lamb - The Chilli Workshop

Lamb Kheema Roll Recipe

CGS Indian cuisine 29th October 202325th May 2024 0 Comment

Popular street food

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

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

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!

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
Peel and finely slice two medium-sized onions,
Heat three tablespoons of vegetable oil and two tablespoons of ghee ( optional) in a skillet.
Add the onions.
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.
Cook until the peppers begin to soften
Now add two to three tablespoons of garlic/ginger paste and three bay leaves.
Stir for a minute, then add 4 tablespoons of Madras curry powder and 1/2 tablespoon of Chilli powder.
Allow the spices to cook through (release their essential oils). You may want to add a bit more oil at this stage.
Add the lamb and coat with the spices. Cook until starting to brown.
Add two cans of tinned tomatoes. Stir well
Add half a cup of water. Cover with a lid and turn down the heat to very low.
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.
Add a handful of chopped coriander. Stir in.
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

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.

Lamb Vepadu – India

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Lamb Vepadu

Author: Cee Gee

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: 60 mins

Cook time: 60 mins

Total time: 2 hours

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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

Place whole spices in a spice grinder (or pestle and mortar) and grind to a fine powder
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)
Remove meat from marinade.
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).
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

Jerk recipes

Christopher Stacey Caribbean cuisine 14th July 202414th July 2024 0 Comment

Jamaican Jerk: A Flavourful History

Ever wondered about the story behind those mouthwatering jerk recipes? Let’s delve into the rich history and flavours of Jamaican jerk – a culinary tradition that’s more than just a spice mix. Jerk is a testament to human ingenuity, born from necessity and refined over centuries. It’s a cooking method that tells the story of Jamaica’s past, from its indigenous roots to its colonial history and beyond. This unique culinary tradition has not only survived but thrived, becoming a beloved part of Jamaican culture and gaining international recognition for its bold, complex flavours.

Jerk’s tale begins with the Taíno, Jamaica’s indigenous people, and finds its true identity with the Maroons – escaped African slaves in the 17th century. The Taíno contributed the technique of smoking meat over pimento wood, a practice that would become integral to the jerk cooking method. African slaves, fleeing British

colonisers, adapted these methods out of necessity. They created a spice blend that served dual purposes: preserving meat for longer periods and masking cooking smells to avoid detection in Jamaica’s mountainous interior. This clever adaptation was crucial for their survival, allowing them to sustain themselves while evading capture.

Over time, the Maroons refined their technique, incorporating local ingredients and African cooking traditions. What started as a preservation method evolved into a beloved cooking style, its popularity spreading from the hills to Jamaican streets. The Maroons experimented with different spices and herbs, perfecting the balance of flavours that we now associate with jerk seasoning. By the mid-20th century, jerk had become popular street food in Jamaica, with vendors setting up stands and attracting locals and tourists alike with the irresistible aroma of spiced, smoky meat. As Jamaicans migrated to other parts of the world, they took their culinary traditions with them, introducing jerk to global audiences and sparking a worldwide appreciation for this unique cooking style.

Kashmir’s Aromatic Legacy

Chicken Rogan Josh, a beloved dish in Indian cuisine, has its roots in the Kashmir Valley. While traditionally prepared with lamb, the chicken variation has gained popularity for its milder flavor. The dish’s name offers insight into its history: “Rogan” in Persian means oil or clarified butter, while “Josh” refers to heat or passion, suggesting a dish cooked with intense heat and generous ghee.

Rogan Josh originated in Persian cuisine, brought to Kashmir by the Mughals in the 16th century. It adapted to local tastes, incorporating Kashmiri cuisine’s aromatic yet mild flavours. The signature red color comes from Kashmiri red chillies, not tomatoes, imparting vibrant hue without overwhelming heat. The dish also features a unique blend of spices including fennel, ginger, and Kashmiri veri masala.

The evolution of Rogan Josh to include chicken reflects changing dietary preferences and the adaptability of Indian cuisine. This variation maintains core flavors and techniques while appealing to a broader audience. Today, Chicken Rogan Josh offers a taste of Kashmir’s rich culinary heritage and history in every aromatic bite.

Chicken Rogan Josh

Author: Cee Gee

Nutrition Information

Serves: 4 servings

Serving size: 250 grams
Calories: 592

Fat: 27 g
Carbohydrates: 17 g
Sugar: 8 g
Sodium: 1091 mg
Fiber: 5 g
Protein: 73 g
Cholesterol: 252 mg

Recipe type: Dinner

Cuisine: Indian

Prep time: 20 mins

Cook time: 35 mins

Total time: 55 mins

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This recipe captures the essence of the Kashmiri-style Chicken Rogan Josh, featuring the aromatic whole spices, the rich yogurt and tomato base, and the distinctive color from Kashmiri chili powder. The slow simmering allows the flavours to meld, creating a comforting and elegant dish with layers of flavour.

Ingredients

1 kg chicken, cut into pieces
1 cup plain yogurt
2 large onions, finely sliced
4 tomatoes, pureed
4 tbsp ghee or oil
4 green cardamom pods
2 black cardamom pods
1 cinnamon stick
4-5 cloves
2 bay leaves
2 tbsp ginger-garlic paste
2 tsp Kashmiri chili powder
1 tsp turmeric powder
1 tsp ground cumin
1 tsp ground coriander
Salt to taste
Fresh coriander leaves for garnish

Instructions

Marinate the chicken pieces in yogurt, 1 tsp Kashmiri chili powder, and a pinch of salt for 30 minutes.
Heat ghee or oil in a large pan. Add whole spices (cardamom, cinnamon, cloves, bay leaves) and sauté until fragrant.
Add sliced onions and cook until golden brown.
Stir in ginger-garlic paste and cook for another minute.
Add the marinated chicken and cook on high heat for 5 minutes, stirring occasionally.
Add tomato puree, remaining Kashmiri chili powder, turmeric, cumin, and coriander. Mix well.
Reduce heat, cover, and simmer for about 20-25 minutes or until the chicken is tender and the sauce has thickened.
Adjust salt to taste.
Garnish with fresh coriander leaves before serving.
Serve hot with steamed basmati rice or naan bread.

How Chillies are used in cooking

Link to cooking with chillies index page

When it comes to cooking with Chillies, stating there is a wealth of recipes to do this is no exaggeration. Because they have been eaten by millions of people every day for hundreds of years, dishes using Chillies have over time been discovered, developed and refined to some of the best available in the world today. The world's biggest countries, like China and India, where huge amounts of Chillies are eaten, literally have thousands of recipes for cooking with them in just about every way imaginable. Unfortunately, some Chillies might be difficult to find for a variety of reasons. The best thing to do when this happens is to try to find an alternative . Where possible we will make suggestions

Enjoy your cooking with Chillies !

So how are Chillies used in cooking around the world? The simple answer is – in many, many ways! Cooking with Chillies is done daily by a sizeable part of the world's population in a lot of different styles. So it just stands to reason, with so much practising going on, someone somewhere has tried at least one of many possible ways of preparing them.

The following list is a start to understanding what some of the possibilities are.

Hot sauces and relishes

Almost every country where Chillies are eaten has its own special hot sauce or Chilli relish. Peri-peri sauce from Portugal, Sriracha from Thailand, Tabasco sauce from the USA and Chili pepper water from Hawaii are examples of hot sauces like this. Chillies are frequently combined with vinegar, garlic, lemon juice, fruit, and other ingredients to make these sauces. The ingredient combinations are then commonly cooked, and blended. Methods like fermentation and barrel ageing are used to enhance flavour further.

Relishes are generally made by combining Chillies with Bell peppers and other ingredients like tomatoes, ginger, garlic and spices. They are thicker than hot sauces and are generally spooned rather than poured over food. Relishes are particularly popular in Eastern Europe. Adjika and Pindjur from Georgia and Bulgaria respectively are examples of this type of sauce. They are regarded as specialities of their home countries. Another example is Ajvar from North Macedonia.

In South East Asia, hot sauces can be used as condiments, but also as dipping sauces. Typically, meat or vegetables on skewers or spring rolls will be dipped into these sauces . Examples include Nam Prik Poa from Thailand and Sambal Balado from Indonesia. In countries like Thailand, Indonesia., Malaysia and Vietnam ingredients like galangal, lemon grass, fish sauce, shrimp paste and lime juice are used to make these sauces.

Jams and Chutneys

Chillies are typically combined with ingredients like apples, tomatoes, and other vegetables/ fruit to make fantastic jams and condiments served with food. Chilli and tomato jam is not only used to spread on bread, but also with roast meats.

Chutneys are typically served with curry or as a dip with flatbreads like rotis, chappatis or naans.

Pickles

Chillies make great pickles when aged in vinegar and other spices. A great advantage of making a Chilli pickle is that the vinegar utilised for the pickling can be used to flavour drinks like Bloody Marys and add flavour to stews like Feijoada.

A great example of a fermented pickle /side dish made with Chillies is Kimchi from Korea. It is made with Chinese cabbage, diacon radishes and spring onions

Vinegar and oils

Chillies are steeped in oil or vinegar, so that the Chilli's flavour is imparted to the liquid or oil. These are then used to add flavour to dishes like pizza ( with Chilli oil ) and collards, where Chilli vinegar is added for a great spicy taste.

Another use for Chilli oil is for frying onions, garlic, and other spices when starting a curry or other spicy stew. All of these are really easy and effective ways of cooking with Chilllies.

Roasted or stuffed

Milder varieties (sometimes pungent) Chillies like Bell peppers, Poblanos, Cubanelles and Jalapenos are frequently used more as a vegetable rather than as a spice. They are typically stuffed with a filling consisting of cheese, rice or meat, and then baked in the oven. They may also be charred or roasted before baking, to add flavour. An example of a hot Chilli being used in this way is the Rocoto from Peru.

In Brazil and Mexico, Chillies are stuffed, coated in breading or batter, and then fried. Dishes like Rellenos and Crispy Brazilian Chilli poppers are all examples of this fantastic way of cooking Chillies. Padron Chillies from Spain and Rocotos from Peru are prepared by frying the whole Chillies in olive oil until they soften and blister. Fried whole Chilles dishes are typically served as appetizers

In the USA, Jalapenos are stuffed with cheese, wrapped in bacon, and then baked in the oven ( Jalapeno poppers). Similarly, in the UK, prawns are stuffed in Chillies ( prawn stuffed Chillies) and then also baked. These dishes are commonly served as a starter as part of a dinner party or seafood evening. Another great way of cooking with Chillies

As a dry spice

Hotter varieties like Cayenne and Birds-eye Chillies are used to make Chilli powders, flakes, and rubs. for everyday use. Superhot cultivars like Ghost peppers and Scotch bonnets are also ground into powders and flakes for use in Carribean style cooking. Urfa biber , a dried Chilli with a burgundy colour when dried, is an upcoming favourite amongst chefs. It has its origins in Turkey , but has since started becoming popular around the world.

Chilli powders are used extensively to make curries and other spicy dishes like Chili. Chilli flakes are typically used to add flavour to grilled meats and vegetables. They are also great sprinkled over cheese, eggs and dips.

Barbeque rubs are made by blending spices with ingredients like sugar , salt, garlic powder, onion powder, black pepper and other spices. This spice is then rubbed into meat before it is barbecued over an open fire or in a kettle barbeque. Rubs are also used to smoke and slow cook meat. These methods of cooking are particularly popular in the USA . Another great way of introducing flavour when cooking with Chillies

Stir fries

Stir fries are a category of cooking with Chillies that requires a special mention. In countries like Thailand, China, Korea and Indonesia, countless dishes are made using Chillies. They are used both as a vegetable and a spice to make these dishes. Some of the more popular stir fries from these countries include Pad Thai and stir-fried noodles with Sai Au from Thailand, spicy fried rice from China, Nasi Goreng from Indonesia and Kimchi Bokkuembap ( kimchi fried rice from Korea). Other countries where stir fries are popular with Chillies include Vietnam, Malaysia and Mexico

As a vegetable

Fresh chillies are used to add piquancy and flavour to curries, goulashes, soups, salads, and spicy stews. Typically, when being used like this, Chillies are there to perform the role of a vegetable and also to provide piquancy to the dish. This is an important element in cooking with Chilllies, especially in curries

Additionally, they are chopped and eaten raw (typically green Chillies) with curries, either on their own or as an ingredient in sambal

Snacks

Chillies are used to make fried snacks like Punungulu , Pakoras, Bhajis , and Samosas from India , Chilli bites from South Africa and Tod man pla from Thailand. Chillies are also used to make a wide selection of fritters in countries like Vietnam and Indonesia.

Finally

So, cooking with Chillies is very diverse. The above are but a start to exploring how Chillies are used in cooking. Consider, for instance (amongst many other uses) cheesemaking, baking, desserts and making spicy drinks. The list goes on.

Join us in our voyage of discovery into the fascinating world of Chillies.

Theme meals with Chillies