Thursday 12 December 2013

Cheesy Peasy Curry, Kebab and Nan Bread

Hot and Tasty

Paneer and peas, Lamb kebab and a nan bread
The wet curry involves frying an onion and some garlic in ghee or oil, Spice mix includes cumin, coriander, lots of fennel (seeds), star anise, turmeric and ground ginger, and black peppercorns. Grind the spices, fry them for a while with the onion, add a carton/tin of chopped tomatoes, simmer away fro a while, then add the peas and cubed paneer.   

The bread starts with self raising flour with added baking powder, egg, plain yoghurt and water to mix to a soft dough. Leave for half an hour or so, shape into  a sausage then cut bits off and roll out to a shape that appeals.

Put the appealing shape onto a very hot pan/tawa. When bubbles form after a few minutes, flip it over and  cook for another minute or so, until the spots are an appealing brown


Now for the kebabby things

About a 500g each of lamb and turkey mince. Spice mix is a puree of fried onions,
 garlic, fesh gingerchilli, cumin and cinammon, with plain youghurt and bit of water to mix. Whis this together with the meat. (Fry a small portion to test flavour) Then shape round skewers and grill for some 5mins each side. - Or you could form kofta "meatballs" and cook them in a curry sauce.

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