Itihaas Lamb Rogan Josh

Ingredients

·         5 tbsp vegetable oil

·         7 black peppercorns, left whole

·         3 black cardamom pods, left whole

·         5 green cardamom pods, left whole

·         4 cloves, left whole

·         1 cinnamon stick

·         1 piece of mace

·         1 onion, finely chopped

·         750g/1½lb leg of lamb or mutton, bone intact, cut into pieces

·         6 garlic cloves, peeled, left whole

·         2cm/¾in piece ginger, peeled and cut in half

·         2 tsp ground coriander

·         2 tsp ground cumin

·         ½ tsp red chilli powder

·         2 tsp ground fennel seeds

·         1½ tsp garam masala

·         salt, to taste

·         2 tomatoes, blended to a pulp in a food processor

·         3 tbsp plain yoghurt, stirred

·         handful chopped fresh coriander, leaves and stalks

Preparation method

1.     Heat the oil in a large pan over a medium heat. Add the black peppercorns, black and green cardamom pods, cloves, cinnamon and mace and fry for 1-2 minutes, or until the spices are sizzling and fragrant.

2.     Add the chopped onion and fry for 8-10 minutes, stirring regularly, until golden-brown.

3.     Add the lamb pieces and fry for 3-4 minutes, stirring continually, until golden-brown all over.

4.     Meanwhile, in a food processor, blend the garlic cloves and ginger with one tablespoon of water to a fine paste.

5.     Add the garlic and ginger paste to the lamb mixture, stir well to combine, then reduce the heat and continue to cook for 3-4 minutes, stirring regularly.

6.     Stir in the powdered coriander, cumin, red chilli powder, fennel seeds, garam masala, salt, tomato pulp and yoghurt, cover the pan with a lid, then reduce the heat to a low heat and simmer for 10-12 minutes, or until the sauce has almost completely dried out.

7.     Add 2-3 tablespoons of boiling water to the sauce, stir well and simmer for a further 7-8 minutes, stirring continually and adding splashes of water as necessary, until the volume of liquid has reduced and the sauce has thickened.

8.     Add enough boiling water to almost cover the lamb, bring the mixture to the boil, then reduce the heat to a simmer and simmer or 8-10 minutes, or until the lamb is cooked through.

      9.  Stir in the chopped coriander just before serving.

Itihaas Makhani Paneer

Ingredients

250 gms paneer

2 tbsp curds (dahi)

3 large tomatoes

3 onions, grated

1 tsp garam masala

2 tsp coriander-cumin seeds (dhania-jeera) powder

1 1/2 tsp chilli powder

1/4 tsp turmeric powder (haldi)

100 gms fresh cream

2 tsp butter

4 tbsp ghee

salt to taste

ghee for deep frying

chopped corriander (dhania) for garnishing

Method

1.    Cut the paneer in the shape of fingers and deep fry lightly in ghee.

2.    Apply the curds to the fried paneer.

3.    Put the tomatoes in hot water for 5 minutes. Take out the skin and chop finely.

4.    Heat the ghee and fry the onions until light pink in colour.

5.    Add the garam masala, coriander-cumin seed powder, chilli powder, turmeric powder and salt and fry for 1 minute.

6.    Add the tomatoes and fry for at least 5 minutes or until ghee floats on top.

7.    Add 1 teacup of water and the cream. Cook for a few minutes and then add the butter.

8.    Add the paneer and cook for a while. Garnish with coriander.

Serve hot with naan.

Itihaas Kofta Curry

Ingredients:

300 gm minced meat
1 egg
3 slices of bread
2 green chillies (chopped)
1 tsp garam masala powder
salt to taste

For gravy:
1 tsp cumin seeds powder
1 tbsp coriander powder
1 tsp red chilli paste
1 onion (chopped)
2 tomatoes (chopped)
3 tbsp oil
½ cup thick coconut milk

For garnishing:
Coriander leaves (chopped)

Method:

Soak the bread slices in water for a minute and then squeeze out all the water.

Add this to the minced meat together with salt to taste, green chillies and the garam masala powder.

Beat the egg and add this to the mince mixture as well. Mix well. 

Divide into different portions and shape into ½" size balls.

Heat the oil in a kadhai and fry the onion till it is translucent. 

Add the tomatoes and fry for another 2-3 minutes.

Mix all the spices in half a cup water to form a spice mixture.

Add this spice mixture to the onion and tomatoes. Lower the heat and add 2 cups of water.

Bring the gravy to the boil and slowly add the koftas a few at a time.

Allow the koftas to simmer in the gravy for at least 5-6 minutes or until they are set and cooked.

When the curry is ready, mix in the coconut milk and cook for another minute.

Serve hot garnished with coriander leaves.


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