Lamb Korma

Ingredients:

I kg cubed lamb (or beef or chicken)
4 cm fresh ginger, grated
3 cloves garlic,
1/2 cup korma paste
3 - 6 tomatoes, chopped
300 ml cream
1 tsp cinnamon
1 tab poppy seeds
1/2 cup ground almonds (or other nuts)

Optional:
Other vegetables, such as potato or spinach

Method:

For slow cooker:
Place all ingredients in cooker + 1/2 cup water
low 8 hrs, high 4 hours

For casserole:
Brown meat in batches with a little oil and flour
Cook korma paste, garlic and ginger for a couple of minutes, then add other ingredients
plus about 1 cup water.
Cook in oven (about 160C) 2-3 hours

Oven Baked Tandoori Chicken

1kg chicken pieces

For the marinade

1 tbsp finely grated ginger

1 tbsp finely chopped garlic

1 tbsp tandoori paste

2 tsp ground cumin

2 tsp ground coriander

1 tsp garam masala

1/2 tsp chilli powder

1/2 tsp ground turmeric

pinch of sea salt

200g natural yoghurt

Method

Make a few incisions in the chicken, but not too deep. This will help the marinade to get into the meat.

In a large bowl, combine marinade ingredients and mix well. Add chicken, rubbing mixture in to coat well. Cover and marinate for at least 4-6 hours.

Take the chicken out of the refrigerator and preheat oven to 220°C.

Line a large roasting pan with foil and lay a rack on top. Place the chicken pieces on the rack so they are not touching each other.

Once oven is at correct temperature, place chicken in. Turn the chicken pieces once after 20-25 minutes; they should have slightly charred edges. Roast for another 10-15 minutes, until slightly charred on the second side. Turn oven off and let the chicken rest in the oven for 20-30 minutes, propping the door open slightly with a wooden spoon.

Dal lentil soup

For the slow cooker:

2 tsps garlic
1/2 tsp turmeric
2 tsps curry powder or paste (I used Massaman paste)
1/2 tsp garam masala
1 tsp cumin
1 can diced tomatoes
2 cups lentils (preferably red)
4 cups stock (I used chicken)

cook several hours in slow cooker several hours.
Blend if desired,
then add

1 1/2 cups coconut milk
3 tabs lemon or lime juice
fresh chopped coriander

serve

Low Calorie Butter Chicken

• 1 tablespoon oil
• 2 golden shallots or 1 onion, diced
• 1 garlic clove, diced
• 1 inch piece of ginger, peeled and julienned
• 500g/1 pound chicken thighs, chopped into bite sized pieces
• 3 coriander roots rinsed well and chopped
• 2 teaspoon ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1.5 cups tomato puree
• 1.5 cups chicken stock
• 1/2 cup low fat natural yogurt
• 1/4 cup light cream
• Small handful of coriander leaves to garnish
• Steamed basmati rice to serve
  
  
  Step 1 - Heat a frypan on medium heat. Add a teaspoon of the oil in a saucepan and saute the onion, garlic, ginger and coriander roots until onion is soft and the mixture is fragrant.
  
  
  Step 2 - Turn the heat up to medium high and add the rest of the oil and add the chicken pieces, cumin, coriander and garam masala mixing so that the chicken is coated with the spices. Add the tomato puree and chicken stock. Simmer with the lid off for 15 minutes and then season with salt and then remove from the heat. Allow to cool for five to ten minutes and then stir through the yogurt, cream and top with coriander leaves. Serve with steamed basmati rice.

Lamb, coconut and mango pilau

Ingredients:

1 tab oil
750g cubed lamb
2 garlic cloves
1 tab curry powder
1 tab massaman curry paste
cumin seeds
cardamon
salt
400 ml can coconut milk
1/2 cup sultanas
750 ml beef stock
400 g basmati rice
1 mango, peeled and chopped
mint or coriander
toasted almonds

Method:

1. Heat oil, brown lamb. Fry garlic, curry seasonings and spices until aromatic.

2. Add coconut milk, stock and sultanas, bring to boil. Cover and cook in 180 C oven or on stovetop for at least an hour.

3. Stir in the rice. cover and return to oven or stovetop for 30 mins.

4. Remove from heat. Stand for 10 mins. Stir through mango, mint and almonds. Serve.