Category Archives: Fusion

This is where Indian food and cuisine bumps into an unsuspecting world by staying loyal to the idea if all that is Indian food whilst nodding in the direction of another culture or curry!

…….Have a Go{}at Masala….

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SAM_3023I have got to say it my experience with goat is limited. I have probably eaten it two or three times in my life and cooked with it even less. Traditionally it isn’t something that seems to crop up on the average Indian restaurant menu, with Lamb or mutton being the meat of choice. If you look around on the internet again there is not much to be seen on the recipe front, and the ones that are there are for the Caribbean version…., surprised I am!

My thoughts and I admit they could be very wrong but goat is something that I thought of as perhaps more common in India than lamb, so why no recipes …………uh hu not so clever clogs, India is one of the largest producers of lamb and mutton on the planet not far behind Australia so I am told.

I kid you not if you will excuse the goat based joke.Boerbok Categorie:Afbeelding geit

Goat is of course a top meat and one that you find in a lot of  Asian, and eastern cultures that’s not of course forgetting the home of the goat curry the Afro Caribbean islands where goat curry is part of the everyday food, and often shares a table with that great chilli dish Jerk chicken, featuring that chilli of choice the hottest of the lot “Scotch Bonnet” handle with care.

That said goat can also be found on the table of the African and Arab nations although it is rarely if ever found on the average English or western table as a meat of favour, preference or choice. Lamb seems to hold that position in the nations affections but knowing what I do we are missing something that is delicious and healthy, well as healthy as meat gets!

My conclusion is that it’s main problem is that it is not freely available with the large chain supermarkets of the UK not appearing to stock it, and is only available from the local butcher on special order, I find this really strange as 75 percent of the world’s population eats goat meat.It is low in fat, cholesterol, calories, and saturated fat. In fact, goat meat is over 50% lower in fat than beef in some cuts, and is about 40% lower in saturated fat than chicken, even chicken cooked with the skin off, so why no “commercial sources of supply, well you tell me as I have no idea, although I suspect its cooking time is a bit of the answer but more of that later.

So where do you need to go to get this fantastic meat?

Well the Hal Al butcher is the place it is on offer all day everyday, and therein I suspect lies the problem; you will generally only find these gentlemen in their own communities serving their own communities, that’s not to say you can’t go and buy………..Of course you can, it’s just that bit more strange, unless you live in that community. If you don’t know where to find one just check out the local Indian supermarket and ask them, they will be happy to point you in the right direction.

What I can tell you is that the meat you get if you ask for diced goat, is lean and rich in colour , it doesn’t come in a shrink-wrap plastic container  and at Mr Khans cost me about £9.00 per kilo, so great value too…

500 gm was enough for this dish to feed two.

This recipe is one of my creations, that is if any recipe can be claimed as ones own and is included here as an Indian dish in that  it offers much respect to the masala spice mixes, hence the name, I have also thrown in a few mushrooms at the end to make it that bit more interesting but the reality of the recipe is that it is about the goat not the veg, so if you don’t like the fungi don’t put them in…..

There is a long list of ingredients but don’t let that put you off the great majority are spices for the marinade. This is essentially a one pot cookery dish and very simple in its execution once its on the stove its a stir it every twenty minutes job, just to check its not sticking and that’s it….just sit and await the deliciousness, and yes be prepared to wait as goat is not a quick cook, long and slow is a must so don’t be in a rush, patience is a virtue, your efforts will be amply rewarded…..

The Marinade

Combine all the following

Plain Yoghurt

1  onion finely chopped and fried to translucent in a single tablespoon of Coconut oil

In a flat based pan dry roast the following until they offer up the aromas of india …. you know what they smell like?

1 tsp fennel seeds,

1 black cardamom

2 green cardamom

2 tsp coriander seeds

1 tsp cumin seedsSAM_3011

1  Kashmiri Dried red

When roasted to their aromatic conclusion no more than a couple of minutes I suggest consign to a pestle and mortar and grind to a fine powder…..

then

add the following ground spices

1tsp garam masala,

1 tsp each of turmeric,

.5 tsp Red Chilli powder

large pinch asafoetida

.5 tsp Black salt

finally add the ground spices to the yoghurt… and then add to the spicey marinade

5 cloves garlic, crushed

and

1.5 inch Ginger, finely sliced, and chopped….

that’s the marinade done so…..

Cover the meat in the marinade, then get your hands in there and massage the marinade into the flesh, then set aside in a fridge to work for a minimum of 4 hours and overnight if you can!

Some hours later…tick tock tick tockSAM_3017

You will need to seal the meat before you go to the main cooking event so when you are ready remove the meat from the marinade and scrape as much of the marinade as you can of it back into the bowl, once done, set the marinade aside for later use….

Roll the meat in a tablespoon  of flour ensuring it is lightly coated, and then fry for a few minutes until you have some colour on the meat, once this is achieved set the meat aside and commence on making the sauce…..

The cooking sauce

1 onion, peeled & sliced

1 small tin chopped tomato

½ tsp salt to taste

1tsp Nigella seeds

1 tsp cumin seedsSAM_3019

10 curry leaves

1 tsp chilli powder

3 tbsp coconut oil

300 ml water/Lamb stock cube

1 tsp tomato paste/Puree

2 Green chillies, seeded and roughly chopped.

1 tbsp Jaggery or Brown sugar

1 cup coriander leaves

Heat 2 tablespoons of the coconut oil in a saucepan over medium heat and add the curry leaves, cumin and Nigella seeds. Stir with a wooden spoon until the seeds begin to pop and froth

Add the onion and fry until golden brown.

 Add the jaggery after about 5 minutes to help the onion caramelise, until golden brown.

 Add the green chillies and cook for a further minute or two

Then add in the goat meat with all of the marinade.

Cook, stirring continuously, for 5 minutes.Add the tomato puree and continue stirring,

finally add the vegetable stock and bring to the boil, cover, reduce to a low simmer and cook for about two and a half  hours or until the meat is soft and tender. SAM_3022Add more stock or water as you go if you think the sauce is getting too thick or sticking.

10 minutes from the end I threw in a handful of mushrooms as I like mushrooms but they are optional, other than that serve with rice or Naans but above all enjoy…..

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Fusion Carbon Footprint veg curry

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Koftas Hara Masala…Love my meaty balls in Green sauce

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I have been less than productive since I got back from my trip to Kerala that’s not to say  haven’t wanted to cook or write, its been more a matter that I have been busy doing other things and getting on with the life that is mine; and lets face it blogging is a pastime not a lifestyle choice. That said I am now getting my head down and throwing out some more recipes for your delectation. I am often suggesting that I have vegetarian leanings but the reality is that meat matters to me even though I may choose to dip in and out of the wild world of the carnivore.

This recipe is one of those recipes that hits the spot for me with regards to what I like to eat,  and lets face it why cook something that you don’t like to eat?

finished 2Saucy to start, dry curries don’t really do it for me and this little offering is well wet with and a tinge of fusion thrown in for good measure, with a good Naan to soak up the gravy sauce heaven awaits.  There’s also great list of spices that border on the unusual “Allspice” for starters, you don’t see that one much in Indian recipes, more usually  found in Caribbean cookery, but don’t let that stop you using it. Cinnamon as well from Sri Lanka, again a rarity in the dishes I see floating around in the great curyiesphere where all the curry demons live. The beauty of these spices here is that they fuse together with some of the more traditional pure Indian spices to create an explosion of taste that lifts this dish to a great tasting fantastic plate of loveliness, that will set your taste buds dancing the light fantastic, much Joy!

Meatballs for me are something that I generally eat with Pasta although I do have to say I’m not a great lover of Pasta. Meatballs on the other hand, yum yum especially if they are made from pork sausage meat…. the meaty content here is lamb, nicely minced by the friendly local butcher, equally as tasty on the meatball front and better for the cook with religious considerations……

The problem here is that Mrs Demonology doesn’t like lamb so I’m not expecting her to like this very much. but one lives in hope, we will see…..

Cant wait to hear her review on this, she has been known to lick her plate for things she really likes but to be honest I’m not expecting that!

Its a fairly hot mix, with five green chillies, so for those of you that prefer things slightly easier, cut it down to one and a half chillies in the kofta’s, and the same in the sauce, and don’t forget to deseed them. Seeds in chilies for me are a non starter, they can make the curry bitter and the will certainly increase the heat in the dish, so I just take em out!… That said there’s a fair old dollop of yoghurt in the sauce which will bring the heat down a bit so don’t be too scared to go for the whole nine yards, you wont die!

There is also the option to use some vegetable stock, an idea I go for, as for me it offers an edge that bolsters up the sauce nicely giving an extra something that water on its own doesn’t bring………. but if your a purist and aren’t we all at heart, then just go for hot water.  Indians in the kitchen as a general rule do not use stock of any kind and relying on the spices etc to do the whole flavour thing.  For me though a stock cube is like an icing on a cake, which I like to use from time to time, especially on a dish where you are adding a lot of water, as in this particular recipe.

This is a nice and easy recipe that will fill hungry stomachs.

All the work in the dish is in the preparation, as is often the case in Indian cookery; so be prepared and all will go well. Serve this tasty dish with rice and you have a great meal. I for my part prefer Naans  so  I’m making the Naans too, check out these Garlic Naans they go fantastically with this dish……….  so many challenges here for little old me,  as bread making isn’t something that I have oodles of experience in!

This Recipe will serve 4 to 6 persons, or three hungry ones………

For the koftas

450 gm 1lb Minced Lamb

3 spring onions

2 Green Chillies

1 tbsp fresh Coriandermeatball rolled & cold

1tsp Allspice

1tsp Ground Cinnamon

1tsp  Garam Masala

1tsp fresh Ground Black Pepper

2 Garlic Cloves Through a garlic press

2 inch Ginger finely grated

.5 tsp Salt

For the Sauce

1 tbsp Ghee or Oil

3 medium Onions

150ml Natural Yoghurt

3 Green Chillies

handful fresh Coriander    sauce ingredients

1 tbsp fresh Mint Chopped

2 cloves Garlic finely grated

2 inches Ginger finely grated

1 tsp ground Cumin

1tsp Garam Masala

1tsp ground Fennel

700ml Vegetable Stock, or water if your a purist

Salt to taste

Freshly ground Black Pepper to taste

.5 tsp ground Turmeric

Juice of half a Lemon!

For the Tempering

2 tbsp fried Shallots.

Toasted Flaked Almonds

2 tbsp. Double Cream and some

Rough chopped Fresh Mint to sprinkle on

The How to…..

There’s nothing too complex here and the meatballs themselves are just about as easy as it gets, simply combine all the ingredients together in a large bowl, get your hands in there and mix them well that’s it job done ; just ensure that before you get stuck into the mix that you have chopped and diced those ingredients that need it to a fine dice ensuring there are no big lumps of ginger and garlic, oh yeah and wash your hands before you do the mixing…Once mixed well

Roll the mixture up into to about golf ball size meaty balls of delight, and set them aside in a fridge, or a cool place until you need them…..how difficult is that ….?

The sauce well that’s not quite as simple but isn’t too taxing and if I can do it anyone can

Heat a tablespoon of ghee in a large flat based pan, fry the onions until they are golden brown, remove the onions using a slotted spoon placing them aside on some kitchen roll to drain.

Then  fry the shallots until they become crispy, remove the shallots again with a slotted spoon and and drain on kitchen towel…..set aside

Place the onions in a blender along with the remaining sauce ingredients and blitz to a smooth pastepre blitz

Reheat the ghee you used to fry the onions and add the onion paste and cook for about four or five minutes, then pour in the vegetable stock or hot water and bring to the boil.

Once the sauce has a fast boil on it you can add the meatballs return the mixture to the boil, lower the heat partially cover and simmer for a good 45 minutes or until the sauce has thickened and the oil is beginning to separate out…. that’s it pretty much job done…on the hob

To serve dribble over the cream and the garnish with the shallots, and finish off with the almonds and mint then serve……..

Mrs demonology loved the sauce, loved the Naans, but left the lamb…. bless her for trying!

Banger Mandori Masala…Sausage & Spicey Dumpling curry!

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Ok not one single person would ever call that stalwart of the British cooked breakfast, the sausage, a health food. However over the last few years the sausage has moved up the scale with less saturated  fats and cereals being used in them. The sausage for me pretty much stands alone in the reasons not to go vegetarian….. I can hear the guffaws and incredulous laughter from here; but I mean it, the sausage for bangras-large-2me is something that I could truly not do without. Sausage sandwiches with mustard and ketchup – wonderful – not to mention sausage, mash and beans with a ladle full of caramelised fried onion, or a great plate of toad in the hole with baked beans, come on it’s the comfort in comfort food – I kid you not!

The sausage casserole I lay before you draws from the traditional British stew with dumplings; a big nod to SAM_2915Mrs Demonology whose recipe they are and whom, I assure you, “probably” makes the best dumplings in the world.  I’ve just added some spices.  One of my more interesting ideas that I have played with here is that the dumplings and the curry share the spicing and balance each other, complimenting one another in the hope that this is where the dish finds its Indian roots. The Sausage, unfortunately pork, which few Indians will eat, but there are many sausages that do not focus on pork.  However sausage in all its forms is a mighty meaty feast that permeates the globe and for me is the essential element that holds this unusual dish together…….Good commercial quality sausages is all you need here but if you like  something more specialised or exotic from the local butcher then that is cool too, the reality is that sausage is the meat in the dish and as sausage connoisseur’s know it comes in infinite varieties…… Alternatively if you’re on the Vegan veggie vibe, don’t feel you’re left out either as Quorn sausages would work just as well. The point here is that this is a sausage curry and one that will take you through to new heights of pleasure if the sausage is your thing… And yes you are reading right –  tinned tomatoes, sorry but they are for me always far better in taste and quality and colour – want to argue about it… well please feel free to use fresh, it matters not!

It looks like a long list of ingredients for this dish, but if you are organised and prepare everything ahead of standing in front of the stove, trust me all will be well and all will come to hand when you need it.

Ingredients(Curry)

serves two

1 tbsp Oil , or Ghee

1 large Onion rough chopped

SAM_29081 Medium Green pepper deseeded and sliced

6 thick sausages

250 gm  Button Mushrooms

400 gm  peeled plum tomatoes

1 tsp tomato puree

200ml vegetable stock

250gm Butterbeans dried or tinned, it matters not

1 inch Ginger peeled and finely grated

3 cloves garlic crushed

2 Green chilli deseeded and finely chopped

1 Dried Red Kashmiri chilli whole

1 tsp Cumin

1 tsp mustard seed

0.5 tsp sugar

1tsp Garam Masala

 4 or 5 Curry Leaves

1 Dried red chilli whole

Salt

Dumpling Ingredients

4 oz self Raising Flour

2 oz shredded suet

.5 tsp ground fennel seeds

.5tsp Nigella seeds

.5 tsp turmeric

.5tsp salt

3 Ground black pepper corns

Enough water to bind together to make a  stiff dough

Pre preperation

If you are using dried butterbeans they will need about three hours cooking  in total but for this recipe cook them through for an hour or two, that is of course after soaking them overnight, can you be bothered I couldn’t, use tinned I did….

Grind the spices together for the dumpling mix set aside

Method

Sauté off the sausages in a little Ghee or oil.. in the large flat based pan that you are going to do the stove top cooking in,  give the sausages enough time to give them some colour and not release too much fat, remove them from the pan and set aside until later, once they have cooled cut them into bite sized chunks…..

Then add half the ghee to the same pan and when melted add the mustard seeds followed by the curry leaves once the seeds start to pop, after another 30 seconds or so add the onions and the Green Pepper,SAM_2909 after about 5 minutes of frying its safe to throw in the garlic, the ginger and the green chillies and then fry, fry, fry for about 15-20 mins, stirring constantly, adding the sugar after 10 to twelve minutes, on a low to medium heat, or until the onions are a wonderful golden brown, caramelised and  sweet to the taste. It’s the colour of the onions that will eventually determine how dark and unctuous your finished dish will be. Now is the time to return the sausages to the dish along with the tomatoes, the whole tin juice and all and mix them in well and then add the butterbeans stir and transfer everything into a casserole dish and place in the middle of the oven at a temp of 180 cover and cook for about 35 minutes.

Have a quick look and stir after 15 minutes add the mushrooms and 200ml of veg stock/oxo, so that there is enough liquid to cover all the ingredients, finally adding the garam masala and chilli powder to taste

cover back up and cook for another 15 minutes.

Now is the time to make the  dumplings and that really is just about mixing all the ingredients in a bowl with the spices.  Add cold water dribble by dribble until you have a pastry consistency dough that is not sticky and will roll out without sticking. SAM_2913

Give the dish a final stir before you add the dumplings  then return the casserole to the oven uncovered for the final 20/25 (depending upon the size of your dumplings) minutes of cooking time, or until the dumplings are cooked through, now serve and enjoy!