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 [...]
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, [...]
Saag Murgh is a classic Indian combination of spinach and chicken. A Punjabi favourite, and another superb recipe from Madhur Jaffrey.
These skewers of lamb are perfect for the barbecue and make a good alternative to the normal barbecue standards of burnt sausages and undercooked chicken. They’re easy to make, and cook in just a few minutes. It’s better if the lamb is cooked slightly pink. The flavourings here are most definitely Indian, a heady mix [...]
‘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 [...]