Cabbage Stir-fried with Red Pepper Paste

A beautifully plated dish of Cabbage Stir-fried with Red Pepper Paste, featuring tender cabbage leaves stir-fried with a bold and spicy red pepper paste. The dish has vibrant colors of golden-yellow cabbage with deep red hues from the chili paste, infused with garlic, ginger, and sesame oil. Garnished with sesame seeds and chopped green onions, it is served in a rustic ceramic bowl. Accompanied by a side of steamed rice, the bowl rests on a wooden table with soft, warm lighting enhancing the inviting and flavorful presentation.

Cabbage Stir-fried with Red Pepper Paste

Only the dark, outer leaves of the cabbage were originally included in this recipe, but I often add some of the inner cabbage together with a small amount of shrimp or anchovy paste.
Portions:4
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Ingrediënten

  • 450 g 1lb bok choi, other cabbage, cabbage greens or spring greens
  • 100 g 4oz red pepper
  • 50 g 2oz shallots or onions
  • 2 large garlic cloves
  • ½ teaspoon shrimp or anchovy paste optional
  • ¼ teaspoon chilli powder
  • 6 tablespoons vegetable oil
  • ½ teaspoon salt

Instructies

  • Step One Wash the cabbage leaves and drain. Stacking several of them together, cut them crossways into long, fine 3mm ( in) wide shreds.
  • Step Two Core and de-seed the red pepper, then chop coarsely. Peel and coarsely chop the shallots and garlic. Put the red pepper, shallots or onions, garlic, shrimp or anchovy paste, chilli powder and 3 tablespoons water in an electric blender. Blend until a coarse paste results – it should not be too smooth.
  • Step Three Set a wok over a high heat. When hot, add the oil. Once the oil is hot, put in the spice paste. Stir and fry for about 5 minutes or until the oil separates and the mixture is dark red in colour. Add the cabbage and salt and cook, stirring, for 30 seconds. Cover tightly, turn the heat to medium–low and cook for 8–10 minutes or until the cabbage is just cooked. (No water should be needed, but check after 5–6 minutes and add a little if the mixture appears dry.) Turn into a warmed dish and serve at once.
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Recipe Category Side Dish / Vegetables
Country India
Diets Vegetarian

Gently Stewed Beetroots

A beautifully plated dish of Gently Stewed Beetroots, featuring tender, slow-cooked beetroot slices in a rich, slightly sweet and tangy sauce. The dish has a deep ruby-red hue, infused with subtle flavors of garlic, bay leaves, and a hint of vinegar. Garnished with fresh dill and a drizzle of olive oil, it is served in a rustic ceramic bowl. Accompanied by a side of crusty bread or a dollop of sour cream, the bowl rests on a wooden table with soft, warm lighting enhancing the inviting and comforting presentation.

Gently Stewed Beetroots

Any beetroots may be used for this stew-like dish. My own favourite happens to be chioggia, a very early Italian variety. These beetroots are small and sweet, with radish-red skin and striated red and pale yellow flesh. I do not mean to sound like a garden catalogue, but these are certainly worth knowing about, if not growing. Mine are supplied by a local farmer.
Portions:4
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Ingrediënten

  • 900 g 2lb raw beetroots without stems and leaves
  • 3 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 250 ml 8fl oz tinned chopped tomatoes (or lightly drained tinned whole tomatoes)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon chilli powder
  • ¼ teaspoon salt

Instructies

  • Step One Peel the beetroots and cut them in 2.5cm (1in) chunks.
  • Step Two Put the oil in a wide, medium-sized pan and set over high heat. When hot, put in the cumin seeds and bay leaf. As soon as the bay leaf darkens slightly – this just takes seconds – add the tomatoes, cumin, coriander, turmeric, chilli powder, beetroots, salt and 350ml (12fl oz) water. Stir and bring to a boil. Cover, turn the heat to low and simmer for 30–40 minutes or until the beetroots are tender.
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Recipe Category Side Dish / Vegetables
Country India
Diets Vegetarian

Green Beans with Fresh Coconut and Sesame Seeds

A beautifully plated dish of Green Beans with Fresh Coconut and Sesame Seeds, featuring tender, vibrant green beans sautéed with freshly grated coconut and toasted sesame seeds. The dish has a bright green hue, with a delicate balance of nutty and mildly sweet flavors, infused with mustard seeds, curry leaves, and a hint of turmeric. Garnished with additional coconut shavings and a sprinkle of black sesame seeds, it is served in a rustic ceramic bowl. Accompanied by warm basmati rice and a side of dal, the bowl rests on a wooden table with soft, natural lighting enhancing the inviting and flavorful presentation.

Green Beans with Fresh Coconut and Sesame Seeds

This is a very refreshing dish of green beans, quick and easy to make.
Portions:4
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Ingrediënten

  • 50 g 2oz freshly grated coconut (about 8 tablespoons)
  • 4 tablespoons finely chopped fresh green coriander or parsley
  • generous pinch of crushed asafoetida optional
  • 1 fresh hot green chilli finely chopped
  • ½ teaspoon plus 1 tablespoon salt
  • 450 g 1lb fresh green beans, trimmed and cut into 2.5cm (1in) lengths
  • 6 tablespoons ghee or vegetable oil
  • 2 tablespoons sesame seeds
  • 1 tablespoon whole black mustard seeds
  • ¼ teaspoon cayenne pepper optional

Instructies

  • Step One Combine the coconut, coriander, asafoetida, green chilli and ¼ teaspoon salt in a bowl. Rub the mixture well with your hands. Set aside.
  • Step Two Add 1 tablespoon salt to 2 litres (3½ pints) water and bring to the boil in a large pot. Add the cut beans. Boil rapidly for 3 to 4 minutes or until beans are tender, but still bright green and crisp. Drain in a colander and refresh by moving the colander under cold running water. Set aside.
  • Step Three Heat the ghee or oil in a 25–30cm (10–12in) wide sauté pan or heavy pot over a medium heat. When hot, put in the sesame and mustard seeds. As soon as the mustard seeds begin to pop, add the cayenne pepper. Stir once and add the beans. Sauté the beans over medium–low heat for 1–2 minutes or until they are heated through and well coated with the seeds. Add ¼ teaspoon salt and stir. Now add the coconut–coriander mixture, stir once and remove from the heat. Serve immediately.
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Recipe Category Side Dish / Vegetables
Country India
Diets Vegetarian

Bengali Aubergine with Mustard and Yoghurt

A beautifully plated dish of Aubergine Cooked with Crushed Mustard Seeds and Yoghurt, featuring tender, golden-brown eggplant cubes simmered in a rich mustard-infused sauce with a creamy yoghurt finish. The dish has deep earthy tones with hints of black mustard seeds, panchphoran, and cardamom. Garnished with fresh coriander and a sprinkle of ground black pepper, it is served in a rustic ceramic bowl. Accompanied by warm naan or basmati rice, the bowl rests on a wooden table with soft, natural lighting enhancing the inviting and flavorful presentation.

Bengali Aubergine with Mustard and Yoghurt

A quick-cooking Bengali dish with aubergine, mustard seeds, and yoghurt, infused with the bold flavors of panchphoran.
Portions:4
Preparation Time: 15 minuten
Cooking Time:25 minuten
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Equipment

  • Coffee grinder
  • Frying pan (30 cm)
  • mixing bowl
  • wooden spoon

Ingrediënten

  • 450 –675g aubergine diced into 2.5 cm cubes
  • tbsp whole black mustard seeds
  • ¼ tsp cayenne pepper
  • 7 tbsp mustard oil or vegetable oil
  • 1 tbsp panchphoran
  • tsp salt
  • 250 ml natural yoghurt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp freshly ground cardamom seeds

Instructies

  • Discard the stem end of the aubergine and cut into 2.
  • 5 cm cubes.
  • Grind the mustard seeds lightly in a coffee grinder.
  • Transfer to a bowl, add cayenne and 250 ml water, mix, and set aside.
  • Heat the oil in a large frying pan over medium-high heat.
  • Once hot, add the panchphoran and stir quickly.
  • Immediately add the mustard seed mixture, diced aubergine, and 1 teaspoon salt.
  • Stir and cook until most of the liquid is absorbed.
  • Add another 250 ml water, cover, and reduce heat to low.
  • Simmer for about 15 minutes until the aubergine is tender.
  • Remove the lid and increase the heat to evaporate about half the liquid.
  • Just before serving, whisk the yoghurt with ½ teaspoon salt until smooth and pour over the aubergine.
  • Heat through without boiling.
  • Sprinkle black pepper and ground cardamom, stir, and serve immediately.

Notes / Tips / Wine Advice:

Serving Tip:
For an authentic touch, serve with steamed basmati rice or fresh naan.
Wine Advice:
A dry white wine such as Sauvignon Blanc or a lightly chilled Chenin Blanc pairs well with the mustardy heat of this dish.

Nutritional Information

Calories: 220 kcal | Carbohydrates: 15 g | Protein: 4 g | Fat: 16 g | Fiber: 6 g | Sugar: 7 g | Salt: 1.4 g
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Recipe Category Main Dish / Vegetables
Country India
Season: All seasons
Diets Vegetarian

Mustard-Spiced Pork Curry

A beautifully plated dish of Mustard-Spiced Pork Curry, featuring tender pork pieces slow-cooked in a rich, mustard-infused curry sauce. The dish has a deep golden hue with hints of turmeric, cumin, and black mustard seeds. Garnished with fresh coriander and a drizzle of mustard oil, it is served in a rustic ceramic bowl. Accompanied by fragrant basmati rice and warm naan, the bowl rests on a wooden table with soft, warm lighting enhancing the inviting and flavorful presentation.

Mustard-Spiced Pork Curry

A bold and flavorful pork curry infused with roasted mustard spices, aromatic curry leaves, and a rich tomato-based sauce.
Portions:4
Preparation Time: 30 minuten
Cooking Time:1 uur
marinating time 2 uur
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Equipment

  • Cast-iron frying pan
  • Coffee grinder or spice grinder
  • Large lidded non-stick pan
  • wooden spoon

Ingrediënten

For the mustard spice mix:

  • 2 tbsp whole coriander seeds
  • 1 tsp whole cumin seeds
  • 1 tsp whole fenugreek seeds
  • 1 tsp whole brown mustard seeds
  • 1 tsp whole black peppercorns
  • 2 whole dried hot red chillies
  • 5 whole cloves

For the pork:

  • 550 g boneless pork shoulder cut into 2.5 cm cubes
  • 1 tbsp fresh ginger peeled and finely grated
  • 6 garlic cloves peeled and crushed to a pulp
  • tsp salt
  • ¼ tsp ground turmeric
  • 3 tbsp corn oil or peanut oil
  • ½ tsp whole mustard seeds
  • 15 –20 fresh curry leaves if available
  • 255 g tomatoes peeled and finely chopped

Instructies

  • To prepare the mustard spice mix, heat a cast-iron frying pan over medium heat.
  • Add all the whole spices and stir-fry until they darken slightly and release a roasted aroma.
  • Let them cool, then grind them finely in a spice grinder.
  • Store extra spice mix in an airtight jar for future use.
  • Rub the pork cubes with ginger, garlic, salt, and turmeric.
  • Cover and let marinate for at least 30 minutes or up to 8 hours in the refrigerator.
  • Heat the oil in a large, lidded non-stick pan over medium-high heat.
  • Once hot, add the mustard seeds.
  • When they start popping, immediately add the curry leaves, followed by the pork and its marinade.
  • Stir-fry for a minute, then cover and cook for 5 minutes, stirring occasionally.
  • Sprinkle in 5 teaspoons of the mustard spice mix and stir for a minute.
  • Add the chopped tomatoes and cook until they become pulpy, about 2 minutes.
  • Pour in 250 ml of water, bring to a boil, then reduce the heat.
  • Cover and simmer for 50–60 minutes, stirring occasionally, until the pork is tender.
  • Check for salt and adjust seasoning before serving.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with steamed basmati rice and dark leafy greens for a balanced meal.
Wine Advice:
A full-bodied red wine, such as Shiraz or Zinfandel, complements the rich, spicy flavors of this dish.

Nutritional Information

Calories: 380 kcal | Carbohydrates: 10 g | Protein: 32 g | Fat: 24 g | Fiber: 3 g | Sugar: 5 g | Salt: 1.3 g
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Recipe Category Curry / Main Dish / Pork
Country India
Season: All seasons

Pork Chops in Indian-Spiced Soy Sauce

A beautifully plated dish of ndian-Spiced Pork Chops with Soy Sauce, featuring tender, pan-seared pork chops coated in a rich, spiced sauce infused with mustard seeds, garlic, and aromatic Indian spices. The dish has a deep golden-brown hue with a glossy, flavorful glaze. Garnished with fresh coriander and a sprinkle of black pepper, it is served on a rustic ceramic plate. Accompanied by fragrant basmati rice and a side of sautéed vegetables, the plate rests on a wooden table with soft, warm lighting enhancing the inviting and flavorful presentation.

Pork Chops in Indian-Spiced Soy Sauce

A fusion dish inspired by Indian and Chinese flavors, these tender pork chops are slow-cooked in soy sauce, warm spices, and a hint of citrus.
Portions:2
Preparation Time: 15 minuten
Cooking Time:1 uur
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Equipment

  • knife
  • Cutting board
  • wooden spoon
  • Serving platter

Ingrediënten

  • 4 pork chops loin or rib
  • 2 tbsp vegetable oil
  • 2 bay leaves
  • 1 hot dried red pepper optional
  • 8 whole cloves
  • 1 large stick celery diced
  • 1 medium-sized onion coarsely chopped
  • 1 piece fresh ginger 2.5 cm long, 1 cm wide, sliced into 3 rounds
  • 2 garlic cloves peeled
  • ½ tsp ground cinnamon
  • ½ tsp ground mace
  • 3 tbsp soy sauce
  • tsp sugar
  • ½ lemon cut into 4 round slices (seeds removed)

Instructies

  • Pat the pork chops dry and trim all but 0.
  • 5 cm of the fat.
  • Heat a large frying pan over high heat.
  • Add the pork chops and brown them in their own fat, pressing down any areas that do not touch the pan.
  • Once golden on both sides, remove the chops and place them on a plate.
  • Turn off the heat and drain only the accumulated fat from the pan.
  • Heat the vegetable oil in the same pan over medium heat.
  • Add the bay leaves, red pepper, and cloves, stirring briefly.
  • Once the bay leaves change color, add the celery, onion, ginger, and garlic.
  • Stir-fry for 4–5 minutes until slightly browned.
  • Return the browned pork chops to the pan.
  • Add the cinnamon, mace, soy sauce, sugar, and 50 ml water.
  • Place the lemon slices on top of the chops.
  • Bring to a boil, then cover and lower the heat.
  • Simmer gently for 50–60 minutes, turning and mixing every 10–15 minutes, until the chops are tender.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with plain basmati rice and a fresh green salad. A side of natural yoghurt relish pairs well with the flavors.
Wine Advice:
A medium-bodied red wine, such as Pinot Noir or Merlot, complements the rich, spiced flavors of this dish.

Nutritional Information

Calories: 480 kcal | Carbohydrates: 10 g | Protein: 38 g | Fat: 32 g | Fiber: 3 g | Sugar: 5 g | Salt: 2.5 g
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Recipe Category Main Dish / Pork
Country India
Season: All seasons

Goan-Style Pork or Lamb Vindaloo

A beautifully plated dish of Goan-Style Pork or Lamb Vindaloo, featuring tender, slow-cooked meat in a rich, spicy, and tangy sauce infused with vinegar, garlic, and aromatic Indian spices. The dish has a deep red hue with a glossy texture, showcasing the bold flavors of chili, cumin, and mustard seeds. Garnished with fresh coriander, it is served in a rustic ceramic bowl. Accompanied by fragrant basmati rice and warm naan, the bowl rests on a wooden table with soft, warm lighting enhancing the inviting and flavorful presentation.

Goan-Style Pork or Lamb Vindaloo

A Goan-inspired vindaloo with tender pork or lamb, slow-cooked in a tangy mustard and spice blend, finished with creamy coconut milk.
Portions:4
Preparation Time: 15 minuten
(pressure cooker) or 60–70 minutes (frying pan) 20 minuten
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Equipment

  • Frying pan (or pressure cooker)
  • knife
  • Cutting board
  • Mixing cup
  • wooden spoon

Ingrediënten

  • tbsp grainy French mustard Moutarde de Meaux
  • tsp ground cumin
  • ¼ tsp ground turmeric
  • ½ –1 tsp chilli powder
  • 1 tsp salt
  • 1 tsp red wine vinegar
  • 100 g onions peeled and sliced into fine half-rings
  • 6 large garlic cloves peeled and crushed to a pulp
  • 3 tbsp vegetable oil
  • 550 g boned hand of pork or shoulder of lamb cut into 2.5 cm cubes
  • 150 ml tinned coconut milk well stirred
  • 150 ml water for pressure cooker or 250 ml water (for frying pan)

Instructies

  • In a cup, mix the mustard, cumin, turmeric, chilli powder, salt, and vinegar.
  • Heat the oil in a large non-stick frying pan over medium-high heat.
  • Add the onions and fry until they turn medium brown.
  • Stir in the garlic and fry for 30 seconds.
  • Add the spice paste from the cup and fry for another minute.
  • Add the meat and stir-fry for about 3 minutes.
  • Pour in the coconut milk and the required amount of water.
  • If using a pressure cooker, cover and bring to pressure, then cook for 20 minutes.
  • If using a frying pan, cover, bring to a boil, reduce heat, and simmer for 60–70 minutes until the meat is tender.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with steamed basmati rice or warm naan bread for a classic Goan meal.
Wine Advice:
Pair with a dry Riesling or a light-bodied red like Gamay to complement the spicy and tangy flavors.

Nutritional Information

Calories: 480 kcal | Carbohydrates: 8 g | Protein: 36 g | Fat: 34 g | Fiber: 2 g | Sugar: 3 g | Salt: 1.8 g
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Recipe Category Curry / Lamb / Main Dish / Pork
Country India
Season: All seasons

Hyderabadi Lamb with Tomatoes

A beautifully plated dish of Hyderabadi Lamb with Tomatoes, featuring tender, slow-cooked lamb pieces in a rich, spiced tomato-based curry. The dish has a deep red hue with hints of caramelized onions, garlic, and aromatic Indian spices such as cardamom, cloves, and cinnamon. Garnished with fresh coriander and thinly sliced green chilies, it is served in a rustic ceramic bowl. Accompanied by fragrant basmati rice and warm naan, the bowl rests on a wooden table with soft, warm lighting enhancing the inviting and flavorful presentation.

Hyderabadi Lamb with Tomatoes

A light and flavorful Hyderabadi lamb dish simmered in a spiced tomato sauce, perfect with rice, Indian bread, or even pasta.
Portions:4
Preparation Time: 30 minuten
Cooking Time:1 uur
marinating time 2 uur
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Equipment

  • Large non-stick lidded pan
  • knife
  • Cutting board
  • mixing bowl
  • wooden spoon

Ingrediënten

  • 560 g boneless lamb shoulder cut into 2.5 cm cubes
  • 1 tbsp fresh ginger peeled and finely grated
  • 6 garlic cloves peeled and crushed to a pulp
  • tsp ground cumin
  • ½ tsp ground turmeric
  • tsp salt
  • 3 tbsp corn or peanut oil
  • 210 g onion peeled and finely chopped
  • 450 g fresh tomatoes peeled, finely chopped, and crushed
  • 3 –6 fresh hot green chillies chopped
  • 10 –15 fresh curry leaves or fresh basil leaves as a substitute
  • 2 –3 tbsp chopped fresh coriander

Instructies

  • Place the lamb in a bowl.
  • Add the ginger, garlic, cumin, turmeric, and 1 teaspoon of salt.
  • Mix well and let marinate for 30 minutes.
  • Heat the oil in a large non-stick pan over medium-high heat.
  • Add the onions and fry until they turn brown at the edges.
  • Add the lamb along with its marinade.
  • Stir-fry for 1 minute, then cover and reduce the heat to medium-low.
  • Cook for 8–10 minutes, stirring occasionally, until the meat is lightly browned.
  • Add the tomatoes, the remaining salt, chillies, curry leaves, and coriander.
  • Bring to a simmer, cover, and reduce the heat to very low.
  • Cook gently for about 50 minutes, stirring occasionally, until the meat is tender.

Notes / Tips / Wine Advice:

Serving Tip:
Serve with steamed basmati rice, naan, or even pasta for a fusion twist.
Wine Advice:
A fruity red wine like Grenache or Syrah pairs well with the bold flavors of this dish.

Nutritional Information

Calories: 420 kcal | Carbohydrates: 10 g | Protein: 36 g | Fat: 28 g | Fiber: 4 g | Sugar: 6 g | Salt: 1.4 g
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Recipe Category Curry / Lamb / Main Dish
Country India
Season: All seasons

Lamb or Beef with Spinach

A beautifully plated dish of Lamb or Beef with Spinach, featuring tender, slow-cooked meat in a rich, spiced spinach-based curry. The dish has a deep green and brown hue, with aromatic Indian spices such as cumin, coriander, and garam masala enhancing its flavors. Garnished with fresh coriander and a drizzle of ghee, it is served in a rustic ceramic bowl. Accompanied by fragrant basmati rice and warm naan, the bowl rests on a wooden table with soft, warm lighting enhancing the inviting and flavorful presentation.

Lamb or Beef with Spinach

This is the classic dish, prepared in almost every north Indian home and loved by all. To make it quickly, a pressure cooker is essential. If you use a regular saucepan it will take about 1 hour for the lamb to cook and 1½ hours for beef. You will need to increase the amount of water to 600ml (1 pint).
Portions:4
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Ingrediënten

  • 275 g frozen, chopped spinach
  • 275 g onions, peeled
  • 5 cm 2in piece fresh ginger, peeled
  • 6 garlic cloves peeled
  • 6 tablespoons vegetable oil
  • 3 bay leaves
  • 10 cardamom pods
  • 8 cloves
  • 2 x 5cm cinnamon sticks
  • 675 g stewing beef or boned shoulder of lamb, cut into 4cm (1½in) pieces
  • 1 teaspoons salt
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon chilli powder
  • 1 teaspoon garam masala

Instructies

  • Drop the spinach into boiling water according to the instructions on the packet and boil just until it is defrosted. Drain and squeeze out most of the water.
  • Coarsely chop the onions and ginger and put into the container of a food processor. Add the garlic and ‘pulse’, starting and stopping with great rapidity, until finely chopped.
  • Put the oil in a pressure cooker and set over high heat. When hot, put in the bay leaves, cardamom pods, cloves and cinnamon sticks. Stir once or twice and put in the finely chopped seasonings from the food processor. Stir and cook over high heat for 5 minutes. Add the beef or lamb, the spinach, 450ml (15fl oz) water, salt, coriander, cumin and chilli powder. Stir. Cover, securing the pressure-cooker lid, and bring up to full pressure. The beef will take 20 minutes, the lamb 15 minutes.
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Recipe Category Beef / Lamb / Meat
Country India

Sindhi-Style Lamb with Cardamom

A beautifully plated dish of Lamb with Cardamom, featuring tender, slow-cooked lamb pieces infused with the rich aroma of whole and ground cardamom. The dish has a deep, golden-brown hue with hints of caramelized onions, cinnamon, and aromatic spices. Garnished with fresh coriander and slivered almonds, it is served in a rustic ceramic bowl. Accompanied by a side of fragrant basmati rice and warm naan, the bowl rests on a wooden table, with soft, warm lighting enhancing the inviting and flavorful presentation.

Sindhi-Style Lamb with Cardamom

This Sindhi-style lamb stew is a rich, comforting dish infused with the mild yet aromatic flavor of green cardamom. With no red chilies, it is a gentle and soothing dish, traditionally served with crusty bread or rice.
Portions:6
including pressure cooking 45 minuten
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Equipment

  • Pressure cooker or large saucepan
  • Coffee or spice grinder
  • stirring spoon

Ingrediënten

  • 2 tablespoons green cardamom pods ground whole
  • 3 tablespoons vegetable oil
  • 900 g boned shoulder of lamb cut into 2.5cm (1in) cubes
  • 2 large tomatoes chopped
  • 4 tablespoons finely chopped onions red onions or shallots preferred
  • teaspoons garam masala
  • 1 tablespoon tomato purée
  • teaspoons salt or to taste
  • Freshly ground black pepper to taste
  • 450 ml 15fl oz water

Instructies

  • Grind the Cardamom: Place cardamom pods (whole, with skin) into a clean coffee or spice grinder and grind into a fine powder.
  • Heat the Oil: In a pressure cooker (or large saucepan), heat 3 tablespoons of oil over medium-high heat.
  • Sear the Meat: Add the ground cardamom powder, stir for a second, then add the lamb cubes.
  • Stir-fry on high heat for 2 minutes.
  • Add Vegetables & Spices: Add the chopped tomatoes and onions, stirring for another 3 minutes.
  • Then, add the garam masala, tomato purée, and salt.
  • Cook the Lamb: Pour in 450ml (15fl oz) water, cover the pressure cooker tightly, and bring to high pressure.
  • Lower the heat and cook for 15 minutes.
  • Alternative (No Pressure Cooker): If using a regular pot, increase the water to 600ml (1 pint) and simmer, covered, for 1 hour or more, until the lamb is tender.
  • Final Touch: Release pressure quickly with cool water, uncover, and bring the stew to a gentle boil.
  • Stir in a very generous amount of freshly ground black pepper and cook for 1 more minute.
  • Serve Hot: Serve with crusty bread, chapatis, or basmati rice.

Notes / Tips / Wine Advice:

Serving Tip:
Pair this Sindhi lamb stew with freshly baked naan, roti, or crusty sourdough bread. A side of yogurt or cucumber raita balances the rich, aromatic sauce.
Wine Advice:
Pair this Lamb with Cardamom with a medium-bodied red wine like Merlot or Syrah, which complements the warm, aromatic flavors of the dish.

Nutritional Information

Calories: 480 kcal | Carbohydrates: 8 g | Protein: 42 g | Fat: 32 g | Fiber: 2 g | Sugar: 3 g | Salt: 1.8 g
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Recipe Category Lamb / Main Dish / Stew
Country India
Season: All seasons

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