Recipes

Bengali Aubergine with Mustard and Yoghurt

Bengali Aubergine with Mustard and Yoghurt

A quick-cooking Bengali dish with aubergine, mustard seeds, and yoghurt, infused with the bold flavors of panchphoran.
Couverts4
Preparation 15 minutes
Preparation time:25 minutes
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Equipment

  • Coffee grinder
  • Frying pan (30 cm)
  • Mixing bowl
  • Wooden spoon

Ingredients

  • 450 –675g aubergine diced into 2.5 cm cubes
  • 1½ tbsp whole black mustard seeds
  • ¼ tsp cayenne pepper
  • 7 tbsp mustard oil or vegetable oil
  • 1 tbsp panchphoran
  • 1½ tsp salt
  • 250 ml natural yoghurt
  • ¼ tsp freshly ground black pepper
  • ¼ tsp freshly ground cardamom seeds

Instructions

  • Discard the stem end of the aubergine and cut into 2.
  • 5 cm cubes.
  • Grind the mustard seeds lightly in a coffee grinder.
  • Transfer to a bowl, add cayenne and 250 ml water, mix, and set aside.
  • Heat the oil in a large frying pan over medium-high heat.
  • Once hot, add the panchphoran and stir quickly.
  • Immediately add the mustard seed mixture, diced aubergine, and 1 teaspoon salt.
  • Stir and cook until most of the liquid is absorbed.
  • Add another 250 ml water, cover, and reduce heat to low.
  • Simmer for about 15 minutes until the aubergine is tender.
  • Remove the lid and increase the heat to evaporate about half the liquid.
  • Just before serving, whisk the yoghurt with ½ teaspoon salt until smooth and pour over the aubergine.
  • Heat through without boiling.
  • Sprinkle black pepper and ground cardamom, stir, and serve immediately.

Notes & Wine Advice

Serving Tip:
For an authentic touch, serve with steamed basmati rice or fresh naan.
Wine Advice:
A dry white wine such as Sauvignon Blanc or a lightly chilled Chenin Blanc pairs well with the mustardy heat of this dish.

Nutrition values

Calories: 220 kcal | koolhydraten: 15 g | Eiwitten: 4 g | Vet: 16 g | Suiker: 7 g
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Course; Main Course / Vegetables
Cuisine; India
Diets; Vegetarian

Mustard-Spiced Pork Curry

Mustard-Spiced Pork Curry

A bold and flavorful pork curry infused with roasted mustard spices, aromatic curry leaves, and a rich tomato-based sauce.
Couverts4
Preparation 30 minutes
Preparation time:1 hour
marinating time 2 hours
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Equipment

  • Cast-iron frying pan
  • Coffee grinder or spice grinder
  • Large lidded non-stick pan
  • Wooden spoon

Ingredients

For the mustard spice mix:

  • 2 tbsp whole coriander seeds
  • 1 tsp whole cumin seeds
  • 1 tsp whole fenugreek seeds
  • 1 tsp whole brown mustard seeds
  • 1 tsp whole black peppercorns
  • 2 whole dried hot red chillies
  • 5 whole cloves

For the pork:

  • 550 g boneless pork shoulder cut into 2.5 cm cubes
  • 1 tbsp fresh ginger peeled and finely grated
  • 6 garlic cloves peeled and crushed to a pulp
  • 1¼ tsp salt
  • ¼ tsp ground turmeric
  • 3 tbsp corn oil or peanut oil
  • ½ tsp whole mustard seeds
  • 15 –20 fresh curry leaves if available
  • 255 g tomatoes peeled and finely chopped

Instructions

  • To prepare the mustard spice mix, heat a cast-iron frying pan over medium heat.
  • Add all the whole spices and stir-fry until they darken slightly and release a roasted aroma.
  • Let them cool, then grind them finely in a spice grinder.
  • Store extra spice mix in an airtight jar for future use.
  • Rub the pork cubes with ginger, garlic, salt, and turmeric.
  • Cover and let marinate for at least 30 minutes or up to 8 hours in the refrigerator.
  • Heat the oil in a large, lidded non-stick pan over medium-high heat.
  • Once hot, add the mustard seeds.
  • When they start popping, immediately add the curry leaves, followed by the pork and its marinade.
  • Stir-fry for a minute, then cover and cook for 5 minutes, stirring occasionally.
  • Sprinkle in 5 teaspoons of the mustard spice mix and stir for a minute.
  • Add the chopped tomatoes and cook until they become pulpy, about 2 minutes.
  • Pour in 250 ml of water, bring to a boil, then reduce the heat.
  • Cover and simmer for 50–60 minutes, stirring occasionally, until the pork is tender.
  • Check for salt and adjust seasoning before serving.

Notes & Wine Advice

Serving Tip:
Serve with steamed basmati rice and dark leafy greens for a balanced meal.
Wine Advice:
A full-bodied red wine, such as Shiraz or Zinfandel, complements the rich, spicy flavors of this dish.

Nutrition values

Calories: 380 kcal | koolhydraten: 10 g | Eiwitten: 32 g | Vet: 24 g | Suiker: 5 g
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Course; Curry / Main Course / Pork
Cuisine; India

Pork Chops in Indian-Spiced Soy Sauce

Pork Chops in Indian-Spiced Soy Sauce

A fusion dish inspired by Indian and Chinese flavors, these tender pork chops are slow-cooked in soy sauce, warm spices, and a hint of citrus.
Couverts2
Preparation 15 minutes
Preparation time:1 hour
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Equipment

Ingredients

  • 4 pork chops loin or rib
  • 2 tbsp vegetable oil
  • 2 bay leaves
  • 1 hot dried red pepper optional
  • 8 whole cloves
  • 1 large stick celery diced
  • 1 medium-sized onion coarsely chopped
  • 1 piece fresh ginger 2.5 cm long, 1 cm wide, sliced into 3 rounds
  • 2 garlic cloves peeled
  • ½ tsp ground cinnamon
  • ½ tsp ground mace
  • 3 tbsp soy sauce
  • 1½ tsp sugar
  • ½ lemon cut into 4 round slices (seeds removed)

Instructions

  • Pat the pork chops dry and trim all but 0.
  • 5 cm of the fat.
  • Heat a large frying pan over high heat.
  • Add the pork chops and brown them in their own fat, pressing down any areas that do not touch the pan.
  • Once golden on both sides, remove the chops and place them on a plate.
  • Turn off the heat and drain only the accumulated fat from the pan.
  • Heat the vegetable oil in the same pan over medium heat.
  • Add the bay leaves, red pepper, and cloves, stirring briefly.
  • Once the bay leaves change color, add the celery, onion, ginger, and garlic.
  • Stir-fry for 4–5 minutes until slightly browned.
  • Return the browned pork chops to the pan.
  • Add the cinnamon, mace, soy sauce, sugar, and 50 ml water.
  • Place the lemon slices on top of the chops.
  • Bring to a boil, then cover and lower the heat.
  • Simmer gently for 50–60 minutes, turning and mixing every 10–15 minutes, until the chops are tender.

Notes & Wine Advice

Serving Tip:
Serve with plain basmati rice and a fresh green salad. A side of natural yoghurt relish pairs well with the flavors.
Wine Advice:
A medium-bodied red wine, such as Pinot Noir or Merlot, complements the rich, spiced flavors of this dish.

Nutrition values

Calories: 480 kcal | koolhydraten: 10 g | Eiwitten: 38 g | Vet: 32 g | Suiker: 5 g
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Course; Main Course / Pork
Cuisine; India

Goan-Style Pork or Lamb Vindaloo

Goan-Style Pork or Lamb Vindaloo

A Goan-inspired vindaloo with tender pork or lamb, slow-cooked in a tangy mustard and spice blend, finished with creamy coconut milk.
Couverts4
Preparation 15 minutes
(pressure cooker) or 60–70 minutes (frying pan) 20 minutes
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Equipment

  • Frying pan (or pressure cooker)
  • Knife
  • Cutting board
  • Mixing cup
  • Wooden spoon

Ingredients

  • 1½ tbsp grainy French mustard Moutarde de Meaux
  • 1½ tsp ground cumin
  • ¼ tsp ground turmeric
  • ½ –1 tsp chilli powder
  • 1 tsp salt
  • 1 tsp red wine vinegar
  • 100 g onions peeled and sliced into fine half-rings
  • 6 large garlic cloves peeled and crushed to a pulp
  • 3 tbsp vegetable oil
  • 550 g boned hand of pork or shoulder of lamb cut into 2.5 cm cubes
  • 150 ml tinned coconut milk well stirred
  • 150 ml water for pressure cooker or 250 ml water (for frying pan)

Instructions

  • In a cup, mix the mustard, cumin, turmeric, chilli powder, salt, and vinegar.
  • Heat the oil in a large non-stick frying pan over medium-high heat.
  • Add the onions and fry until they turn medium brown.
  • Stir in the garlic and fry for 30 seconds.
  • Add the spice paste from the cup and fry for another minute.
  • Add the meat and stir-fry for about 3 minutes.
  • Pour in the coconut milk and the required amount of water.
  • If using a pressure cooker, cover and bring to pressure, then cook for 20 minutes.
  • If using a frying pan, cover, bring to a boil, reduce heat, and simmer for 60–70 minutes until the meat is tender.

Notes & Wine Advice

Serving Tip:
Serve with steamed basmati rice or warm naan bread for a classic Goan meal.
Wine Advice:
Pair with a dry Riesling or a light-bodied red like Gamay to complement the spicy and tangy flavors.

Nutrition values

Calories: 480 kcal | koolhydraten: 8 g | Eiwitten: 36 g | Vet: 34 g | Suiker: 3 g
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Course; Curry / Lamb / Main Course / Pork
Cuisine; India

Hyderabadi Lamb with Tomatoes

Hyderabadi Lamb with Tomatoes

A light and flavorful Hyderabadi lamb dish simmered in a spiced tomato sauce, perfect with rice, Indian bread, or even pasta.
Couverts4
Preparation 30 minutes
Preparation time:1 hour
marinating time 2 hours
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Equipment

  • Large non-stick lidded pan
  • Knife
  • Cutting board
  • Mixing bowl
  • Wooden spoon

Ingredients

  • 560 g boneless lamb shoulder cut into 2.5 cm cubes
  • 1 tbsp fresh ginger peeled and finely grated
  • 6 garlic cloves peeled and crushed to a pulp
  • 1½ tsp ground cumin
  • ½ tsp ground turmeric
  • 1¼ tsp salt
  • 3 tbsp corn or peanut oil
  • 210 g onion peeled and finely chopped
  • 450 g fresh tomatoes peeled, finely chopped, and crushed
  • 3 –6 fresh hot green chillies chopped
  • 10 –15 fresh curry leaves or fresh basil leaves as a substitute
  • 2 –3 tbsp chopped fresh coriander

Instructions

  • Place the lamb in a bowl.
  • Add the ginger, garlic, cumin, turmeric, and 1 teaspoon of salt.
  • Mix well and let marinate for 30 minutes.
  • Heat the oil in a large non-stick pan over medium-high heat.
  • Add the onions and fry until they turn brown at the edges.
  • Add the lamb along with its marinade.
  • Stir-fry for 1 minute, then cover and reduce the heat to medium-low.
  • Cook for 8–10 minutes, stirring occasionally, until the meat is lightly browned.
  • Add the tomatoes, the remaining salt, chillies, curry leaves, and coriander.
  • Bring to a simmer, cover, and reduce the heat to very low.
  • Cook gently for about 50 minutes, stirring occasionally, until the meat is tender.

Notes & Wine Advice

Serving Tip:
Serve with steamed basmati rice, naan, or even pasta for a fusion twist.
Wine Advice:
A fruity red wine like Grenache or Syrah pairs well with the bold flavors of this dish.

Nutrition values

Calories: 420 kcal | koolhydraten: 10 g | Eiwitten: 36 g | Vet: 28 g | Suiker: 6 g
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Course; Curry / Lamb / Main Course
Cuisine; India

Lamb or Beef with Spinach

Lamb or Beef with Spinach

This is the classic dish, prepared in almost every north Indian home and loved by all. To make it quickly, a pressure cooker is essential. If you use a regular saucepan it will take about 1 hour for the lamb to cook and 1½ hours for beef. You will need to increase the amount of water to 600ml (1 pint).
Couverts4
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Ingredients

  • 275 g frozen, chopped spinach
  • 275 g onions, peeled
  • 5 cm 2in piece fresh ginger, peeled
  • 6 garlic cloves peeled
  • 6 tablespoons vegetable oil
  • 3 bay leaves
  • 10 cardamom pods
  • 8 cloves
  • 2 x 5cm cinnamon sticks
  • 675 g stewing beef or boned shoulder of lamb, cut into 4cm (1½in) pieces
  • 1 teaspoons salt
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon chilli powder
  • 1 teaspoon garam masala

Instructions

  • Drop the spinach into boiling water according to the instructions on the packet and boil just until it is defrosted. Drain and squeeze out most of the water.
  • Coarsely chop the onions and ginger and put into the container of a food processor. Add the garlic and ‘pulse’, starting and stopping with great rapidity, until finely chopped.
  • Put the oil in a pressure cooker and set over high heat. When hot, put in the bay leaves, cardamom pods, cloves and cinnamon sticks. Stir once or twice and put in the finely chopped seasonings from the food processor. Stir and cook over high heat for 5 minutes. Add the beef or lamb, the spinach, 450ml (15fl oz) water, salt, coriander, cumin and chilli powder. Stir. Cover, securing the pressure-cooker lid, and bring up to full pressure. The beef will take 20 minutes, the lamb 15 minutes.
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Course; Beef / Lamb / Meat
Cuisine; India

Sindhi-Style Lamb with Cardamom

Sindhi-Style Lamb with Cardamom

This Sindhi-style lamb stew is a rich, comforting dish infused with the mild yet aromatic flavor of green cardamom. With no red chilies, it is a gentle and soothing dish, traditionally served with crusty bread or rice.
Couverts6
including pressure cooking 45 minutes
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Equipment

  • Pressure cooker or large saucepan
  • Coffee or spice grinder
  • stirring spoon

Ingredients

  • 2 tablespoons green cardamom pods ground whole
  • 3 tablespoons vegetable oil
  • 900 g boned shoulder of lamb cut into 2.5cm (1in) cubes
  • 2 large tomatoes chopped
  • 4 tablespoons finely chopped onions red onions or shallots preferred
  • 1½ teaspoons garam masala
  • 1 tablespoon tomato purée
  • 1½ teaspoons salt or to taste
  • Freshly ground black pepper to taste
  • 450 ml 15fl oz water

Instructions

  • Grind the Cardamom: Place cardamom pods (whole, with skin) into a clean coffee or spice grinder and grind into a fine powder.
  • Heat the Oil: In a pressure cooker (or large saucepan), heat 3 tablespoons of oil over medium-high heat.
  • Sear the Meat: Add the ground cardamom powder, stir for a second, then add the lamb cubes.
  • Stir-fry on high heat for 2 minutes.
  • Add Vegetables & Spices: Add the chopped tomatoes and onions, stirring for another 3 minutes.
  • Then, add the garam masala, tomato purée, and salt.
  • Cook the Lamb: Pour in 450ml (15fl oz) water, cover the pressure cooker tightly, and bring to high pressure.
  • Lower the heat and cook for 15 minutes.
  • Alternative (No Pressure Cooker): If using a regular pot, increase the water to 600ml (1 pint) and simmer, covered, for 1 hour or more, until the lamb is tender.
  • Final Touch: Release pressure quickly with cool water, uncover, and bring the stew to a gentle boil.
  • Stir in a very generous amount of freshly ground black pepper and cook for 1 more minute.
  • Serve Hot: Serve with crusty bread, chapatis, or basmati rice.

Notes & Wine Advice

Serving Tip:
Pair this Sindhi lamb stew with freshly baked naan, roti, or crusty sourdough bread. A side of yogurt or cucumber raita balances the rich, aromatic sauce.
Wine Advice:
Pair this Lamb with Cardamom with a medium-bodied red wine like Merlot or Syrah, which complements the warm, aromatic flavors of the dish.

Nutrition values

Calories: 480 kcal | koolhydraten: 8 g | Eiwitten: 42 g | Vet: 32 g | Suiker: 3 g
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Course; Lamb / Main Course / Stew
Cuisine; India

Lamb Stewed in Coconut Milk

Lamb Stewed in Coconut Milk

This is a meal in itself: a kind of Indian Lancashire hotpot that requires only rice – or a good crusty bread – on the side. I always serve something green as well. The cooking time in a saucepan would be about 70 minutes and you would need to add 150ml (5fl oz) water before starting to cook.
Couverts4
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Ingredients

  • vegetable oil
  • 12 fresh curry leaves if available, or 3 bay leaves
  • 5 cm 2in cinnamon stick
  • 6 cardamom pods
  • 8 cloves
  • 15 black peppercorns
  • 75 g 3oz onions, peeled and chopped
  • 675 g 1½lb boned shoulder of lamb, cut into 4cm (1½in) chunks
  • 450 g 1lb potatoes, peeled and cut into 4cm (1½in) chunks
  • 2 medium carrots peeled and cut into 3 pieces each
  • ¼ teaspoon ground turmeric
  • 1 tablespoon ground coriander
  • ½ teaspoon chilli powder
  • 1 –2 fresh hot green chillies
  • 1¼ teaspoons salt
  • 1 x 400g 14oz tin coconut milk

Instructions

  • Put 3 tablespoons oil in a pressure cooker and set over medium–high heat. When hot, put in the curry leaves, cinnamon stick, cardamom, cloves and peppercorns. Stir once and add the onions. Sauté for 1½ minutes or until the onions are soft. Add the meat, potatoes, carrots, turmeric, coriander, chilli powder, green chillies, salt and 250ml (8fl oz) of the well-stirred coconut milk. Cover securely with the lid and, on high heat, bring up to full pressure. Turn the heat to low and cook for 15 minutes. Lower the pressure with the help of cool water and remove the lid.
  • Cook, uncovered, over high heat for 5 minutes, stirring gently as you do this. Add the remaining coconut milk and bring to a simmer. Turn off the heat.
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Course; Lamb / Main Course / Meat
Cuisine; India

Minced Lamb with Tomatoes and Peas

Minced Lamb with Tomatoes and Peas

Here I have used a quick method to chop the onion, garlic and ginger finely. I put them into a food processor and used the ‘pulse’ method rapidly starting and stopping the machine until I have the result I want.
Couverts4
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Ingredients

  • 115 g onions peeled
  • 5 cm 2in piece fresh ginger, peeled
  • 5 –6 large garlic cloves peeled
  • vegetable oil
  • ½ teaspoon chilli powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon turmeric powder
  • 200 g 7oz tomatoes, chopped
  • 4 tablespoons natural yoghurt
  • 550 g 1¼lb minced lamb
  • 1¼ teaspoons salt
  • 2 teaspoons garam masala
  • 2 tablespoons lemon juice
  • 1 fresh hot green chilli chopped
  • 6 tablespoons coarsely chopped green coriander
  • 150 g 5oz peas, fresh or frozen

Instructions

  • Coarsely chop the onions, ginger and garlic, then put them into the container of a food processor and chop finely.
  • Put 4 tablespoons oil in a wide, non-stick pan and set over a medium–high heat, When hot, put in the finely chopped mixture from the food processor. Stir and fry until it is somewhat brown. Add the chilli powder, cumin seeds, coriander seeds and turmeric. Stir once or twice. Now add the tomatoes and natural yoghurt. Stir on high heat until the tomatoes are soft. Add the meat, salt and garam masala. Stir, breaking up any lumps, for 2 minutes. Add 250ml (8fl oz) water. Stir and bring to a simmer. Cover, turn the heat to low and simmer for 25 minutes.
  • Add the lemon juice, green chilli, green coriander and peas. Stir and bring to a simmer. Cover the pan and cook on low heat for 10 minutes.
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Course; Lamb / Main Course / Meat
Cuisine; India

Lamb with Whole Spices and Onions

Lamb with Whole Spices and Onions

This is one of the first meat recipes I learned to cook. It is little changed from the original, passed on to me by my mother. When the meat is cooked, it should be nicely browned, and the only liquid should be the sauce clinging to it and the oil it is cooked in. In India, this is how the dish is served, but Westerners may be put off by the quantity of oil in the serving dish, so I suggest you lift out the meat and spices with a slotted spoon and transfer them to another dish. The spices serve as a garnish; they are not to be eaten.
Couverts4
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Ingredients

  • 900 g boneless shoulder of lamb trimmed of fat
  • 4 onions
  • 4 cm cube fresh ginger
  • 9 tablespoons vegetable oil
  • 10 whole green cardamom pods
  • 4 whole large black cardamom pods if available
  • 6 –7 bay leaves
  • 1 teaspoon cumin seeds
  • 1 –4 whole hot dried red peppers optional
  • 5 black peppercorns
  • salt

Instructions

  • Cut the meat into 2½–4 cm (1–1½in) cubes and pat dry thoroughly with kitchen paper.
  • Peel the onions, cut in half, then slice thinly into half-circles. Peel and grate the ginger.
  • Heat the oil in a large, heavy-based cooking pot or flameproof casserole over a medium heat. When hot, add the onions and fry, stirring occasionally, for 15 minutes or until brown and crisp, but not burned. Lift out the onions with a slotted spoon and spread out on kitchen paper to drain.
  • Add all the cardamom pods, the bay leaves, cumin seeds, red peppers, peppercorns and the ginger to the oil remaining in the cooking pot. Stir for 1 minute until the bay leaves darken and the ginger is sizzling. Add the meat and ½–1 teaspoon salt. Cook, stirring, for about 5 minutes until the liquid begins to bubble vigorously. Cover, lower the heat and simmer very gently for 1 hour and 10 minutes or until the meat is tender.
  • Add the onions and cook, uncovered, over a medium heat for a final 3–5 minutes, stirring gently. Take care not to break up the meat. Any excess liquid should have boiled away, leaving the meat only with the sauce that clings to it, and the fat left in the pot. Serve as suggested above.
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Course; Lamb / Meat
Cuisine; India