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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Sticky glazed ham

Perfect Sticky Glazed Ham

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Perfect Sticky Glazed Ham
This recipe is adapted from a recipe that appeared in the Waitrose Magazine. It makes the perfect ham for a celebration.
Sticky glazed ham
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Course Ham, Main Dish
Cuisine UK
Servings
Ingredients
Course Ham, Main Dish
Cuisine UK
Servings
Ingredients
Sticky glazed ham
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Instructions
  1. Place the vegetables on the bottom of the inner pot.
  2. Place the gammon on top of the vegetables.
  3. Add 8 of the cloves and the rest of the ingredients and top up with cold water.
  4. Bring to the boil skimming any scum carefully off the surface.
  5. Turn down the heat and simmer for 15 minutes.
  6. Place the inner pot into the insulated outer container and shut the lid.
  7. Leave to cook without power for 4 to 6 hours.
  8. Remove while you prepare the glaze.
To glaze
  1. Preheat the oven to 180°C.
  2. Put all the ingredients for the glaze in a pan over a very low heat and mix until combined.
  3. Remove the gammon from the inner pot and put on a rack in a in a baking tray.
  4. With a sharp knife remove the skin leaving a
  5. good even layer of fat.
  6. Score the fat in a diamond pattern and stud each diamond with a clove.
  7. Pour over half the glaze and bake in the oven for 25-30 minutes basting with more glaze every 8-10 minutes.
  8. Remove from the oven and leave to rest for at least 10 minutes.
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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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