Indian
Nov
23
Mr D on November 23rd, 2012
This weeks recipe is to celebrate Dewali. Mr D’s curried lamb chops cooked in his Thermal Cooker have great depth of flavour created by the cloves, cardamoms and bay leaves.
If you like your curries slightly hotter add more chilli but not too much to overpower the other spices.
ingredients
- 2 Tbs ghee or vegetable oil
- 2 garlic cloves, finely chopped
- 3 cm fresh ginger, finely grated
- 1 400g tin of chickpeas
- 4 bay leaves
- 4 green cardamom pods
- 7 cloves
- 1 medium onion, sliced
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp chilli powder
- 2 tsp garam masala
- 1 400g tin chopped plum tomatoes
- 8 small lamb chops
- 125 g baby spinach leaves
- Salt to taste
method
- 1. Heat the oil in the inner pot. Add the bay leaves, cardamoms and cloves. When they sizzle, add the onion and cook until translucent and soft.
- 2. Stir in the ginger and garlic and fry for two minutes.
- 3. Add the spices, tomatoes and lamb. Cover the lamb with hot water, bring to the boil and then simmer for 5 minutes.
- 4. Add the chickpeas and bring back to the boil and simmer for 2 to 3 minutes.
- 5. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.
- Cooking the rice in the top pot.
- 1. Add the rice and water to the top pot and bring to the boil. Stir then turn down the heat and simmer for 1 minute.
- 2. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
- 3. Put the lid on the top pot and shut the lid of the outer container.
- 4. Leave to thermal cook without power for a minimum of 2 hours.
- Before serving
- 1. Check the curry for seasoning and adjust with salt and pepper if needed.
- 2. Add the spinach, stirring the spinach leaves into the curry until they wilt.
- 3. Serve on a bed of rice that you either cooked in the top pot or a separate pan.
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© 2012 Dave Knowles - The Thermal Cook. The copyright of this recipe belongs to Dave Knowles - The Thermal Cook and it should not be reproduced in any form without written permission from The Thermal Cook.
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Oct
9
Mr D on October 9th, 2012
This dish is based on a recipe from one of my favourite cookbooks “curry, curry curry” by Ranjit Rai. I have made a few alterations and added the potatoes.In his book Ranjit Rai says that he is not sure if the dish came from Spain or went to Spain but no matter, if you like saffron this is certainly one try.
Happy thermal cooking,
Mr D
ingredients
- 1.6 kg chicken jointed
- 75 ml cooking oil
- 20 g saffron
- 35ml warm milk
- 300 ml coconut milk
- 165 g yogurt
- 2 onions. roughly chopped
- 1½ tsp turmeric
- 3 cm fresh ginger, peeled and roughly chopped
- 1 tsp salt
- 20g blanched almonds
- 1 tsp chili powder
- 250 g small potatoes, halved
- 1½ cups of basmati rice
- 3 cups of water
For rice in top pot:
Serve with nan bread and a vegetable curry.
method
- Add the saffron to the warm milk and set aside.
- Put the coconut milk, yogurt, chopped onions, turmeric, ginger, salt, almonds and chili powder in a blender and liquidize.
- Heat the oil in the inner pot and add the chicken pieces in batches. Fry until they are light brown.
- Add the contents of the liquidizer to the chicken in the inner pot and bring to the boil stirring occasionally.
- Turn down the heat, pour over the saffron and milk. Simmer for 5 minutes with the lid on.
- Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.
- Add the rice and water to the top pot and bring to the boil. Stir then turn down the heat and simmer for 1 minute.
- Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
- Put the lid on the top pot and shut the lid of the outer container.
- Leave to thermal cook without power for a minimum of 2 hours.
- Serve with nan bread. You can also add a vegetable curry on the side.
Cooking the rice in the top pot.
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This Indian biriani, can be served on its own as a scrumptious meal, or dressed up for a festive occasion with fresh tomato chutney, vegetable curry side-dishes and crunchy popadoms. The lamb (mutton) needs to marinade for an hour at least (overnight if convenient). If you are cooking in the morning and want to save time then brown the onions the night before.
ingredients
- 1 kilo lamb (or muttton) cut into 2 cm cube pieces (I prefer shoulder).
- 4 green chillies (seeded and finely chopped)
- Coriander leaves (chopped - about 1 cup full)
- 1 clove garlic (crushed with salt)
- 2 teaspoons cumin powder
- 1 teaspoon chilli powder
- 1 teaspoon garam masala
- 1 small carton plain yoghurt (approximately 2 large serving spoons)
- 4 medium onions (thinly sliced)
- Oil or ghee (about 1 desert spoon)
- 1/2 kilo potatoes (can be either old potatoes peeled and cut into large chunks, or new potatoes halved)
- Pinch of saffron (optional, but adds a suble flavour)
- 3 cups of long grain Basmati or Patna rice
- 100 gms cashew nuts (or shredded almonds)
- 125 grams sultanas
- 1 small green chilli (deseed and chop very finely)
- 1/2 medium onion (chop finely) I prefer sweet red onion.
- 3 large or 4 medium toamtoes (chopped)
- 1 desertspoon vinegar1 teaspoon sugar
- Good pinch salt
For the marinade:
For the biryani:
For garnish
Tomato Chutney
method
- Cut the lamb (mutton) into cubes.
- Chop the chillies finely, crush the garllic, chop the coriander leaves and mix all with the spices and yoghurt.
- Coat the meat with the marinade, cover and put in the fridge for 1 hour or longer.
- Chop the onions, then fry in ghee or oil until golden with some browning (they should taste sweet). Remove from pan.
- Add a little ghee or oil to the pan and heat marinaded lamb to seal the meat. (I prefer to add the meat a third at a time so that it is easier to turn.)
- When the lamb is simmering hot, add the potatoes and 1/2 the fried onions. Stir well and bring back to simmer.
- Mix the rice with 5 cups of boiling water and 1 desertspoon of salt.
- Put the saffron in 1/2 cup hot water.
- Stir 1/2 the rice into the lamb and potatoes, then spoon the other 1/2 of the rice and water on top.
- Sprinkle the saffron water onto the top of the rice.
- Make sure it is all simmering hot, put the lid on the Shuttle Chef pan and place it in the Shuttle Chef.
- Leave to cook in the Shuttle Chef for 2 1/2 hours to get really tender, succulent meat. (You can leave the biryani cooking in the Shuttle Chef for up to 7 hours - the tatse is superb and the rice is still separate.)
- Heat the remaining 1/2 of the browned onions, then add the nuts and sultananas. Stir occasionally until heated (the sultanas will plump). Open the Shuttle Chef and stir the onion, nuts and sultana garnish into the top layer of rice. Serve with Tomato Chutney.
- Stir all ingredients together, cover and leave in a cool place for flavours to blend.
To serve
Tomato Chutney
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© 2012 Dave Knowles - The Thermal Cook. The copyright of this recipe belongs to Dave Knowles - The Thermal Cook and it should not be reproduced in any form without written permission from The Thermal Cook.
Continue reading about Lamb Biryani – from Mr D’s Thermal Cook Book
I have just finished sorting out a range of curry mixes that I will have on sale at the Southampton Boat Show. I have taken seven of the mixes and written instructions on how to use them in your thermal cookers. To get the maximum heat retention it is helpful to have a top pot as most of the recipes are for 2 to four people.
The types of curries are Biryani (both vegetarian and non vegetarian), Goan Fish Curry, Prawn Curry, Vindaloo, Chicken Curry, Rogan Josh and Chickpea curry. They all sell for £1.49 and contain no preservatives, no hydrogenated veg. fat, no MSG and no artificial colours.
They will also be available on my site within the next few days so if you are a curry lover why not check them out.
Mr D
Continue reading about Curry mixes ideal for the boat, motorhome, camping or home
