Keema Indian Street food

Keema Indian Street Food

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Keema Indian Street Food
This is a wonderful eat anytime curry adapted from a recipe by Pat Chapman of The Curry Club. The curry is so easy to make and will be loved by all. I added chickpeas to my version as I love them but you could add peas which is more traditional.
Keema Indian Street food
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Course Beef, Lamb, Main Dish, Pork
Cuisine Indian
Servings
Ingredients
To Serve
Course Beef, Lamb, Main Dish, Pork
Cuisine Indian
Servings
Ingredients
To Serve
Keema Indian Street food
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Instructions
  1. Add the ghee or oil to the inner pot over a medium heat.
  2. Fry the onions, garlic and ginger until the onions start to soften.
  3. Turn down the heat slightly and add the turmeric, coriander, chilli powder, cloves, cardamom and a little water if too dry. Cook for 5 minutes stirring from time to time.
  4. Mix in the meat, tomatoes, ketchup and soup. Turn up the heat and bring to the boil while stirring from time to time.
  5. Add the garam masala and fenugreek. Simmer for 5 minutes with the lid on before putting the inner pot into the insulated outer container.
  6. Shut the lid and leave to thermally cook for a minimum of 2 hours without power.
  7. Check the seasoning before serving. Serve with rice and sliced boiled eggs on top
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Indian Roast Beef and Vegetable Curry

Indian Roast Beef and Vegetable Curry

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Indian Roast Beef & Vegetable Curry
It is just over a year since I started sending out weekly recipes and to celebrate I have made a recipe adapted from one by Atul Kochher one of only two Indian Chefs in the world to be awarded a coveted Michelin Star. I decided to serve with Atul Kochhars Indian Roast Beef a South Indian vegetable curry which I made in the top pot. If however you do not have a top pot then you can increase the size of beef and increase the beef stock a little. The beef is left to thermally cook for as long as possible to make it so it melts in the mouth. This recipe is certainly worth trying and don't be put off by the amount of garlic and chili as both these mellow during the long, long cook.
Indian Roast Beef and Vegetable Curry
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Course Beef
Cuisine Indian
Servings
Ingredients
  • 750 g beef joint if not using a top pot increase the beef size to 1.2kg
Ingredients for cooking the beef
Course Beef
Cuisine Indian
Servings
Ingredients
  • 750 g beef joint if not using a top pot increase the beef size to 1.2kg
Ingredients for cooking the beef
Indian Roast Beef and Vegetable Curry
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Instructions
Method Marinade
  1. If using a top pot to cook the vegetable curry or rice check that the beef is no bigger that 6.5cms thick so it will fit under the top pot. If it is, cut it into two.
  2. Prick the beef all over so it can absorb the marinade.
  3. Mix all the marinade ingredients together and rub over the beef.
  4. Leave to marinade in the fridge for a minimum of 2 hours. Overnight would be better
Cooking the beef
  1. Add all the ingredients for the beef to the inner pot.
  2. Place in the beef and bring to the boil
  3. Once boiling turn down to a simmer and simmer for 5 minutes with the lid on.
  4. Turn off the heat and place the inner pot into the vacuum-insulated outer Mr D's Thermal Container.
  5. Shut the lid and leave to thermally cook without power for a minimum of 5 hours.
Cooking the vegetable curry in the top pot
  1. Add all the ingredients for the South Indian vegetable curry into the top pot.
  2. Stir and bring to the boil.
  3. Once boiling turn down to a simmer and simmer for 5 minutes.
  4. Turn off the heat, open the vacuum-insulated Thermal Container and remove the lid from the inner container. Place the the top pot and put on its lid.
  5. Shut the outer container and leave to thermal cook without power for the same length of time as the beef.
To serve
  1. Slice the beef and serve with rice and the vegetable curry.
  2. Pour some of the liquid the beef was cooked in over the beef before serving.
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Curried Lamb Chops

Curried Lamb Chops

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Curried Lamb Chops - Video
This is a great curry to cook in your thermal cooker and the added chickpeas make it one of my favourites.
Curried Lamb Chops
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Course Lamb, Main Dish
Cuisine Indian
Servings
Course Lamb, Main Dish
Cuisine Indian
Servings
Curried Lamb Chops
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Instructions
  1. Heat the oil in the inner pot. Add the bay leaves, cardamoms and cloves. When they sizzle, add the onion and cook until translucent and soft.
  2. Stir in the ginger and garlic and fry for two minutes.
  3. Add the spices, tomatoes and lamb. Cover the lamb with hot water, bring to the boil and then simmer for 5 minutes.
  4. Add the chickpeas and bring back to the boil and simmer for 2 to 3 minutes.
  5. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.
Cooking the rice in the top pot.
  1. Add the rice and water to the top pot and bring to the boil. Stir then turn down the heat and simmer for 1 minute.
  2. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  3. Put the lid on the top pot and shut the lid of the outer container.
  4. Leave to thermal cook without power for a minimum of 2 hours.
Before serving
  1. Check the curry for seasoning and adjust with salt and pepper if needed.
  2. Add the spinach, stirring the spinach leaves into the curry until they wilt.
  3. Serve on a bed of rice that you either cooked in the top pot or a separate pan.
Recipe Notes

This weeks recipe is to celebrate Dewali. Mr D's curried lamb chops cooked in his Thermal Cooker have great depth of flavour created by the cloves, cardamoms and bay leaves.

If you like your curries slightly hotter add more chilli but not too much to overpower the other spices.

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Saffron Chicken Curry

A Golden Saffron Chicken Curry

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A Golden Saffron Chicken Curry
This dish is based on a recipe from one of my favourite cookbooks "curry, curry curry" by Ranjit Rai. I have made a few alterations and added the potatoes. In his book Ranjit Rai says that he is not sure if the dish came from Spain or went to Spain but no matter, if you like saffron this is certainly one try.
Saffron Chicken Curry
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Course Chicken, Main Dish
Cuisine Indian
Servings
Ingredients
Course Chicken, Main Dish
Cuisine Indian
Servings
Ingredients
Saffron Chicken Curry
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Instructions
  1. Add the saffron to the warm milk and set aside.
  2. Put the coconut milk, yogurt, chopped onions, turmeric, ginger, salt, almonds and chili powder in a blender and liquidize.
  3. Heat the oil in the inner pot and add the chicken pieces in batches. Fry until they are light brown.
  4. Add the contents of the liquidizer to the chicken in the inner pot and bring to the boil stirring occasionally.
  5. Turn down the heat, pour over the saffron and milk. Simmer for 5 minutes with the lid on.
  6. Place the inner pot into the vacuum-insulated outer Thermal container, shut the lid. Leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.
  7. Cooking the rice in the top pot.
  8. Add the rice and water to the top pot and bring to the boil. Stir then turn down the heat and simmer for 1 minute.
  9. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  10. Put the lid on the top pot and shut the lid of the outer container.
  11. Leave to thermal cook without power for a minimum of 2 hours.
  12. Serve with nan bread. You can also add a vegetable curry on the side.
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Kerala Fish Curry

A Typical Kerala Fish Curry

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A Typical Kerala Fish Curry
Kerala's long coastline with numerous rivers and backwaters has contributed to many sea and river food dishes to be found in this region of India. This curry is typical of the type you will find in Kerala being served in both small and large restaurants. Due to the weather the selection of spices available in South India are vast and I have included some of the more popular ones in this dish. The beautiful yellow colour is created using turmeric which has been used in India for thousands of years and is a major part of certain types of traditional Indian medicine. Coconut milk which forms the base of the dish is widely used in Kerala for thickening and flavour and comes from the coconuts which grow in abundance. Just like any other recipe, each chef will have their own variation and this is mine for Kerala Fish Curry.
Kerala Fish Curry
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Course Fish
Cuisine Indian
Servings
Ingredients
Course Fish
Cuisine Indian
Servings
Ingredients
Kerala Fish Curry
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Instructions
  1. Put the ghee or oil in the inner pot over a medium heat.
  2. Add the mustard seeds, cumin seeds and turmeric. When the seeds start to pop add the onion, garlic and ginger.
  3. Add the curry leaves and chilli. Cook for 5 more minutes.
  4. Pour in the coconut milk and water. Crumble in the stock cube before adding the tin of tomatoes. Stir well to dissolve the stock cube.
  5. Check the seasoning and add some salt if necessary.
  6. Bring to the boil and then turn down the heat and simmer for 5 minutes.
  7. Add the fish and bring back to the boil.
  8. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container.
  9. Shut the lid and leave for a minimum of 1 hour.
Cooking the rice
  1. Add the rice and water to the top pot and bring to the boil.
  2. Stir then turn down the heat and simmer for 1 minute.
  3. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  4. Put the lid on the top pot and shut the lid of the outer container.
  5. Leave to thermal cook without power for the same time as main meal.
Recipe Notes

NOTE: If you need to leave it longer than this, do everything except adding the fish which you can add about 30 minutes before serving by bringing the curry sauce back to the boil, adding the fish and then putting the inner pot back into the outer container to finish cooking. Serve with rice either cooked in a separate saucepan or in the top pot. If cooking in the Mr D's Top Pot follow the following instructions.

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