AN INDIAN CURRY
& COOKING VIDEO
chef Cyrus Todiwala and former rugby international
What is it with this country and its love affair with
curry? According to research there are over 10,000 restaurants
serving Indian food in the UK and they account for around
two-thirds of all eating out, serving over 2.5 million
meals every week. Big business to say the least.
Many of us love to have a night out at the local Indian
Restaurant (yes I know that most of them are Bangladeshi*)
but it is not always possible or practical to eat out
whenever you fancy a curry. This is a food we love to
eat but many of us are too afraid to cook for ourselves
or rely on something out of a jar or packet.
Some of the packet or jar mixes produce a reasonably
good meal but there is nothing to beat cooking an Indian
meal from scratch . . . and it is not difficult. The
flavour will just be so much better and of course you
can alter the ingredients to your taste.
What better way to get the hang of cooking Indian food
than by watching Indian chef Cyrus Todiwala, ably assisted
by former rugby international Kyran Bracken (not
wearing his skates).
The idea of the videos below is to encourage everyone
to get involved in this years Big Curry Cook-in.
Working with Red Tractor beef and lamb they are helping
to show everyone just how quick and simple it can be
to whip up a really good Indian dish whenever you want
When cooking your own curry at home one of the musts
is to make sure you buy good quality meat. Buying meat
can sometimes be a bit challenging when looking in the
supermarket but if you look out for a quality mark,
such as the Red Tractor logo, then you will know that
you are getting farm-assured beef or lamb.
Watch the videos that go with each recipe to see Cyrus
give Kyran top tips on how to master a Mince Masala
and a Lamb Rogan Josh, and if Kyran can do it then so
*Until 1998 about 85% of Indian restaurants in the
UK were Bangladeshi but by 2003 this figure had declined
to just over 65% and continues to decline.
450g / 1lb lean beef mince
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1 x 2.5cm / 1 inch piece fresh root ginger, peeled
and finely chopped
1 x 425g can chopped tomatoes
1 - 2 green chillies, de-seeded and finely chopped
Salt and freshly milled black pepper
10ml / 2 tsp garam masala
2 handfuls freshly chopped coriander
a large, shallow, non-stick frying pan until hot and
cook the mince, onion, garlic and ginger for 5 - 7
the heat and add the tomatoes, chillies, seasoning,
garam masala and half the coriander.
to the boil, reduce the heat and simmer, uncovered,
for 30 minutes, stirring occasionally.
with the remaining coriander and serve with plain
basmati rice, poppadums and a cucumber raita or a
selection of relishes.
preferred, replace the garam masala with a prepared
curry paste of your choice.
LAMB ROGAN JOSH
450g / 1 lb lean lamb shoulder or leg cubes, cut
into 2.5cm / 1 inch cubes
15ml / 1 tbsp oil
2 medium onions, peeled and chopped or 1 x 500g pack
prepared diced onions
5ml / 1tsp garlic purée
1 x 420g (approximately) jar prepared Rogan Josh sauce
6 small new potatoes, halved
100g / 4oz prepared cauliflower florets (frozen are
Salt and freshly milled black pepper
Natural yoghurt, to garnish
Freshly chopped coriander leaves, to garnish
the oil in a large non-stick pan and brown the lamb
with the onion and garlic for 3 - 4 minutes.
the sauce, bring to the boil, reduce the heat, cover
and cook on the hob for 1 - 1½ hours or according
to the jar instructions.
minutes before the end of the cooking time add the
vegetables and continue to cook.
from the heat, season if required.
with the yogurt and coriander.
Serve with prepared basmati rice and a selection of
Indian relishes and poppadoms or naan bread.
For more information visit www.simplybeefandlamb.co.uk
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