This recipe is more akin to those that you will find in restaurants and cafes that serve the local ethnic community in such places as Londons East End, Southall or Bradford.

It is not something you would likely find in your local High Street. But for those that have tried this style food in the ethnic restaurants and cafes, you know how good it is.

Does anyone fancy building a Tandoor in the garden in time for summer?

Just think of the BBQ parties you could have.

See the link below.

http://piers.thompson.users.btopenworld.com/index.html

Mumrez Khan?s Lamb and Spinach Curry Recipe

This is the recipe for Mumrez Khan?s Lamb and Spinach Karahi curry from Rick Stein?s TV series ?Food Heroes?.
Mumrez is from the Karachi Restaurant in Neal Street, Bradford, West Yorkshire.

A top quality Indian restaurant. You will not find food like this in any other restaurant in London.
I have eaten there on numerous occasions, both in the evening and during daytime when I have taken advantage of the fixed price lunch buffet.
It was the Cobra guide Indian Restaurant of the year not so long ago, and any of you who have the Curry Bible by Pat Chapman may know that the photos in the book were taken at this restaurant
They provide cookery courses if that is what you want and you get to eat what is cooked.

The whole experience can be expensive but well worth it.

http://www.blueelephant.com/pi/london/index.html

I managed a look at the latest edition. a number of the errors have been rectified but not all.

TC

The link below leads to a few recipes that are in Camellia Panjabis book and amply illustrate the typos and errors that are replicated in the book.

If you look at the recipe for the Chicken stew you are advised to Blend together the onions and green chillies. After blending them they are never again called upon. I presume you blend them and then leave them on the side until you do the washing up and throw them away.


http://www.uppercrustindia.com/10crust/ten/rec2.htm

Camellia Panjabis Rogan Josh
from 50 favourite Curries Of India

What you need.


700g stewing lamb or chops
250g lamb bones for adding flavour
4 cloves garlic, chopped
2? teaspoons chilli powder (preferably Kashmiri) or 2 teaspoons chilli
powder and 1 teaspoon paprika
100ml full fat yoghurt
250g shallots, chopped
50ml ghee or oil
4 cloves
2 large black cardamoms
4 green cardamoms
2 cinnamon or bay leaves
1 blade of mace
1 teaspoon ground coriander
1 teaspoon ground fennel
1 teaspoon ground ginger
? teaspoon ground turmeric
Salt to taste-about 1? teaspoons


What you do with it.


1. Boil the lamb and bones with the garlic and ? teaspoon salt in 1.2 litres
of water in a cooking pot for 20 minutes. Remove from the heat. Remove the
meat and set aside. Skim off any scum and strain and reserve the cooking
liquor.
2. Make a paste of chilli powder and/or paprika by mixing with a little
water. Whisk the yoghurt and set aside.
3. Fry the shallots in the ghee or oil in a pot until lightly browned; this
will take about 12 minutes. Add the cloves, cardamoms, cinnamon or bay
leaves and the mace and fry for 1 minute. Then add the coriander, fennel,
ginger and turmeric powders, and the chilli paste and 2 tablespoons reserved
cooking liquor and stir continuously. After 2 minutes add the meat. Saut?
for about 5 minutes. Lower the heat and add the yoghurt, stir well and saut?
for a few minutes.
4. Add salt to taste, together with 800ml reserved cooking liquor. Cook
until the meat is tender. Before serving remove the cinnamon or bay leaves,
the large cardamoms and mace if intact.

Camellia Panjabis 50 favourite curries of India is a must. I don't feel that it over concentrates on Lamb dishes as it has a lot of chicken, fish and vegetable dishes within.

It is currently in its third (I believe) incarnation and comes with a DVD in side the front cover.

Although the book is my absolute favourited be warned that the recipes include a number of typos and need to be read carefully. I do not know if the current edition has edited out the typos and errors but I do have the first edition and the second and certain errors are copied in both books.

You should also be aware that a number of recipes from the first edition did not appear in the second but were replaced by others as listed below

Out-Kebab Curry.
In-Lamb Korma Pilaf.
Out-Lamb Curry with stir-fried spices.
In-Lamb with herbs and black pepper.
Out-Minced lamb with coriander.
In-Lamb with plums.
In-Goa Lamb Vindaloo.
Out-Chicken Korma with coriander leaves.
In-Green Chicken Korma.
Out-Red Chicken Curry.
In-Parsee red Chicken Curry.
Out-Goa Pork Vindaloo
In-Malabar Prawn Curry.
In- Prawn with Spring Onions and Fenugreek.
Out-Fish in Mustard Gravy.
Out-Soya Kofta Curry
Out-Okra in Yoghurt.
Out-Kashmiri-style Potato Curry.
In-Pineapple Curry.
In-Creamy Potato Curry

If you do a google search on the web or on google newsgroups you can find a number of the recipes that appear in the book(s) for you to sample.

TC

I jest you not, but I was with my wife and sister when my sister found a piece of well chewed gum in her curry. After a row with the owner we left without paying and my sister contacted the local health people, but we never heard anymore.

Amritsari Tandoori Chicken
A Maddhur Jaffrey favourite of mine

1.5 tablespoons cumin seeds
1.5 tablespoons black peppercorns
Seeds from 3 black cardamom pods
Seeds from 1 tablespoon green cardamom pods
1-teaspoon cloves
3 fresh hot green chillies, seeded and coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1.5 inch piece of fresh root ginger, peeled and coarsely chopped
1.5 teaspoons salt
1-tablespoon mild chilli powder or paprika
2 tablespoons double cream
4 tablespoons sunflower oil
2.5 pound of skinned chicken pieces
3 tablespoons ghee or melted unsalted butter
1-2 tablespoons chaat masala (see below)
4 lime wedges

Method

1. Combine the cumin seeds, peppercorns, cardamom seeds and cloves and grind to a fine powder.
2. In a food processor combine the chillies, garlic cloves, root ginger, salt, chilli powder or paprika, double cream and sunflower oil then blend to a paste. Add the ground spices and mix thoroughly to form a marinade.
3. Cut deep diagonal slashes into the chicken pieces and then mix with the marinade to achieve an even coating of marinade over the chicken and worked deep into the slashes. Refrigerate overnight or up to 48 hours.
4. Remove the chicken from the marinade and shake off as much excess marinade as possible. Lay the chicken on a baking tray and baste with the ghee or melted butter.
5. Place the chicken in the top third of an oven pre-heated to its maximum temperature. Breast pieces will take 10-12 minutes to cook, legs and thighs15-20 minutes.
6. Once cooked through, remove the chicken from the oven; sprinkle with the chaat masala and limejuice and serve immediately.


Chaat Masala

4 teaspoons lightly roasted and ground cumin seeds.
1.5 tablespoons amchoor (ground mango powder)
2 teaspoons cayenne pepper
1 teaspoon finely ground black pepper
0.75 teaspoon finely ground black salt
1-teaspoon salt

Mix all the ingredients thoroughly together ensuring that any lumps are broken up and store in a tightly lidded container.