Making a curry

[toon_armani]

Ask and ye shall receiveth

Chicken Samba (enough for 4 peeps - or 1 Cam) :

Ingredients:
6 chicken breasts, skinned, deboned and cut into strips
2 fresh yellow and green salad peppers, cut into strips
3 md. spanish onions, chopped
3 cups tomato juice
3 tbsp. sweet tomato relish
1/4 to 1/2 tsp. hot chilli powder
1 tsp. French mustard
1/2 tsp. dried oregano
Sea salt to taste
3 cups wild rice to 6 cups of water.

Directions:
Boil 3 cups wild rice in 6 cups water with a pinch of salt. When boiling, lower heat to simmer, and cover until it water is absorbed.

In separate pan, fry chicken and onions until chicken is slightly browned. Add chili powder, oregano, mustard and relish; cook for 5 minutes. Add tomato juice; let simmer for 20 minutes. Serve chicken over bed of rice.


Keema Naan:

Ingredients:

1.5lb Bread Flour
1.5 tsp Salt
3 oz Butter
1 oz Caster Sugar
1 sachet Easy-Blend Dried Yeast
0.5 Small chopped onion
450 ml Warm milk
2 tbsp Vegetable Oil
4 oz Minced Lamb
0.5 tsp Ground Cumin
0.5 oz Ghee or Butter


Preparation:
Mix flour and salt; rub in the butter.
Stir in sugar and yeast, make a well in the centre and pour in milk; mix to a dough.
Turn out on to a floured surface; knead for 10 minutes until smooth and elastic.
Place in a bowl, cover with some oiled polythene or damp cloth and leave to rise in a warm palce for 1 hour or until doubled in size.
Meanwhile, heat the oil in a pan and fry the mince for 5 minutes. Add the onion and cook until softened.
Stir in the cumin and a pinch of salt and cook for 2 minutes.
Knock back the dough, then divide it into 6 equal portions.
Roll out each piece into a large, thin round or teardrop shape, then fork holes all over the dough.
Place a sixth of the lamb mixture in the middle of a portion and bring up the sides to the centre to cover the meat.
Turn over and roll out to a flat round.
Warm a large baking sheet under the grill, grill the naan for a few minutes on each side until brown patches appear.
Remove from the grill, then brush with melted ghee.
Wrap in foil while you cook the rest.
Serve warm.


God I'm hungry now!!

[cam]

Samba is based on lemon and lentils mate, theres no lemon or lentils in the above recipe

not that I give a shit like ill still have a go at that one

[toon_armani]

who said its based on Lemon/lentils? - been searching the web and can't find any lemon/lentil based ones ...

odd.

I'll find summit for ya mate.

[cam]

if you go into an indian restarunte or take away, on the menus it tells you what the curry is based on, and Samba is Lemon and Lentil

[toon_armani]

A Samba(ish) one:

Lentil Rice Curry

Ingredients
2 tablespoons olive oil
1 cup sliced green onions
3 cloves garlic, minced
2 tablespoons minced fresh ginger
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
3 cups water
1 can (about 14 ounces) stewed tomatoes, undrained
1/2 teaspoon salt
1 cup red lentils
1 large head cauliflower (about 1-1/4 pounds), broken into florets
1 tablespoon lemon juice
Fragrant Basmati Rice

1. Heat oil in large saucepan over medium heat until hot. Add onions, garlic, ginger, curry, cumin and turmeric; cook and stir 5 minutes. Add water, tomatoes and salt; bring to a boil over high heat.

2. Meanwhile, rinse lentils under cold running water, picking out any debris or blemished lentils. Add lentils to saucepan. Reduce heat to low. Cover and simmer 35 to 40 minutes or until lentils are tender. Add cauliflower and lemon juice. Cover and simmer 8 to 10 minutes more or until cauliflower is tender.

3. Meanwhile prepare Fragrant Basmati Rice.

4. Spoon lentil mixture over Fragrant Basmati Rice. Garnish, if desired.


Both Lemon and Lentils...

You'll be sick of Indians before the weekend's out!!!

[cam]

nice one fella, dont think ill ever get sick of them mATE I used to live on a strict diet of Curry or Donna or Sheish Kebab for about 2 years

[JORDANGRACE]

i live in the curry capitol, bradford f*?k