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Recipe Shed: Lamb Neck Tikka with Pistachio Cream Sauce and Coriander Chutney
This is simply a stunning way to cook Indian lamb. The resulting meat ends up soft and melting and infused with garlic, ginger and spices. The pistachio cream tempers the heat. And the coriander...
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Recipe Shed: My Best-Ever Chicken Curry
I have made many chicken curries in my time, going back 20 years when I really fell in love with Indian food on a backpacking trip around the Golden Triangle of Delhi, Jaipur and Jaiselmer. But this...
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Recipe Shed: Eddoe & Coconut Curry
My local supermarket has gone all exotic lately, stocking more unusual vegetables than the bog-standard potatoes, carrots and cabbages. I’d never heard of dudhi, cassava, chayote, and this one, eddoes...
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Recipe Shed: Simple Smoked Tandoori Chicken
The spice blends I’ve used in this dish were created by Dan Toombs aka The Curry Guy. If you fancy giving them a try, they’re available through his excellent blog. I bought these a couple of months ago...
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Recipe Shed: Turkey and Nuts Curry with Spicy Broccoli
This is a great recipe for using up leftover Christmas turkey and nuts. The curry is mild and creamy with lovely big chunks of flavourful meat. Spicy broccoli makes a lovely accompaniment, though...
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Recipe Shed: Thai Red Curry with Chicken
Drinking pals of mine are friends with a Thai woman whose name I only know as Nitsa. By day, she works in customer services for a local supermarket; by night, she is a magnificent cook, and for my...
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Recipe Shed: Chicken Makhanwhalla with Chickpea Dhal
This recipe comes from legendary curry king Pat Chapman’s essential Curry Club Indian Restaurant Cookbook. I have cooked dozens of recipes from this since I first bought a copy in the early...
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Recipe Shed: Chicken and Mango Madras
What do you do with some leftover chicken and a slightly under-ripe mango? Why ask Dan Toombs, TheCurry Guy, of course. He suggested this fantastic madras curry, and although I’ve modified his recipe...
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Lamb, Orange & Mint Keema Curry
When I first read this recipe on John Clayton’s Files and Records blog I wasn’t convinced that the combination of lamb, orange and mint would work, but I was spectacularly wrong. Tis curry is...
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Scrag End of Lamb Biryani
Scrag end is an ugly but incredible piece of meat – but you have to work to reap the benefits. It’s the clump of vertebrae immediately behind the lamb’s skull. Once you’ve removed the lamb neck...
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Thai Lamb Yellow Curry
When my kids are old enough to do the grocery shopping, I want them to know that meat comes from animals, not from plastic-and-polystyrene packaging. I want them to know that an animal died for their...
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Red Thai Curry Chicken Pie
This Red Thai Curry Chicken Pie is a wonderful recipe for using up leftover chicken. And it really couldn’t be simpler. All you need is a couple if tablespoons of Thai red curry paste, a can of...
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Review: Food Glorious Food winner’s Fragrant White Chicken Korma
The last time I had a ready-meal was a couple of years ago. A curry, I seem to remember. With a couple of bits of dried chicken, floating like islets in an ocean of vinegary sauce. Horrific. So when...
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Slow-Cooked Chicken Do-Piaza
Do- Piaza translates as ‘two onions’ because that’s the number of times they appear in the cooking process. The first stage involves making a puree from onions, garlic and ginger. The final stage is...
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Atul Kochhar’s Sumatran Lamb Kurma
I’ve adapted this recipe from Atul Kochhar’s wonderful ‘Curries Of The World’ book. His introductory note to this very mild, but tasty, Sumatran Lamb Kurma, goes: ‘The korma, or kurma, is thought to...
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Atul Kochhar’s Jeera Chicken
The flavours in this curry are wonderful and smoky, with a background heat that isn’t overpowering. It was developed by the Indian community in Kenya and has been brought to us by the genius of Atul...
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Lamb Shank Vindaloo
This lamb shank vindaloo recipe is adapted from Simon Cave’s magnificent Manly Food cookbook. If your fella’s a foodie, then I urge you to have a look at it. Could be just what you’re looking for as a...
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Jamie Oliver-inspired Leftover Lamb Biryani
My food shopping bills have gone through the roof lately, as I’m sure yours have, too. So I’m on a mission to save a few quid by making meals stretch further. To this end, a friend lent me Jamie...
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Atul Kochhar’s Pigeon Breasts Stir-Fried with Chillies and Garlic
I’ve signed up to Alternative Meats’ ‘Gourmet Surprise Box’ which, for £25 per month, supplies me with a box of meaty goodies to inspire my cooking. The latest box contained a wild rabbit, pigeon...
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Review: ‘Hello Fresh’ Sri Lankan Mahi Mahi Coconut Curry
Ever since I became a reluctant housedad three years ago, I have done all of the cooking in our family. My wife works long hours, so the last thing she needs to worry about is preparing meals when she...
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