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Stir it up magazine October 2014

THE MELTING POT Raju Ramachandran, head chef of modern-Indian restaurant Cinnamon Soho and winner of the acclaimed Ethnic Chef Award at The Craft Guild of Chefs Awards 2014 Tips: • Padpi – wheat crisps, available in Indian supermarkets, work really well as canapés when topped with a vegetable curry • Stir-fried okra – plenty of oil and a high heat will ensure that your okra becomes crisp rather than slimy • Extend any leftover lamb or chicken curry by adding plain boiled green moong lentils and heating through thoroughly Raju’s Keema Gotala Toastie –Spiced lamb mince with scrambled egg >> Serves 4 Ingredients 2 tsp coriander powder 1 tsp roasted Whole spices cumin powder 500 grams of lamb mince 1/2 tsp garam 1 piece green cardamom masala powder 150 grams onion chopped 1 tbsp coriander 1 tsp coriander seeds leaves chopped 2 tomatoes chopped 1/2 lemon juice 2 tsp salt 3 peppercorns 3 eggs 1 tsp ginger and garlic paste 6 slices of multi grain bloomer 1/2 tsp cumin seeds 50 grams butter 1 1/2 tsp green 50 grams green chilli chopped leaf salad 1/2 bay leaf 100g grated cheese 1 1/2 tsp ginger chopped Green coriander chutney 1 whole red chilli Bunch of coriander 1/2 tsp turmeric powder 2 cloves 2 tsp chilli powder Method 1. Heat the heavy bottom pan and once it’s hot pour the oil and then add the whole spices. Leave the whole spices to crackle and then add the chopped onions, chopped green chilli and chopped ginger. Add a pinch of salt and stir well. 2. Mix the lamb mince with a bit of water and salt to stop it from becoming lumpy, and then set aside. Sauté the onion until get golden brown in colour, and then add the ginger and garlic paste. Stir it for another 30 seconds before adding the turmeric powder, chilli powder, lamb mince and tomato. 3. Stir it for another 3 minutes before adding the coriander powder and roasted cumin powder. Cook well for another 7 to 8 minutes before adding the garam masala powder, lemon juice and coriander leaves and then check the seasoning. In a separate pan make the scrambled egg and then add this to the lamb mince mix. 4. Slice the multigrain bloomer and spread with butter and green coriander chutney. Then layer with the lamb mince and scrambled egg mix along with some grated cheese. 5. Leave it on the grill ensuring it’s nicely toasted before serving. Serve with some green leaf salad or kachumber salad. Keema Gotala toastie Pubs, hospitals, care homes and schools are all spicing up their menus with ethnic offerings Ian Hemphill, author of The Spice & Herb Bible, Third Edition A popular and interesting technique when making a curry is to roast the spices. This modifies the flavour and adds another fascinating spectrum to the art of making curry powder. The traditional method is to roast the whole spices and then grind them all together. Each spice is roasted for different lengths of time depending upon the flavour required. For example, over-roasting fenugreek can create extremely bitter, unpleasant notes. The easy way to roast spices is to put whatever curry powder you prefer into a dry heated frying pan or the saucepan/casserole the curry is to be made in. The pan must be dry with no oil, as the natural oils in the spices will prevent them from sticking or burning. Keep the powder moving around so it toasts evenly, and as it starts to change colour (probably in 30–60 seconds) and gives off a toasted spice aroma, remove it from the heat. This may then be used as the base for making a curry or allowed to cool before storing it in a jar for later use. Madras Curry Powder >> Makes 17 tsp This is your default curry powder to use when recipes simply say to add a quantity of curry powder. Ingredients 1/2 tsp ground fenugreek seed 7 tsp ground 1/2 tsp ground coriander seed cinnamon 3 tsp ground cumin 3/4 tsp freshly 3 tsp ground turmeric ground black pepper 1 tsp ground ginger 1/4 tsp ground 1/2 tsp ground yellow cardamom seed mustard seed 1/4 tsp ground chilli 1/4 tsp ground cloves (more or less to taste) Herbie’s Saturday Curry is my favourite, fool-proof lamb or beef curry >> Makes 4 servings Preparation time: 15 minutes Cooking time: 2 1/2 hours Preheat oven to 125°C Ingredients 2 tbsp Madras curry powder 2 tbsp oil 1 tbsp panch phora 1 onion, chopped 1 lb lamb leg, cut into 1-inch (2.5 cm) cubes 2 tsp lemon juice 1-2 cups of water 1 can (14 oz) whole tomatoes, in juice 2 tsp garam masala 2 tsp chaat masala 3 long dried red chillies 2 tbsp large dried garlic flakes 2 tbsp tomato paste 8 fresh or dried curry leaves 1 tsp methi (dried fenugreek leaves) Method 1. Heat a heavy based pan or Dutch oven on the stove, add curry powder and dry roast, stirring continuously with a wooden spoon for around 2 minutes, being careful not to burn. 2. Add oil and make into a paste. Add panch phora and stir until seeds start popping. 3. Add onion and stir for 2 minutes, do not overcook and let burn. 4. Add meat, about 6 pieces at a time, making sure each piece is browned and coated with spices. 5. Add lemon juice and tomatoes, roughly chopping tomatoes while stirring. Sprinkle garam masala and chaat masala over surface and drop in whole chillies and garlic flakes. 6. Add tomato paste, curry leaves and methi, stir and turn off heat. Place lid on and put in oven for 2 hours or until tender. 7. Serve immediately, or for best results, allow to cool, store in fridge and heat and serve next day. Serve with pilaf or plain steamed rice. Courtesy of The Spice & Herb Bible, Third Edition by Ian Hemphill & Kate Hemphill 2014 © www. robertrose.ca. Reprinted with publisher permission. OCTOBER 2014 31


Stir it up magazine October 2014
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