Indian Curry Recipes by Catherine Atkinson Read Free Book Online Page B

bowl, blend the cornflour with a spoonful of yoghurt, then stir in the rest of the yoghurt. Stir in the remaining stock, then pour into the ceramic cooking pot. Stir well, then cover with the lid and cook on High for 3 hours or Low for 6-7 hours, or until the lamb is really tender.
Taste the sauce and season with salt and pepper if necessary. Serve with chapattis and Cucumber and Coriander Raita.
    TIP
    You could serve this with naan breads instead of chapattis.

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    Slow-cooked Leg of Lamb
    There's nothing quite like slow-roasted lamb, cooked until it is so tender that the meat almost falls from the bone. If you want to avoid having your oven on for several hours, here's a slow-cooker version where the meat is flavoured with fragrant Indian spices. It's a fabulous dish for a summer late lunch and makes a great alternative to Sunday roast.
    Serves 4
    Â½ leg of lamb, about 900 g/2 lb
15 ml/1 tbsp groundnut (peanut) or sunflower oil
5 ml/1 tsp cumin seeds
5 ml/1 tsp black mustard seeds
Seeds from 2 green cardamom pods
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
1 green chilli, seeded and finely chopped, or 10 ml/2 tsp green chilli purée (paste)
10 ml/2 tsp paprika
250 ml/8 fl oz/1 cup thick plain yoghurt
5 ml/1 tsp soft brown sugar
5 ml/1 tsp salt
60 ml/4 tbsp hot (not boiling) lamb or vegetable stock or water

Make some small shallow slits all over the lamb to allow the flavours to penetrate during cooking.
Heat the oil in a small frying pan, add the cumin, mustard and cardamom seeds and cook until they begin to pop. Stir in the garlic, ginger, chilli and paprika and cook for a further minute, stirring. Turn off the heat and leave to cool for a few minutes.
Place the yoghurt in a bowl and stir in the spice mixture, sugar and salt. Spread this mixture all over the lamb. Place the lamb in the ceramic cooking pot, then carefully pour in the stock or water between the lamb joint and the side of the pot. Cover with the lid and cook on Low for 8 hours or until the lamb is cooked and very tender.
Carefully remove the meat from the slow cooker and carve into thick slices or chunks. Serve with Bombay Potatoes and Tomato and Onion Cachumbar and chutney.
    TIP
    Make sure that the piece of lamb you choose will fit into your slow cooker.

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    Koftas with Chilli and Cinnamon
    These boldly flavoured little meatballs are made with lean minced lamb and are bound together with a beaten egg. As they cook, their juices help to enrich the thick tomatoey sauce. This is classic Punjabi food and is best served simply with plain basmati rice or warmed Indian breads and plain yoghurt.
    Serves 4
    1 bunch spring onions (scallions), trimmed and thinly sliced
400 g/14 oz/large can of chopped tomatoes
150 ml/¼ pint/2/3 cup boiling vegetable stock
2.5 ml/½ tsp ground turmeric
2.5 ml/½ tsp garam masala
Salt and freshly ground black pepper
450 g/1 lb very lean minced lamb
2 green chillies, seeded and finely chopped, or 20 ml/4 tsp green chilli purée (paste)
5 ml/1 tsp ground cinnamon
2.5 ml/½ tsp ground ginger
1 egg, lightly beaten
45 ml/3 tbsp chopped fresh or frozen coriander (cilantro)

Put the spring onions and chopped tomatoes in the ceramic cooking pot. Pour in the stock and add the turmeric and garam masala. Season with salt and pepper. Cover with the lid and switch the slow cooker on to High. Cook while preparing the meatballs.
Put the lamb, chillies, cinnamon, ginger and egg in a bowl. Season with salt and pepper, then mix thoroughly. Using wet hands, shape the mixture into walnut-sized meatballs.
Carefully place the meatballs in the hot sauce, arranging them in a single layer. Put the lid back on and cook on High for 2 hours or on Low for 4 hours or until the meatballs are cooked through.
Lift the meatballs on to plates. Stir the chopped coriander into the sauce, taste and adjust the seasoning if necessary, before spooning over the meatballs. Serve drizzled with