Mutton Nihari

When I first came to the United Kingdom, I lived in Abbey Wood, which is in South East London. Not knowing anything much about the UK, I assumed that this was the normal sort of living standard all over the City and I loved living there. There was however a neighbourhood nearby, that is probably famous for being one of the most undesirable places to live. I used to say I would never drive a Ford, because that would be like living in Plumstead. Yes, you guessed it, it is Plumstead, the place where even Kilroy wouldn't want to go.

The other day when I was on one of my lately very favoured visits to London, my friend took me to an Indian Cafe called 'Ambala' in Plumstead High Street. He had told me about it before and praised it for it's authentic and unconventional food.

Well, I'm not gonna lie, I was indeed impressed, not with the restaurant, but with it's food. We had the most amazing sizzling Lamb chops and a dish called Nihari. It contained the most soft and juicy morsels of meat in a delicious rich gravy. We asked what the meat was and it turned out to be Mutton Calf Muscle. A not very appetising sounding part, but when cooked slow and low, one that turns into the most tender cut. So the moral of the story? The best food can often be found in places that you didn't really want to go. I had to recreate this dish! And after a little research I have created my recipe here:

Ingredients:

750g Mutton Meat

3 Marrow Bone Pieces (I used Lambs Feet, you'll be disgusted to know)

1 tbs Ginger Paste

1 tbs Garlic Paste

1 Onion, chopped

1 tsp Cumin

1/2 tsp Ground Turmeric

1 tsp Cinnamon

1/2 tsp Ground Nutmeg

3 Black Cardamon

1 tsp Fennel Seeds

2 Star Anise

1 tsp Ground Ginger

1 tsp Black Pepper

1tsp Tomato Paste

170g Yoghurt

1 tbs Vegetable Oil

Water

Salt

1tbs Flour mixed with a little water (for thickening the gravy)

Garnishes:

Fresh Coriander Leaves

Fresh Chilli, sliced

Fresh Ginger, cut into thin strips

Grind any whole Spices in a Pestle and Mortar then combine with the ground spices.

Start by browning the meat in a large pot. Remove the meat and keep it aside while frying the 'massala' (the spice mixture). Start with the Onions, once they turned golden add the other spices. Fry fry fry, then add the Garlic and Ginger Paste and Tomato Paste. Fry some more until everything is nice and fragrant. 

Add the Yoghurt and let it bubble with the spices for a minute or two. Return the meat to the pot and add the bones as well. These will give a lovely rich depth to the dish.

Now add enough Water to just cover everything and season with salt to taste.

Bring everything to a simmer, cover and cook on a very low heat for 3 hours.

I spooned off the oily film that has risen to the top, but that's optional. To finish turn up the heat and stir in the Flour slushy to thicken the gravy. Sprinkle in the Garnishes and simmer for another couple of minutes. As always with every dish, check the seasoning before serving and adjust if needed. 

Accompany with Rice or Naan Bread and a Vegetable Side Dish of your choice.

Enjoy!

Saag Aloo (Spiced Spinach and Potato)

You can't beat a tasty Saag Aloo with some fresh Naan Bread to mop up all the lovely juices.

Here's how to make one.

Ingredients: (makes 4 Portions)

3 medium cooked Potatoes, cut into chunks

about 500g Tomatoes, chopped

about 300g fresh Spinach, washed and roughly chopped

3 tbs Vegetable Oil

about 5 green Finger Chillies, chopped

1 Onion, finely diced

3 Garlic Cloves, minced

1 inch of Ginger, minced

1 tsp Brown Mustard Seeds

1 tsp Cumin Seeds

1 tsp ground Coriander

1 tsp ground Turmeric

1 tsp Cayenne Pepper

Heat the Oil in a wok and add the Cumin Seeds and Mustard seeds. Leave them until they start to crackle and pop.

Then add the onion and stir fry until the edges of the onion start to brown slightly and soften.

Then add the Garlic, Ginger and Chilli.

Stir a little more then add the Coriander, Turmeric and Cayenne.

Next the Tomatoes go in, another little stir, and the spinach follows.

Let the spinach wilt before folding in the Potato chunks. 

Season with Salt and Pepper to taste.

Poultry & Vegetable One Pot Biryani

I don't see myself a an expert in Indian Curries. It is a very complex cuisine, with combinations of many herbs and spices that marry up beautifully in the various dishes. What is a mystery to me is the 'Why' do these spices go together and not others. Which combinations make which Curry and well ... why? I understand the fresh fragrant Curries of South East Asia and have mastered them with joy.

Indian Cuisine is a mystery still, but that represents a challenge that I am embracing.

Here is my take on a Biryani. The most complicated dish, made easy.

Ingredients:

(serves 4 @ 11 WeightWatchers points)

The Curry Paste:

200g Yoghurt

1 tbs Tomato Paste

1 tsp Salt

1 tsp Black Pepper

1 tsp Ground Coriander

1 tsp Ground Cumin

1 tsp Chilli Powder

1 tsp Garam Massala

3 garlic Cloves, chopped

1 inch fresh Ginger, chopped

1 small Onion, chopped

Place all these ingredients into a food processor and blend into a paste. Or alternatively, make your life a little easier and use a good ready made Indian Curry Paste.

More Spices:

4 Cloves

4 Cardamon Pods

4 Cassia Bark Pieces

2 Bayleaves

2 Long red Chillies, sliced

A few Saffron Strands, soaked in 50 ml Milk

2 Large Onions, sliced

1 Chicken Breast, diced

275g Turkey Breast, diced
200g Basmati Rice

2 tbs Vegetable Oil

1 Leek, sliced

1/4 White Cabbage, sliced

A few Cherry Tomatoes

A few Strands of Chives, cut into 5mm length

Fresh Coriander

Heat the Oil in a heavy based Pot and fry the onions until browned. This is an important step and should take some time.

When nicely brown take the onions out of the pan and set aside.

Next add the Chicken and Turkey Pieces to the Pot and brown them lightly on all sides.

Add the Curry Paste next and let it sizzle while stirring around until it becomes fragrant.

Then add the Rice, Fried Onions, Whole Spices and Vegetables and combine everything lightly. Pour in 250 ml Chicken Stock and finally pour over the Saffron in Milk. Do not stir any more now, just give the pan a little shake to let everything settle.

Cover the Pot with a lid (or tin foil if it doesn't have a lid) and place in a preheated oven at 160C for 1 hour.

Before serving lightly mix the fresh Coriander and Chives under the Rice.

Boiled Egg Halves, Flaked Almonds, more Fried Onions and Raisins make a nice Topping when serving this Biryani on a large Platter or dish. I served mine with a fresh minty Cucumber Raita.
Bon Apetit!