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Indian Banquet

When you have the time there is nothing more satisfying than cooking a curry from scratch. Using authentic spices and the freshest of meat and herbs you can create a sumptuous Indian banquet that will really satisfy. We have added here our favourite Indian recipes – a mildly spiced starter, a delicious and easy main dish, a rich and satisfying lentil side dish, a flavoured rice and of course a yoghurt dip and a spicy chutney. Enjoy! All of the spices used are available in our shop..

Masala Chicken Wings 

12 organic/free range chicken wings with skin left on

½ tsp Kashmiri Chilli powder

½ tsp ground coriander seed

½ tsp ground cumin seed

½ garam masala

1 tbsp. garlic, finely chopped or minced

1 tbsp. ginger, finely chopped or minced

1 tbsp. tomato paste

2 tbsp. lemon juice

2 tbsp. light sunflower or vegetable oil

Salt & pepper


Mix all the ingredients in a bowl; add the chicken wings ensuring that they are evenly coated with the spice mixture. Leave to marinate in the fridge for 1 hour.

Place in a preheated oven of 200 C/Gas 6, 400 F. on a foil lined tray making sure the wings do not touch. Bake for 20 – 25 mins, turning once, till cooked through and crispy.

Lamb Kofta (Lamb Meatballs) Serves 4

450g minced organic lamb

 Fresh coriander chopped

2 tbsp. of finely diced onion

1 tbsp. breadcrumbs

½ tsp Kashmiri chilli powder

½ garam masala

Salt

2 tbsp. light cooking oil

1 finely chopped red onion

1 tsp minced ginger

1 tsp minced garlic

2 medium tomatoes finely chopped

½ tsp ground cumin seed

1 tsp ground coriander seed

260g of organic natural yoghurt

Water, as required

 

Mix the lamb mince with the onion, breadcrumbs, chilli powder, garam masala, salt and some fresh coriander leaves and shape into 24 small meatballs.

Heat the oil in a heavy pan and fry the diced red onion for a few minutes to evaporate the natural water in the onion. Add the garlic & ginger and continue to fry for a few minutes on a medium heat until they start to brown and become soft. Add the tomatoes, coriander and cumin, yoghurt and salt and let the curry come up to a gentle boil.

Gently add the meatballs to the sauce and cover, cook on a low heat for 20 minutes or until the meat is cooked through. Add water if the curry starts to become dry.

 

Dal Tadka Serves 4

140g dried red lentils washed well in cold water till the water runs clear

500ml water

1 small red onion finely chopped

1 small tomato finely chopped

2 fresh green chillies finely chopped

2 garlic cloves halved

¼ turmeric powder

¼ Kashmiri chilli powder

1 tsp cumin seeds

2 tbsp. cooking oil

Salt

Fresh coriander leaves to garnish


Put the lentils, water, onion, tomato, chillies, garlic, turmeric and chilli powders into a heavy pan and cook on a low heat till the lentils start to soften, set aside.

In a small pan fry the cumin seeds in the oil until they sizzle and release their aroma. Don’t let them burn!! Stir the oil & cumin seed into the dal and season with salt and the fresh coriander.

Coriander & Mint rice

520ml water

260g basmati rice, well washed & rinsed

Fresh coriander & mint leaves

2 tbsp. fresh lemon juice

Salt

 

Bring the water to the boil then add the rice and cook covered until all the water evaporates, let the rice cool.

Fluff rice with a fork then gently add the chopped herbs and lemon juice. Season with salt to taste.

Raita

 

260g natural yoghurt

140g grated cucumber

Pinch of Kashmiri chilli powder

Pinch of garam masala

2 tbsp. of mint leaves, chopped

Salt


Mix all the ingredients together well. Set aside in the fridge to chill for 20 mins. Use straight way, it won’t keep!

Kachumber (Chutney)


140g cucumber, finely chopped

140g tomato, finely chopped

1 small red onion, finely chopped

1 green chilli, finely chopped

Fresh coriander, chopped

¼ Kashmiri chilli powder

¼ tsp. ground cumin seed

Salt

1 tbsp. olive oil

2 tbsp. lemon juice


Carefully mix all the ingredients into a bowl and set aside in the fridge to chill for 30 minutes. This will allow everything to blend together. Mix again well before serving.

 

 

 

 

 

 


 

 



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