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

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.

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.
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/