Hot And Sweet Pepper Curry Sauce With Chicken Lamb Or Beef Food

ROGAN JOSH (INDIAN LAMB CURRY)

Steps:

• Melt ghee over medium heat in large heavy based pot. Add cinnamon, cardamom and cloves and cook for one minute.
• Add onion and cook for 7 minutes, stirring frequently, until pieces are golden and starting the brown on the edges.
• Add the garlic and ginger, cook for another minute.
• Stir in the Spices, cook for 30 seconds.
• Mix in the tomato puree and salt, then add stock and mix.
• Add lamb, stir, bring to simmer.
• Place lid on and adjust heat to low or medium low so it's simmering gently.
• Cook 1 hour 45 minutes, giving it an occasional stir, until lamb is quite tender - use 2 forks to check, it should pry apart pretty easily.
• Remove lid, and continue cooking for another 15 minutes (to reduce sauce slightly) - lamb should be very tender by this stage.
• Stir in the Yogurt, the Extra garam marsala and fennel. Cook for another few minutes.
• Serve with basmati rice, sprinkled with fresh coriander leaves and other garnishes if desired. More sides (pictured): Cucumber salad (Note 7) and Easy naan - No Yeast Flatbread

PHAAL

Steps:

• Place tomatoes, water, garlic, ginger, tomato puree, salt, ghost peppers, chili powder, garam masala, cumin, coriander, fenugreek, and black pepper into a blender and pulse several times to chop. Blend the ingredients until liquefied. Be careful, ghost chilies will burn eyes, mouth, or nose if touched.
• Pour the blended mixture into a large bowl and stir in lamb to coat; let lamb marinate at least 1 hour in refrigerator.
• Heat clarified butter in a large pan over medium-high heat and cook onion until lightly golden brown, 10 to 15 minutes, stirring constantly. Pour the lamb and marinade into the skillet and bring to a boil; cook and stir until sauce begins to thicken, about 5 minutes. Reduce heat to low and simmer until lamb is tender, about 20 more minutes. Garnish with cilantro to serve.

LAMB OR BEEF SHAKSHUKA

Steps:

• Preheat oven to 375 F.
• Gather your ingredients.
• Heat a large cast-iron skillet over medium-high heat. Add EVOO to the pan, 2 turns of the pan. Add ground meat, crumble and cook until the pink color goes away and meat is lightly browned.
• Peel and chop onion, seed and finely chop the peppers and chop or slice the garlic. Add onions and peppers to the meat and stir to soften a few minutes. Add seeds, spices and garlic; stir.
• Puree in food processor a can of chipotle in adobo. Add 2 tablespoons to pan and the rest to a bag to freeze and store for another use.
• Add tomatoes, honey if using, feta and stir. Make 4 to 6 nests in meat sauce using the back of a wooden spoon and drop eggs into them. Transfer pan to oven for 8 to 10 minutes till eggs set.
• For naan, heat a griddle over high heat. Scatter a little water onto skillet and griddle the bread to blister, then flip. Brush bread with melted butter and cut into pieces/wide strips.
• Garnish eggs with dollops of yogurt if using, cilantro leaves and scallions.

BLACK PEPPER BEEF

Steps:

• Bring the beef to room temperature. Pat dry and sprinkle with salt. Dredge the beef lightly in flour, shaking off the excess.
• Heat about 1 tablespoon EVOO in a Dutch oven over medium-high heat. Brown half the beef and transfer to a plate. Add another 1 tablespoon EVOO to the pot and brown the remaining beef. Return all the beef to the pot and add the stock and enough water to cover the beef. Stir in the garlic and bay leaf and bring to boil. Reduce the heat to medium-low, partially cover the pot and simmer for 2 hours. Stir in the red wine, tomato paste and pepper and cook until the beef is tender enough to fall apart and the sauce is thick, 2 to 3 hours more.
• When the beef is almost finished cooking, cook the potatoes in a pot of boiling water until tender, 12 to 15 minutes. Drain and return to the hot pot. Cut the Taleggio into cubes and mash into the potatoes with enough milk to reach the desired consistency. Stir in the sage and season with salt and pepper.
• Divide the beef and sauce among bowls and sprinkle with parsley.
• Cook's Note: The beef stew can be covered and refrigerated for a make-ahead meal. Reheat gently, adding water as needed to thin the sauce.

SWEET 'N' SOUR CURRY CHICKEN

Steps:

• In a 3-qt. slow cooker, combine the chicken, tomatoes, green pepper, onion, chutney and curry powder. Cover and cook on low for 4-5 hours or until chicken is no longer pink., Combine cornstarch and water until smooth; stir into slow cooker. Cover and cook on high for 30 minutes or until thickened.

CHICKEN IN SWEET AND HOT PEPPER SAUCE

Steps:

• Put the first 6 ingredients in your blender or food processor and process into a paste/pulp.
• Heat the oil in a large frying pan or Dutch oven, when hot enough pour the pepper paste in and on a medium high heat fry for 10 minutes.
• Add the milk and chicken stock.
• Then add the chicken and stir, add the zucchini a few minutes later.
• Bring to the boil, lower the heat, cover and simmer for 10- 15 minutes or until the chicken is tender.
• In the meantime cook the pasta according package instructions, drain when cooked, and put in a large warm dish.
• Check the seasoning of the chicken dish, If you find the sauce too thick you can add some more chicken stock, it depends how much moisture the zucchini will release, add half of the basil, mix and put half of the chicken on top of the pasta, mix, then pour over the remaining.
• Sprinkle the rest of the basil on top together with the pine nuts.
• Serve.