Topic: Gordon Ramsay's Shami lamb Kebab and Chicken Tikka Masala

[Unclebuck]

How to make shami kebabs

Roughly slice 1 small red onion and deseed and chop a red chilli. Place both in a food processor.

Next add a pinch of ground cloves, 1 teaspoon of turmeric powder, 1/2 tablespoon of pink peppercorns and fennel seeds, and a small bunch of mint to the food processor; season with a little salt and blend.

Now take the onion spice mixture and mix into the lamb mince.

To allow the lamb to bind together crack one egg yolk into the mixture. Mix well. The mixture should become a little sticky.

You are now ready to shape the mixture.

Flatten the mixture in the bowl and using your spatula or spoon divide into quarters.

Divide each quarter into two. Roll each portion into a ball in the palms of your hand and then flatten to make a burger shape.

By dividing the mixture into equal portions before you shape them, it allows for each shami kebab to be the same size and therefore they will all cook at the same rate.

Place the kebabs on a lightly oiled plate (to prevent them sticking) until ready to cook.

To cook, fry over a high heat for 2-3 minutes on each side

http://video.google.co.uk/videoplay?docid=6924508363711249433&hl=en-GB

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Chicken Tikka Masala

Serves 4

Ingredients
Groundnut oil
1 large onion, peeled
2 fresh green chillies
1" piece of ginger, peeled
3 garlic cloves, peeled
1/2 tsp red chilli powder
1 tsp turmeric
2 tsp garam masala
1 tbsp soft brown sugar
1 tbsp tomato puree
400g tinned chopped tomatoes
4 boneless chicken breasts (approx 150g each), cubed
10 dried curry leaves
4-6 tbsp natural yoghurt
Handful of fresh coriander leaves, chopped.

Method: How to make chicken tikka masala
1. Heat two tablespoons of groundnut oil in a pan. Slice the onion and fry in the oil. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.

2. Add the chilli powder, turmeric, garam masala and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes.

3. Transfer the sauce to a food processor and blend until smooth.

4. Add a tablespoon of fresh groundnut oil into the pan and fry the chicken pieces until lightly coloured. Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or until the chicken is cooked through.

5. Place the rice in a saucepan, add the cold water and season with salt and pepper. Lightly crush the cardamom pods with your fingers and add to the pan with the star anise. Cover with a lid and cook for 10 minutes. Remove from the heat and allow the rice to steam for a further 5 minutes. Remove the cardamom and star anise. Fluff up the rice with a fork and set aside.

6. Stir in the yoghurt to the chicken curry along with half the chopped coriander. Serve with the steamed rice and garnish with the remaining coriander.

http://video.google.co.uk/videoplay?docid=-8383437890947802474&hl=en-GB

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Steamed rice

400g basmati rice, rinsed
600ml cold water
Salt and pepper
3 cardamom pods, lightly crushed
2 star anise

http://video.google.co.uk/videoplay?docid=6671073210122864055&hl=en-GB



Source: http://www.channel4.com/food/recipes/chefs/gordon-ramsay/chicken-tikka-masala-recipe_p_1.html

[bighairybloke]

How odd not to fry the curry leaves off first thing!  Adding them in towards the end?!

Looks nice though.

steve

[aloo aloo]

Pink pepper corns! just when i thought i had everything,

Pete