Lamb Vindaloo, Chicken Madras & Tofu cauliflower curry
Nikki
Lamb Vindaloo, Chicken Madras & Tofu cauliflower curry
INGREDIENTS
Lamb Vindaloo:
- 2 tsp Kashmiri chilli powder
- 2 tsp Turmeric
- 2 tsp Ground coriander
- 1 tsp Cayenne powder
- 1 tsp Ground cinnamon
- 1 tsp Ground cumin
- 1 tsp Ground fennel or clove
- 1 tsp Ground fenugreek
- ½ tsp Ground dry mustard
- ½ tsp Ground cardamom
- ½ tsp Ground black pepper
- 1,5kg Cubed shoulder of lamb
- 1,5 tsp salt
- ½ cup water
- ½ cup Vindaloo curry powder
- ¼ cup White vinegar
- 2 inch Piece of ginger
- 12 Garlic cloves
- 1 tbsp butter
- 1 onion
- 1/8 cup Tomato paste
- 1 ½ cups Beef stock
- 6 Dried curry leaves
Chicken Madras Curry:
- 2 onions
- 2 cloves garlic
- 2 tsp Minced ginger
- 3 tbsp butter
- 4 Chicken breasts
- ½ tsp Ground cinnamon
- 3 tbsp Madras hot curry powder
- 1 ½ tsp paprika
- ¼ tsp fenugreek
- ½ tsp Tamarind paste
- ¾ tsp Salt
- ½ tsp Black pepper
- 400ml passata
- 2 tbsp Tomato puree
- 200ml Coconut milk
- Bunch fresh coriander
- 1 Finely sliced red chilli
- ¼ Red onion peeled and finely sliced
Tofu and Cauliflower Curry:
- 400g Extra firm tofu
- 2 cups cauliflower
- 1/3 tsp cayenne
- ½ tsp turmeric
- ½ tsp salt
- 2cm ginger
- 5 cloves garlic
- 2 tsp Lime juice
- 1 tsp oil
- 1 tsp Ground coriander
- ½ tsp Black pepper
- 1 Bay leaf
- 1 Cinnamon stick
- 2 Cloves
- 1 medium onion
- ½ tsp Salt (divided)
- 1tsp Sesame seeds
- 2 tsp Shredded coconut
- 2 Tomatoes chopped
- ½ tsp Garam masala
- 1 ¼ cup water
Naan Bread:
- 1 cup Greek Yoghurt (lactose free)
- 1 ½ cup Self-raising flour (more if needed)
- 1 tbsp Olive oil
- 2 tbsp Salted butter
Pilau Rice:
- 1 cup Basmati Rice
- 1 ½ cup water
- 1 Finely diced onion
- 2 Bay leaves
- 4 Cardamom pods
- 1 Cinnamon stick
- 2 cloves
- 1 tsp turmeric
- Salt to taste
- 2 tsp butter
METHOD
Lamb Vindaloo:
- Toss lamb with salt and place in a tub to marinade.
- In a blender add the water, Vindaloo curry powder, vinegar, garlic and ginger and puree.
- Pour over lamb, cover and marinade for 2 hours.
- In slow cooker add the butter, onion and tomato paste and the marinaded lamb.
- Cover with the beef stock and curry leaves and slow cook for 6 hours.
Chicken Madras Curry:
- Add the onion, garlic and ginger to a blender and blend to a paste. Add a splash of oil.
- Heat the butter and add the onion mixture to the electric pressure cooker and sauté.
- Add the chicken and all other ingredients to the pressure cooker, except the coconut milk.
- Once cooked for 15 minutes, add coconut milk and adjust seasoning.
- Chop the coriander, chilli and red onion finely and serve as sambals.
Tofu and Cauliflower Curry:
- Press and cube the tofu and add to a large bowl.
- Add the cauliflower to the bowl.
- Blend the spices, salt, ginger, garlic, lime juice with 1-2tbsp of water to make a puree.
- Add half of the above puree to the tofu and cauliflower.
- Toss and transfer to a lined baking dish and bake at 200 degrees for 25 minutes.
- Make the sauce. In a heated pan with oil, add the coriander, black pepper, bay leaf, cinnamon, cloves and cook for a minute.
- Add onion and ¼ tsp salt. Mix and cook until transluscent.
- Add sesame seeds and mix in.
- Add the ginger and garlic mix from step 3 and cook for a minute.
- Add tomatoes, coconut, salt and garam masala. Cover and cook until tomatoes are tender.
- Remove the bay leaf and blend in a blender.
- Transfer back to pan and add cauli and tofu.
Naan Bread:
- Place yoghurt in a bowl and add self-raising flour to form a ball. Add more flour if needed.
- Tip the dough onto a well-floured surface and knead for 2-3 minutes.
- Divide the dough into 6 even parts.
- Roll each ball into a saucer sized round.
- Heat oil in a pan and fry until puffed up.
- Brush with butter.
Pilau Rice:
- Wash the rice until clear and soak in cold water for 15mins. Drain and set aside.
- Heat butter in a pot and add the whole spices. Sauté until fragrant.
- Add diced onions and sauté until soft.
- Add turmeric, salt and rinsed rice and fry for 3-4 minutes.
- Once water has evaporated to the level of the rice, place a lid on the pan and reduce the heat.
- Cook for 6-7 minutes.
- Once rice has cooked, turn the heat off and leave lid on for few minutes.
- Fluff the rice.