Pista Kulfi

Preparation Time: 45 minutes, plus cooling and freezing time
Serves: 8
1 litres / 1 3/4 pints (4 1/4 cups) milk
100g / 3 1/2oz (1/2 cup) sugar
3 tbsp unsalted pistachios, crushed
125ml / 4 1/2 fl oz (1/2 cup) double (heavy) cream
1/4 tsp kewra water, or 1 tbsp rosewater
1/4 tsp ground green cardamom

Bring the milk to the boil in a large, heavy-based pand and cook for 25 minues to reduce to 750ml / 1 1/4 pints (3 1/4 cups). PUt the sugar in a heatproof bowl, add 125-180ml / 4 1/2 -6 1/2 fl oz (1/2 - 1/4 cup) hot milk and stir until smooth. Mix with the rest of the milk, then and cook over low heat until thick and creamy. Add the crushed pistachios and cook for 1 minute, then remove from the heat and allow to cool completely.

Whip the cream in a large bowl until smooth and thick, but not stiff, then mix the cream, kewra water or rosewater, and cardamom into the milk and pour into cone-shaped containers or kulfi moulds, leaving about a 2.5 cm /1 space at the top for the frozen kulfi to expand. Seal firmly with lids and freeze for 8-10 hours, or until frozen.

To serve, hold the cones under tepid water briefly, then remove the lid from the mould, run a sharp knife around the inside edge and slip out the kulfi onto a plate. Kulfi must be served semi-frozen, and not soft like ice cream.

Kulfi

Preparation Time: 50 minutes, plus cooling and freezing time
Serves: 4
2 litres / 3 1/2 pints (8 1/2 cups) full cream (whole) milk
150g / 5oz (3/4 cup) sugar
50g / 1 3/4 oz (1/3 cup) ground almonds
few drops kewra water

Bring the milk to the boil in a large, heavy-based pan, then reduce the heat and continue to cook, stirring frequently, for 45 minutes, until the milk is reduced to less than half it's volume. Remove from the heat, add the sugar and stir until the sugar has dissolved. Add the ground almonds and kewra water and allow to cool.

When the milk mixture is cool, pour it into kulfi moulds leaving about a 2.5cm/1-inch space at the top for the frozen kulfi to expand. Seal firmly with lids and freeze for 8-10 hours. or until frozen.

To serve, hold the cones under tepid water briefly, then remove the lid from the mould, run a sharp knife around the inside edge and slip out the kulfi onto a plate. Kulfi must be served semi-frozen, and not soft like ice cream.

Kulfi is a very popular Indian dessert and comes in many different flavours, such as mango, cardamom and pistachio. Use this recipe as a base and experiment by adding your favourite flavours. Special lidded containers, called kulfi moulds, are used for this dessert, but you can use either individual freezerproof moulds or one large freezerproof container with a lid.

CHANA MASALA

Prep time: 10 min | Cooking time: 20 min | Serves: 2 

1 can 1 medium-sized 1 large 1-2 1 tbsp 1 tsp 1 tsp 1/4 tsp 1/4 tsp 1/2 tsp 1/2 tsp 2 tbsp

chickpeas, drained onion, finely chopped tomato, chopped green chillies, finely chopped ginger-garlic paste tomato paste cumin seeds red chilli powder turmeric powder coriander powder cumin powder light cooking oil salt, to taste water, as needed fresh chopped coriander, as garnish lemon wedges, as garnish

SAUTE cumin seeds in hot oil till they start to sizzle and pop. Add onions and green chillies, and fry till tender.

ADD in tomatoes, ginger-garlic paste, tomato paste, salt and spices, and cook till tomatoes pulp and starts to give out oil from the sides. 

STIR in about a cup of water, allow it to come to a boil, and then add chickpeas. Let simmer covered for a few minutes till chickpeas are soft and tender to the touch.

GARNISH with fresh coriander and a sprinkle of lemon juice.

Beef Nawabi

• 4 tablespoons ground coriander
• 3 tablespoon ground cumin
• 1 teaspoon turmeric
• 1 teaspoon freshly ground black pepper
• 2 teaspoon chilli powder
• 2 garlic cloves, crushed
• 2 teaspoons grated ginger
• 6 tablespoons Vegetable Or canola 0r sunflower oil
• 700 grams Beef Chunks Cut and Cubed
• 2 Tomatoes & 1 Can Crushed tomatoes
• 1 or 2 Cut chilli
• 1 Teaspoon Mustard seeds

steamed basmati rice, raita and mint leaves, to serve

Method

1. Heat oil in a large saucepan over low heat.Add Spices (1 cinamon sticks , 1casia sticks , 4 cardamon , 4 bay leaves , 4 cloves, ) fry for 5 minutes until golden. Add 4 chopped medium onions fry until golden brown.Add crushed pepper, garlic, ginger to the onions frying and stir and let cook further.
2. Add the chopped beef to the onions . Cook, stirring, for 10 to 20 minutes, or until browned and Cover the dish to let beef cook in own juices for some time. Open the dish if too much gravy formed cook with open dish for some time stirring it to reduce gravy.
3. Now add all the spice powders ( corrriander powder ,chilli powder,tumeric powder, 1 teaspoon garam masala , cummin powder , 3 teaspoons salt )and mix well. Stir for a couple of minutes letting it setle into the beef. Then Reduce heat to medium, cover dish and let it cook for another 5 to 10 minutes stirring inbetween so that beef does not stick to bottom of dish .
4. Now add the crushed tomatoes can and also the cut tomatoes and stir well . Let it cook for another 15 minutes or so stirring and checking the dish inbetween or until beef is tender.

Black-eyed Pea Masala

2 cups black-eyed peas
1 large onion, diced
2 teaspoons cumin seeds
1/8 teaspoon asafetida
1 tablespoon ginger-root, minced (or ginger paste)
1 tablespoon garlic, minced
1/4 - 1/2 teaspoon cayenne or other red pepper (or to taste)
1 teaspoon turmeric
2 15-ounce cans diced tomato
2 teaspoons garam masala
1 teaspoon sugar
1 teaspoon salt (or to taste)
chopped parsley or cilantro, to garnish

Pick over the dried peas, removing any debris, and rinse. Cover with water and allow to soak for 8 hours or quick-soak by bringing to a boil, cooking for 1 minute, and remove from heat. Allow quick-soaked peas to stand for at least 1 hour. Drain peas just before cooking.

Heat a large non-stick pot or pressure cooker. Spray the bottom with cooking spray (omit if pot is non-stick) and add the onions. Cook, stirring, until onions soften. Add the cumin seed and cook for 1 minute. Add the asafetida, ginger, and garlic and stir for about 30 seconds.

Add the drained peas and all remaining ingredients. Add 2 cups of water and bring to a low boil.

If pressure cooking, seal the cooker, bring to high pressure, and cook for 7 minutes; remove from heat and allow pressure to come down naturally. Check seasoning and add more salt and garam masala if necessary. Simmer uncovered for a few minutes to allow flavors to blend, and mash a few peas against the side of the pot to thicken the sauce. If all peas are not completely tender, cover but do not seal the cooker and simmer until peas are tender.

If cooking in a regular pot, cover and simmer until the black-eyed peas are tender (depending on the age of your peas, 30-60 minutes). Check seasoning and add more salt and garam masala if necessary.

Sprinkle with parsley or cilantro and serve with rice or bread.

--Here's the garam masala blend I used in this recipe:

1 tsp. cardamom seeds (from green cardamom pods)
1 small cinnamon stick
1 tsp. cumin seeds
1/4 tsp. cloves
1 tsp. black peppercorns

Toast lightly in a dry skillet over medium heat until fragrant (be careful not to burn). Remove from heat, cool, and grind in a coffee grinder or spice mill. Use immediately or seal tightly and use soon. Makes about 1 tablespoon.

Servings: 8

Lentil Curry with Squash and Spinach

1 tbsp (15 mL) vegetable oil
1 onion, chopped
2 cloves garlic, minced
2 tbsp (25 mL) all-purpose flour
1 tbsp (15 mL) each curry powder and grated gingerroot
1 tsp (5 mL) each ground cumin and fennel seeds
2-1/2 cups (625 mL) vegetable or chicken stock
1-1/2 cups (375 mL) water
1 cup (250 mL) green lentils
Half butternut squash (1 lb/500 g)
1 large potato
6 cups (1.5 L) fresh spinach

Preparation:

In Dutch oven, heat oil over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until softened. Add flour, curry, ginger, cumin and fennel; cook, stirring, for 1 minute. Add stock, water and lentils. Bring to boil; cover, reduce heat and simmer for 30 minutes.

Meanwhile, peel and seed squash; cut into 3/4-inch (2 cm) cubes. Set aside. Peel and cut potato into 3/4 inch (2 cm) cubes; add to pot. Cover and cook for 10 minutes. Add squash; cook, uncovered, for about 15 minutes or until tender and liquid is thickened.

Thin and coarsely chop spinach; stir into pot until wilted.

Curried Rice Salad With Grapes

Ingredients

Serves 6
1 cup long-grain brown rice
2 tablespoons olive oil
1 tablespoon curry powder
Coarse salt
Ground pepper
1/4 cup fresh lime juice
1 cup halved red seedless grapes
1/2 cup chopped fresh mint
1/3 cup chopped roasted cashews
Directions

Rinse rice in a sieve until water runs clear. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add curry powder; cook 30 seconds. Stir in rice, 2 1/2 cups water, 1 teaspoon salt, and 1/4 teaspoon ground pepper.
Bring to a boil; reduce heat. Cover; simmer gently until rice is tender and has absorbed liquid, about 1 hour. Remove from heat; steam, covered, 10 minutes.
Fluff rice with a fork; transfer to a shallow bowl. Stir in lime juice and remaining tablespoon olive oil; season with more salt and pepper. Refrigerate until cool, about 1 hour.
Stir in grapes, mint, and cashews.

Monica Bhide's Chile Pea Puffs

Heidi notes: If you have the time make a double batch of these, they freeze really well - a month or two double bagged. Bake straight from the freezer. You can get paneer at an increasing number of places now - at most Indian grocers, and some cheese shops. If you can't track down the paneer, no problem. You can make these dumplings with ricotta, crumbled tofu, or queso fresco. Vegans, go the tofu route, and seal the wrappers with water in place of the egg white. Monica suggests baking these (see photo), but also mentions they can be fried.

nonstick cooking spray (HS note: or a bit of olive oil)
1 cup cooked green peas, lightly mashed
1/4 cup crumbled paneer
2 small green serrano chiles, minced (remove seeds to reduce heat)
1/4 teaspoon salt to start
1/4 teaspoon red chile powder or red chile flakes (less to reduce heat)
1/2 teaspoon minced garlic
32 wonton wrappers
1 egg white, lightly beaten

Preheat oven to 400F degrees. Lightly grease a baking sheet with cooking spray (HS note: or line with parchment paper).

In a bowl combine the peas, paneer, green chiles, salt, chile powder, and garlic. Mix well.

Place one teaspoon of the mixture into a center of a wonton wrapper. Lightly brush the sides og the wrapper with the egg white. Fold the wrapper over to form a triangle, or if you are using round wrappers, fold to form a half-moon. Press the edges with a fork, gently to secure the seam so the filling does not fall out. (HS note: I rolled them into mini-spring-roll shapes - see photo)

Place the puffs in a single layer on the baking sheet. Spray them lightly with cooking spray (HS note: or brush with a bit of olive oil). Cook for 7 to 8 minutes or until they are crisp and the skin changes to a lovely golden brown. Turn once, halfway through baking. Serve immediately with your choice of chutney.

Makes 32 puffs.

Curried Apple Couscous

Curried Apple Couscous Recipe
4 tablespoons unsalted butter
1 tablespoon curry powde
1 medium apple, cored and chopped
3 green onions, washed, trimmed, and thinly sliced
1 cup whole wheat couscous (or regular)
1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts, toasted
Small handful of mint, chopped

In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the spices are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl.

In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the water and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir in the apples, pine nuts, and chopped mint. Season with more salt and curry powder to taste.
Serves 6.

Indian Spiced Cauliflower and Potatoes

Indian Spiced Cauliflower and Potatoes
Gourmet, February 2004

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water

Accompaniment: lemon wedges

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Makes 4 side-dish servings.

Red Split Lentils With Cabbage (Masoor dal aur band gobi)

Red Split Lentils With Cabbage (Masoor dal aur band gobi)
Madhur Jaffrey, Indian Cooking

Serves 4 to 6

200g (1 1/4 cups) red split lentils (masoor dal), picked over, washed and drained
1.2 liters (5 cups) water
1/2 teaspoon ground turmeric
5 tablespoons vegetable oil
1 teaspoon cumin seeds
2 to 4 cloves garlic, peeled and finely chopped
1 medium onion, peeled and cut into fine slices
225g (1/2 pound) cored and finely shredded cabbage
1 to 2 fresh, hot green chilies, finely sliced
1 1/2 teaspoons salt
1 medium tomato, peeled (ahem, Deb did not peel her tomato) and finely chopped
1/2 teaspoon peeled, finely grated fresh ginger

Put the lentils and water into a heavy pot and bring to a boil. Remove any scum that collects at the top. Add the turmeric and stir to mix. Cover, leaving the lid very slightly ajar, turn heat down to low, and simmer gently for 1 1/4 hours. Stir a few times during the last 30 minutes.

When the lentils cook, heat the oil in a 20 to 23 centimeter (8 to 9 inch) frying pan over medium heat. When hot, put in the cumin seeds. Let them sizzle for 3 to 4 seconds. Now put in the garlic. As soon as the garlic pieces begin to brown, put in the onion, cabbage and green chilies. Stir and fry the cabbage mixture for about 10 minutes or until it begins to brown and turn slightly crisp. Stir in 1/4 teaspoon of the salt. Turn off the heat under the frying pan.

When the lentils have cooked for 1 1/4 hours, add the remaining 1 1/4 teaspoon salt, the tomato and ginger to the pot. Stir to mix. Cover and cook another 10 minutes. Add the cabbage mixture and any remaining oil in the frying pan. Stir to mix and bring to a simmer.

Simmer uncovered for 2 to 3 minutes or until the cabbage is heated through.

Chana Punjabi

Chana Punjabi
Serves 2

1 tablespoon canola oil or other vegetable oil
1 medium onion, chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1 small Thai bird chili, chopped or 1 jalapeño, seeded and chopped
2 large tomatoes, chopped or a 14-ounce can of diced tomatoes, drained
1 1/2 teaspoons paprika
1 teaspoon salt, or as needed
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1 teaspoon freshly squeezed lemon juice
2 15-ounce cans chickpeas, drained
2 tablespoons minced cilantro
Cooked rice for serving (optional)


1. In a medium saucepan over medium-low heat, heat oil and add onion. Sauté until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.

2. Purée mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.

3. Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir pan about every 10 minutes, adding water as needed (up to 1 1/2 cups) to prevent burning. When ready to serve, sauce should be thick. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.

Imelda's Dahl

Red split lentils with cumin seed - Masoor dal

200g red split lentils, picked over, washed an drained
1 liter water
2 thin slices of unpeeled ginger
1 small onion
1/2 teasp. turmeric
1 teaspoon salt, or to taste
3 tablespoons ghee or vegetable oil
A pinch of ground asafetida, optional
1 teasp whole cumin seeds
1 teasp. ground coriander seeds
1/2 teasp. mustard seed
1/4 cayenne pepper
2 tablespoons finely chopped fresh coriander

Bring washed lentils and 1 liter of water to a boil, simmer. Remove any scum that collects at top. Add the ginger and turmeric and whole onion. Stir to mix. cover, leaving the lid very slightly ajar, turn heat to low and simmer gently until lentils are tender - 30 mins to 1 hr. depends on lentils. Stir every 5 mins to prevent sticking. Add the salt and stir to mix. Remove ginger slices and the onion. (I usually blend the dal at this stage, but doesn't have to be done)

Heat the oil in a small frying pan over a medium flame, When hot, put in the mustard seed and asafetida. A second later, put in the cumin seeds. Let seeds sizzle for a few seconds. Now put in the ground coriander and cayenne. Stir once and then quickly pour the contents of the pan into the lentils. Stir to mix. Add salt and more tumeric, ground cumin, or cayenne to taste.

Sprinkle the fresh coriander over the top when serving.

Imelda's Raita

Kheere ka Raita - yogurt with cucumber and mint‏

2 1/2 cups plain yoghurt (try and get one that is not set)
1 med. sized cucumber, peeled, seeded and coarsely grated or chopped (make sure all the water is squeezed out before you place in yoghurt)
2 tablespoons of finely chopped fresh mint
1/2 teaspoon ground cumin seeds
1/4 teaspoon cayenne pepper
1 teaspoon salt
Freshly ground black pepper

Put yoghurt in a bowl. Beat lightly with a fork until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat.

Spicy Potato-Stuffed Indian Bread

MASALA ALU PARATHAS
SPICY POTATO-STUFFED INDIAN BREAD
Prep time: 20 min, Cooking time: 30 min | Serves: 4

2 cups whole wheat flour
1 tsp red chilli powder
1 tsp dried fenugreek leaves
1/4 tsp carom seeds
1/4 tsp salt
1 tbsp light cooking oil
water, as needed

2 medium-sized potatoes, boiled and mashed
1 tsp fennel seeds
salt, to taste
1/4 tsp garam masala
1 tbsp freshly chopped coriander leaves

MIX mashed potatoes with salt, coriander leaves, garam masala, and fennel seeds and set aside.

MIX flour with salt, carom seeds, red chilli powder, fenugreek leaves and oil and form into a smooth dough with necessary amount of water, and allow to rest for half an hour. Once the dough is set, separate it into golf-sized balls and set aside.

FOR each dough ball, roll out the dough into a small circle and put around one tbsp of potato mixture in the centre. Bring the ends of the circle together and seal the edges completely so that the stuffing does not come out.

ROLL out into a 6 inch circle. Fry on a heated pan adding a bit of gheeoil around the edges to crisp it up.

Okra cooked in Yoghurt

DAHI BHINDI
OKRA COOKED IN YOGHURT
Prep time: 10 min | Cooking time: 20 min | Serves: 2

15-20 fresh okra, diced into 1/2-inch slices
1 medium onion, thinly sliced
1/2 cup plain yoghurt, beaten
1 tsp cumin seeds
1/2 tsp red chilli powder
1/4 tsp turmeric powder
a pinch dried ginger powder
1/4 tsp garam masala powder
2 tbsp light cooking oil
salt, to taste

HEAT oil in a non-stick pan and saute cumin seeds till they begin to sizzle. Add onions and fry for 2-3 minutes on medium-high heat till transparent. Add in okra and cover cook for a few minutes till done, tossing occasionally.

ADD red chilli powder, turmeric, ginger powder and salt, and stir-fry for a few minutes. Slowly stir in beaten curd forming a smooth gravy base.

SPRINKLE garam masala and cook covered for another minute or two. Serve warm with a side of Dal and Rotis.

Curried Cabbage with Peas

Curried Cabbage with Peas
Ingredients:
2 cups sliced cabbage
1 cup frozen peas
1 small onion, thinly sliced
1 tomato, chopped
1/4 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp garam masala
1 tbsp cumin seeds
salt, to taste
1 tbsp cooking oil

Method:
Heat oil in a non-stick pan and saute cumin seeds till it starts to sizzle.
Add onions and fry for a few minutes till it turns transparent. Add cabbage and fry for a few minutes till it tenderizes and gives out water.
Add salt, red chili powder, turmeric powder, coriander powder and garam masala and fry for a few minutes till spices all blend in.
Add chopped tomatoes and cover cook for 5-6 minutes. Stir in peas and let cook for another couple of minutes.
Serve hot with warm rotis, or over a bed of rice with some Dal.

Potato Curry

Alu Bhaaji (Potato Curry)

Ingredients:
3-4 mid-size potatoes, boiled and broken into bite-size pieces (Don’t cut the potatoes, instead break them by hand to get a more rustic look)
1 onion, thinly sliced
2 tomatoes, roughly chopped
2-3 green chillies, chopped
1 tsp mustard seeds
1 tsp tomato paste
1/4 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
salt, to taste
2 tbsp cooking oil
water as needed
fresh coriander leaves, chopped for garnish

Add mustard seeds to hot oil in a deep pan. Once it begins to sizzle, add in sliced onions and green chillies.

Let onions tenderize and brown slightly, and then add tomatoes. Cook till tomatoes pulp and form a saucy texture.

Add salt, turmeric, chili powder, coriander powder, and tomato paste, and cook for a minute to blend in spices. Add about a cup of water and allow it to come to a boil. Throw in potato chunks, check curry consistency, adding more water if desired; and cover cook for 5-6 minutes.

Garnish with fresh coriander leaves and serve warm with hot, fluffy puris and a side of mango pickle!

Lamb with Green Peppers

LAMB WITH GREEN PEPPERS
Prep time: 10 min | Cooking time: 45 min | Serves: 4

2 lbs boneless lamb, cut into 1-inch cubes
1 large onion, finely sliced
1 green pepper, chopped
1 cup plain yogurt
1 tbsp ginger-garlic paste
1 tbsp tomato paste
1 tsp red chili powder
1 tbsp coriander powder
1 tsp garam masala powder
1 tsp nigella seeds
1 tsp cumin seeds
2 tbsp cooking oil
fresh coriander leaves, chopped for garnish
water, as needed
salt, to taste

MARINATE lamb for at least an hour in a blend of yogurt and ginger-garlic paste.

HEAT oil in a deep pan and add nigella and cumin seeds. Once they start to sizzle, add in sliced onions and fry till lightly browned.

STIR in spices and tomato paste, and add in the marinated lamb along with the yogurt.

COOK covered on low heat for 35-40 minutes till lamb is tender, adding water in between if it starts to dry up and stick to the pan. Season with salt and add in chopped peppers, letting it cook for another 5-10 minutes.

GARNISH with chopped coriander leaves and serve warm.

Mango Chicken with Red Peppers

MANGO CHICKEN WITH RED PEPPERS
Prep time: 10 min | Cooking time: 20 min | Serves: 4

2 large boneless chicken breasts, cut into bite-sized pieces
2 large mangoes, diced into cubes
1 red bell pepper, sliced
1 medium-sized onion, sliced
1-2 red chillies, finely chopped
1 tsp ginger-garlic paste
1/4 cup chicken stock/water
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
2 tbsp light cooking oil
salt, to taste
fresh coriander leaves, chopped for garnish

HEAT oil in a large non-stick wok and saute chopped chillies, ginger-garlic paste and onions till lightly browned.

ADD in chicken pieces, peppers and spices, and stir-fry till chicken is cooked through. Stir in chicken stock and mango, and allow to simmer for a few minutes.

SEASON with salt, and garnish with fresh coriander leaves.