Lamb in Red Gravy Ala Ndyw

Ingredients
675g lean lamb, cubed
4fl oz (115ml) yoghurt
salt
225g onion, roughly chopped
5cm fresh ginger, roughly chopped
2 cloves garlic
400g tin tomatoes
about 8 dessertspoons ghee
1 tbsp chopped fresh coriander


Spice 1
3 green cardamoms
3 cloves
3 small pieces cassia bark
1/2 tsp turmeric
1/2 tsp chilli powder
1 tsp coriander, ground
1 tsp cumin, ground


Spice 2
1 dessertspoon garam masala
2 tsps paprika
1/8 tsps paprika
1/8 tsp red food colouring powder

How to Make :

Mix the lamb and yoghurt, spice 1 and salt.
Let stand for 6 hours minimum or overnight.
Put onion, ginger, garlic and tomato into blender, and pur e.
Melt ghee in a pan, and add the onion puree.
Put the lamb mixture into a separate pan (without ghee).
Cook both for about 20-30 minutes.
Salt to taste, and stir the meat occasionally to prevent sticking.
Combine the two mixtures and cook for a further half hour or so, until the meat is quite tender.
Add spices 2, and fresh coriander.
Mix well and cook for a further 5 minutes.
That is it, Lamb in Red Gravy Ala Ndyw

Tips :
If at any time the curry gets too dry, add a little water. Alternatively, after both meat and pur e have been fried, they can be put in a casserole dish in the oven preheated to 365F (190C) and baked for 45 minutes. Add spices 2 and cook for further 10-15 minutes. Add fresh coriander and serve.

Upeseru Ala Ndyw

Ingredients
1 1/2 cups dhal or other lentils, cooked but not drained
5 handfuls of a leafy green such as spinach, chopped
2 tsp vegetable oil
1 tsp mustard seed
10 curry leaves
1 medium onion, diced
1-6 green chillies, split lengthwise, according to taste
salt to taste


For the broth:
1-6 green chillies, to taste
½ tsp fresh tamarind per chilli used handful of coriander
8 cloves garlic
2 tsp whole black peppercorn
2 tsp cumin
spinach-lentil water
½ lemon

How To make the broth :
Dry-roast the chillies and tamarind slightly, if desired.
Grind all dry ingredients together with a little water to make chutney.
Bring the spinach broth to boil and let simmer for two minutes.
When serving, mix in a spoonful of the chutney and squeeze in lemon juice.

How To Make :
Fry the mustard seed, curry leaves, onion and green chillies in oil until the onions are partly browned.
Meanwhile, set the lentils on the stove. Throw in the chopped spinach and bring to boil until the spinach is tender.
Drain and set the water aside separately for the next recipe.
Stir in the spice mixture and salt to taste, keeping on the flame until the flavours have blended.

That is it, Upeseru Ala Ndyw

Beef Curry Ala Ndyw

Ingredients
1 1/2lb beef, cut into cubes
vegetable oil

The Puree
Two onions, chopped
5 cloves garlic, chopped
2inch piece of ginger, peeled and chopped
1 large red bell pepper, sliced

Spices 1
2 tbsp tomato puree
3 tbsp curry paste (mild, medium or madras - your choice)

Spices 2
1 tbsp Garam Masala
1 tbsp dry fenugreek leaves
salt to taste

How To Make :
Preheat the oven to 375F.
Add three or four tablespoons of vegetable oil to a wok or large pan and heat. Roughly chop the onions, garlic, ginger and bell pepper and add to the pan. Fry them until the onions are translucent, but not burnt, then remove from the heat and allow to cool.
Transfer the onions, garlic, ginger and peppers to a blender or food processor and roughly puree.
Add a couple tablespoons of oil to the wok and pour the puree back into the wok. Now you're going to stir fry for 5-10 minutes on a low heat.
Add the curry paste and the the tomato puree to the pan and mix it together well. Continue frying for about 5 minutes. This is the bhoona stage of the cooking process.
Place the cubed beef or lamb into a casserole or pyrex dish. Pour the puree mixture from the pan over the meat and mix around to make sure that everything is covered with sauce.
Put the casserole or pyrex dish into the oven and allow it to cook for 40 minutes. I like to cover the dish with some tin foil to retain the moisture and to prevent any burning on the surface of the curry.
After 40 minutes, add Spices 2, stir to mix well, and continue cooking in the oven for a further 10 minutes.
Remove from the oven and serve hot. You can add salt to your personal preference, but i prefer without.
That is it, Beef Curry Ala Ndyw

Chicken Curry Ala Ndyw

Ingredients
4 Chicken breasts, cut into cubes
1 cup garden peas
vegetable oil


The Puree
Two onions, chopped
5 cloves garlic, chopped
2inch piece of ginger, peeled and chopped
1 large red bell pepper, sliced


Spices 1
2 tbsp tomato puree
3 tbsp curry paste (mild, medium or madras - your choice)


Spices 2
1 tbsp Garam Masala
1 tbsp dry fenugreek leaves
salt to taste

How to Make :
Preheat the oven to 375F.
Add three or four tablespoons of vegetable oil to a wok or large pan and heat. Roughly chop the onions, garlic, ginger and bell pepper and add to the pan. Fry them until the onions are translucent, but not burnt, then remove from the heat and allow to cool.
Transfer the onions, garlic, ginger and peppers to a blender or food processor and roughly puree.
Add a couple tablespoons of oil to the wok and pour the puree back into the wok. Now you're going to stir fry for 5-10 minutes on a low heat.
Add the curry paste and the the tomato puree to the pan and mix it together well. Continue frying for about 5 minutes. This is the bhoona stage of the cooking process.
Place the cubed chicken and the peas into a casserole or pyrex dish. Pour the puree mixture from the pan over the chicken and vegetables and mix around to make sure that everything is covered with sauce.
Put the casserole or pyrex dish into the oven and allow it to cook for 40 minutes. I like to cover the dish with some tin foil to retain the moisture and to prevent any burning on the surface of the curry.
After 40 minutes, add Spices 2, stir to mix well, and continue cooking in the oven for a further 10 minutes.
Remove from the oven and serve hot. You can add salt to your personal preference, but i prefer without. That is it, Chicken Curry Ala Ndyw

Baati Ala Ndyw

1 pound wheat flour
1/2 teaspoon salt
3 tablespoons oil
1 1/2 teaspoons ghee (for serving)

How to Make :
Mix the flour and salt.
Put about a cup of the mix in a small bowl and add a little oil, mixing it in well and breaking up any lumps.
Pour in water about a tablespoon at a time and keep kneading with your hands. You only need three or four tablespoons, but you must knead the dough very hard to make it stick together in a ball. The more compact the dough, the better and denser the baati will be.
Let the balls sit for 5 minutes.
Flatten out each ball with first your hands and then a rolling pin until they are smooth discs 4 inches across and 1/2 inch thick.
Cook in a dry metal pan on a low flame.
Flip once when the bottom begins to harden, then pinch all over with two fingers so the dough is not too thick and has a bumpy texture on one side.
Check the bottom until it browns in spots, then remove the baati and place it upside-down on a grate or pan with holes in it. This will blacken the top a little, especially on the tops of the pinched bumps.
To serve, drizzle liberally with ghee and accompany with a dhal or vegetable.

That is it, Baati Ala Ndyw
Makes 4-6 Baati