Tag Archive: Curry

Potato & Dill

This is the ultimate Indian potato-based dish. The distinctive taste of dill adds a fragrant sweetness to the earthy turmeric-coated potatoes. Ingredients 5 or 6 medium potatoes cut into bite-sized pieces 3 bunches of dill, stalks removed 1 tablespoon of vegetable oil 3 cloves of garlic a pinch of black mustard seeds 2 green chillies, sliced 1/2 teaspoon turmeric 1/4 teaspoon asafoetida salt. Method Boil the potatoes in salted water just until the edges begin to scuff and break down but the potato is still firm. Drain and allow to dry for a few minutes. Add oil to a hot pan and fry...

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Beef Biryani

This beef biryani is an incredible mix of rich curry flavours and sweet, aromatic rice. Ingredients for the Beef Biryani 400g basmati rice 500g cubed stewing beef 8 Green cardamom pods 3 black cardamom pods 2 tsp coriander seed 4 star anise 4 cloves 2 cinnamon sticks 1 tsp turmeric 1 tsp chilli flakes 1 tsp saffron 3 tsp rose water 1 tin of plum tomatoes 2 tbsp natural yoghurt 1 onion, sliced 1 thumb-sized piece of ginger, grated 3 cloves of garlic, minced Half a lemon 2 tbsp ghee 2 tbsp vegetable oil Dried rose petals Pistachio nuts, slightly...

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Beef Rendang

I had the best beef rending I’ve ever tasted in New York about 10 years ago. I’m not sure it was 100% authentic but it was utterly delicious. The beef was fall-apart-amazing, the sauce was thick, almost dry but so dense, fruity and spicy. You need a bit of time for this dish and you need to keep an eye on it. The sauce needs to thicken and coat the meat. That’s the important thing to nail. This is how I tried to recreate it. What you’ll need to feed 4 750g beef suitable for slow cooking – shoulder is...

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