Prep 10 Mins Easy to cook Serves 4
Cook time 27 mins

Ingredients1 Jar of Patak’s Tikka Masala sauce 120g Mixed Peppers, diced 110g Green Courgettes, diced 120g Half Cut Mushrooms 110g Broccoli Florets 2 tablespoons Oil 5g Coriander, chopped Salt to taste rice or roti, to serve Method- Heat oil in the pan, add the peppers & mushrooms, and cook for 2 minutes.
- Add the courgettes and broccoli to the pan.
- Pour the jar of Patak’s Tikka Masala sauce into the pan.
- Leave the pan to simmer for 20 minutes with a lid on top.
- Season to taste, and garnish with fresh chopped coriander.
Pataks.co.uk |
Prep 35 Mins Easy to cook Serves 4
Cook time 1h 45 mins

Ingredients8 garlic cloves, crushed thumb-sized piece ginger, finely grated 2 tsp turmeric 800g leg of lamb on the bone, cut into bite-sized pieces 3 tbsp vegetable oil 10-12 curry leaves 1 onion, finely chopped 450ml lamb stock 1 medium potato, peeled and cut into chunks 250ml coconut milk 2 tsp tamarind paste rice or roti, to serve For the spice mix1 tbsp coriander seeds 2 tsp fennel seeds 1 tsp cumin seeds 6-7 dried Kashmiri chillies (or mild dried red chillies), stalks removed MethodMix the garlic, ginger, turmeric and lamb together in a large mixing bowl, then leave the lamb to marinate in the fridge for 1 hr or preferably overnight. Toast the spice mix ingredients in a dry frying pan for 12 mins over a low heat, stirring occasionally, until they release their aroma. Leave to cool, then grind to a fine powder using a spice grinder or pestle and mortar. Set aside. Heat the oil over a medium heat in a heavy-based, large saucepan. Add the curry leaves and onions, and fry for 15-17 mins, stirring well. As the onions begin to change colour, add the lamb and fry for 10 mins. Add the spice powder and turn the heat up slightly. Stir continuously for 5 mins. Pour in the stock and season to taste. Bring to the boil, then turn down to a simmer. Put the lid on and cook for 40 mins. Stir halfway through cooking. Tip in the potato and continue cooking for 15 mins. Add the coconut milk along with the tamarind paste and simmer for 10 mins with the lid off to reduce. Serve warm with rice or roti.
bbcgoodfood.com |