How to make lamb curry

Watch recipe5 min(s) Ingredients 1.5kg/3lb 5oz lamb shoulder, boned weight, cut into cubes 4 tbsp medium Indian curry paste 2 tbsp vegetable or sunflower oil generous knob of butter 2 onions, halved then thinly sliced 1 cinnamon stick 6 cardamom pods 400g/14oz can chopped plum tomatoes 1 tbsp tomato purée 300ml/½ pint hot chicken or lamb stock 400g/14oz can chickpeas, drained 125g/4½oz baby leaf spinach, well washed Preparation method Place the diced lamb shoulder into a bowl or food bag. Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge. Heat the oil and butter in a large heavy based pan, then add the onions, cinnamon stick, cardamom pods and the remaining tablespoon of curry paste....

Garlic mushroom frittata

Garlic and mushrooms bring great flavour to this super-low-calorie, easy-to-make frittata. Serve with salad for a simple and delicious lunch. As part of an Intermittent diet plan, 1 serving provides 3 of your 6 daily vegetable portions. This meal provides 243 kcal per portion. Ingredients low-calorie cooking spray 250g/9oz chestnut mushrooms, sliced 1 small garlic clove, crushed 1 tbsp thinly sliced fresh chives 4 large free-range eggs, beaten sea salt and ground black pepper For the salad 1 Little Gem lettuce, leaves separated 100g/3½oz cherry tomatoes, halved 1/3 cucumber, cut into chunks Preparation method Spray a small, flame-proof frying pan with oil and place over a high heat. (The base of the pan shouldn’t be wider than about 18cm/7in.) Stir-fry the...

Beef bourguignon

Rich and rib-sticking, Antony Worrall Thompson’s slow-cooked supper extraordinaire is well worth the wait. Ingredients 1.5kg/3lb5oz chuck beef or braising steak, cut into 5cm/2in pieces 3 tbsp olive oil 1 large carrot, peeled and cut into chunks 1 large onion, peeled and cut into chunks 2 sticks celery, rough chopped 2 bottles red burgundy wine 2 sprigs fresh thyme 1 head garlic, cut in half horizontally 4 bay leaves 50g/2oz unsalted butter 225g/8oz whole piece of smoked bacon or pancetta 450g/1lb shallots, peeled 2 tbsp plain flour 375g/12oz chestnut mushrooms 290ml/½ pint fresh beef stock 5 tbsp brandy freshly chopped flatleaf parsley Preparation method Heat 1 tbsp of the oil in a large saucepan. Add the carrot, onion and celery and cook for 2-3 minutes. Add...

Extra special beef biryani

Tender chunks of gently spiced beef in a fluffy saffron rice. If you like a bit more heat, don’t worry about deseeding both the chillies. Ingredients 100ml/3½oz full-fat milk 1 heaped tsp saffron strands 1kg/2lbs 2oz braising steak, cut into bite-sized chunks 4 onions, peeled 4 garlic cloves, peeled 25g/1oz fresh root ginger, peeled and roughly chopped 2 fresh red chillies, deseeded and roughly chopped 5 cloves 2 tsp cumin seeds 2 tsp coriander seeds ¼ cinnamon stick 12 cardamom pods 2½ tsp sea salt flakes, plus extra to season ½ whole nutmeg, finely grated 135ml/4¾fl oz sunflower oil 200ml/7fl oz natural yoghurt 2 bay leaves 2 tsp caster sugar 325g/11½oz basmati rice 4 tbsp chopped fresh coriander 50g/2oz butter To serve 50g/2oz sultanas 40g/1½oz flaked almonds...

Green coconut fish curry

The whole spices and whole green chillies add flavour but are not overly hot so this is mild enough for the children. Ingredients 2 tbsp vegetable oil ½ tsp brown mustard seeds 4 cloves 6 green cardamom pods, lightly crushed 1 large piece cinnamon stick 1 small onion, finely chopped 5cm/2in piece fresh ginger, peeled and quartered 2 large garlic cloves 1 tsp ground coriander 300ml/10½fl oz coconut milk 2-4 green chillies, left whole salt, to taste 100ml/3½fl oz water 10 curry leaves (available from some supermarkets and Asian grocers) ½-1 tsp freshly ground black pepper ¾ tsp garam masala 500g/1lb 2oz salmon or firm white fish fillets, cut into large pieces To serve 2-3 tsp lemon juice 50g/2oz fresh coriander leaves and stalks, chopped Preparation method Heat the...

Stir-fried turkey vindaloo

Ingredients For the masala spice mixture 6 cardamom pods 1 tsp black peppercorns 4 dried chillies 6 cloves 3 star anise ½ cinnamon stick 1 tsp cumin seeds ½ tsp coriander seeds For the stir fry 3 tbsp vegetable oil 3-4 cloves garlic, finely sliced 5cm/2in piece fresh ginger, cut into thin strips 1 red onion, cut into thin strips ½ tsp turmeric powder 1 tsp red chilli powder 2 green chillies, chopped 1 red pepper, cut into thin strips 1 green pepper, cut into thin strips 1 yellow pepper, cut into thin strips 3 tbsp tomato purée 1 kg/21b 4oz cooked turkey meat, cut into thin strips 2 tbsp malt vinegar pinch sugar salt 1 tbsp chopped fresh coriander, to garnish Preparation method For the spice mixture, dry roast the spices one-by-one in a heavy-based saucepan over a...