RECIPES:
Bhindis
Put the pan on the heat with four tablespoons of vegetable or olive oil. Chop three medium sized tomatoes and add to the pan. Chop two medium or three small onions and add them to the pan. Then add the spices: one level teaspoon of hot chilli powder, one level teaspoon of salt, a heaped teaspoon of coriander powder and three teaspoons of cumin seeds. Stir and cook through for 10 to 15 minutes on a medium heat. Wash and dry a good amount of okra, top and tail it, combine, put lid on for another 10 minutes for al dente. Serve on its own with nan or as a side dish.
Lamb Koftas with boiled eggs
Take 300 grams of minced lamb, add one chopped onion and a large handful of fresh coriander and blitz in a food processor. Add half a teaspoon of hot chilli powder, half a teaspoon of salt and mix with a fork. To bind, beat one medium egg, add half and mix through. Twist off enough to make one golf ball sized meatball, and repeat; make them all a similar size. Refrigerate for an hour.
Make the base: four tablespoons of oil and one finely sliced medium onion. Cook for five minutes, add six cloves of garlic; add half a mug of water, add one medium tomato, chopped, a one inch piece of ginger, grated finely, and half a teaspoon of salt, half of chilli powder, half of coriander powder, and cook on a medium heat, uncovered for about 10 minutes until reduced.
Liquidise the sauce once ready and put back into the pan. Add three quarters of a mug of water to thin. Add the meatballs to the sauce. On a medium heat, simmer for 20 minutes and occasionally spoon the liquid over them.
Add two boiled eggs, halved and sprinkle with coriander.
Recipes extracted from crackingcurries.com
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