LAMB CURRY
- 1 1/2 pounds lamb, cubed
- 1 cup Curry King sauce
- 1 cup water, more if needed
- 1 teaspoon oil
- 1 stick cinnamon, in small pieces
- 1 bay leaf, in small pieces
- 10 whole black peppercorns
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Directions: In 2-qt saucepan, add 1 teaspoon oil. Sauté whole spices over medium heat for 1 minute. Add Curry King sauce to the pan. Cook for 1-2 minutes.
Add the lamb, cut into 1-inch cubes. Mix thoroughly while heating. Cook over medium heat for 15-20 minutes. Add water, heat for another 15-20 minutes or until lamb is tender. Add water as needed.
Serves 4; over rice or with Indian bread |
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CHICKEN SAAG
(Chicken & Spinach)
- 1-3 lbs chicken, skinned & cut into pieces (can use 1-2lbs lamb instead)
- 1 1/2 -2 Cups Curry Sauce (Reg/Hot/Balti)
- 2 cups chopped spinach
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Directions: Clean & cut chicken. Saute in a sauce pan for 2-3 minutes and set aside.
In a wok or heavy skillet/sauce pan, add curry sauce, saute 1 minute, add spinach then saute an additional 2-3 minutes.
Add cut up chicken to the sauce, mix well & cover. Simmer over medium heat for 20 minutes, or until meat is tender
Serve with with Nan, bread, or rice. |
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SHRIMP CURRY (Jhinga masala)
- 20 Jumbo shrimp, peeled, deveined & washed
- 1/2 cup heavy cream
- 2 tablespoons chopped Coriander leaves
- 1 1/2 cups curry sauce (Reg., Hot, Balti)
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Directions: In a skillet/ wok/ saucepan, add curry sauce and stir 3-5minutes over med. heat.
Add heavy cream to sauce and simmer over med. heat for 3-4 minutes, until the sauce mixture thickens a bit.
Add cleanedshrimp to sauce pan. Mix shrimp/sauce thoroughly, cover and cook over high heat for 5-6 minutes. Do not overcook!
Serve over a bed of Basmati Rice or with Nan/Roti. Garnish with Coriander leaves |
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MATTAR PANEER (Peas & Cheese)
- 3/4lbs. Paneer (available in Indian Stores, can subtitute Tofu)
- 1 cup Peas (8oz fresh or frozen)
- 1-1 1/2 cups Curry Sauce
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Directions: In a saucepan, add curry sauce, saute for 1 minute over med. heat
Add Peas to sauce and simmer for 1-2 minutes
Add cut-up Paneer (Tofu) to sauce and simmer for an additional 5-10 minutes.
Serve with rice/ Nan/ Bread |
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PEAS & KEEMA (or Curry Chilli*)
- 1 lb ground lamb/chicken/beef
- 1 cup green peas (optional)
- Coriander leaves -chopped 2 tbsp
* Instead of Peas, add Red Kidney Beans and you have "Curry Chili" |
Directions: Saute ground meat in a saucepan, (2-5 minutes), drain and set aside.
Add curry sauce to sauce pan, simmer 2-3 minutes over med-heat
Add ground meat to sauce, simmer 10-20 minutes, add green peas and cook for another 10-15 minutes, or until meat is done.
Garnish with Coriander leaves. Serve with rice/ Nan. |
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CHICKEN VINDALOO
- 2 lbs chicken - cut into 1 inch cubes/ or drumbsticks
- 2 cups Curry Sauce (Hot)
- 1/4 cup dry red chilies
- 1 tblsp cooking oil
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Directions: Add oil to saucepan with whole red chilies, heat for 1-2 minutes
Add 2 cups Curry Sauce, simmer for an additional 1-2 minutes over med. heat
Add chicken to saucepan and cook until meat is tender, 15-25 minutes over med. heat
Serve with rice, nan, or bread |
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