Most meat-based curries from the sub-continent use lamb, mutton or goat as their core ingredient. Beef isn’t used widely, mainly for religious reasons…the Hindu sacred cow is never destined for the pot. Traveling around India, you quickly become used to the sight of cows wandering around the streets, unflustered by the traffic mayhem around them, [...]
This version of the classic rogan josh includes ground almonds to both thicken the sauce and give it texture and substance. The curry is made with lamb or mutton shoulder, cut into one inch chunks and browned in hot oil. Before you start to brown the meat, add ten whole cloves, twelve peppercorns, one or [...]
Saag Murgh is a classic Indian combination of spinach and chicken. A Punjabi favourite, and another superb recipe from Madhur Jaffrey.
With the temperature outside struggling to reach the heady heights of -2C, the heat and warmth of a good Indian curry has never felt more appropriate. Start with 800g to a kilo of cubed lamb or mutton, preferably off the bone, but if you can cope with the fiddliness of a few bones in your [...]
We’d walked a long way, from the famous bridge over the River Kwai into Kanchanaburi, the nearest town. Thailand had been hard work. It was hot. Very hot. Even the women who patiently and carefully watered the grass in the Allied cemetery were wilting among the stark white tombstones, each bearing a British name and [...]