Cheats Chicken Tikka Kebabs

Ingredients
500g Chicken Diced
150g Natural Yogurt
1 Red and 1 Green Pepper (de seeded and diced)
1 Tablespoon Lemon Juice
2 Tablespoons Tikka Spice Mix
1/2 Teaspoon Dried Mint
1 Tablespoon Sunflower Oil
Naan Bread, Mango Chutney and Natural Yogurt to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Griddle Pan
Bamboo Skewers (soaked in water for at least 20 minutes before hand)

The Good Bit

1. Mix the yogurt with the tikka, mint, lemon juice and the oil now add the chicken, stir well, cover and leave for at least an hour in the fridge.
2. Thread the chicken chunks onto the skewers alternating with pepper, griddle for approximately 15 minutes, turning occasionally to brown all sides.
3. Serve with naan bread, mango chutney and extra yogurt.

Serves 4

Bombay Potatoes

Ingredients
450g Potatoes (peeled and diced)
4 Tablespoons Vegetable Oil
7 Curry leaves
2 Onions (finely chopped)
2 Green Chillies (finely chopped)
2 dried Red Chillies
50g Fresh Coriander (chopped)
1 Teaspoon Turmeric
1/2 Teaspoon Each Cumin, Mustard, Fennel, Salt and Garam Masala
1 Lemon (juiced)

Equipment
1 SHARP Knife
1 Chopping Board
1 Lemon Juicer
1 Large Pan
1 Wok

The Good Bit

1. Cook the potatoes in boiling slightly salted water with 1/2 turmeric in for about 10-15 minutes until they are just tender, then drain and set aside.
2. Heat your oil in the wok and add the dried chillies and curry leaves, cook until they are almost burnt, then add in the onion green chillies, coriander leaves, the rest of the turmeric and spices seeds until the onion is soft.
3. Drop in the potatoes and a splash of water then mix well and cook for a further 10 minutes until all the spices are well mixed and the potato well coated, add lemon juice to taste and serve.

Serves 4

Lahore Lamb

Ingredients
450g Cubed Lamb
4 Tablespoons Vegetable Oil
2 Cloves
1 Bay Leaf
4 Black Pepper Corns
1 Onions (thinly sliced)
1/4 Teaspoon Turmeric
1 1/2 Teaspoons Chilli powder
1 Teaspoon Coriander Seeds (crushed)
1 Teaspoon Cinnamon
1 Glove Garlic (crushed)
1 1/2 Teaspoons Salt
1 1/2 Liters Water
50g Split Peas (yellow ones are best)
2 tomatoes (quartered)
2 Green Chillies (finely sliced)
Fresh Coriander to Garnish (chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan
1 Garlic Press
1 Spatula

The Good Bit

1. Heat the oil in your wok first until it smokes then lower the heat and drop in the onion, bay leave, cloves and pepper corns, fry for about 5 minutes until the onion is golden brown, then add the lamb, turmeric, chilli powder, coriander seeds, cinnamon, garlic and salt and stir fry for 5 minutes over a medium heat.
2. Pour in 900ml of water, cover and simmer for 35-40 minutes, in the mean time, put the split peas in to your other pan with the remaining water and simmer for 15 minutes until all the water is gone, if the peas are not soft enough to be mashed add a little more water.
3. Take the lid off the lamb and stir fry for a few minutes until il start to show at the side of your pan then add the split peas, tomatoes, sliced green chillies and the fresh coriander and serve.

Serves 4

Rogan Josh

Ingredients
900g Lamb Fillet (cubed)
250ml Natural Yoghurt
400g Chopped Tomatoes
150ml Water
1 Onion (finely chopped)
2 Cloves Garlic (finely chopped)
1 Inch Fresh Ginger (grated)
1 Teaspoon Salt
3 Tablespoons Lemon Juice
2 Tablespoons Tomato Purée
1/2 Teaspoon Cumin Seeds
2 Bay Leaves
4 Cardamom Pods
2 Teaspoons Each Ground Coriander, Ground Cumin
1 Teaspoon Chilli Powder
A Splash of Oil
Rice to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Metal Spoon
1 Wok/Large Frying Pan
1 Large Pan (for the rice, see home page for instructions on how to cook perfect rice every time)
1 Garlic Press

The Good Bit

1. Mix together the lemon juice, yoghurt, salt, half the crushed garlic and ginger then add the lamb and leave to marinate over night.
2. Heat a splash of oil in your wok and fry the cumin seeds for 2 minutes, then add the bay leaves and cardamom pods and fry for another 2, next add the onion and the remainder of the garlic and fry for a further 5 minutes.
3. Now add the coriander, ground cumin, and chilli and fry for 2 minutes before adding the lamb and marinade, cook this for 5 minutes, stirring all the time to prevent it burning to the bottom of the pan.
4. Add in the tomatoes, water and tomato purée, bring to a gentle simmer, cover and cook for 1 hour 15 minutes. Serve with rice (start preparing the rice after the meat has been simmering for an hour)
   

Serves 4

Lamb and Apricot

Ingredients
600g Lamb (stewing lamb cubed if you can)
1 Inch Cinnamon Stick
1 Onion (finely chopped)
2 Teaspoons Curry Paste
1 Teaspoon Cumin
1 Teaspoon Coriander
A Pinch of Salt
120g Dried Apricots (ready to eat)
240ml Lamb Stock
A Splash of Oil
Fresh Coriander (chopped to garnish)
Rice and Mango Chutney to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok

The Good Bit

1. Heat the oil in the wok and add in the cinnamon stick and cardamoms, heat gently for 2 minutes before adding the onion, now heat for a further 5 minutes until the onion is soft but not coloured.
2. Add in the curry paste and cook for 2 minutes before adding the cumin, ground coriander and salt, cook this mixture for 3 minutes, finally add the meat, stock and apricots, bring to a gentle simmer, cover and cook for 1 hour 15 minutes.
3. Serve on a bed of rice (yellow rice looks good for this, add a teaspoon of cumin and 1 of turmeric to the rice pan whilst cooking to achieve this, or if your posh do it with saffron instead of cumin and turmeric). Add a spoonful of mango chutney at the side or in a separate bowl.
   

Serves 4

Lamb and Mint with an Indian Twist

Ingredients
225g Lamb (cut into strips)
150ml Water
120ml Natural Yoghurt
50ml Coconut Milk
2 Onions (thinly chopped)
1 Tablespoon Each Ground Almonds, Fresh Mint (chopped)
1 Teaspoon Each Fresh Ginger (grated) Garam Masala, Salt, Garlic (crushed)
Pinch of Each Ground Cardamom, Ground Cinnamon
4 Black Peppercorns
2 Chillies (finely sliced)
1 Bay Leaf
Oil
Fresh Mint (roughly torn to garnish)

Equipment
1 Mixing Bowl
1 SHARP Knife
1 Chopping Board
1 Spoon
1 Wok/Large Frying Pan
1 Balloon Whisk

The Good Bit

1. Whisk the yoghurt with the coconut milk, adding one at a time the following, chillies, almonds, salt, garlic, cinnamon, mint, ginger, garam masala and cardamom, then set aside.
2. Heat a splash of oil in your wok and fry the onion along with the bay leaf and peppercorns slowly for 5 minutes until the onion is soft and golden, then add the lamb and stir fry for 2 minutes before adding in your sauce.
3. Add in the water, bring to a gentle simmer and cover, leave to cook for 15 minutes stirring only once or twice, then take the lid off, turn up the heat a little, and stir fry for a further 2 minutes, keeping it moving at all times.
4. Serve garnished with chopped mint leaves.
   

Serves 4

Spicey Roast Lamb

Ingredients
1.5Kg Leg of Lamb
1 Teaspoon Each Chilli Powder, Garlic (crushed), Coriander, Cumin, Salt
1 Tablespoon Breadcrumbs
2 Tablespoons Lemon Juice
2 Tablespoons Sultanas
3 Tablespoons Natural Yoghurt
Oil
Salad Leaves, Cherry Tomatoes, Lemon Wedges, Chopped Fresh Coriander and Grated Carrot to serve

Equipment
1 Mixing Bowl
1 Blender
Tin Foil
1 SHARP Knife

The Good Bit

1. Pre heat your oven too 180c 350f gas mark 4, trim any fat that you can from the leg of lamb, rinse it, then pat dry and set on a sheet of tin foil that will be large enough to cover it.
2. Mix all the teaspoons of spices together in the mixing bowl, the rest of the ingredients (breadcrumbs, yoghurt, lemon juice, sultanas and a splash of oil) should be blended until you have a smooth paste, combine this then with the spice mixture and mix well.
3. Pour your spice mixture over your lamb and rub it in well then cover with the tin foil, cook in the oven for 1 hour 30 minutes, remove and with the juices in the tin foil baste the leg again, you may need to use a spoon here, this time whack the lamb in the oven uncovered to brown off for 45 minutes.
4. Serve on a bed of salad leaves, chopped cherry tomatoes and fresh coriander and maybe some grated carrot and lemon wedges.
   

Serves 6