Indian Lamb and Spinach Recipe is the Indian-flavored main course uses one basic and amazing curry is made by simmering lamb in a home.
Ingredients:
oil, for cooking
1 tablespoon lime juice
1 tablespoon ground cumin
1 teaspoon ground cinnamon
1 tablespoon ground coriander
1 tablespoon finely chopped fresh ginger
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 cup (60ml/2 fl oz.) oil
2 onions, sliced
2 cloves garlic, chopped
2 tablespoons toasted pine nuts
500 g (1lb) English spinach, shredded
600 g (1V4 lb) lamb fillet, diagonally sliced
Method:
Combine the garlic, the ginger, the salt, the spices and the oil in a glass or ceramic bowl.
Then add the sliced lamb and mix it until it becomes well combined. Cover it and refrigerate it for at least 2 hours.
After that heat the wok until it becomes hot, and stir-fry the lamb in three batches over high heat for about 2-3 minutes or so, or until the lamb becomes golden brown and well cooked. Then remove the lamb from the wok and cover it to keep warm.
Reheat the wok and add 1 tablespoon of oil. Then stir-fry the sliced onion over medium-high heat for about 2-3 minutes or so.
Then add the spinach, cover and steam for 1 or 2 more minutes. Then return the lamb and juices to the wok along with the lime juice and toasted pine nuts.
Toss until thoroughly combined and season well with salt and pepper.
 |
| Indian Lamb and Spinach Recipe |
Sichuan Pork with Capsicum Recipe is a side dish cooked mainly in rural Western India. Simple to make and a good accompaniment to griddled breads. Serve hot or cold. Flavor of Asian.
Ingredients:
1 1/2 tablespoons cornflour
1 tablespoon Sichuan peppercorns, ground
2 egg whites, beaten
500 g (1lb) pork fillet, thinly sliced
2 tablespoons peanut oil, plus 1 teaspoon, extra
1 red capsicum, thinly sliced
2 spring onions, sliced into short lengths
2 teaspoons chilli oil
4 star anise
2 cloves garlic, crushed
2 teaspoons finely chopped fresh ginger
2 tablespoons oyster sauce
2 tablespoons Chinese rice wine
2 tablespoons soy sauce
1/2 teaspoon sesame oil
2 teaspoons sugar
Method:
Place the cornflour, the peppercorns, the egg whites and add 1/2 teaspoon salt in a bowl.
Mix them well, then add the pork and toss to coat.
Heat a wok until it becomes hot, then add 1 teaspoon peanut oil and swirl to coat the base and side of the wok with oil. Then add the capsicum and the spring onion and stir-fry for about 1 minute or so and then remove from the wok.
Add 1 tablespoon of peanut oil to the wok and swirl to coat the base and side of the wok. Then add half the pork and stir-fry for about 2 minutes and then remove, and repeat with the remaining oil and the pork.
Add the chilli oil to the wok and swirl to coat.
Add the star anise and stir-fry for about 30 seconds or so, then add the garlic and the ginger and stir-fry for another few seconds.
Combine the oyster sauce, the rice wine, the soy sauce, the sesame oil and the sugar, then add to the wok and cook for about 30 seconds.
Return the pork to the wok and stir-fry for about 1 minute, then stir in the vegetables and serve.
 |
| Sichuan Pork with Capsicum Recipe |
Almond and Pistachio Ice Cream To serve, hold the moulds under warm water and turn onto plates. Decorate with the whole pistachios and fresh mint.
SERVES 8 ♦ PREPARATION TIME: 25 MINUTES ♦ FREEZING TIME:OVERNIGHT
Ingredients
397g Can condensed milk
410g Can evaporated milk
300ml Whipping cream
1/2 tsp Ground cardamom
Few drops of vanilla essence
25g Almonds, ground
25g Pistachio nuts, ground plus extra
whole nuts to garnish
Fresh mint to garnish
Method
1 Put the milks and cream in a large pan and bring to the boil. Simmer for 15 minutes, stirring constantly (the mixture should be thickened and reduced).
2 Stir in the cardamom and vanilla essence, then remove from the heat and cool completely.
3 Mix in the ground nuts and pour into 8 x 100ml moulds. Freeze for 6 - 8 hours.
 |
| Almond and Pistachio Ice Cream |
Pudhina Pulav Mint Flavoured Rice is a dish can be prepared on the hob whilst the main dish is simmering in your Curry Cooker.
Ingredients
150g Basmati rice
2 x 1 inch Pieces of ginger
225ml Natural yoghurt
3 tbsp Vegetable oil
2 Bay leaves
5 Cloves
5 Green cardamom pods
10 Black peppercorns
900ml Water
175g Fresh mint leaves, chopped
1 tsp Fresh coriander, chopped
Salt to taste
Method
1 Clean the rice several times in water and leave to soak for 1 hour.
2 Peel the ginger and grind to a fine paste in a food processor. Whisk in the yoghurt and set aside.
3 Heat the oil in a pan and add the bay leaves, cardamom pods, cloves and peppercorns. When they begin to crackle add the ginger and yoghurt mixture. Cook on a low heat for 3 minutes.
4 Add the water and bring to the boil. Season to taste.
5 Drain the rice and add to the pan with the chopped mint leaves.
6 Cover the pan with a lid and cook on a low heat for 10 - 20 minutes or until the rice is completely cooked. Drain and serve.
 |
| Pudhina Pulav Mint Flavoured Rice |
Cauliflower Curry The cook would often spend days preparing the food for Diwali, however, nowadays, preparing these dishes need not take a long time.
SERVES 4
♦ PREPARATION TIME: 10 MINUTES
♦ COOKING TIME: 1 HOUR (COOKED ON HIGH) OR 21/2 HOURS(COOKED ON LOW)
Ingredients
1 tbsp Vegetable oil
120g Onion, grated
120g Onion, diced
500g Cauliflower florets (medium size)
1 tbsp Patak’s Tikka Masala Paste
2 tbsp Patak’s Korma Paste
50g Canned chopped tomatoes
300ml Water or vegetable stock
100ml Single cream
1 tsp Fresh coriander leaves, chopped
Method
1 Heat the oil in a pan and sauté the grated onion until light golden brown.
2 Add the Patak’s Tikka Masala and Korma Pastes and stir-fry for a few minutes. Add the diced onion and sauté for a further 3 - 4 minutes until light golden brown.
3 Add the tomatoes, cauliflower florets and water and mix well.
4 Transfer to your Kenwood Curry Cooker and cook on High for 1 hour or on Low for 2 - 21/2 hours.
5 Stir in the cream and garnish with fresh chopped coriander leaves.
 |
| Cauliflower Curry |
Spinach and Green Pea Patties is celebrated throughout India and by the Hindu community across the globe.
SERVES 4 ♦
PREPARATION TIME: 40 MINUTES ♦
COOKING TIME:20 MINUTES
Ingredients
4 Medium sized potatoes, diced and boiled
100g Green peas, cooked
100g Spinach leaves
1 tbsp Fresh coriander, chopped
1 heaped tbsp Patak’s Rogan Josh Paste
2 tbsp Cornflour
Oil to deep fry
Salt to taste
Method
1 Mash the boiled potatoes with the boiled peas.
2 Blanch spinach leaves in boiling water. Refresh in cold water, squeeze out any excess moisture and finely chop.
3 Mix the potato and pea mixture with the spinach.
4 Add the chopped coriander and Patak’s Rogan Josh Paste. Add cornflour to bind and mix well. Add salt if required.
5 Divide the mixture into 24 equal portions. Shape each portion into a ball and then press it between your palms to give it a flat, patty shape.
6 Heat enough oil in a pan or wok to deep fry. Deep fry the patties in hot oil for 3 - 4 minutes. Serve hot.
 |
| Spinach and Green Pea Patties |
Chicken Mango and Shallot Masala Serve hot with basmati rice, chapattis or naan bread.
SERVES 4 ♦ PREPARATION TIME: 5 MINUTES ♦ COOKING TIME: 1HOUR
Ingredients
500g Boneless chicken breast, cubed (20mm pieces)
1 Jar (425g) Patak’s Bombay Mango & Shallot Masala Cooking Sauce
120ml Water
Method
1Add the chicken pieces, Patak’s Bombay Mango & Shallot Masala Cooking Sauce along with the water to your Kenwood Curry Cooker.
2Mix well and cook on High for 1 hour.
 |
| Chicken Mango and Shallot Masala |
Subzi Pulav Indian Mixed Vegetable Rice great recipe and elegant for dinner.
SERVES 4
♦ PREPARATION TIME: UP TO 30 MINUTES
♦ COOKING TIME: 2 HOURS
Ingredients
250g Basmati rice
1 tbsp Vegetable oil
1/2 tsp Cumin seeds
100g Carrot, diced (15mm pieces)
100g Green beans, trimmed and cut
100g Cauliflower florets (medium size)
2 tbsp Patak’s Balti Paste
600ml Hot water
Method
1 Rinse the rice in cold, running water then cover with cold water and leave it to soak for up to 20 minutes.
2 Heat the oil in a pan, add the cumin seeds and fry gently until they start to crackle.
3 Add the carrot, green beans, cauliflower and Patak’s Balti Paste and fry for a further 3 - 4 minutes.
4 Drain the rice of excess water and transfer it to the Kenwood Curry Cooker and add the hot water.
5 Add the vegetables and mix well with the rice. Cook on High for 11/2 - 2 hours.
 |
| Subzi Pulav Indian Mixed Vegetable Rice |
Spicy Mango Salsa favorite fuit of Indian Recipe
SERVES 4 ♦ PREPARATION TIME:20 MINUTES♦ COOKING TIME:NONE
Ingredients
1 Small red onion, finely chopped
1 Small firm mango, skin removed and finely
chopped
3 tbsp Fresh coriander leaves, chopped
2 Tomatoes, deseeded and finely chopped
4 tbsp Lime juice
1/2 - 1 Red chilli, deseeded and finely chopped
Sea salt and black pepper
Method
Simply combine all of the salsa ingredients in a large bowl, season to taste and spoon into small dishes or ramekins to serve.
 |
| Spicy Mango Salsa |
Masala Dal Garlic Spiced Lentils Traditional recipe from Indian
SERVES 4 ♦ PREPARATION TIME:20 MINUTES ♦ COOKING TIME:2 HOURS
Ingredients
1 tbsp Vegetable oil
200g Dried red or yellow lentils
150g Onion, chopped
100g Canned chopped tomatoes
2 tbsp Patak’s Madras Curry Paste
1 tbsp Patak’s Tikka Masala Curry Paste
1/2 tsp Cumin seeds
1/2 tsp Fresh ginger, chopped
1 tsp Fresh garlic, chopped
300ml Water
1 tsp Fresh coriander leaves, chopped
Method
1 Heat the oil in a pan. Add the cumin seeds and fry until they start to crackle.
2 Add the chopped ginger and garlic and sauté for 1 minute. Add the onion and sauté for a further 3 - 4 minutes until light golden brown.
3 Add the remaining ingredients, mix well and transfer to your Kenwood Curry Cooker. Cook on High for 11/2 - 2 hours.
4 Garnish with fresh, chopped coriander leaves.
 |
| Masala Dal Garlic Spiced Lentils |
Butternut Squash and Vegetable Balti Serve hot with basmati rice, chapattis or naan bread.
SERVES 4 ♦
PREPARATION TIME: 20 MINUTES ♦
COOKING TIME: 11/2 HOURS (COOKED ON HIGH) OR 3 HOURS(COOKED ON LOW)
Ingredients
1 tbsp Vegetable oil
225g Potato, peeled and diced (15mm pieces)
400g Butternut squash, diced (15mm)
225g Cauliflower florets (medium size)
225g Courgette, diced (15mm pieces)
100g French beans, trimmed and halved
4 tbsp Patak’s Balti Paste
200g Canned chopped tomatoes
300ml Water or vegetable stock
2 - 4 Sprigs fresh mint
Method
1 Heat the oil in a pan, add the Patak’s Balti Curry Paste and cook until it starts to sizzle.
2 Add all the vegetables together and stir fry for just 1 minute.
3 Add the tomatoes, water or vegetable stock and mix well. Transfer to your Kenwood Curry Cooker and cook on High for 1 - 11/2 hours or on Low for 21/2 - 3 hours.
4 Garnish with sprigs of fresh mint.
 |
| Butternut Squash and Vegetable BaltiAdd caption |
Royal Parsnip and Courgette Korma Serve hot with Pudhina Pulav or simply with basmati rice, chapattis or naan bread. nice
SERVES 4 ♦
PREPARATION TIME: 20 MINUTES ♦
COOKING TIME: 11/2 HOURS (COOKED ON HIGH) OR 3 HOURS(COOKED ON LOW)
Ingredients
1 tbsp Vegetable oil
300g Parsnip, diced (15mm pieces)
300g Courgette, diced (15mm pieces)
150g Onion, chopped
1 Jar (540g) Patak’s Korma Cooking Sauce
200ml Water or vegetable stock
1 tbsp Fresh coriander leaves, chopped
1 tbsp Almonds, sliced
Method
1 Heat the oil in a pan and sauté the onions for 3 - 4 minutes until light golden brown.
2 Add the parsnip and courgette and stir-fry with the onion for a few minutes.
3 Add the Patak’s Korma Cooking Sauce and water or vegetable stock, mix well and transfer to your Kenwood Curry Cooker. Cook on High for 1 - 11/2 hours or on Low for 21/2 - 3 hours.
4Garnish with the fresh coriander leaves and sliced almonds.
 |
| Royal Parsnip and Courgette Korma |
Lamb with Apricots Serve hot with basmati rice, chapattis or naan bread. Nice
SERVES 4 ♦ PREPARATION TIME: 20 MINUTES ♦ COOKING TIME:2 HOURS
Ingredients
1 tbsp Vegetable oil
150g Onion, diced
1/2 tsp Garlic purée
1/2 tsp Ginger purée
500g Lamb leg (boneless), cubed (20mm pieces)
1 Jar (425g) Patak’s Kashmiri Rogan Josh Cooking Sauce
120ml Water
1 tsp Fresh coriander leaves, chopped
4 – 6 Dried apricots, chopped
1 tbsp almonds or cashew nuts, chopped
Method
1 Heat the oil in a pan, add the chopped onions and sauté for about 3 - 4 minutes until light golden brown
2 Add the lamb, ginger and garlic and stir-fry for a few minutes.
3 Add the Patak’s Kashmiri Rogan Josh Cooking Sauce and water, mix well and transfer to your Kenwood Curry Cooker. Cook on High for 2 hours.
4 Garnish with fresh chopped coriander leaves, apricots and nuts.
Tips
For an extra garnish, peel a medium sized potato and cut into thin straws. Heat some vegetable oil in a pan and fry on high for 1 - 2 minutes. Remove and drain on kitchen paper.
 |
| Lamb with Apricots |
Punjabi Chole Chick Pea Curry traditional in Indian recipes.
SERVES 4 ♦ PREPARATION TIME: 10 MINUTES ♦ COOKING TIME:2 HOURS
Ingredients
1 tbsp Vegetable oil
500g Boiled or canned chickpeas
150g Onion, chopped
200g Canned chopped tomatoes
2 tbsp Patak’s Tikka Masala Paste
1 tbsp Patak’s Garam Masala Paste or Patak’s Madras Paste
1/2 tsp Sugar
200ml Water
Method
1 tsp Fresh coriander leaves, chopped
1 Heat the oil in a pan and sauté the onions until light golden brown (about 3 - 4 minutes).
2 Add Patak’s Tikka Masala and Garam Masala Pastes and sauté for a further 1 minute.
3 Add the tomatoes, cook for a further 1 minute.
4 Add the cooked chickpeas, sugar and water and mix well. Transfer to your Kenwood Curry Cooker and cook on High for 11/2 - 2hrs. Garnish with fresh chopped coriander leaves and serve with warm chapattis.
Tip
For a quick and easy alternative to chickpeas, you can use 200g dried yellow lentils. There is no need to pre-soak them, simply wash under running water and add to the pan.
 |
| Punjabi Chole Chick Pea Curry |
Maas Vindaloo Goan Spiced Pork Serve with basmati rice and Patak’s Brinjal Pickle.
SERVES 4 ♦ PREPARATION TIME: 20 MINUTES ♦ COOKING TIME:2 HOURS
Ingredients
1 tbsp Vegetable oil
100g Onion, sliced
4 Garlic cloves, chopped
2 Green chillies, deseeded and cut into strips
1 Jar (540g) Patak’s Vindaloo Cooking Sauce
600g Pork loin, cubed (20mm pieces)
100ml Water
Method
1 Heat the oil in a pan, sauté the garlic, green chillies and sliced onions for 3 - 4 minutes until the onions are light golden brown.
2 Add the Patak’s Vindaloo Cooking Sauce and stir well.
3 Add the pork loin pieces, mix in the water and transfer to your Kenwood Curry Cooker. Cook on High for 2 hours.
 |
| Maas Vindaloo Goan Spiced Pork |
Goan Fish Curry Serve hot with ready-to-eat pappadums and a fresh, Spicy Mango Salsa or simply with basmati rice, chapattis or naan bread. Great Goan Fish Curry.
SERVES 4 ♦ PREPARATION TIME: 1 HOUR 10 MINUTES (INCLUDING MARINATING TIME) ♦ COOKING TIME:1 HOUR
Ingredients
1 tbsp Vegetable oil
150g Onion, sliced
600g (4 fillets) Salmon, cod, tuna or monkfish (skins removed)
1/2 tsp Fresh ginger, chopped
3 Garlic cloves, chopped
2 Green chillies, finely chopped
1 Jar (425g) Patak’s Goan 7 Spice Masala Cooking Sauce
1tbsp Patak’s Korma Curry Paste
Method
1 Marinate the fillets of fish with the Patak’s Korma Curry Paste for at least 1 hour in the refrigerator.
2 Heat the oil in a pan, add the garlic, ginger and green chillies and stir fry for a few minutes. Add the sliced onions and sauté for at least 3 - 4 minutes until light golden brown.
3 Add Patak’s Goan 7 Spice Masala Cooking Sauce to the marinated fish and coat well.
4 Transfer to your Kenwood Curry Cooker and cook on High for 3/4 - 1 hour.
 |
| Goan Fish Curry |
Keralan Chicken Curry Serve hot with basmati rice, chapattis or naan bread.
SERVES 4 ♦ PREPARATION TIME: 15 MINUTES ♦ COOKING TIME:3 HOURS
Ingredients
1 tbsp Vegetable oil
500g Skinless chicken thigh meat (with or without bone)
100g Onion, finely diced
1/2 tsp Fresh ginger, finely chopped
2 Green chillies, finely chopped
I Jar (425g) Patak’s Keralan Cashew & Chilli Masala Cooking Sauce
120ml Water
1 tsp Fresh coriander leaves, chopped
Method
1 Heat the oil in the pan and sauté the onions for 3 - 4 minutes until light golden brown.
2 Add the green chillies, ginger and Patak’s Keralan Cashew & Chilli Masala Cooking Sauce along with 120 ml of water. Mix well and add the chicken.
3 Stir for about 1 minute and transfer to your Kenwood Curry Cooker. Cook on High for 21/2 - 3 hours.
4 Garnish with fresh chopped coriander leaves.
 |
| Keralan Chicken Curry |
Murgh Kali Mirch is a Pepper Chicken from Indian recipe, make medium hot Serve hot with basmati rice, chapattis or naan bread. Nice Murgh Kali Mirch
SERVES 4 ♦ PREPARATION TIME: 20 MINUTES ♦ COOKING TIME:2 1/2 HOURS
Ingredients
500g Boneless chicken thigh (remove excess fat), cut into cubes (20mm pieces)
2 tbsp Vegetable oil
150g Onion, sliced
1/2 tsp Mustard seeds
2 Green chillies, finely chopped
4 Garlic cloves, sliced
1/2 tsp Black peppercorns, cracked
1 Jar (540g) Patak’s Madras or Balti Cooking Sauce
100ml Water
100ml Single cream (optional)
Method
1 Heat the oil in a pan and add the mustard seeds. As they begin to crackle add the garlic and fry for several minutes.
2 Add the sliced onions and sauté until light golden brown. Add the chopped green chillies and the Patak’s Madras or Balti Cooking Sauce and mix well.
3 Add the chicken with 100ml of water and transfer to your Kenwood Curry Cooker. Cook on High for 2 - 21/2 hours.
4 Add the cracked black peppercorns and stir in the cream (optional).
 |
| Murgh Kali Mirch |
Murgh Tikka Masala is an Indian Spiced Chicken.
SERVES 4 ♦ PREPARATION TIME:1 HOUR(INCLUDING MARINATING TIME) ♦ COOKING TIME:3 HOURS
Ingredients
8 Chicken drumsticks, skins removed
2 tbsp Patak’s Tandoori Paste
1 tbsp Plain yoghurt
1 Jar (425g) Patak’s Jaipuri Tikka Masala Cooking Sauce
1 tbsp Vegetable oil
150ml Water
1tsp Fresh coriander leaves, chopped
Method
1 Mix together the Patak’s Tandoori Paste and yoghurt. Coat the drumsticks with the mixture and leave to marinate for at least 1 hour in the refrigerator (or overnight for a more intense flavour).
2 Heat the oil in a pan and sear the marinated drumsticks on a high heat, cooking evenly on all sides.
3 Add the Patak’s Jaipuri Tikka Masala Sauce and water, stir well and transfer to your Kenwood Curry Cooker. Cook on High for 21/2 - 3hrs.
4 Garnish with the chopped coriander leaves.
 |
| Murgh Tikka Masala |
