Indian Lamb kofta curry recipe

 

 

Koftas are spicy meatballs, and this freeze-ahead
curry recipe is nicely spiced but not too hot. Serve it with some
steamed plain or pilau rice, mango chutney, mint raita and poppadums.

Serves 4-6
Takes 1 1/2 hours to prepare.

Ingredients

  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 2 tsp ground turmeric
  • 2 tsp garam masala
  • 1/2 tsp cayenne pepper
  • 6 tbsp sunflower oil
  • 4 medium onions, finely chopped
  • 4 garlic cloves, crushed
  • 2 medium-hot red chillies, deseeded and finely chopped
  • 2.5cm fresh ginger, finely grated
  • 2 tbsp tomato purée
  • 600ml lamb stock, hot
  • 7.5cm piece cinnamon stick
  • 6 cloves
  • 8 green cardamom pods, cracked open
  • 2 dried curry leaves, crumbled (optional)
  • 25g creamed coconut
  • 700g lean lamb mince
  • 3 tbsp chopped fresh coriander, plus extra leaves to garnish
  • 1 medium egg, beaten

Tip

Freeze for up to 1 month, then defrost in the fridge for 24 hours and reheat for 15-20 minutes, until piping hot.

1. Heat a heavy-based pan over a high heat. Add the
coriander and cumin seeds and shake them around for a few seconds until
they darken slightly and start to smell aromatic. Tip into a spice
grinder or mortar and grind to a fine powder, then mix with the
turmeric, garam masala and cayenne pepper.

2.
Heat the oil in a large saucepan. Add the onions and garlic and fry
gently for 7-10 minutes, until lightly browned. Add the red chillies,
spices and a little salt and cook gently for another 5 minutes. Put
half the mixture into a mixing bowl and leave to cool. Meanwhile, add
the ginger, tomato purée, stock, cinnamon, cloves, cardamom pods, curry
leaves (if using) and coconut to the remaining mixture in the pan and
bring up to a gentle simmer.

3.
Put the lamb mince, chopped coriander, beaten egg and a little salt
into the bowl with the fried onion mixture and, using your hands, mix
together well. Shape into golf-sized balls and drop them into the
simmering sauce. Partially cover and simmer gently for 30 minutes,
stirring gently now and then once the meatballs have set, until the
sauce has reduced and is nicely thickened. Spoon into a sealable
plastic container and leave to cool. Cover, label and freeze until
needed.

4.
The day before you want to eat, remove the kofta curry from the freezer
and leave to thaw in the fridge overnight. The next day, transfer to a
saucepan, cover and leave to simmer gently for 15-20 minutes, stirring
halfway, or until piping hot. Serve garnished with fresh coriander,
steamed basmati rice topped with finely sliced shallot, if you like,
and some poppadums.

from here  http://www.channel4.com/food/recipes/popular-cuisines/indian/lamb-kofta-curry-recipe_p_1.html


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Hot Chicken Wings (FingerFood)


Ingredients:

1 tbsp oil
2 cups orange juice
1/2 cup vinegar or lemon juice
1 tsp crushed red pepper
2 tsp cajun seasoning
1 tsp chilli powder
1/2 tsp cornflour
6 tbsp brown sugar
1kg/2 lbs chicken wings

How to prepare:
Combine all dry ingredients and mix thoroughly. Add vinegar and orange juice and mix well. Wash the chicken wings, fold the wings. Place in a deep dish and cover with the marinade. Cover and refidgerate for 6-12 Hrs.
Remove wings from sauce and place on baking tray. Return sauce to a sauce pan, heat and cook until the sauce has thickened. Place the wings under a medium Grill for about 20-25 min, turning occasionally and basting with the sauce.

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Ranch-style chicken and bacon recipe


Gooey cheese, salty bacon and succulent chicken make this ranch-style recipe a naughty but nice supper to have again and again.

Serves 4
Ready in 25 minutes

Ingredients

* 100g piece Cheddar
* 4 plump skinless chicken breasts
* 4 smoked back bacon rashers
* 1 tbsp vegetable oil
* 250g jar The English Provender Co. Smokey Barbecue Marinade

Procedure

1. Sit 4 x 25g pieces of Cheddar on top of the chicken breasts. Season and wrap a bacon rasher around each to enclose the cheese.
2. Heat 1 tablespoon vegetable oil in a large frying pan over a medium-high heat. Add the chicken and cook for 5 minutes, turning halfway, until browned.
3. Pour over the Smokey Barbecue Marinade, then half-fill the jar with water and rinse out into the pan. Simmer and cook for 10 minutes, turning halfway, until the chicken is cooked through and the cheese is melted. Serve with mashed potato and steamed green beans.

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Beer Can Chicken

Prep Time: 15 minutes
Cook Time: 1 hours, 30 minutes
Ingredients:

* 1 whole chicken (4-5 pounds)
* 1 12 ounce can beer (room temperature)
* 2 cloves garlic, minced
* 2 sprigs fresh rosemary
* 2 teaspoons olive oil
* 1 teaspoon dried thyme
* 1/2 teaspoon red pepper flakes, crushed
* Juice of 1 lemon
* For Rub:
* 1 teaspoon paprika
* 1 teaspoon salt
* 1 teaspoon fresh rosemary, chopped
* 1 teaspoon dried thyme
* 1/2 teaspoon black pepper, ground
* 1/2 teaspoon lemon zest

Preparation:
Combine all rub ingredients in a small mixing bowl. Set aside.

Remove giblets and the neck from chicken. Sprinkle all over with rub, including cavity. Open can of beer and discard half of it. Place, minced garlic, rosemary, thyme, lemon juice, and pepper flakes in it. Make sure to pierce two more holes on the top of beer can. Place chicken on top of can.

Preheat grill. Place birds grill balanced by the beer cans. Grill over indirect medium heat for 1 1/2 to 2 hours until internal temperature of thigh is 180 degrees. Remove chicken when finished cooking and let sit (with beer can still intact), for 10 minutes before carving.

TIP:Put the bird in a pan before putting it on the grill and then we plug up the neck hole on the bird with a small potato. The potato helps keep the steam inside the bird to make it extra juicy and the pan catches any juices to keep the grill a little cleaner. BONUS - the potato bakes at the same time for a yummy side dish! Also, with about 30-45 minutes of cook time left, we'll add some chunked up veggies (potatoes, carrots, sweet onions) to the bottom of the pan. Just season them with salt and pepper, coat them in olive oil, and dump them in. The juice that drips down from the chicken give them a great flavor! Enjoy!"

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