BEEF KHORMA WITH POTATOES (SERVES 2-3)
450g Stewing Beef cut into 2” pieces
1 tub Spiced khorma sauce
1-2 tbsp. natural yogurt.
1-2 med potatoes peeled and diced 1-2 “.
Chopped fresh coriander
1-2 green chillies chopped
Salt to taste
Marinade the beef pieces in the yogurt for 1hr or more.
Defrost your Spiced khorma sauce in a pan heat gently until simmering.
Add the marinated beef to the sauce, and cook for 10 min. Add water to almost cover the meat.
When the beef is tender, add cubed potatoes and stir well, and cook till potatoes are just cooked through.
Turn off heat
LAMB PASANDE KEBAB (SERVES 4-6)
1 kg lamb (shoulder or leg)
1 tsp. garlic & ginger paste
2 onions sliced
1 tsp. fenugreek leaves
2 green chilies
1/2 tsp. chili powder
1 tsp. turmeric
½ tsp. garam masala (optional)
Salt to taste
Cut the meat into 3” pieces about 1cm thin
Add green chilies, garlic & ginger paste, onions in to a food processor and blitz well into a smooth paste.
Transfer to a mixing bowl season with salt and add the chili powder turmeric garam-masala , yogurt and dried fenugreek leaves, and mix together. (Alternatively you can use 1 defrosted Spiced Pasande sauce)
Generously coat the meat pieces with this marinade and leave for an hour in the fridge or overnight
Cook either on a hot BBQ or a hot grill pan on both sides for a few minutes each until reddish brown.