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Lamb Kheema Roll Recipe

CGS Indian cuisine 0 Comment

Lamb kheema, also known as keema or qeema, is a popular Indian dish made from ground or minced lamb meat. Its origin can be traced back to the Indian subcontinent, and it is a traditional part of Indian cuisine. Kheema is a versatile dish that can be prepared in various ways, with regional variations in spices and ingredients.

The term “kheema” or “keema” is derived from the Persian word “qeema,” which means minced or ground meat. This influence likely came through the historical interactions between the Indian subcontinent and various Persian and Central Asian cultures.

Kheema can be prepared as a dry dish or with a gravy base and is often used in various recipes, including keema curry, keema samosas, and keema pav (a popular street food in India). It’s a flavourful and spicy dish that is enjoyed by people of all ages across the Indian subcontinent and in Indian communities around the world. The spices and seasonings used in kheema can vary by region and personal preferences, making it a diverse and adaptable dish within Indian cuisine.

It pairs exceptionally well with soft, fluffy bread rolls, often referred to as “pav” in India. When served with bread rolls, it’s known as “keema pav.” The combination of flavourful minced lamb and freshly baked bread rolls is a popular street food and a favourite among many. You can also enjoy lamb kheema with various types of Indian flatbreads such as roti, naan, or chapati. The combination of the savoury kheema and the soft, warm flatbreads is a satisfying meal. Read more

Lamb Handi

CGS Asian cuisine, Indian cuisine 0 Comment

Flavourful and succulent

Lamb Handi is a popular dish in the Indian subcontinent, particularly in North Indian and Mughlai cuisines. The term “handi” refers to a traditional clay pot or vessel that was historically used for slow-cooking and simmering curries and stews. This method of cooking in a clay pot imparts a unique flavour and aroma to the dish.

The origins of Lamb Handi can be traced back to the Mughal period in India.The Mughals were a dynasty of Mongol origin that ruled a vast and influential empire in the Indian subcontinent from the early 16th to the mid-19th century . They

were known for their lavish and flavourful culinary traditions, introduced various dishes that are still enjoyed today. Lamb Handi likely evolved during this time, combining the Mughal cooking techniques and spices with regional Indian ingredients and flavours.

Their cuisine  had a significant influence on the development of modern Indian cuisine, and many of its dishes are still enjoyed in India and other parts of the world today. The use of aromatic spices and slow-cooking techniques continues to be a hallmark of Indian cooking, and Mughal culinary traditions have left a lasting impact on the culinary heritage of the Indian subcontinent.

Over the centuries, the dish has evolved and adapted to regional preferences and ingredients, resulting in various regional variations. It’s a cherished dish in North India and is prepared with slight variations in different parts of the country, each reflecting the local culinary influences and ingredients.

To embark on a culinary journey that captures the essence of North Indian cuisine’s rich heritage, allowing you to savor the flavors of an authentic and succulent Lamb Handi, follow this straightforward recipe:
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Basic lamb curry recipe

Lamb curry and other spicy dishes with chillies

Lamb Curry. The basics

Most curries share a basic theme. If you get the basics right, you are onto a winner. Just follow each step in this guide to making a basic lamb curry, and you will soon become a pro. Results will compare and even outdo curries you normally buy from a curry house.  The quantities are based on about a kilogram of lamb or lamb shanks. If you want to make more, simply pro-rata the ingredients, and you will be good to go.

Now let's make curry!

  1. Cut the meat into bite-sized pieces. If possible, use a cut with some bone in it. This adds to the flavour. If using lamb shanks keep the sahnks whole
  2. Peel and finely slice two medium-sized onions,
  3. Heat three tablespoons of vegetable oil and two tablespoons of ghee ( optional) in a skillet.
  4. Add the onions.
  5. When the onions start to change colour, add one bell pepper with its pith and seeds removed and sliced into 10 mm strips. Also, add three chopped green chillies.
  6. Cook until the peppers begin to soften
  7. Now add two to three tablespoons of garlic/ginger paste and three bay leaves.
  8. Stir for a minute, then add 4 tablespoons of Madras curry powder and 1/2 tablespoon of Chilli powder.
  9. Allow the spices to cook through (release their essential oils).  You may want to add a bit more oil at this stage.
  10. Add the lamb and coat with the spices. Cook until starting to brown.
  11. Add two cans of tinned tomatoes. Stir well
  12. Add half a cup of water. Cover with a lid and turn down the heat to very low.
  13. Cook until the lamb is tender. You will see that a layer of red oil will rise to the top, indicating that the curry is done.
  14. Add a handful of chopped coriander. Stir in.
  15. Serve with white rice, naans (or rotis) and chutney.

Other recipes for curries with lamb on this site are Lamb Vindaloo, Lamb Vepadu and Durban curry  from South  Africa. This recipe can also be used as a base for other curries, like Chicken or Paneer ( Cheese curry). In the case of the Cheese curry, however, the browning stage should be left out. The paneer must be added to the pot once the tomatoes have reduced. Once the cheese has warmed through, serve

Lamb curry and spicy lamb dishes

Lamb curry and other spicy dishes with chillies

A great combination

Lamb is the most widely consumed meat after pork, chicken and beef.  In countries with spicy cuisine is the norm, Chillies are combined with lamb to great effect. Curries from India like Lamb Vepadu, Bobotie from South Africa, Hunkar  Bedendi from Turkey, and Merguez sausages from Morroco are but the tip of the iceberg (or should I say fire poker) when it comes to examples of dishes where Chillies and lamb are combined.

This section will explore how to make lamb curry and a variety of other spicy lamb dishes with Chillies.

Recipes for lamb curry and spicy dishes

Durban curry
Merguez sausage

Lamb Vepadu – India

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Naan bread to eat with lamb

Lamb Vepadu
 
Author: 
Nutrition Information
  • Serving size: 100g
  • Calories: 234 kcal
  • Fat: 24g
  • Saturated fat: 0.9g
  • Carbohydrates: 3.1g
  • Sugar: 2.9g
  • Sodium: 0.59g
  • Fiber: 0.9g
  • Protein: 3
Recipe type: Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
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Indian cuisine is a great showcase of the ability of the Chilli to transform food into something special. This authentic lamb curry is in the style of cooking popular in the Andhra Pradesh state of India, where curries are stir-fried. I prefer adding tomato as I believe it adds more flavour In its authentic form, the tomato is left out to provide a fried lamb dish without sauce. Either way, this curry is outstanding.
Ingredients
For the marinated lamb
  • Lamb shoulder- 500 g chopped into 25 mm cubes
  • Lemon juice - 2 tablespoons
  • Ground turmeric -1/4 teaspoon
  • Red chilli powder - 1- 2 tablespoons
  • White onions - 2 large - coarsely chopped
  • Ginger/garlic paste -1 tablespoon
  • Salt to taste
Whole Spices:
  • Coriander seeds - 2 tablespoons
  • Dried Cinnamon - 2 inches
  • Green Cardamom - 4
  • Cloves - 8
  • Cumin– ½ tablespoon
  • Fennel seeds – ¼ teaspoon
  • Other ingredients:
  • 3 Green Chillies
  • Ripe tomatoes- 3 - 5 medium
  • Butter or ghee - 1 tablespoon
  • Vegetable oil -2 tablespoons
  • Dried Curry leaves - 4 to 5 (see note).
  • Dried Kashmiri Chillies - 5
  • Ground Black Pepper -1/2 teaspoon
  • Cashew nuts - 12 (finely ground)
  • Coriander/ Cilantro leaves- a handful- coarsely chopped
Instructions
  1. Place whole spices in a spice grinder (or pestle and mortar) and grind to a fine powder
  2. Combine ground spices with ingredients under " for the marinated lamb" with a little water . Add to lamb and allow to marinate until it is infused with the flavours (45 to sixty minutes)
  3. Remove meat from marinade.
  4. Heat ghee or butter in a heavy based frying pan and fry marinated meat (without onion) until the lamb is almost tender. If the meat appears to be drying out add water to keep moist, but towards the end, allow to lose moisture until almost dry (approx. 45 minutes).
  5. In separate pot, heat oil, add onions and green Chillies. Fry until the onions begin to change to a golden colour. Add tomatoes & Kashmiri Chillies and allow to cook for 10-15 minutes. Add the fried lamb and cook on low heat until very tender and oils begin to separate from the gravy. Finally add curry leaves, cashew nuts, and pepper. Cook for a further 5 minutes on a low heat. Scatter with chopped coriander leaves and serve with white rice and Indian chutney.
Notes
If using fresh curry leaves, use only 2 to 3 and fry with onions and green chillies (only dried curry leaves are added at the end)

If eating naans or rotis with this dish make sure they are gluten-free

This recipe yields 4 portions

Keywords: Lamb curry with chillies

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Stuffed peppers

Stoffel Chilli recipes 0 Comment

Stuffed pepper recipes

Embark on a flavourful journey through the world of stuffed peppers, where culinary traditions from across the globe converge to create mouth watering masterpieces. From the vibrant markets of Turkey to the sun-soaked fields of Mexico, each country offers its own unique take on this beloved dish. Whether simmered in savoury sauces or fried to crispy perfection, stuffed peppers reflect the rich tapestry of flavours and traditions that define our global gastronomic landscape. Join us as we explore the diverse interpretations of stuffed peppers and indulge in a culinary adventure like no other.

Link to Babotie peppers recipeBegin your journey in Turkey, where “Biber Dolması” reigns supreme. Bell peppers, with their vibrant colours and robust flavours, serve as the perfect vessel for a tantalizing array of ingredients. Here, they are lovingly stuffed with a savoury mixture of fragrant rice, succulent ground meat, aromatic onions, juicy tomatoes, and a fragrant blend of herbs and spices that dance on the palate with every bite. Slow-cooked in a rich tomato sauce infused with the warmth of Turkish spices, these stuffed peppers are more than just a meal – they are a culinary masterpiece that captures the essence of Turkish hospitality and tradition.

Crossing the English Channel to the United Kingdom, we encounter a delightful twist on the classic recipe that reflects the British penchant for hearty and comforting fare. Here, peppers are filled with a hearty mixture of fluffy rice, savoury minced lamb or beef, sweet onions, juicy tomatoes, and a hint of Worcestershire sauce for added depth of flavour. Baked until tender and golden, these British-style stuffed peppers offer a comforting embrace reminiscent of cozy nights by the fireplace, making them the perfect choice for a comforting family dinner or a gathering with friends.

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Chillies used in Turkish cuisine

Chillies used in Turkish cookingMost used Chillies

Chillies are that  important in Turkish cuisine that you find bowls of dried Maras Chilli and Urfa Biber on most tables. Unlike in the western world where black pepper is commonly used, crushed Chillies are used to season meals throughout Turkey. In addition,you will also  find  Aleppo pepper flakes being used (Pul biber) . The Aleppo is   a type of red pepper that is native to Syria, but also grown in Turkey. It has a moderate level of heat and is often used to add flavor and color to dishes)

You will also find Antep pepper (Antep biberi): a type of red pepper that is grown in the southeastern region of Turkey, near the city of Gaziantep. It has a medium to hot level of heat and is often used in meat dishes, stews, and soups). Bell pepper (Kırmızı biber): a sweet pepper that is also grown in Turkey. It is often used in salads, stuffed pepper dishes, and as a garnish) and also Green chili pepper (Sivri biber): a long, thin green chili pepper that is commonly used in Turkish cuisine. It has a medium level of heat and is often used in salads, dips, and as a garnish)

In addition to the above the the following Chillies are also grown  in Turkey:

Image assortment of chilliesBiber Marash  (Maras Chilli)  Probably the most important Chilli in Turkish cuisine, this medium-sweet red Chilli with fruity undertone is dried and crushed into flakes or a powder that is added to food while cooking or used as a seasoning. It has a Scoville rating of about 30000 -50000 SHU. It gets its name from a shortened version of the town of Kahramanmaraş in southern Turkey. It can be used to season dishes like Hunkar Begendi, Turkish meatballs’ kofta, hummus, eggs, sausages and kebabs. It can also be mixed with olive and lemon juice to be used as a marinade for chicken or as dipping oil (sans the lemon juice) for flatbreads. Also good, mixed with yoghurt. Similar to the dried Aleppo Chilli, which is grown both in Turkey and Syria, but it is more pungent

Urfa biber (Isot Pepper). Right up there with the Maras Chilli, it is also a seasoning found on most Turkish tables. When young, it is a deep green, but matures to a bright red colour. After harvesting, during a special seven-day process, the Chillies are sun-dried during the day and then tightly wrapped during the night. This results in dried dark purple pods with an intensified flavour. This process is known as sweating. After this drying and curing process, it is crushed for use as a condiment.

Once again similar to the Aleppo pepper (although more pungent), the Urfa Biber is named after the city of Urfa, (officially known as Şanlıurfa) in south-eastern Turkey. It has a   Scoville rating of 25000 to 50000 SHU and has a smoky flavour with notes of coffee, tobacco, and raisins. It can be used in a similar way to the Maras Chilli. Other uses include flavouring vegetables, seafood, and pungent cheeses.

Aci Sivri Biber (Hot Turkish long green pepper) Are long thin (twenty centimetres or more) Chillies that are slightly curved and pointed. They are commonly eaten when they are young and green, but can mature to a bright red colour. They are a Scoville rating of 5000 to 30000 SHU (ranging from mild to hot) and are typically pickled, grilled and served in salads. It is also used in Karides Guvec (a Turkish seafood dish made with prawns, mushrooms, cheese, tomatoes, and Chillies)

For some interesting information on  where to find great Turkish cuisine while in Turkey  visit Türkiye Hut 

The use of Chillies in Turkish cuisine

Where did BBQ originate?

Barbequing with the Chilli

Barbacoa

When considering how many barbeque rubs, basting sauces and marinades have Chillies in them, it should not be surprising that Chillies and Barbeques make a great partnership.  Indeed, but even more so than simply tasting good together. They are, in fact, linked historically.

The name for barbeque originated from “barbacoa, a word from the language of the Taino Indians of the Caribbean. It was the Taino Indians who first brought Chillies from South America to the West Indies.

When Christopher Columbus arrived in the Caribbean in 1492, he encountered the Taino Indians and was introduced to the Chilli. When he returned to Spain, he took some Chillies with him.  As we know, it was from there that they began making their way around the world.

Many don’t know, though; it was also the Spanish that brought back the word barbacoa with them. It originally referred to a wooden structure that the Taino Indians used to smoke their food in. The idea was taken back to Spain but over time was changed to mean the method of cooking the food, rather than a cooking structure. Anglicisation of the word meant it finally became the word we know today - barbeque.

Barbequing with the Chilli

Ideas for the perfect barbeque

Now that we have the history, our next barbeque with the Chilli will now include some great food, but also an interesting story to tell with it.

Here are some great ideas for the perfect BBQ.

Good barbequing is always about using your imagination to make things different. Barbequing with Chillies makes this easy. Even if you just want to barbecue a couple of hamburgers, using a spicy cheese or making a spicy mayo to serve on top of the lettuce in the bun will make your BBQ something special. The possibilities are limitless.

Enjoy your BBQ.

 

Find some great tips on barbequing on  the Fire Up your Grill website

 

 

How Chillies and BBQ are linked

 

 

 

 

 

 

 

 

 

 

 

 

 

How Chillies and BBQ are linked

What else goes with Chillies

Some staples

Many meals are made with Chillies, where it has its main purpose as a spice rather than a vegetable. Here its role changes from being a main ingredient to something that complements the main ingredient it is served with maize, which is a staple food in many countries. It is the most consumed grain in the world, with millions of people eating it every day. As with rice, with so many people eating it, many ways have been developed to cook with it

Indian flat bread

Many countries in Africa, where maize is a staple, have their particular recipes for preparing it.  Many of these recipes are based on it being served with a  spicy sauce or gravy with the main ingredient.  For example, in South Africa, Phutu or Krummel pap is eaten with fiery tomato relish or Chakalaka in Shisa Nyama. In Angola, maize is used to make a dumpling called Fufu served with Muamba da Galinha  (spicy Angolan chicken curry with Chillies). In Nigeria, it is eaten with Egusi soup.

Other countries in the world where maize is often combined with Chillies include -  India, the USA, and  Mexico. In India (where it is called Makai ka atta), Maize and Chillies are combined to make Methi paratha ,Tikkar and Methi Makai dhebra.  ( deep-fried bread with fenugreek)

Mexico is a country where maize is combined with Chillies, including making tortillas, Tamales, and corn soup. Similarly, in the USA, maize (or corn as it is called there) is found combined with Chillies in dishes like spicy shrimp and corn grits. Spicy corn dogs, seafood chowder and corn on the cob

More main ingredients

Chillies combine wonderfully with almost every ingredient used in cooking. In particular, any dish that contains tomatoes will benefit from the addition of Chillies. Similarly, Chillies combine particularly well with chocolate.    Other main ingredients often included in dishes made with Chillies are:

Eggs

Are very popular in countries that like spicy food. There are lots of dishes made with Chillies and eggs like the following

In India, eggs and  Chillies are found in a host of egg curries,  omelettes and scrambled egg dishes. This combination is also used to make Shakshuka from Isreal, Heuvos rancheros from Mexico, Ugandan Rolexes, spicy Scotch eggs from Scotland, Devilled eggs from the USA, and various dishes from Thailand, Indonesia and Korea.

Goats meat

Very similar to lamb when young, goat's meat can be found in a variety of dishes with Chillies, including Goat's meat curry from Jamaica, Asun from Nigeria, Chivo Guisado Picante from the Dominican Republic and   Ghosh Biryani from India.

Squashes and Gourds

Evidence was found that Chillies and squash were being eaten together more than 7000 years ago in the Guitarrero Cave. This means that these two have had a lot of time to become acquainted.   Just how good this relationship is can be found in dishes like Kaddu Ki Subji ( spicy squash from India), Spicy butternut soup, Crema de Zapallo  ( Peruvian pumpkin soup) and Calabacitas ( Mexican sauteed squash).

In conclusion

Once again, this list is hardly all-encompassing. There are many more combinations of meals with Chillies with other ingredients just waiting to be discovered. Venison, insects (believe it or not) and rabbit are just a few of the possibilities. Certainly, something to be explored!

 

 

Where Chillies are used

Hot sauces and other. Chilli relishes, Chilli flake, Chilli powders, Chilli oils, Chilli vinegar

Their main uses

Ask most people what the first thing is that comes to mind when you mention Chillies. I am pretty sure they will say hot. In other words, the burning sensation we might feel in our mouths when we eat them. A secondary vision might be of a Chilli itself, or even maybe a bottle of hot sauce. That's pretty normal, I would say.

Now, as an experiment, next time you are in a supermarket, think Chillies. All of a sudden, they will be everywhere. You will find them in Fruit and Veg, frozen foods, the drinks section,  ice cream fridges, the snacks section, and the ready meal counter. And that's not even looking at the spice shelf!    Chillies are all over the place and are becoming more popular every day.

Chilli sauces in particular are growing. Indeed, reports suggest that while normal table sauces like ketchup are falling in volume, Chilli sauces are showing growth. Sweet Chilli sauces seem to be the ones gaining ground rapidly.

So if you were to ask just exactly where they are used when not being added fresh to say a curry or being stuffed, what would the answers be?  There are many uses. How about these?

There are literally thousands of hot sauces in this world. Besides the branded products, which come in every shape or form and pungency imaginable, There are also recipes for many homemade hot sauces. Just about every country in the world has a recipe for at least one hot sauce they call their own. Examples include Sriracha from Thailand, Piri- Piri from Portugal, Frank's red-hot sauce from the USA, and Zhoug from Yemen.

Cook in sauces

This is an area that has seen a tremendous rate of growth. You can find Indian, Thai, Chinese and Mexican sauces with Chilli with no trouble at all.  All you need to do is look in the supermarket,   speciality stores and online.   Curry cook in sauces, Thai red curry, Enchilada sauce from Mexico, and Chinese plum sauce. , illustrate the types of sauces available.

Jams

While not yet as well-known as hot sauces or BBQ rubs, jams with Chilli are starting to get a fan base of their own. Just type "buy Chilli Jam" into a search engine, and you will be given a whole bunch of choices. How about Chill Jam with bacon, lime and coriander jam, Jalapeno jam or Chilli Marmalade (to name but a few)? Typing in Chilli Jam recipes will yield just as much choice

Powders and FlakesHot sauces and other. Chilli powder and flakes

Fancy a little grinder with Chillies to grind over your eggs or cheese?  No problem.  How about some curry powder to add to your favourite homemade Vindaloo?  We have you covered. Flakes and powders are available in just about every strength, colour, fineness, coarseness or smoky flavour you want. The choice is endless

In some countries, people use so much Chilli  powders and flakes that it pays them to go to the spice market. Here, spice merchants will sell you whatever you want by the  measure. They scoop whatever you want into a bag, and then weight it to determine the cost. Most will even make a mix of spices for dishes like curries or tagines according to your requirements.

Barbeque Rubs

Many BBQ rubs have Chillies as an ingredient. All you have to do is think Peri- Peri, Jamaican jerk, Chipotle or Cajun rub, and you've got it figured. Once again, many of these are branded. However, for every avid BBQ  fan, there is someone who has their unique blend that only they have the recipe for know (and won't be sharing soon)!

Final thought

That's not even scratching the surface.!   What about curry powders, chutneys, pastes. relishes, oils, vinegar and pickles? 

Who's only thinking burning now?

 

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