Lamb Neck Rogan Josh Curry

(30 ml) ghee

black cardamom seeds, crushed

cloves, crushed

black peppercorns, crushed

(1.25 ml) asafetida, ground

(907 g) lamb neck,

Salt

(480 ml) water, divided

dry red Kashmiri chilies, torn

(30 ml) Kashmiri chili powder

(25 ml) garam masala

(480 ml) full fat yogurt2 tablespoons (30 ml) flour

rice,

Heat the ghee in an oven safe skillet over high heat; add black cardamom, cloves, and whole peppercorns, sizzle for 30 seconds. Add asafetida.

Season the lamb neck pieces with salt, then sear in the same pan for 5-6 minutes, until evenly browned.

Reduce heat, add  cup (120 ml) water, torn Kashmiri red chilies, and cover.

Cook the lamb neck for 10-12 minutes, then remove from the pan to make the sauce.

Add garam masala and Kashmiri chili powder to the hot pan, mix well.

Add the yogurt in stages to prevent breaking, stir in and allow each measure to absorb before adding next  repeat until all the yogurt has been added.

Add 1 cup (240 ml) of water, continue to simmer.

Make a slurry with 1/2 cup (120 ml) of water and the flour, stir into the sauce.

Return the seared lamb neck to the sauce, cover, transfer to oven and bake for 2 hours, until meat is tender.

When tender, remove neck, and pull meat from bones; discard the bones and return meat to pan.

Combine, warm through, and serve hot with steamed rice and naan bread.

Sudhanshu Kumar&#8217;s Lamb Rogan Josh

lamb

Marinade

(15 ml) canola oil

(15 ml) mustard oil

(30 ml) dry fenugreek leaves

cinnamon

mace flowers

cardamom pods,

bay leaves4 whole nutmegs, crushed

cloves

onion, roughly chopped

garlic cloves,

(100 g) fat-free natural yogurt

Rogan josh sauce

(90 ml) cooking oil

onion, chopped

tomatoes, chopped

coriander,

red chili,

(5 ml) black peppercorns, roughly ground

(10 ml) red chili powder

(5 ml) saffron

(5 ml) rose essence

(10 ml) garam masala

¼ teaspoon (1 ml) salt

(5 ml) coriander cumin powder

(480 ml) warm water

(30 ml) tomato purée

For garnish

coriander leaves

Julienned ginger

For the marinade, add canola oil, mustard oil, dry fenugreek leaves, cinnamon sticks, mace flowers, cardamom pods, bay leaves, crushed nutmeg, cloves, onion, garlic, and ginger to a food processor. Blitz until the mixture becomes a paste. Add paste to yogurt and stir. Cover the lamb with the mixture, then refrigerate for 2 hours, until the lamb gets tender.

For the rogan josh sauce, heat oil in a large saucepan over medium heat, then add onion and saut until golden brown. Add chopped tomatoes slowly, stirring as you do. Cook for 15 minutes. Add the coriander, red chili, ground peppercorns, chili powder, saffron, rose essence, garam masala, salt, coriander cumin powder and stir together, then cook for another 10 minutes.

For the lamb, add lamb to the saucepan with the rogan josh sauce then saut for 10 minutes over medium heat. Add the tomato pure and stir. Add the warm water, cover with a lid, and simmer for 40-50 minutes, until cooked through.

Serve garnished with fresh coriander leaves and julienned ginger.

Thai Red Curry Duck

Chinese bbq duck, deboned

water

garlic,

(30 milliliters) ginger, chopped

(5 milliliters) black peppercorns

(120 milliliters) leeks, chopped

(120 milliliters) carrots, chopped

(30 milliliters) lemongrass, chopped

(480 milliliters) coconut milk

coconut cream

(45 milliliters) palm sugar, chopped

(45 milliliters) fish sauce

(480 milliliters) fresh pineapple, peeled and chopped into 1 inch pieces

(240 milliliters) cherry tomatoes, whole and scored

(60 milliliters) Thai basil leaves

eggplant,

(1.2L) Jasmine rice

Place duck bones in a stock pot with water, garlic, ginger, black peppercorns, leeks, carrots and lemongrass.

Bring to a simmer over medium heat, and cook for 2 hours.

Meanwhile, reduce coconut cream in a Dutch oven until oil starts to split.

Add curry paste and cook for 2-3 minutes.

Add coconut milk, fish sauce and palm sugar.

Bring to a simmer before adding the duck meat.

Cook for 15 minutes, then add eggplant, pineapple, cherry tomatoes and lychee.

Cook for 15-20 minutes or until pineapple and eggplant are tender.

Add basil leaves, and finish cooking for 2 minutes.

Remove from heat and serve portions with a side of rice.

Celery leaf fritters

flour (250 grams)

salt (a pinch)

butter

water (200 millilitres)

celery oil

 Preheat the oil to 350 degrees Fahrenheit

 Mix the flour, salt and melted butter together. Gradually mix in the cold water until a thin batter forms.

 Beat the egg whites to stiff peaks and then fold them gently into the batter mixture.

 Dip the celery leaves into the batter and then drop them immediately into the oil. Fry for a couple of minutes or until golden.

Lemon Raspberry Sticky Buns

Dough

(120 ml) buttermilk, warmed

(20 ml) active dry yeast

(180 ml) sugar, divided

(120 ml) butter, room temperature

(5 ml) salt

eggs

(830 ml) flour

(470 ml) raspberries1 tablespoon (15 ml) lemon juice

(60 ml) butter, melted

Glaze

(240 ml) icing sugar

(15 ml) lemon juice

(15 ml) lemon zest

(15 ml) milk

(5 ml) vanilla extract

Special equipment

To make the dough, pour buttermilk into a large bowl. Add yeast and 2 tablespoons (30 ml) sugar. Let sit a few minutes until the yeast starts to bubble.

Add butter to the bowl and mix in on low. Add 6 tablespoons (90 ml) sugar, salt, and eggs. Mix in the flour 1 cup (240 ml) at a time, using only enough to make a dough that is a bit sticky.

Turn onto a lightly-floured work surface and knead just until smooth, being careful not to add too much flour (which will make the dough dry). Put the dough into a lightly-greased bowl, cover, and let rise 2-4 hours.

To assemble, toss the raspberries in the lemon juice and set aside.

Turn the dough out onto the counter and pat into a 9-inch x 13-inch (23 cm x 33 cm) rectangle, with the long edge facing you. Brush the melted butter over the rectangle. Sprinkle the remaining sugar on top. Drain the raspberries, and dot them on top.

Roll the dough into a tight log. Cut the dough into 9 slices. Place the dough pieces cut side up into a greased baking dish. Cover and let rise 1 hour.

Bake in the oven at 350 F (175 C) for 35-40 minutes. Remove and let cool slightly before glazing.

To make the glaze, add icing sugar to a bowl. Mix in lemon juice and lemon zest. Mix in enough milk to make the mixture thick and creamy. Add vanilla and mix in.

To finish, drizzle the glaze over the warm rolls.

Butter

whipping cream

Using a stand mixer, place cream in the mixing bowl with the whisk attachment.

Replace the whisk with the paddle attachment.

Using the paddle, beat the cream until it separates.

Remove the solid butter from the liquid and place in a bowl.

Put the liquid aside and reserve, for yogurt (see recipe)

With two bowls of cold water, rotate squeezing the butter ball between the water bowls.

Repeat the process replacing the water with fresh cold water each time.

Keep squeezing the ball into the water until the water does not become cloudy.

Wrap butter and refrigerate until needed.

Mixed Seafood Burger with Horseradish Tartar Sauce

Seafood Burgers

½ lb (225 g) Prawns

½ lb (225 g) Scallops

½ lb (225 g) skinless Halibut (or any white fish)

Green onions, thinly chopped

Tbsp (30 ml) Fresh parsley, chopped

Tbsp (30 ml) Dill, chopped

Tbsp (15 milliliters) Lemon zest (optional)

lemon

Salt and pepper

eggs, separated

Tbsp (42 g) Butter

burger buns

Optional burger toppings

Lettuce

Tomatoes

Onion

Pickle

Tartar sauce

Shallot

clove

tsp (5 ml) Parsley

tsp (10 ml) Capers

Lemon, juiced

(60 ml) Mayonnaise

(60 ml) Sour cream

tsp (5 ml) Horseradish sauce

 Butterfly the prawns by slicing it horizontally, halving the thickness of the meat. Cut into small chunks.

 Place cold halibut in a food processor and pulse until fish is well chopped and pulpy. Do not over process. Transfer to the bowl of scallops and prawns. Add green onion, parsley, dill, lemon juice, lemon zest and lightly season with salt and pepper.

 Separate eggs. Add yolks to the seafood and herbs. Whisk egg whites to stiff peaks and fold into the seafood mixture. Add panko, red chilli, and stir together gently. Flatten mixture in the bowl with a spatula and press it gently into the bowl. Cover with plastic wrap and place in refrigerator for 30 minutes to bind.

 Use a 4-inch mould to form seafood mixture into patties. Sprinkle a layer of panko over a flat surface, place your mould on the panko and fill it with the seafood. Flatten the seafood into a thick fish burger. Sprinkle with a touch of panko.

 Add butter and oil to a hot pan. Lay patties in the pan, panko-covered side down. Cook for 1-2 minutes a side, until outer layer is crispy. Remove patties to a parchment lined baking sheet. Place in oven for 3-5 minutes. Cooking time will depend on thickness of burger.

 Drizzle burger buns with oil and place in oven with the burgers.

 Spoon tartar sauce over each bun. Add seafood patty, and more tartar sauce. Finish burger with iceberg lettuce, tomatoes, salt, pepper, onion, and a pickle, or your own favourite toppings.

These may be the best chicken kebabs we’ve ever eaten. The cilantro and mint in the marinade (along with the spices, ginger, and garlic) flavours the chicken and then becomes deliciously charred once the kebabs hit the grill. The meat is tender and juicy while crisp on the outside. Marinate the bird for as long as you can—overnight is best.

Hariyali Chicken Kebab

spinach leaves, stems removed (optional)

(250 mL) fresh cilantro leaves

(250 mL) fresh mint leaves

(30 mL) vegetable oil

ginger

green serrano

(10 mL) coriander

(5 mL) ground cloves

(7.5 mL) garam masala

(2.5 mL) red chili powder

(1 mL) ground turmeric

(45 mL) plain yogurt (not low-fat)

(400 g) skinless, boneless chicken breast

Spanish onions,

lemons,

Bamboo skewers,

To a food processor, add the spinach, cilantro, mint, ginger, garlic, fresh chilies, ground coriander, ground cloves, garam masala, chili powder, turmeric and vegetable oil, and blend to a fine pure. Add the yogurt, and process until well combined.

Wash the chicken, pat dry with paper towels, and cut into 1-inch (2.5cm) cubes. Place in a bowl. Add the paste and toss to coat well. Cover the chicken, and leave to marinate in the refrigerator for at least 30minutes or overnight.

Wipe off the excess marinade from the chicken. Thread pieces of chicken, onion wedges, and lemon wedge onto each skewer in an alternating pattern. Place the skewers on a baking sheet. Drizzle the kebabs with the oil and sprinkle with salt.

Preheat the grill to medium (350F/180C), then clean and oil the grill grates to prevent sticking.

Lay the skewers on the grill, sliding a piece of aluminum foil under the exposed part of the skewers to prevent burning. Grill for 4to 5minutes per side, or until slightly crispy and golden and fully cooked.

Transfer the skewers to a plate, and tent loosely with foil, letting it rest for 5minutes. When ready to serve, drizzle with the juice of a lemon.

On the 'Le Marche' episode of Bonacini's Italy, chef Michael cooks up one of his favourite beef dishes – Beef Tournedos Rossini. Invented in France but perfected in Le Marche, this flavourful beef dish is tender, hearty, and delectable. 

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Lamb Neck Rogan Josh Curry

Sudhanshu Kumar’s Lamb Rogan ...

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Butter

Mixed Seafood Burger with Horseradi...

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Top 12 4k recipes from across the web

The most viewed 4k recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lamb Neck Rogan Josh Curry

Sudhanshu Kumar&#8217;s Lamb Rogan ...

Thai Red Curry Duck

Celery leaf fritters

Lemon Raspberry Sticky Buns

Butter

Mixed Seafood Burger with Horseradi...

Hariyali Chicken Kebab

Beef Tournedos Rossini

Rosti

Steak with Espresso Sauce

Korean Beef Tartare (Yukhoe)

The most viewed 4k recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Sudhanshu Kumar’s Lamb Rogan ...