RECIPES

INGREDIENTS

1kg lamb on or off the bone 

2 -3 tablespoons of Olive oil

1 onion finely chopped 

Breyani herbs/whole garam 

1 cinnamon stick

2 bay leaf

1 cardamom 

1 star aniseed 

A few fennel seeds

2 tablespoons or 4 teaspoons of Spice Delights Lamb Masala-adjusted according to taste

1 tablespoon ginger and garlic paste

4 tomatoes or 1 can of chopped tomatoes 

4 potatoes cut in cubes 

Salt to taste

1 sprig curry leaves 

1 tsp garam masala

METHOD

1. Heat the oil, add cinnamon stick, cardamom, star aniseed, bay leaf and fry for a few seconds. Then add the onion and curry leaves.  Cook the onion till slightly brown. 

2. Add the ginger and garlic paste and saute 

3. Then add the masala or curry mix and fry for a few seconds. Ensure there is enough oil or add about ¼ cup of water. 

4. Then add the lamb and mix well so its coated with the curry mix. 

5. Add tomatoes after 5 minutes.

6. Add potatoes after another 5 minutes and 1-2 more cups of water.

7. Season with salt. 

8. Allow to cook until the meat and potatoes are soft

9. Just before its fully cooked, mix in the garam masala.

10. Garnish with fresh coriander leaves. Enjoy. 

INGREDIENTS

1kg lamb meat

1 large onion sliced

2 tablespoons olive oil

1-2 tablespoons Spice Delights Lamb Masala

1 cinnamon stick

2 tablespoons ginger/garlic mix

1 large tomato halved

500g cabbage finely sliced

1 cup water

A handful of fresh coriander

Salt to taste

METHOD

1. In a pan on medium heat, heat the oil and then add the onion. Fry until light brown.

2. Add the masala and whole spices and fry for 1-2 minutes with the onion.

3. Add the meat and fry for about 1 minute with the onion and spices.

4. Add the ginger and garlic mix and simmer for about 10 minutes whilst stirring. 

5. Add the tomato and simmer for a further 10 minutes.

6. Lower the heat. Add the cabbage and water and cook for a further 40 minutes or until the meat is soft. Add water as needed.

7. Garnish with coriander and serve. 

Best served with rice.

INGREDIENTS

1 large onion finely sliced

2 tablespoons oil

1 can chopped tomatoes

1 tablespoon freshly ground black pepper

2 teaspoons ginger/garlic mix

2-4 teaspoons Spice Delights Fish Masala

50g tamarind, soaked in ¼ cup hot water, then strained to remove sediment and stones

½ cup water

1,5kg fish of choice

Salt to taste

A handful of fresh coriander for garnish

METHOD

1. In a shallow pan fry the onions on medium heat until lightly brown.

2. Add the tomatoes, spices and Fish masala and stir well and cook for 5 minutes.

3. Add the   ginger/garlic mix and tamarind sauce. Allow to simmer on medium heat for about 1-2 minutes and then add water and mix.

4. Place fish in saucepan and spoon some sauce over the fish. 

5. Add salt to taste. 

6. Tear coriander and sprinkle over the curry.

7. Cover with lid and cook for further 10-15 minutes or until fish is cooked.

 INGREDIENTS

2 medium brinjal/Eggplants

1 grated onion

2 tablespoons oil

1 tablespoon ghee

1-2 tablespoons Spice Delights Vegetable Masala

4 whole dry chillies

½ teaspoon pepper

1 teaspoon salt

1 small tomato grated

½ cup dessicated coconut

250ml (1 Cup) yoghurt

1 cup water

METHOD

1. Fry the brinjal in the ghee/oil and set aside.

2. Saute the onion in some oil.

3. Add the tomato and spices to the onion and cook.

4. Add the coconut, yoghurt, water and brinjals to the above and cook until done without stirring.

INGREDIENTS

1 chicken disjointed

2 tablespoons oil

2-4 teaspoons Spice Delights Chicken Masala

2 teaspoons ginger/garlic mix

2 teaspoons dhunia/jeera powder

1 ½ tablespoons lemon juice

Salt to taste

½ teaspoon turmeric

SAUCE

4 tablespoons butter

Pinch of saffron (steeped in boiling water)

50ml or more cream

1 teaspoon red chillies

1 tablespoon tomato puree or yoghurt

METHOD

1. Mix all the spices into a paste with the lemon juice, smear over and marinate chicken for and hour.

2. Heat oil and braise chicken, stirring slowly till it begins to dry then add sauce.

3. Heat butter, cream, chilli and saffron and either tomato puree or yoghurt. Add chicken and cook. 

INGREDIENTS

900g skinless, boneless chicken 

2 -3 tablespoons of Olive oil

1 onion finely chopped 

Breyani herbs/whole garam 

1 cinnamon stick

2 bay leaf

1 cardamom 

1 star aniseed 

A few fennel seeds 

2 tablespoons or 4 teaspoons of Spice Delights Chicken Masala-adjusted according to taste

1 tablespoon ginger and garlic paste

4 tomatoes or 1 can of chopped tomatoes 

4 potatoes cut in cubes 

120ml double cream

Salt to taste

1 sprig curry leaves 

1 tsp garam masala

METHOD

1. Heat the oil, add cinnamon stick, cardamom, star aniseed, bay leaf and fry for a few seconds. Then add the onion and curry leaves.  Cook the onion till slightly brown. 

2. Add the ginger and garlic paste and saute. 

3. Then add the masala or curry mix and fry for a few seconds. Ensure there is enough oil or add about ¼ cup of water. 

4. Then add the chicken and mix well so its coated with the curry mix. 

5. Add tomatoes after 5 minutes. 

6. Add potatoes after another 5 minutes and 1-2 more cups of water.

7. Season with salt. 

8. Allow to cook until the meat and potatoes are soft.

9. Just before the chicken is fully cooked, mix in the garam masala.

10. Garnish with fresh coriander leaves. Enjoy