Mutton Curry Recipe (Mutton Masala Gravy) - Basic

https://www.indianhealthyrecipes.com/mutton-curry-recipe-mutton-gravy/#wprm-recipe-container-37692

To marinate

1 kg mutton (bone-in or boneless lamb/goat, cut to 1½ to 2 inch)

4 tablespoons plain yogurt (curd)

1 ½ tablespoon ginger garlic paste

1 ½ teaspoon salt (use as needed)

½ teaspoon turmeric

2 teaspoon meat masala (or garam masala)

1 teaspoon Kashmiri red chili powder

To make the Curry

4 tablespoons oil

6 green cardamoms

2 inch cinnamon

2 cup onions fine chopped or processed

1 ½ cup (2 large) tomatoes pureed or chopped

2 to 4 green chilies slit or chopped (optional, leave out for low heat)

4 teaspoons meat masala or garam masala ( I use Everest meat masala)

4 sprigs curry leaves or 1 bay leaf (optional)

1 teaspoon salt or as needed, to adjust later

2 to 4 tablespoons coriander leaves /cilantro chopped to garnish

Hot Water

1 ½ cup hot water to cook in stovetop pressure cooker

4 to 5 cups hot water to cook in a regular pot/Dutch oven

1. Marinate mutton with salt, ginger garlic, turmeric, garam masala or meat masala, chili

powder and curd. Yogurt & ginger garlic paste are natural meat tenderizers so they

make the mutton succulent.

2. Set aside until you prepare the rest or leave it in the refrigerator to marinate overnight.

(When you are ready to cook, leave the cold mutton out on the counter for 30 mins to

bring the meat closer to room temperature.)

1. On a low to medium flame, gently heat oil in a pan or pressure cooker. Add the whole

spices - cinnamon, cardamoms and bay leaf (optional), followed by onions & green

chilies.

2. Saute until onions turn golden. Lower the flame to very low as much as possible. Then

transfer the marinated mutton and saute for 5 to 7 mins.

3. Stir in the meat masala & curry leaves (optional), followed by pureed tomatoes.

4. Increase the heat to medium and saute for another 5 to 7 mins, until the raw flavor of

tomatoes has reduced. Pour hot water & mix well.

5. To cook in a regular pot: Bring it to a gentle boil and cook covered on a medium heat

for 1 hour 30 minutes. Stir well every 12 to 15 minutes and pour more hot water in

batches as needed.

6. Stovetop Pressure Cooker: Pressure cook on a medium heat for 4 to 5 whistles,

depending on the kind or cooker, meat and size of the mutton pieces.

(If using an electric pressure cooker or an instant pot, cook for 20 minutes on high pressuren and let the pressure release naturally or manually release the pressure after 15 minutes.)

7. When the pressure drops, open the lid and mix well. If the curry is runny, cook/saute for

a few more minutes to evaporate some of the moisture. Your mutton is cooked through

when it is tender, flakes easily with a fork and falls off the bone easily.

8. Taste the curry and add more salt if needed. If you feel it is low on flavor, you may

sprinkle little garam masala. Garnish with fine chopped coriander leaves.

9. Serve mutton curry hot with rice, tandoori roti, naan or plain paratha.

Chicken and mushroom pearl barley risotto

    30ml (2 tbsp) olive oil
    2 leeks, trimmed and finely sliced
    2 cloves garlic, finely chopped
    300g (10oz) pearl barley
    250ml (8fl oz) white wine
    1·25 litres (2pt) hot chicken stock
    4 chicken thighs, trimmed of fat
    100g (3½oz) mixed wild mushrooms, sliced
    100g (3½oz) chestnut mushrooms, sliced
    2 tbsp low fat crème fraîche
    2 tbsp fresh parsley, chopped
    ¼ bunch fresh tarragon, chopped
    1 lemon, zested
    15g (½oz) grated Parmesan

    Heat half the olive oil in a heavy-based saucepan, add the leeks and garlic and cook for 2-3 minutes or until the leek has softened. Stir through the barley and cook for 2 minutes. Increase the heat and pour in the wine.
    When the wine has been absorbed, add 750ml (1 1⁄4pt) of the chicken stock. Allow to cook on a gentle simmer for 40 minutes, or until the barley is tender. Add stock if the mixture looks too thick.
    Heat the remaining olive oil in a heavy-based frying pan. Season the chicken thighs well and cut into large chunks. Cook the chicken until cooked through and brown on each side with no pink showing, add the mushrooms and cook for a further 5 minutes. Remove from the heat.
    When the risotto has cooked, stir through the chicken, mushrooms crème fraîche and half the herbs. Ladle into bowls and sprinkle with lemon zest, freshly ground black pepper, the remaining herbs and Parmesan. Serve immediately.

https://realfood.tesco.com/recipes/chicken-and-mushroom-pearl-barley-risotto.html

Maldivian tuna curry

500g of tuna steak, cut into 2.5cm pieces
1 tbsp of coconut oil
3 garlic cloves, finely chopped
2 cardamom pods, seeds only
1 knob of fresh ginger, 2.5cm in length, peeled and finely chopped
10 curry leaves, finely chopped
1 green chilli, finely sliced
1 onion, finely sliced
1/2 tsp ground fennel seeds
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp black pepper
400ml of coconut milk
1 stick of cinnamon
sea salt
fresh coriander, to garnish

- Lightly salt the fish and set aside

- In a large saucepan, warm the coconut oil over a medium heat until simmering. Add in the garlic, cardamom, ginger, curry leaves and chilli. Let this sauté until fragrant – usually around 30 seconds

- Add the onion slices and cook until softened, around 5–7 minutes. Add the rest of the spices: the fennel, cumin, turmeric and black pepper. After around a minute they will mingle together and become aromatic

- At this point, transfer everything into a food processor and blend to a coarse paste. Return the paste back to the pan over a medium heat, pour in the coconut milk, holding back one tablespoon for drizzling at the end, and pop in the cinnamon stick and ½ teaspoon salt

- Bring to a simmer and gently add the fish pieces to the sauce. They will cook fairly quickly. After 5 minutes, the fish should be tender, opaque and cooked throughout and the curry will be ready to serve. Drizzle over the extra coconut milk, scatter with the coriander and serve with a heap of rice.

https://www.greatbritishchefs.com/recipes/maldivian-tuna-curry-recipe

Korean-Style Pork Tenderloin

 

 

https://fortheloveofcooking.net/wprm_print/korean-style-pork-tenderloin

Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Marinating Time: 8 hours hours
Total Time 8 hours hours 40 minutes minutes
Servings 4 

Marinade:

⅓ cup of low-sodium soy sauce
3 tbsp rice vinegar
2 tbsp sugar
1 tbsp minced peeled fresh ginger
1 tbsp dark sesame oil
¼ tsp crushed red pepper
4 cloves of garlic minced

Other Ingredients:

1½ lb pork tenderloin trimmed of fat
1 tbsp olive oil

Combine the first 7 ingredients in a large zip-lock bag, then add the pork. Seal and marinate in the refrigerator for 8-24 hours, turning the bag occasionally.

Preheat the oven to 425 degrees.

Heat the olive oil in a large ovenproof skillet over medium-high heat.
Remove the pork from the marinade, and place it on a paper towel to dry off the liquid; reserve the marinade.
Add pork to pan, and cook for 6 minutes, browning on all sides.
Place ovenproof skillet in the oven, and bake for 15 minutes or until the meat thermometer registers 155-160 degrees (medium), or until the desired degree of doneness.
Let stand for 5 minutes before slicing.
Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer for 5 minutes.
Cut pork into 1/4 inch thick slices and drizzle with sauce.

Fresh Tuna Steak Marinade

 

Marinade:
Light soy sauce
Sesame seed oil
Dash of Fish Sauce
Minced fresh ginger root (minced jar stuff)
Gochujang sauce
Brown sugar
Garlic cloves, minced
Salt
Freshly ground black pepper
Tuna steak (1 inch or thicker)

 

Lemon Masala Chicken

 https://www.harighotra.co.uk/lemon-chicken-recipe

8 pieces of chicken on the bone, skinned or thigh fillets

Marinade
1-2 tsp chilli powder
1 tsp turmeric
1 tsp coriander seeds, crushed
½ tsp black pepper, crushed
1 tsp garam masala
½ lemon

Curry
1 tbsp rapeseed oil
10 curry leaves
1 tsp cumin seeds
1 onion
4 cloves garlic, sliced
7cm piece ginger, julienne
2 green chillies chopped
4 green chillies, whole (optional)
½ lemon, cut 2 slices and keep the rest
handful of coriander

Put the chicken into a large bowl and sprinkle with the chilli powder, turmeric, garam masala, ground coriander, black pepper, salt, lemon juice and stir to coat. Leave for 10 minutes.
Heat 1 tbsp oil and add cumin seeds until they sizzle.
Add the sliced onion and stir through until they start to colour and turn golden.
Add the garlic and then stir in the ginger and all the chillies.
Add the curry leaves then add the chicken pieces and coat with the mixture on a high heat to seal the meat.
Reduce the heat to low add the two slices of lemon and place the lid on the pan. Leave to cook for about 20-40 minutes (depending on the meat you use).
Stir every now and again until it’s cooked through and the chicken is coming away from the bone.
Remove from the heat and squeeze in the lemon, sprinkle with coriander and serve.

Salt and pepper Sichuan prawns with soy chilli dipping sauce

Garnish

Spring onion
Red chilli

Sauce
5 tbsp mirin
4 tbsp dark soy sauce
1 tsp soft light brown sugar
1 red chilli, (seeds removed if you prefer it slightly less hot), finely sliced
1 green chilli, (seeds removed if you prefer it slightly less hot), finely sliced

For the prawns
½ tsp Sichuan pepper seeds
flaked sea salt
2 tsp five-spice powder
Raw, peeled tiger prawns, deveined
1 tsp sunflower oil

Prepare the garnishes. Cut the spring onion in half across and then cut each piece into really thin lengthwise strips
Halve the chilli lengthwise, deseed and then slice it into long, thin strips.
Put them into a bowl of cold water so they curl and look fancy.

Make the sauce. Simply stir everything together in a small bowl.

Using a pestle and mortar, grind up the Sichuan pepper with a pinch of salt until fairly smooth. Tip this mixture into a small, dry wok, add the five spice and toast over a low to medium heat for 1-2 minutes or so, stirring regularly until you start to smell the spices. Tip the spices into a bowl and toss the prawns through to coat evenly.

Return the wok to a high heat and add the oil. Stir fry the spice coated prawns for two minutes until pink throughout. Serve at once.

Korean Duck Bolgogi

Serves: 4
Prep - 5 mins plus marinading
Cook 25 mins

4 Duck breast
2 tbsp Vegetable oil
2 tbsp rice vinegar
1 ½ tbsp soy sauce
4 spring onions, roughly chopped
2 tbsp fresh ginger, peeled and chopped
5 cloves garlic, crushed
2 tbsp sugar

Add all ingredients for the marinade to a bowl.

Remove the skin from the duck breast. Add to the the marinade ensuring each duck breast is coated. 

Store covered in a bowl in the fridge for 1 to 24 hours.

Preheat oven 200°C/ Fan 180°C/ Gas Mark 6. When ready to cook. Heat a frying pan on medium heat with a little cooking oil. Remove the breast from the marinade, allowing for excess to drip off.

Cook the duck breasts in the pan for 5 mins on each side until they are starting to colour. Transfer to a baking tray and cook for 8-12 mins.

Whist the duck is in the oven heat the remaining marinade in a pan till bubbling for 2 mins. Keep stirring to avoid it catching on the bottom. This sauce can added to your dish for extra flavour.

Remove the duck from the oven and leave to rest for 5 mins. Slice and serve over sticky rice with kimchi, spring onion and chilli.

Note: worked really well in the Ninga Foodi on Bake at 180c, lovely and moist. I cooked the rice using the stock made from the duck carcass,

Carrot soup

https://www.bbc.co.uk/food/recipes/carrot_soup_23577

200g/7oz butter
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp dried red chilli flakes
½ tsp ground turmeric
1 onion, finely chopped
2 tbsp sea salt flakes, or to taste
6 garlic cloves, crushed
1kg/2lb 4oz carrots, peeled and grated
1 medium–large potato, peeled and grated
2 oranges, zest and juice
1 litre/1¾ pints vegetable stock
chilli oil, to drizzle
chopped fresh coriander leaves, to garnish

Heat the butter in a large stock pot, casserole or saucepan over a medium heat. As soon as the butter has melted, add the coriander seeds, cumin seeds, chilli flakes and turmeric and cook for a few minutes.

Add the onion and salt and cook until the onions are soft. The add the garlic.

Add the carrot and potato, mix to combine everything and cook over a high heat.

Add the orange zest and juice. Pour in the stock and boil rapidly for about 10 minutes. Turn the heat down and leave to simmer with the lid on for 30 minutes. As soon as the carrots are tender, blend with a hand blender until smooth and velvety.

Serve in warmed bowls. Drizzle over some chilli oil and sprinkle on the coriander.

Nigella's Korean Keema (with Lamb Mince and Eggs)

https://hotcooking.co.uk/recipes/nigella-korean-keema/

Prep 15m
Cook 20m
Total 35m

Serves: 2

150g rice (basmati, brown, sushi)

Sauce

2 tbsp gochujang
1 tbsp honey (or ½ tablespoon, see notes)
1 tbsp Chinese rice wine
2 tbsp soy sauce

Keema

250g mince (lamb or turkey)
125g frozen petit pois
6 thin (or 3 fat) spring onions
1 tsp vegetable oil (or groundnut)
2 tbsp Chinese rice wine
4 tbsp water (optional, I don't add this)

To finish (optional)
2 tsp chilli oil
2 eggs
1-2 tbsp chopped fresh coriander

Rice: Cook 150g of rice according to the instructions on the packet. Fill and boil the kettle for the peas.

Sauce/keema: In a bowl that can hold the mince, combine 2 tablespoons of gochujang, 1 tablespoon of honey (or ½ tablespoon, see notes), 1 tablespoon of Chinese rice wine and 2 tablespoons of soy sauce. Add 250g of lamb or turkey mince - use a fork to break it up and stir it into the sauce. Leave to steep for 5 minutes.

Put a wok or heavy bottomed pan over a medium heat. While it heats up, add 125g of petit pois to a colander and pour over boiled water from the kettle, letting the water drain away. Slice 6 thin (or 3 fat) spring onions.

Add 1 teaspoon of vegetable oil to the wok then add the sliced spring onions and the peas. Stir fry for 3-4 minutes.

Add the mince and sauce to the pan. Stir fry for 4-5 minutes or until cooked through.

Eggs (optional): Place a small frying pan over a medium heat. Add 2 teaspoons of chilli oil and crack in 2 eggs. Fry until the whites have cooked. Set to one side.

Keema: Add 2 tablespoons of Chinese rice wine and 4 tablespoons of water (optional) to the bowl that held the mince, swill (to combine with any remaining sauce) and pour into the wok. Stir fry for another 30 seconds or so until everything has heated through.

To serve: Spoon the keema over the rice and top with the fried eggs (if using) Scatter over 1-2 tablespoons of chopped, fresh coriander.

Poached Duck Eggs on Sourdough Toast

 Season with Cayenne Pepper, Turmeric, Salt and Pepper

Chicken Saag

https://britishchefstable.com/jamie-oliver-chicken-saag-recipe/

Marinade:

3 tbsp Greek yoghurt
1 tsp ground turmeric
1 tsp Kashmiri chilli powder
1½ tsp cumin seeds (coarsely crushed)
850g / 1lb 13oz skinless chicken (on the bone, cut into medium pieces)

400g / 14oz spinach leaves (washed and trimmed)

4cm / 1½in ginger root (roughly chopped)
5 garlic cloves (roughly chopped)
1 green bird’s-eye chilli

3 tbsp vegetable oil
4 green cardamom pods (whole)
2 bay leaves
2.5cm / 1in cinnamon stick
250g / 9oz white onions (finely chopped)
1 heaped tbsp tomato purée (paste)
1 heaped tsp ground coriander
Salt (to taste)

½ tsp garam masala
1 tbsp chopped coriander (cilantro, to garnish)
Ginger root (cut into matchsticks, to garnish)

Mix Greek yoghurt, turmeric, Kashmiri chilli powder, and cumin seeds in a bowl. Make cuts in the chicken pieces, coat them with the marinade, and refrigerate overnight or for at least 30 minutes.

Add spinach and 3 tbsp water to a blender and blend into a smooth paste.

Blend ginger, garlic, and green chilli with 2–3 tbsp water into a paste. Set aside.

Heat oil in a heavy-based pan over medium heat. Fry the cardamom pods, bay leaves, and cinnamon sticks for a few seconds. Add the onions and fry for 15 minutes, stirring, until golden.

Stir in the ginger-garlic-chili paste and fry for 2 minutes. If it sticks, add a splash of water. Stir in the tomato purée and ground coriander, frying for another 2 minutes.

Add the marinated chicken to the pan and fry for 7–8 minutes, ensuring the pieces are well sealed. Lower the heat, season with salt, cover, and cook for 15–17 minutes, stirring halfway to prevent sticking.

Stir in the puréed spinach and simmer over low heat for 5–7 minutes with the lid on.

Sprinkle garam masala, garnish with chopped coriander and ginger matchsticks, and stir well.

Indian Lamb Curry Recipe - Swasthi's Recipes (Ninja Foodi Pressure cook option)

 

https://www.indianhealthyrecipes.com/lamb-curry/

Prep Time 20 minutes plus marinade time

Cook Time 1 hour 40 minutes

Total Time 2 hours

Servings 4

• 1 1/2 lbs (1/2 Kg) bone-in lamb (shoulder or leg cut or bone-less)
• plain yogurt
• 1 1/2 to 2 teaspoons Kashmiri red chilli powder
• 1/2 teaspoon turmeric
• 1 1/2 to 2 teaspoons garam masala
• 1/2to1/2 teaspoon cumin powder
• 1/2 tablespoon coriander powder
• 1 1/2 teaspoon salt

• 4 tablespoons oil or ghee
• 1/2 bay leaf
• 4 green cardamoms
• 2 inch cinnamon piece
• 1 1/2 black cardamom
• 1/2 to 1 1/2 star anise

• 1 1/2 cups onions fine chopped
• 1 cup (200 g) tomatoes (fresh tomatoes chopped or pureed or 1 cup bottled like passata)
• 1/2 to 1 1/2 green chilli slit (deseeded, optional)
• 1 1/2 tablespoon ginger & garlic paste (or minced, divided equally)
• 2 1/2 tablespoons mint leaves (pudina, fine chopped)
• 2 1/2 to 3 1/2 cup hot water
• 1/2 tablespoon kasuri methi (dried fenugreeks leaves, optional)
• coriander leaves (fine chopped, optional)


1. Add all the ground spices to a small bowl and mix them.
2. Marinate lamb with half of this spice mix, half of the ginger garlic, salt, kasuri methi and yogurt (or lemon juice/ vinegar). Cover and set aside for about 2 hours to overnight in the refrigerator.
3. Heat 1 to 2 tablespoon oil/ghee in a heavy bottom pan and add bay leaf, black cardamom, green cardamom & cinnamon.
4. Once the spices begin to sizzle, add the mint leaves and stir in the marinated lamb and braise on a medium heat for about 8 to 10 minutes.
5. Pour half of the hot water and mix well. Cover and let cook on a low to medium heat for 1 hour. Keep stirring every 15 mins and add more hot water as you cook.

(Note - or, Pressure cook this step for 20 mins)

1. Meanwhile in another pan, heat the rest of the oil/ghee. Add the onions & green chilies. Saute on a medium heat for 6 to 7 mins.
2. Reduce the heat and stir fry for a few more minutes until deep golden but not burnt.
3. Add rest of the ginger garlic & saute until the raw smell of ginger garlic goes away. This takes 1 to 2 minutes.
4. Turn off the heat & stir in the rest of the ground spices, immediately pour the tomato puree. Cook on a medium heat until the raw flavor of tomatoes is gone.
5. Transfer this to the lamb after 1 hour of cooking lamb. Cook covered on a low heat until the meat is fully cooked and fork tender, for another 50 mins or more. Pour more hot water if required as you cook & keep stirring often, every 5 to 7 mins.

(Note - or, Pressure cook this step for 20 mins)

6. Taste test and add more salt or garam masala & kasuri methi if needed. If you want more heat in your lamb curry, add some freshly crushed black pepper.
7. Garnish lamb curry with coriander leaves and serve with roti/naan/rice or with any artisan bread.
8. Lamb curry tastes best after resting for a few hours or even the next day. Reheat & adjust the salt when you are ready to serve.

Yellow Split Pea Dal - Ninja Foodi

 

200g yellow split peas (chana dal), rinsed and drained
1 tbsp oil
1 onion, chopped
1 bird eye chilli, chopped (or 1 tsp chilli poweder)
1 tsp cumin
1 1/2 tsp coriander
1/2 tsp turmeric
2 tbsp garlic ginger paste
600ml water
1 tbsp lemon juice
1 tsp salt (or to taste)

Step 1
Select the sear/sauté option, set the temperature to medium then press the start/stop button. Leave to warm up for 5 minutes, then add the oil. Allow to heat up for a few seconds


Step 2

Add the onions and sauté for 5 minutes, then add in the spices, salt and the garlic ginger paste and allow to cook for another minute


Step 3

Mix in the split peas, lemon juice and water


Step 4

Assemble the Pressure Lid and make sure the pressure release valve is in the seal position


Step 5

Select pressure and set the temperature to high


Step 6

Set the time to 14 minutes, then press the start/stop button


Step 7

Once the time is up, quick release the pressure by carefully turning the valve to the vent position


Step 8

Carefully open the lid and take out the pan using oven mitts


Step 9

Serve with rice and garnish with fresh coriander and more chilies


https://ninjatestkitchen.eu/recipe/yellow-split-pea-dal/

Korean Spicy Marinated Pork (Dae Ji Bool Gogi)

https://www.allrecipes.com/recipe/162036/korean-spicy-marinated-pork-dae-ji-bool-gogi/

¼ cup rice wine vinegar

2 tablespoons soy sauce

½ cup gochujang (Korean hot pepper paste)

3 tablespoons minced garlic

3 tablespoons minced fresh ginger root

2 tablespoons red pepper flakes

½ teaspoon black pepper

3 tablespoons white sugar

3 green onions, cut into 2 inch pieces

½ yellow onion, cut into 1/4-inch thick rings

1 (1kg) pork loin, cut into 1/4 inch slices

¼ cup canola oil


Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.

Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!

Korean Fish Stew

2½ pounds cleaned whole fish (black sea bass, cod, pollock, flounder, fluke), cut into 2 inch pieces
8 cups water
1 pound Korean radish (or daikon) sliced into ⅛ inch thin bite sized pieces
7-8 large dried anchovies, with heads and guts removed and placed in a stock pouch (or soup strainer, or tied up in cheesecloth)
1 dae-pa (or 4 to 5 green onions), sliced diagonally
1 large green chili pepper, sliced
1 red chili pepper, optional but if you use, sliced diagonally
4-5 sprigs of chrysanthemum greens (substitute with a few basil sprigs)

For the seasoning paste:

½ cup Korean hot pepper flakes (gochugaru)
10 garlic cloves, minced
2 tablespoons Korean fermented bean paste (doenjang)
1 tablespoon Korean hot pepper paste (gochujang)
1 tablespoon soy sauce
2 tablespoons fish sauce
½ teaspoon ground black pepper
3 tablespoons mirim (or soju)

Make seasoning paste:

1. Combine the seasoning paste ingredients in a bowl.
2. Mix it well with a spoon. Set aside.

Make maeuntang:

1. Combine the radish, dried anchovies, and 8 cups of water in a large pot.
2. Cover and cook for 20 minutes over medium high heat until the radish turns a little soft.
3. Add the fish and about half of the seasoning paste.
4. Cover and cook for another 20 minutes over medium high heat until the fish is fully cooked.
5. Remove the anchovy pouch and add green chili pepper and green onion. Taste the soup and add more paste if you want it spicier and saltier.
6. Gently stir the stew a few times with a wooden spoon and cook for about 3 to 5 minutes.
7. Turn off the heat and add the chrysanthemum greens and red chili peppers.

Serve with rice, kimchi, and a few other side dishes, if you have them

Gochujang Shrimp

https://www.everylastbite.com/gochujang-shrimp/

10 oz shrimp shelled but leave the tails still on
1 egg
½ cup arrowroot powder (or corn starch)
¼ tsp salt and pepper
½ tsp garlic powder
1-2 tbsp avocado oil
1 tbsp sesame oil
2 cloves garlic minced
⅓ cup chopped scallions + 1 tbsp for garnish
2 tbsp gochujang paste
3 tbsp honey (or maple syrup)
1 tbsp coconut aminos (or soy sauce or tamari)
1 tbsp apple cider vinegar
2 tbsp water
2 tsp white sesame seeds

Place the shrimp in a bowl, crack the egg into the bowl and toss the shrimp around so that they are all well coated in the egg.

In a bowl combine the arrowroot powder, salt, pepper and garlic powder, stir until well mixed.

Working one at a time, place the shrimp in the arrowroot powder and ensure that each shrimp is well coated on all sides. Place the coated shrimp on a plate and repeat with the remaining shrimp until they are all well coated.

In a large skillet on medium high heat add the avocado oil. Once hot add in half of the shrimp and cook for 2 minutes until golden in color and then flip and cook for another 1-2 minutes on the other side. Set the cooked shrimp aside on a plate and repeat with the second batch of shrimp, add more oil to the skillet if it looks dry.

Once all of the shrimp are cooked, wipe out the skillet with a paper towel and then add in the sesame oil.

Add the chopped scallions and garlic and cook for 2 minutes before adding in the honey, gochujang, soy sauce, apple cider vinegar and water.

Bring to a simmer and leave to cook for 3-4 minutes until it begins to thicken. Add in the shrimp and toss to ensure they are all well coated in the sauce.

Garnish with sesame seeds and chopped scallions.

Rajma Masala

From:

https://www.teaforturmeric.com/rajma-recipe/

0.5 cup/90g dried (OR 1 cans (around 15-oz each)) dark red kidney beans, drained and rinsed

0.13 cup neutral oil, such as grapeseed oil

0.5 medium (~90 g) yellow onion, very finely chopped – i like to use the pulse setting of my food processor to mince (~15 pulses)

0.5 tsp cumin seeds

0.5 small dried bay leaf

0.5- inch piece cinnamon stick

4 black peppercorns, optional

0.5 small black cardamom, optional

2-2.5 garlic cloves, crushed or finely chopped

0.5- inch piece ginger, crushed or finely chopped

1 medium (~100 g) Roma or Vine tomatoes, puréed/blended in a food processor

1 tbsp (16.5 g) tomato paste

0.5 tsp coriander powder

0.5 tsp Kashmiri chili powder or paprika

0.17 tsp turmeric powder

0.13 tsp red chili powder or cayenne pepper

0.88 tsp kosher salt

Heat oil in a large pan over medium-high heat. Once hot, add the onions and whole spices (cumin seeds, bay leaf, cinnamon stick, peppercorns, and black cardamom). Sauté for 7-8 minutes, until the onions turn golden brown. Deglaze with 2-3 tbsp of water. Once the water dries up, add the garlic and ginger and sauté for another 2 minutes, until aromatic and the onions deepen even more in color. If the garlic/ginger start to stick, deglaze again with 2-3 tbsp water. Add the blended tomatoes and tomato paste and sauté for about 5 minutes, until the tomatoes reduce and the oil starts to leave the sides.

Pour in ¼ cup water to deglaze the pan. Add ground spices and salt and sauté for 1-2 minutes to bloom the spices. The oil will once again release from the onion-tomato mixture. Add the cooked kidney beans and stir to coat in the masala. Using a wooden spoon, gently mash the kidney beans for better texture. Pour in the measured water (or reserved cooking liquid).

Bring to a light boil (cover to make it boil faster), then reduce heat to medium. Cover and simmer, stirring occasionally, for 15 minutes. The mixture will have thickened up, but it should still be runny.

Uncover and cook for another 1-2 minutes, continuing to crush the kidney beans with a wooden spoon. The mixture should still be soupy, but thick enough to start to stick to the bottom if left alone. If the mixture thickens too much, add 1/4-1/2 cup water and allow to come to a simmer. Add the green chili peppers, heavy cream, butter, and fenugreek leaves. Stir gently to combine.

Reduce the heat to low. Cover and gently simmer for 3 minutes. The oil will start to rise and line the sides of the curry. Garnish with garam masala and cilantro. Turn off the heat. I pair with basmati rice and have often seen it with zeera rice (basmati rice with cumin seeds) but you can also pair it with naan, roti, or other bread. Serve with sliced red onions and lemon wedges on the side.

Chicken Dhansak

A great instructional here:

https://www.youtube.com/watch?v=GpoHHxxLQPo

For Chicken marinade: 

600 gms of chicken breast
salt to taste
1/2 tsp of turmeric
1 tsp Dhansak masala

For Lentils: 

1/4 cup red lentil soaked
1/4 cup yellow lentil soaked
1/4 cup Toor dal or Yellow split pigeon peas soaked
1.5 cups diced squash
1 bay leaf
1/2 tsp turmeric
Salt to taste
2 Cups of water to cover

For DHANSAK MASALA: 

2 tbsp coriander seeds
1 tsp cumin seeds
1 dry red chilli
1 tsp cloves
3 bay leaves
1/2 tsp poppy seeds
1.5 inch cinnamon stick
1 star anise
2 black cardamom (take the seeds out to use)
1/2 tsp black pepper
7 green cardamom (take the seeds out to use)
1/2 tsp of mustard seeds
1/4 tsp of nutmeg to grate in the curry

For the GRAVY:

1 tbsp oil
2 tbsp ghee
2 bay leaves
2 medium onions finely chopped
1.5 tbsp ginger garlic paste heavy on garlic
2 tomatoes finely chopped
2 tsp Kashmiri chilli powder
1 tsp turmeric 
1/2 tsp dried fenugreek leaves
1 tbsp Dhansak Masala
1/2 tbsp Mint 
2 tbsp fresh coriander
1 inch ginger julienned and some fresh coriander for garnishing
2 tbsp Tamarind pulp

First prep the Masala.

a) Slowly dry roast the spices for a few minutes (apart from the Mustard and Poppy seeds. Just turn the heat off and stir them around at the end).

b) Let them cool down, then whiz them up or hand grind them, but slowly, don't burn them.

c) Soak your Tamarind in boiling water for use later.

1) Dice the chicken and marinade for 30 mins or so.

2) Wash then soak the Lentils for 30 mins.

3) Dice the Squash (slice, then ping it in the microwave for 30 secs to make it easier to dice).

4) Add the Squash, Lentils etc to the pressure cooker and set on high for 10 mins.

5) When done, use a blender to get whatever texture you want.

6) Heat Oil and Ghee (medium heat) then add the Onions for 5 or so minutes, get some colour on them. Add a little Salt to expel the moisture.

7) Add the Turmeric, Ginger Paste, Chilli powder, stir, then the Tomatoes. Cover and simmer for 5 mins.

8) Uncover and fry for a few mins until the oil separates, then add the Masala Spices.

9) Add the chicken for 10-12 mins. Cover, but stir now and again.

10) Add the Lentils/Squash and simmer/stir for 10 mins or until you are happy with the texture.

11) Add the Tamarind water, Mint, Coriander, grated Nutmeg. Simmer for 10...

Finish with a little Ghee and a sprinkle of the Masala spice mix.

Suggested serving: Kachumber Salad:
Tomatoes, Red onion or shallots, green chilies, fresh coriander, lemon juice, Cucumber and salt to taste.

Slow Cooker Cottage Pie

Prep Time
15 mins
Cook Time
4 hrs
Servings
6

Pie Filling

500 g minced beef
1 small onion chopped
1 small leek chopped
1 large carrot grated
100 g mushrooms chopped
400 g chopped tomatoes (1 tin)
600 ml beef stock
4 tbsp tomato puree
1 splash Worcestershire sauce
1 tsp dried basil
1 tsp dried thyme
2 bay leaves
4 tbsp flour
1 tbsp oil
salt and pepper

Pie Topping

4 potatoes chopped
1 tbsp butter
100 ml milk
200 g cheese
salt
 
Turn your slow cooker on to high. Brown the mince, then set aside.

Fry the chopped onion, leek and carrot until softened slightly, then add the tomato puree, plain flour, basil and thyme and cook for a few minutes.

Add the chopped tomatoes, beef stock, Worcestershire sauce, mushrooms and bay leaves, then stir. Check the consistency of the sauce now as it won't thicken once cooking. Reduce if necessary, re-add the beef mince and season well with salt and pepper.

Transfer to the slow cooker and cook for four hours on high or seven on low.

An hour before the filling is ready, boil the potatoes until tender.
Drain and allow to steam-dry for a few minutes, then add the butter, milk, and half the cheese, and mash well.

Fill a pie dish with the filling from the slow cooker, taking care to remove the bay leaves. It's not essential, but allow the filling to cool before topping to stop the potato sinking into the filling.

Add the potato topping, then grill on high for five minutes until the potato starts to crisp. Add the remaining cheese and grill for a further five minutes.