Welcome to Teja Foods https://www.tejaworldfoods.com Canada’s largest distributors of Indian food and spice products Sat, 17 Sep 2022 12:18:04 +0000 en hourly 1 https://www.tejaworldfoods.com/wp-content/uploads/2021/08/teja-logo-1-115x115.jpg Welcome to Teja Foods https://www.tejaworldfoods.com 32 32 Tandoori Chicken https://www.tejaworldfoods.com/tandoori-chicken/ Sat, 17 Sep 2022 12:17:10 +0000 https://www.tejaworldfoods.com/?p=5864

PREP TIME: 15 mins

COOK TIME: 40 mins

MARINATING: 6 hrs

TOTAL TIME: 6 hrs 55 mins

SERVINGS: 4 to 6 servings

If you don’t have a grill, you can broil the chicken for a few minutes on each side to get some browning, then finish in a 325°F oven until done.

Ingredients

  • 3 tablespoons vegetable oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon cayenne
  • 1 tablespoon garam masala
  • 1 tablespoon sweet (not hot) paprika
  • 1 cup plain yogurt (can sub buttermilk)
  • 2 tablespoons lemon juice
  • 4 minced garlic cloves
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon salt
  • 4 whole chicken legs (drumsticks and thighs), or its equivalent, skinless, bone-in

Method

  1. Heat the spices in oil:

Heat the oil in a small pan over medium heat, then cook the coriander, cumin, turmeric, cayenne, garam masala and paprika, stirring often, until fragrant (approximately 2-3 minutes). Let cool completely.

  1. Whisk spices into yogurt, add lemon juice, garlic, salt, ginger:

Whisk the cooled spice-oil mixture into the yogurt, then mix in the lemon juice, garlic, salt and ginger.

  1. Cut deep slashes into chicken, coat with marinade, chill:

Cut deep slashes (to the bone) in 3-4 places on the leg/thigh pieces. Just make 2-3 cuts if you are using separate drumsticks and thighs. Coat the chicken in the marinade, cover and chill for at least an hour (preferably 6 hours), no more than 8 hours.

  1. Prepare grill:

Prepare your grill so that one side is quite hot over direct heat, the other side cooler, not over direct heat. If using charcoal, leave one side of the grill without coals, so you have a hot side and a cooler side. If you are using a gas grill, just turn on one-half of the burners.

Use tongs to wipe the grill grates with a paper towel soaked in vegetable oil.

  1. Shake off excess marinade, place chicken on hot side of grill:

Take the chicken out of the marinade and shake off the excess. You want the chicken coated, but not gloppy.

Put the chicken pieces on the hot side of the grill and cover. Cook 2-3 minutes before checking.

Turn the chicken so it is brown (even a little bit charred) on all sides

  1. Move to cool side of grill, cover and cook:

Move chicken to the cool side of the grill. Cover and cook for at least 20 minutes, up to 40 minutes (or longer) depending on the size of the chicken and the temperature of the grill. The chicken is done when its juices run clear.

Let it rest for at least 5 minutes before serving. It’s also great at room temperature or even cold the next day.

Serve with naan, and Indian flatbread, or with Indian style rice, with yogurt-based raita on the side.

 

]]> Saag Paneer https://www.tejaworldfoods.com/saag-paneer/ Sat, 17 Sep 2022 12:13:24 +0000 https://www.tejaworldfoods.com/?p=5855

INGREDIENTS

  • 1  pound fresh baby spinach (about 8 packed cups)
  • 2 tablespoons ghee
  • 8 ounces paneer, cut into 1-by-1/2-inch pieces
  • ½ cup finely chopped yellow onion
  • Kosher salt and black pepper
  • 1 tablespoon freshly grated peeled ginger (from a 2-inch piece)
  • 2 teaspoons grated garlic (from about 3 cloves)
  • 1 serrano chile, stemmed and minced
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • ½ cup heavy cream
  • Steamed rice and Indian flatbread, for serving

PREPARATION

In a food processor, working in batches, pulse spinach until minced but not puréed. Do not pack the spinach too tightly or it won’t get evenly chopped. You should have about 3 packed cups of minced spinach.

  1. Heat 1 tablespoon ghee over medium in a large nonstick skillet. When it shimmers, add paneer and cook, turning occasionally, until golden all over, 5 to 7 minutes. Using tongs or a fish spatula, transfer cheese to a plate, leaving as much ghee as possible in the skillet.
  2. Reduce heat to medium-low, add the remaining 1 tablespoon ghee and the onion, and season with salt and pepper. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
  3. Add ginger, garlic and chile, and cook, stirring occasionally, until fragrant and well incorporated, 1 minute. Stir in coriander and cumin until well blended.
  4. Add minced spinach and 1/2 cup water, and increase the heat to medium. Season with salt and pepper and cook, stirring occasionally, until spinach is completely soft and most of the liquid is absorbed, about 8 minutes.
  5. Stir in heavy cream and paneer until well incorporated. Season with salt and pepper. Transfer to a serving bowl.
]]> Rice kheer https://www.tejaworldfoods.com/rice-kheer/ Sat, 17 Sep 2022 12:10:19 +0000 https://www.tejaworldfoods.com/?p=5849

50 mins

Cuisine: North Indian

Course: Desserts, Sweets

Diet: Gluten Free, Vegetarian

Difficulty Level: Easy

Servings: 5

Units : US CustomaryMetric

Ingredients

  • ¼ cup basmati rice
  • 1 litre whole milk – 4 cups
  • 6 tablespoons sugar or add as required
  • ½ teaspoon cardamom powder or 5 to 6 green cardamoms powdered in mortar-pestle(choti elaichi powder)
  • 1 pinch saffron strands (kesar) or 14 to 16 saffron strands
  • 1 tablespoon chopped or sliced almonds or blanched almonds (badam)
  • 1 tablespoon chopped or sliced cashews (kaju)
  • 1 tablespoon chopped or sliced unsalted pistachios (pista)
  • 1 tablespoon golden raisins (kishmish)

 Cook ModePrevent your screen from going dark while making the recipe

Instructions

Preparation

  • Rinse ¼ cup basmati rice a couple of times till the water runs clear of the starch.
  • Then soak the rice in enough water for 15 to 20 mins.
  • Blanching almonds – heat water in a small pan or pot. When the water comes to a boil then switch off the flame and then add 10 to 12 almonds to it. Cover and keep aside for 30 minutes. Then peel and slice almonds. This is an optional step. 

Cooking Rice

  • Meanwhile, when the rice grains are soaking, take 1 litre full fat milk in a heavy wide pan or saucepan or kadai.
  • Keep the pan on a low to medium-low flame. Stir at intervals so that the milk does not stick at the bottom of the pan.
  • Let the milk come to a boil.
  • Take 1 tablespoon milk from the pan in a small bowl. Let the milk become warm. Then add a few saffron strands in the milk. Keep aside.
  • After the milk begins to boil, drain all the water from the rice and add it to the hot boiling milk. mix very well.
  • Simmer and cook rice on a low flame. No need to cover the pan when the rice is cooking.
  • Cook the rice grains till they are 50% done or half-cooked.
  • Then add 5 to 6 tbsp sugar or add as required. mix the sugar in the milk.
  • Continue to cook rice on a low to medium-low flame. Do stir at intervals. simmer till the rice is almost cooked.

Flavoring Kheer

  • Then add ½ teaspoon cardamom powder. add blanched & peeled sliced almonds and chopped cashews and sliced pistachios. mix well.
  • Then add the saffron dissolved milk.
  • Again mix and continue to cook on a low flame till the rice kheer thickens and the rice grains have completely cooked.
  • Switch off the flame when the rice grains are completely cooked. The kheer will also thicken. On cooling rice kheer thickens more. Scrape milk solids from sides and add to kheer.
  • Lastly add 1 tablespoon golden raisins. At this step you can add 1 tablespoons rose water or kewra water.
  • Pour the rice kheer in individual serving bowls. You can serve the rice kheer, hot or warm or chilled. Refrigerate leftover rice kheer. 

 

]]> Rasmali https://www.tejaworldfoods.com/rasmali/ Sat, 17 Sep 2022 12:07:58 +0000 https://www.tejaworldfoods.com/?p=5843

COURSE: Dessert

CUISINE: Indian

SERVINGS: 5

CALORIES: 376 kcal

INGREDIENTS

For the rasmalai balls

  • 1 liter whole milk
  • 4 tablespoons lemon juice
  • 1 teaspoon cornflour
  • 4 cups water
  • 1 cup sugar

For the ras [syrup]

  • 500 ml whole milk
  • 5-6 green cardamom pods peeled and crushed to get the powder
  • saffron a pinch
  • 3-4 tablespoons sugar
  • finely chopped pistachios

INSTRUCTIONS

Rasmalai Balls

  1. Boil milk in a heavy bottom pan.Once it comes to a boil, switch off the flame and add 1/2 cup of water to bring the temperature of the milk down a bit.
  2. Wait for 5-10 minutes and then start adding lemon juice till milk curdles.
  3. Add lemon juice till the milk curdles completely.
  4. Using a strainer drain the water and collect the chena.
  5. Rinse it under tap water so that there’s no trace of lemon juice in it.
  6. Leave it in the strainer for 10-15 minutes and then take the chena in your hand and squeeze out remaining water slowly.
  7. Add cornflour and start mashing the chena till it’s smooth.
  8. Set the clock to 10 minutes and mash constantly for 10 minutes using your palm. Once it’s smooth, make small balls out of it.
  9. Heat 1 cup sugar and 4 cups water in a wide pan and wait till it comes to a full boil.
  10. Drop the balls in boiling sugar syrup and cook for 15-17 minutes. The balls will double in size by then.
  11. Take out the balls from the syrup and drop them in fresh water. If they sink to the bottom, the balls are done.

Thickened Milk

  1. In a heavy bottom pan, boil 500 ml of milk.
  2. Soak few strands of saffron in a tablespoon of warm milk and set aside.
  3. Once the milk comes to a boil, lower the flame and continue to stir the milk at regular intervals. After 10 minutes add sugar and mix.
  4. After 20-25 minutes the milk will thicken to desired consistency, add soaked saffron and crushed cardamom.
  5. Also add finely chopped pistachios [if using]. Mix and switch off the flame.
  6. Take out the cooled rasmalai balls from the sugar syrup, squeeze and flatten with your hands.
  7. Transfer the balls to thickened milk [milk should be warm].
  8. Chill in the refrigerator overnight or for 5-6 hours. Garnish with chopped pistachios and few saffron strands before serving.
]]> Rajma https://www.tejaworldfoods.com/rajma/ Sat, 17 Sep 2022 12:03:43 +0000 https://www.tejaworldfoods.com/?p=5837

PREP TIME: 15 mins

COOK TIME: 1 hr

TOTAL TIME: 1 hr 15 mins

COURSE: Main Course

CUISINE: Indian

SERVINGS: 5

CALORIES: 304 kcal

INGREDIENTS

To pressure cook

  • 5 cups kidney beans 300 grams, raw beans, soaked in 4 cups water
  • 5 cups water 28 oz
  • 1 teaspoon salt

For the masala

  • 2 tablespoons oil 30 ml, use oil of choice
  • 1 teaspoon cumin seeds
  • 1 cup grated onion from 2 medium red onion, around 320 grams
  • 1 tablespoon ginger-garlic paste
  • 1 green chili chopped
  • 4 medium tomatoes pureed, around 560 grams
  • 1 tablespoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 5 teaspoon kashmiri red chili powder
  • 3/4 teaspoon salt or to taste
  • 5 cups water 12 oz, divided
  • 1 tablespoon kasuri methi crushed, dried fenugreek leaves
  • 2 tablespoons chopped cilantro
  • 1 tablespoon ghee 15 ml

INSTRUCTIONS

  1. Soak kidney beans overnight in 4 cups water. In the morning, drain the water in which the beans were soaked and then transfer them to a pressure cooker.
  2. Add 3.5 cups water, 1 teaspoon salt and pressure cook on high heat for 1 whistle, then lower the heat to medium and cook for 15 minutes. Let the pressure release naturally. If using an Instant Pot, pressure cook for around 45 minutes at high pressure with natural pressure release.

Beans should be completely soft when done. Set aside..

  1. To a pan, add 2 tablespoons oil on medium heat. Once hot, add the cumin seeds and let them sizzle.

Then add the grated onions and mix.

  1. Cook the onions for around 7 to 8 minutes, stirring often until very light golden in color and there should be no raw smell. Compared to chopped onions, (if using chopped, cook for 3-4 minutes only) the grated ones needs to be cooked for a longer time to get rid of the raw smell. Don’t rush the step else curry will have raw onion taste.
  2. Then add ginger-garlic paste and green chili and cook for 1 minute.
  3. Add the pureed tomatoes and mix. Cook for 5 minutes.

Then add the spices- coriander, turmeric, kashmiri red chili, garam masala and salt.

  1. Mix and cook on medium-low heat for around 10 mins until oil oozes out of masala. In total we cooked the tomatoes for around 15 minutes before adding the beans (important step, don’t rush it).
  2. Add the boiled beans along with all the water in which they were boiled. I added additional 1 cup water here. Stir well and set heat to low-medium.
  3. Let the curry simmer for 20 to 30 minutes. In between use a potato masher to mash some of the beans. This makes the curry creamier and thickens it.
  4. Then after it has simmered for 20 to 30 minutes, add kasuri methi and cilantro. If you want you can also add bit of cream (optional, around 1 tablespoon I did not add).

I also added another 1/2 cup water here as it became quite thick while simmering. You can adjust consistency to preference.

  1. Finally add a tablespoon of ghee and mix. If you want you can fry some ginger julienne in ghee and then add that to the rajma too. Turn off the heat. Serve rajma with rice and enjoy!

NOTES

  1. Skip the ghee in the end to make the recipe vegan.
  2. This recipe uses Kashmiri red chili powder which gives the curry a nice color without imparting much heat. 
  3. Older Recipe:I have updated this recipe to make it simpler. If you guys want to make it the same way as the older recipe shared on the blog, then along with the cumin seeds add a bay leaf, 2-3 green cardamom, 3 black cardamom and 1-inch cinnamon stick.

Use 2 teaspoons rajma masala powder and cut down the coriander powder and garam masala to 1/2 teaspoon each. Rest of the recipe will remain same.

 

]]> Prawn Biryani https://www.tejaworldfoods.com/prawn-biryani/ Sat, 17 Sep 2022 11:59:51 +0000 https://www.tejaworldfoods.com/?p=5831


Prep in: 15 M

Cooks in: 45 M

Total in: 60 M

Makes: 3-4 Servings

Ingredients

For biryani masala

  • 1 tablespoon Ajwain (Carom seeds)
  • 1 tablespoon Fennel seeds (Saunf)
  • 5 Cardamom (Elaichi) Pods/Seeds
  • 5 Clove powder (Laung)
  • 4 Cinnamon Stick (Dalchini)

For biryani

  • Oil , as required
  • 2 Onions , finely sliced
  • 2 Bay leaves (tej patta)
  • 1 Cinnamon Stick (Dalchini)
  • 4 Cloves (Laung)
  • 3 Cardamom (Elaichi) Pods/Seeds
  • 1 Star anise
  • 2 cups Basmati rice
  • 1-1/2 cups Prawns , cleaned and deveined
  • 1 tablespoon Red Chilli powder
  • 1/4 tablespoon Turmeric powder (Haldi)
  • 1/2 Lemon
  • 1/2 cup Curd (Dahi / Yogurt)
  • 1 cup Mint Leaves (Pudina) , chopped
  • Salt , to taste

How to make Prawns Biryani Recipe

  1. To begin making the Prawns Biryani recipe, firstly dry roast the ingredients mentioned under Biryani Masala like the ajwain seeds, fennel seeds, cinnamon, cardamom and cloves and grind them into a fine powder.
  2. Add oil in a wok/kadhai and saute the onions on medium heat till the onions are brownish and crispy.
  3. Soak basmati rice in water for about 30 minutes.
  4. In a mixing bowl, add cleaned and deveined prawns, turmeric powder, 1 tablespoon of biryani masala, red chilli powder, half lemon juice, 1/2 teaspoon of salt, 1/2 cup of chopped mint leaves, 1/2 of the fried onions and curd.
  5. Combine everything well with the prawns and set aside for about an hour.
  6. In a medium sized saucepan, add 5 cups of water, 1 tablespoon of biryani masala, cloves, cinnamon, bay leaves, 1/4 cup of mint leaves, 1 tablespoon of oil and remaining salt.
  7. Boil water over high flame.
  8. To the boiling water, add the soaked rice and cook on high flame for about 4 to 5 minutes.
  9. Do not overcook the rice. Overcooking rice may make them mushy and rice might break.
  10. Drain the water from the rice immediately and set aside.
  11. Meanwhile, in another medium wide saucepan, spread the remaining half tablespoon of oil on the bottom of the pan
  12. Spread the marinated prawns as the bottom layer of the pan.
  13. Add half of the remaining fried onions and spread them evenly above the prawns. Sprinkle the mint leaves evenly. Layer the rice over the prawn masalas and spread them evenly.
  14. Garnish with the leftover fried onions. Dissolve a pinch of saffron in hot water and pour them on top of the layered rice.
  15. Cover the pot with the lid and cook the layered rice on high flame for about 10 minutes. Do not open the lid while cooking.
  16. Reduce the flame and cook the biryani for about 20 minutes.
  17. Turn off the heat and remove the lid after 15 minutes of resting time.
  18. Combine the biryani well such that the masalas and rice is well combined . Do not stir hard as rice might break.
  19. Garnish with cilantro and it is ready to be served. 
]]> Plain Naan https://www.tejaworldfoods.com/plain-naan/ Sat, 17 Sep 2022 11:57:00 +0000 https://www.tejaworldfoods.com/?p=5825

PREP TIME: 1 hr 20 mins

COOK TIME: 6 mins

TOTAL TIME: 1 hr 26 mins

COURSE: Bread

CUISINE: Indian

SERVINGS: 8

CALORIES: 231 kcal

INGREDIENTS

  • 1/2 cup warm water
  • 2 tsp instant yeast
  • 1 tsp sugar
  • 3 Tbsp olive oil
  • 1/4 cup plain yogurt
  • 1 egg
  • 1/2 tsp salt
  • 2 1/2-3 cups all purpose flour
  • 2 Tbsp melted butter
  • 2 tsp garlic, minced (optional)

INSTRUCTIONS

  1. Combine warm water, yeast, and sugar in a large bowl; let sit for five minutes or till bubbly. Add olive oil, yogurt, egg, salt and 2 cups of flour. Stir till smooth.
  1. Add enough flour to make a soft dough. Knead a few times on a floured counter until smooth. 
  2. Place dough in a greased bowl. Cover and let rise in a warm place until doubled.
  3. Preheat a skillet to medium heat.
  4. Cut dough into eight pieces. On a floured surface, roll out each piece into a 6″ circle. 
  5. Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.
  6. Brush the top (the bubbly side) of each naan with melted butter.
]]> Muter Paneer https://www.tejaworldfoods.com/muter-paneer/ Sat, 17 Sep 2022 11:54:41 +0000 https://www.tejaworldfoods.com/?p=5819

PREP TIME: 10 mins

COOK TIME: 25 mins

TOTAL TIME: 35 mins

COURSE: Main Course

CUISINE: Indian

SERVINGS: 4

CALORIES: 306 kcal

INGREDIENTS

  • 1 tablespoon oil 15 ml, use oil of choice
  • 2 whole green cardamom
  • 4-5 black peppercorns
  • 1/2 teaspoon cumin seeds
  • 1 medium onion 160 grams, roughly chopped
  • 1 inch ginger 13 grams, chopped
  • 4 large garlic cloves 14 grams, chopped
  • 1-2 green chilies roughly chopped, adjust to taste
  • 3 medium tomatoes 400 grams, roughly chopped
  • 10 whole cashews
  • 1 tablespoon ghee
  • 1 bay leaf
  • 1/4 teaspoon red chili powder or to taste
  • 3/4 teaspoon coriander powder
  • 1/4 teaspoon garam masala + more to sprinkle
  • 1/4-1/2 teaspoon cumin powder
  • 1/4 teaspoon turmeric powder
  • 3/4 teaspoon salt or to taste
  • 1/2 teaspoon sugar optional
  • 2 tablespoons plain yogurt
  • 25 cups water
  • 250 grams paneer
  • 1/2-3/4 cup green peas I used frozen soaked in warm water for 5 minutes
  • cilantro to garnish

INSTRUCTIONS

  1. Before you start with the recipe: If using store bought paneer, soak in warm water for 20 minutes before you begin the recipe. Also soak frozen green peas in warm water for 10 minutes before using in the recipe.
  2. Heat 1 tablespoon of oil in a pot/pan on medium heat. Once the oil is hot, add 2 green cardamoms, 4-5 peppercorns and 1/2 teaspoon cumin seeds. Saute until the spices are fragrant and the cumin seeds sizzle for few seconds.
  3. Then add the onion, ginger, garlic and green chili. Cook for 4 to 5 minutes until the onions are light brown and soft.
  4. Then add the chopped tomatoes and 10 whole cashews and mix. Cover the pot with a lid and let it cook for 6 to 7 minutes until the tomatoes are really soft.
  5. Remove pan from heat and let the mixture cool down a bit. Once it has cooled down a little, transfer to a blender and grind to a smooth paste. Set it aside.
  6. Heat a tablespoon of ghee (or oil) in a pan on medium heat. Add bay leaf and then add 1/4 teaspoon red chili powder. Saute for few seconds until you see a nice bright red color.
  7. Then add in the prepared onion-tomato paste back into the pan and mix well.
  8. Add 3/4 teaspoon coriander powder, 1/4 teaspoon garam masala, 1/4 teaspoon cumin powder, 1/4 teaspoon turmeric, 3/4 teaspoon salt (or to taste) and 1/2 teaspoon sugar (if using). Mix well and cook the spices for one minute.
  9. Whisk in 2 tablespoons plain yogurt, stirring continuously until it mixes well.
  10. Then add water to the pan and let it come to a boil.
  11. Add the paneer cubes and green peas peas. Stir and then cover the pan. Let it simmer for 6 to 7 minutes on medium heat.
  12. Sprinkle some garam masala on top.
  13. Garnish with cilantro and serve matar paneer with some warm rotis or parathas!
]]> LAMB VINDALOO https://www.tejaworldfoods.com/lamb-vindaloo/ Sat, 17 Sep 2022 11:52:12 +0000 https://www.tejaworldfoods.com/?p=5810
  • Prep Time: 10 minutes + 1 hour rest time
  • Cook Time: 2 hours
  • Total Time: 3¼ hours
  • Yield: 8 servings 2x
  • Category: Main Dish
  • Method: Simmer / Oven
  • Cuisine: Indian

DESCRIPTION

This slow-simmer Indian dish features tender lamb and BOLD flavors. Serve with warm naan bread, rice or a whole grain pilaf. 

INGREDIENTS

SCALE1x2x3x

  • 4 pounds boneless American lamb shoulder roast, trimmed and cut into 4-inch pieces
  • Salt
  • 20 whole black peppercorns
  • 10 chiles de árbol, stemmed, seeded and torn in half*
  • 8 green cardamom pods
  • 8 whole cloves
  • 2 teaspoon cumin seeds, or 2 teaspoon ground cumin
  • 2/3 cup white wine vinegar
  • 2 (2-inch) piece ginger, peeled and thinly slice
  • 2 tablespoon tamarind paste (or molasses)
  • 1 teaspoon ground turmeric
  • 4 tablespoon olive oil
  • 2 teaspoon black mustard seeds**
  • 2 cinnamon stick
  • 2 large yellow onion, chopped
  • 16 cloves garlic, roughly chopped
  • 2 small red or green Thai chile or red jalapeño, stemmed and thinly sliced
  • 2 teaspoon brown sugar
  • 2 red bell pepper, diced (optional)
  • Cooked rice, bulgar, or barley for serving
]]> Lamb Korma https://www.tejaworldfoods.com/lamb-korma/ Sat, 17 Sep 2022 11:47:31 +0000 https://www.tejaworldfoods.com/?p=5801

Course – Dinner

Cuisine – Indian

Prep Time – 20 minutes

Cook Time – 2 hours

Marinating time – 1 hour

Total Time – 3 hours 20 minutes

Servings – 8

Calories – 442kcal

Ingredients

  • 1.5 kg (3lbs) boneless lamb stew meat cubed
  • 2 cups plain yogurt
  • 1 tbsp Garam Masala
  • 1 tsp ground cinnamon
  • 1 tsp paprika
  • ½ tsp cardamom
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp ginger crushed
  • 1 tsp garlic crushed

For the curry

  • 1½ cups cashew nuts soaked in 2 cups boiling water
  • 2 tbsp ghee/butter
  • 2 onions finely chopped
  • 2 tsp garlic crushed
  • 1 tsp ginger crushed
  • 1 tbsp Garam Masala
  • ½ tsp ground cardamom
  • 1 tsp turmeric
  • ½ tsp cinnamon
  • 1-2 cups stock/water

Instructions

  1. Combine the lamb with all the marinade ingredients and mix well. Cover and allow to marinate for at least an hour or overnight in the fridge.
  2. To make the curry, soak the cashews in boiling water for 10 minutes then blend until smooth.
  3. In a large pot, heat the ghee/butter and add the onions. Cook until the onions are soft and translucent then add the garlic, ginger and spices. Cook for a minute or two until the pot is dry and the mixture is aromatic.
  4. Add the lamb and all its marinade, stock/water, cashew paste and a pinch of sugar. Bring to a simmer then reduce the heat, cover and simmer for 1-2 hour until the lamb is tender and the sauce has reduced. Stir the sauce every 20-30 minutes and top up with more stock or water if the sauce is getting too thick.
  5. Season with salt, pepper and a squeeze of lemon then serve with your choice of side dishes.

 

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