Chicken Korma 45 minutes

Ingredient required:

• 6 oz natural yogurt
• 500 gms chicken breasts cut into small cubes
• 1 onion sliced
• 1” long ginger finely chopped
• 1 teaspoon cumin seeds
• 2 oz pasata or tin of chopped tomatoes
• 2 teaspoon turmeric powder
• 1 tablespoon of ground coriander
• 1 tablespoon gram masala
• 1 teaspoon salt
• 2 garlic cloves sliced
• 2 fresh green chillies freshly chopped
• 4 table spoon of sunflower or veg oil
• Coriander leaves

Method

1. Put the turmeric and one of the garlic cloves      in a blender and blend to smooth puree.
2. Place the chicken pieces in a shallow dish and  pour the yogurt mixture over them.
3. Cover the dish and leave to marinate in the refrigerator overnight.
4. Heat the oil in a large heavy bottomed  saucepan or a karahi and add the onion and remaining garlic.
5. Fry gently for 4-5 minutes until soft.
6. Add the spices, salt, ginger and green chillies and fry for further 5 minutes stirring constantly.
7. Add the chicken pieces with the yogurt marinade and mix well.
8. Cover the Pan with tightly fitted lid and then simmer gently for 30 minutes or until the chicken is cooked and tender.
9.      Transfer it to a serving dish and garnish with coriander leaves.

Lamb Pataki 1 hour 15 minutes

Ingredient required:

• 500 gms lamb chopped into small cubes
• 1 onion sliced
• 1” long ginger finely chopped
• 1 teaspoon cumin seeds
• 2 oz pasata or tin of chopped tomatoes
• 2 teaspoon turmeric powder
• 1 tablespoon of ground coriander
• 1 tablespoon gram masala
• 1 teaspoon salt
• 2 garlic cloves sliced
• 2 fresh green chillies freshly chopped
• 4 table spoon of sunflower or veg oil
• Coriander leaves

Method

1. Heat oil in a Pan.
2. Add Turmeric leave for 2 minutes.
3. Add the onions, ginger, garlic, ground coriander, cumin seeds, fresh chopped chillies, salt and a cup of water.
4. Add the Lamb to the Pan cook on medium heat (approx 25 minutes) till the water evaporates and you have thick gravy.
5. Add tomatoes or Pasata and heat for about 5 minutes until the gravy becomes a sauce.
6. Turn the heat to low, cover and simmer for 50  minutes or until the lamb is almost cooked.
7. Add Garam Masala and leave on low heat for 5 minutes.
8. Garnish with fresh coriander leaves and serve.