Madhur Jaffrey

Moghul lamb with onions and raisins

June 4, 2011 Food & drink

Indian and Pakistani food is rich and varied. I’ve cooked countless lamb or mutton curries, each with the same basic method and ingredients, each of which have been vastly different because of subtle differences in spicing and small tweaks in ingredients. The length of the list of spices that go into most curries means that [...]

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Goan-style pork vindaloo

March 13, 2011 Food & drink

This is it. This is the most abused, mistreated and misrepresented curry in the whole of the world. There isn’t another Asian dish that comes close to this one in terms of how people view it. Its reputation is right down there in the gutter. A vindaloo is nothing more than a macho challenge after [...]

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Madhur Jaffrey’s Royal Chicken Korma, or Shani Murgh Korma

February 2, 2011 Food & drink

The korma. The curry for people who don’t like curry. Normally bland, tasteless and swimming in cream, the average Asian restaurant korma is as far away from the real deal as it’s possible to get. I’d hesitate to say that the humble korma is the most abused of the curry house staples – that honour [...]

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See-Pyan, or Burmese chicken curry

November 3, 2010 Food & drink

There are a lot of different types of curry out there, but I tend to stick to the Indian or Pakistani varieties, with maybe the odd Thai green curry every now and again. To me, the Indian sub-continent is the spiritual home of the curry, but that doesn’t mean that other regions don’t make astonishingly [...]

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Saag Murgh, or chicken and spinach curry

February 14, 2010 Food & drink

Saag Murgh is a classic Indian combination of spinach and chicken. A Punjabi favourite, and another superb recipe from Madhur Jaffrey.

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Fiery Kolhapuri-style lamb curry

September 15, 2009 Food & drink

A long time ago, a demon called Kolhasur settled in the beautiful and rugged land along the West coast of India, bordering the Indian Ocean. The people suffered terribly at the hands of their demon neighbour. A goddess, Mahalakshmi, was sent to free them. Mahalakshmi killed Kolhasur, but in an act of benevolence, granted his [...]

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Bhuna Gosht, or lamb bhuna

June 15, 2009 Food & drink

‘Bhuna‘ is a particular Asian cooking style where a sauce is reduced and reduced until it is so thick that it just clings to the meat, making the meat appear ‘browned’. Dishes cooked in the bhuna style are rich and pungent, the flavour of the spice mix concentrated down by the fierce reduction of the [...]

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Lamb curry with onions and raisins

October 29, 2008 Food & drink

A common Indian, specifically Moghal, technique is to cook a lot of onions separately and add them to a curry dish during the last few minutes of cooking. This has the effect of substantially altering the taste and consistency of the dish…the end product is something of a surprise to the diligent cook who has [...]

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Moghlai Lamb with Spinach (Paalag Gosht)

September 22, 2008 Food & drink

I’m a huge fan of Madhur Jaffrey’s recipes, which combine great food with a rich appreciation of its cultural context. An understanding of the way food has developed over time adds an extra layer of authenticity, especially with a cuisine as steeped in tradition as that of India. Jaffrey delivers this context flawlessly, combining observations [...]

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Madhur Jaffrey

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