and cook over high heat for about 5 minutes. Add paprika and cayenne and give the meat a stir.. Slowly add the yoghurt,waiting till it is absorbed before adding the rest of the yoghurt.. Keep cooking on a high heat till liquid is absorbed and meat is well browned.

Add fennel and ginger and stir.then add 11/2 pints water , cover but leave the lid slightly ajar. Reduce the heat and cook for half an hour. then cover completely and cook over a low heat for 45 minutes or until the meat is tender, stirring occasionally.Make sure there is always some liquid in the pan.

Remove the lid and add garam masala. You should have a thick reddish -brown sauce. If the sauce is too thin ,boil some of the liquid away,


Pork or Lamb Vindaloo

This dish is typical of Portugese -Indian cooking from the beautiful coast of Goa. It is an incredibly spicy dish ,but, has been modified greatly here by Madhur Jaffrey,she reduced the chilli powder from 4 teaspoons to half a teaspoon, so ,really ,the chilli powder addition is completley up to your family’s tolerance.

serves 3-4

11/2 tablespoons grainy French mustard

11/2 teaspoon ground cumin

3/4 teaspoon ground cumin

1/2 -1 teaspoon chilli powder

1 teaspoon salt

1 teaspoon red wine vinegar

3 tablespoon vegetable oil

4 oz onions ,cut into fine half-rings

6 large garlic cloves

1.1 lbs boned hand of pork or shoulder of lamb, cut into 1 inch cubes

1/4 pint canned coconut milk,well stirred

Combine the mustard,cumin,turmeric,chilli powder,salt and vinegar in a cup and mix well.

Heat the oil in a large,non -stick frying pan and when hot,add the onions and stir fry till golden. Add the garlic and stir fry for 30 seconds,then add the spice space and stir fry for 1 minute.

Add the meat and stir fry for 3 minutes,then add the coconut milk and 9 FL OZ  of water. Cover and bring to the boil. Reduce heat to a simmer, and cook for about an hour ,or till meat is completely cooked through.

Serve with Naan or Rice.

Boti Kebab

It is funny how Indian cusine has so many kebabs, but believe me each is very different and so flavorful with toasted spices. Truely one of the tricks I learned early on in my mother’s kitchen was to toast and grind my spices as close to using as possible, believe it is makes all the difference to the final product. Here is another great recipe from Madhur Jaffrey .

1/2 lb of boned lamb leg, cut into 3/4 inch pieces

4 tablespoons plain yoghurt

11/2 tablespoons  lemon juice

1 inch piece, grated

1 clove garlic, grated

i teaspoon toasted ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayanne pepper

3/4 teaspoon salt

11/2 tablespoons vegetable oil

Combine the yoghurt, lemon juice, ginger, garlic, cumin,coriander , cayanne and salt in a zip top bag. Add the cubed lanb. seal bag and massage the lamb . Refridgerate for 6-24 hours.

Preheat the broiler

Thread the meat on skewers. Balance the skewers on the rim of a baking in such a way that all the meat juices drip inside the tin. Brush the kebabs generously with oil and place the tray directly under the broiler.

Continue to broil till the lamb takes on color. Flip the kebabs, brush with oil and continue to broil till done.

Tandoori Style Prawns

I love this recipe from Madhur Jaffrey as traditionally Tandoori is cooked in a Tandoor oven , but these fabulous morsels are cooked in a skillet. Plus the marinade doubles up as a sauce. If serving these as an appitizer, simply serve the sauce on the side.

Serves 4 as a snack

4 tablespoons plain yoghurt

1 inch piece ginger, grated

1 large clove garli, grated

5 teaspoons lemon juice

salt and freshly ground pepper

11/2 teaspoons ground, roasted cumin

1/4 teaspoon garam masala

2 teaspoons yellow food coloring +1 teaspoon red food coloring

1/2 lb good quality prawns, defrosted and patted dry

2 oz unsalted butter

Beat yoghut in a bowl . Add ginger, garlic,lemon juice,salt,black pepper, cumin,garam masala and liquid food coloring.Push this liquid through a sieve into another bowl or a zip top bag.

Add the prawns and allow to marinade , refridgerated for 30 minutes.

Remove the prawns with a slotted spoon, leaving all the marinade in the bag.

Melt the butter in a 9″ skillet over medium heat till melted. Raise heat to medium High and pour in the marinade. Stir for a few minutes till the butter seperates and the sauce has thicken .

Add the prawns and fold them in. Cook for a few minutes, stirring gently. DO NOT OVER COOK THE PRAWNS.

serve immediately.