GZ Tai-Tai

Rogan Josh

We had loads of leftover leg of lamb from our Christmas day meal, so the kids made this Rogan Josh using the leftover roasted lamb. It was delicious!

approx 2 lbs of leftover cooked leg of lamb

3 tbsp lemon juice

1 cup yogurt

1 tsp salt

2 cloves garlic, minced

1 inch piece of ginger, grated

3-4 Tbsp olive oil

1/2 tsp cumin seed

2 bay leaves

4 cardamom pods

1 onion, finely chopped

2 tsp ground coriander

2 tsp ground cumin

1 tsp chili powder

14oz can (400g) tomatoes, chopped

2 Tbsp tomato paste

2/3 cup water

 

In a bowl or zipper bag add the lamb, lemon juice, yogurt, salt, 1 garlic clove, and ginger. Mix well until meat is all coated with the marinade. Leave in refrigerator to marinate several hours or overnight.

Heat the olive oil in a large frying pan or wok, add the cumin seeds, fry for a minute or so add cardamom and bay leaves, fry to release fragrance, stir. Add the onion and the remaining garlic clove, fry for a few more minutes. Stir in the ground coriander,ground cumin and chili powder, fry for a couple more minutes. Then add the lamb marinade mixture and cook over medium heat a few minutes stirring occasionally. Add the tomatoes,tomato paste, and water, bring this to a boil and reduce heat to low, cover and simmer on low until lamb is tender, about an hour.

Saffron Rice

The kids made a lamb curry one night to use up leftovers and made this lovely rice to go along with the curry.

adapted from North Indian Cooking Periplus Mini cookbook

2 tbsp olive oil or ghee (we use olive oil)

5 cardamoms

5 cloves

1 cinnamon stick

1/2 of a large onion

1 green chilli ( we used a red one) cut lengthwise

300g basmati rice, wash then soak for 30minutes and drain.

500 ml water

saffron just a pinch, soak the saffron in 1/4 cup of  hot milk

1 tsp salt

Heat oil or ghee and fry the spices until aromatic. Add the onion and fry for a few minutes then add the rice and fry until rice is coated in oil. Transfer the rice to the rice cooker with the water saffron liquid and salt. Start rice cooker. when rice is cooked remove whole spices, transfer to serving dish.

If you don’t have a rice cooker you can cook all ingredients in a pot until rice is cooked.

Pilau Rice

As promised the Pilau Rice recipe from this cookbook. Very nice recipe Expat son was raving about it and it is easy to make.

Tandoori Chicken

We had Tandoori Chicken and Pilau Rice yesterday for dinner, after our expedition to the Tea Market that Hubby wrote about...he takes all the good stories. So I will leave you with the Chicken recipe and the Pilau Rice recipe will follow.

The recipes are from Best of India a great little book I picked up several years ago in Malaysia.

Sorry no photos on these... spaced it totally and we ate leftovers for our lunch today. Expat Son said all his friends from India were jealous of his lunch and wanted it. They were all surprised that his Mom knew how to make Indian food.

 

Mango Lassi

This is so easy a kid can do it, but with supervision.

Kids love this drink too!

Suji Halva

Finally dessert....

I absolutely love this dessert. It is such a comfort food, the cardamon and the warmth and creaminess, so good as it gently covers your taste buds and makes its way down your throat.  I will make this again and again, it truly is wonderful! One of those dishes that will be a joy to make and eat, as it gave me such comfort when I ate it. It was like being wrapped in a warm blanket by the fire after being out in the cold.

Much better than rice pudding and I love rice pudding!

Vegetable Pakora

Raita

This will help cool the fire.

Ginger Garlic Paste

You will want to prepare this paste before you start to make the Chicken Masala and / or the Eggplant Curry.

Eggplant with Curry