Posts Tagged
‘spice’

Home / spice

Further recipes and interview in Chaat! issue 28

NEHARI

LAMB NEHARI

Regarded as the national dish of Pakistan, nehari is known for its piquancy

and texture. The name has its origins in Arabic and means ‘day’ or ‘morning’

and it was typically served to kings and nobility around sunrise, after the

Muslim early morning Fajr prayer. The Mughals brought it to the Indian

subcontinent and it soon became a nationwide tradition among the Muslims.

The dish comprises slow-cooked large, tender shanks or pieces of beef,

mutton or lamb and, while not completely authentic, even chicken. Known

for its spiciness, it is a delicious curry with a thick, flavoursome sauce that is

often sold with naan fresh from the tandoor in specialist restaurants and

roadside cafes early in the morning, particularly on weekends.

 

SERVES 4

2 medium onions, peeled and halved

120ml/4fl oz/1⁄2 cup vegetable oil

2 bay leaves

900g/2lb leg of lamb on the bone, cut into 7.5–10cm/3–4in cubes, or 3–4 medium lamb shanks

15ml/1 tbsp garam masala

15ml/1 tbsp ground coriander

10ml/2 tsp garlic pulp

10ml/2 tsp ginger pulp

5ml/1 tsp freshly grated nutmeg

10ml/2 tsp ground fennel seeds

10ml/2 tsp paprika

30ml/2 tbsp tomato paste

7.5ml/11⁄2 tsp salt

1 litre/13⁄4 pints/4 cups water, plus 60ml/4 tbsp to make a flour paste

30ml/2 tbsp plain (all-purpose) flour

15ml/1 tbsp chopped fresh coriander (cilantro)

2 lemons, cut into wedges, to serve

naan or parathas, to serve

TO GARNISH

4–6 fresh green chillies, chopped

45ml/3 tbsp chopped fresh coriander (cilantro)

45ml/3 tbsp peeled and finely sliced fresh root ginger

 

1 Process the onions in a food processor to form a pulp.

2 Heat 60ml/4 tbsp of the oil in a very large pan over a medium heat and fry the

bay leaves for about 30 seconds. Add the meat, followed by the garam masala.

Fry for about 5 minutes, to seal the meat.

3 Add the ground coriander, garlic, ginger, nutmeg, ground fennel seeds,

paprika and tomato paste and stir to combine. Add the salt and stir once more,

then remove from the heat.

4 In a separate pan, heat the remaining oil over a medium heat, add the pulped

onion and fry for about 10 minutes, until golden brown.

5 Add the onion pulp to the lamb and combine everything together. Pour in the

water, return to the heat and bring to the boil.

6 Reduce the heat to low and cook for 45–60 minutes, checking occasionally and

stirring. The curry is ready once the liquid has reduced by at least half and the

meat is tender and falling off the bone.

7 Dissolve the flour in the 60ml/4 tbsp water, whisking it well to make a smooth

paste. Pour this over the lamb while slowly and gently stirring the curry. Cook for

a further 7–10 minutes, stirring frequently, until the sauce is thick.

8 Using a ladle, transfer the curry to a serving dish, or individual deep plates if

using shanks – allowing one per person. Serve garnished with chillies, fresh

coriander, and ginger, and accompany with lemon wedges, and naan or parathas.

The Food and Cooking of Pakistan: Traditional Dishes From The Home Kitchen by Shehzad Husain (HB, Lorenz Books, Dec-16, £14.99) is available now on Amazon.co.uk

READ MORE →

This rich and flavoursome veggie stew is a great way to experiment with your rice cooker, demonstrating that this must-have kitchen gadget can do more than serve up bowls of fluffy basmati. Autumnal veg and piquant spices create a wonderful, and surprisingly light, stew full of delicious flavours and delightful textures.

Vegetarian and vegan friendly, the slow cooked cumin and coriander spiced vegetables with pearl barley proves that hearty dishes needn’t rely on a meaty base.

Quick and easy to make, and a hit with the whole family; this recipe is great for a midweek meal. Using a lot of kitchen essentials and spice rack mainstays, the recipe won’t add a great deal of burden on your weekly shopping list. Plus, if you’ve got young children, this is a great way of getting them to eat a number of veggies they’re usually reluctant to sample.

We’d recommend serving this dish with fresh, crusty bread on the side – great for dipping, scooping and wiping – making sure you don’t miss any of the wonderful spice. Serve direct from the rice cooker, when the vegetables and pearl barley are piping hot.

Here is the recipe for slow cooked cumin and coriander spiced vegetables with pearl barley.

Cook Time: 30 Minutes

Servings: 4-6 People

Ingredients:

  • 1 small squash (peeled, cut into chunks)
  • 2 cups fine beans (topped, tailed and halved)
  • 2 courgettes (sliced)
  • 2 leeks (sliced)
  • 5 carrots (peeled and sliced)
  • 1 medium red onion (sliced)
  • 600g chopped tomatoes
  • 80g pearl barley
  • 1tsp cumin seeds
  • 1tsp coriander seeds
  • 1tsp dried chilli flakes
  • 3 cups vegetable stock
  • 2tbsp vegetable oil
  • Salt and pepper
  • Crusty bread (to serve)

Method:

 Using your rice cooker, sauté the carrots, courgettes, squash and red onion in the vegetable oil.

  1. After a couple of minutes, add the chopped tomatoes, pearl barley, spices and vegetable stock.
  2. Switch to cook mode and cover, cooking for 15 minutes.
  3. Stir in the leeks and beans, cover again and cook for a further 10 minutes.
  4. Serve with the fresh, crusty bread.

Original recipe from: www.crockpot.co.uk

READ MORE →

#SUMMER #Hamper includes @KingfisherBeer @Velvet_Lake @AldiUK @Bloomspopcorn @Liberation_Nuts @AmiraFoodsUK #TasteOfIndiaFoods @Teatulia

EMAIL: Send your details to competition @britishcurryclub.co.uk with “SUMMER HAMPER” in the subject line
FACEBOOK:POST “SUMMER HAMPER” ON OUR WALL, ‘Like’ our page and share our competition post
TWITTER: Re-tweet our competition post and follow us
CLOSING DATE: 30th JUNE 2015

ANY OF THE THREE WAYS CAN WIN!

Kingfisher is India’s No.1, the first choice of the nation from Delhi to Doddanapudi, and the leading Indian beer the world over. Brewed to an authentic and most venerable recipe for more than 150 years, it is the perfect partnership for the heat and spice of even the richest of curries. Practice surely does make perfect.

VELVET LAKE WINE  A trio of red, white and rose wine, from South Eastern Australia. The wines are sweet but well-balanced and have been placed in convenience retailers nationwide with an extremely affordable price point of £5.49 each. Now available in stores across the UK : www.velvetlake.co.uk

Taste of India Butter Chicken Curry sauce is a winner! Having won several international food awards including the prestigious ‘iTQi Taste Awards’. Gluten Free product with no artificial colours or flavours and comes with extra seasoning spices and simple recipe step by step guide. Now available in 375g and 2kg Foodservice pouches from Bestway & Batleys Cash & Carry depots and selected Best One Retail outlets. For more information please visit www.tasteofindiafoods.com

Aldi Chocolate : Chocolate and cherries are one of the finest flavour combinations for a gourmet palate. Aldi’s Moser Roth Sour-Cherry Chilli Chocolate Mousse Bars combine the two, making the perfect treat for the modern chocolate connoisseur.  These slim bars of 85% dark chocolate have a lightly whipped mousse centre, giving that melt in the mouth sensation with the added thrill of a hint of chilli. Combined with a touch of sour-cherry, this chocolate bar is one not to be missed. You can pick up a bar for just £.179 in Aldi stores nationwide

BLOOMS POPCORN: Jumbo sized popcorn is hand popped in the traditiional way, in small batches to give crunch and character! Lots of great flavours Seasame & Sea Salt, Roasted Peanut, Caramel and Smoked Mexican Chili. www.bloomspopcorn.co.uk

Santa Maria Natural Umami Seasoning 45G

Superior Aromatic – Amira Rice: A luxuriously extra-long rice grain that looks so beautiful you’ll be proud to serve it. Pure white perfection, extraordinarily elegant to the eye, our rice grains don’t stick – giving you a professional dish in under 15 minutes. With grains significantly longer than Basmati and aged for 12 months, Amira Superior Aromatic is delicately fluffy and fragrant, with the right balance of natural bite and sweet softness in the mouth www.amirafoods.co.uk/

Liberation Nuts  www.chooseliberation.com/ Liberation Foods is the UK’s only Fair Trade, farmer-owned nut company. Our vision is a world in which small-holder nut producers earn a decent, secure income and can plan for the future of their families and communities. We buy our nuts from the co-operatives of small-scale growers and farmers who own a 44 percent share of our company.

Organic Tea by Teatulia: For many tea lovers, choosing the right tea helps maintain a healthy lifestyle and a healthy environment. And for Teatulia, that means providing a range of organic tea to satisfy the palates of tea fans everywhere – it also means that our organic black tea and green tea is grown and cultivated in a way that respects the land on which it’s grown, the community of workers who produce it and the people who drink it. www.teatulia.com/

READ MORE →


We love Christmas traditions, especially when they’re infused with spices!
Mulled wine has long been associated with celebration, winter and merriment. It may be because this delicious tipple has an added warming zing of oranges and combined spices, so it’s ideal for festive parties when you’ve just ventured in from the cold outside. Here’s our favourite recipe for an exquisite mulled wine, courtesy of JustIngredients.

INGREDIENTS
JustIngredients Mulled Wine Spice Kit (includes vanilla, cloves, cinnamon sticks, bay leaves, star anise and nutmeg)
2 bottles of good quality, full bodied wine
2 medium fresh oranges
170g brown or white sugar
Some good friends and family to help drink it!

DIRECTIONS

  • Add vanilla (halved and scraped), 1 cinnamon stick, cloves, a bay leaf, star anise, juice of both oranges, 2/3s of the sugar and a generous few glugs of wine to a large saucepan and heat for 3-4 minutes.
  • When the liquid is bubbling vigorously, add another cinnamon stick, orange slices and the rest of the wine. Simmer for 10-12 minutes on a low heat.
  • Grate in half of the nutmeg. Add the rest of the sugar to taste and continue simmering for 2 minutes.
  • Finally, ladle into pretty teacups and serve.You can get your Mulled Wine Spice Kit by clicking here.
READ MORE →

the web designer group uk
the webdesigner group logo

Close Button

Web Site Designed by

The Web Designer Group