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Saute chillies and cloves for a Rajasthani lamb curry

Saute cumin to create a spicy lamb curry

Chefs looking for new flavour ideas for curry dishes might want to consider a Rajasthani lamb curry.

This dish was suggested by professional chef Reza Mahammad in an article for the Independent and involved mixing together whisked yoghurt, cumin, ground coriander, chilli powder and salt to complement the spicy meal.

He advised setting this yoghurt aside and heating cloves, cardamom pods and bay leaves in ghee and oil until they are crackling, then adding onion and garlic ginger paste.

The mixture is sauteed until it has turned brown, when the lamb is introduced to the pan with chillies and cooked at a high heat until the liquid has evaporated.

Mr Mahammad then suggested pouring in the yoghurt and leaving to cook until it has dried up, bringing the ingredients back to the boil and simmering with stock and tomato puree.

The chef's serving tip was to top with lemon juice, coriander and bulb of red chilli heated in ghee or oil.

The chef rose to prominence in the UK with his UKTV Food Channel show Delhi Belly, co-hosted by comedian Sanjeev Bhaskar and a new programme - Reza, Spice Prince of India - is due to start broadcasting on Food Network UK from October 24th.

Related Products: Bay Leaves, Chilli Powder, Cloves, Ground Coriander, Ground Cumin

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