Indian Non-Vegetarian Curry Recipes - Lamb Curry

This is a basic lamb curry which is simple to make. Vary the chilli according to taste for a mild to medium to very hot curry, or use a combination for chilli powder and green chillies for more flavour.

Serves 3-4.

Preparation and cooking time: 15 minutes.

Ingredients :

5 tablespoons vegetable oil
3/4 pint (425ml or three cups) curry sauce
1 teaspoon salt
½ teaspoon chilli powder
1 lb (450g) cooked lamb
1 level teaspoon garam masala
½ level teaspoon ground cummin
Pinch ground fenugreek
1 tablespoon finely chopped green coriander

Directions :

1. Heat the oil in a large, deep frying pan, add the curry sauce and bring to the boil.

2. Continue to cook on a high heat and add the salt, chilli powder, and the cooked lamb. Mix well and cook for about five minutes.

3. Turn down the heat to a simmer and stir in the garam masala, ground cummin, and dried fenugreek. Simmer for a further 6-7 minutes.

4. Skim off any excess oil. Sprinkle on the coriander just before serving.

Indian Non-Vegetarian Recipes - Murgh Makhani

Preparation Time : 10 minutes
Cooking Time : 20 minutes
Serves : 4-6

Ingredients :

1 Tandoori Chicken, cut into 8-10 pieces

For the Makhani Sauce :

4 tbsp Butter
1 tsp Red Chilli Powder
1 tsp Salt
4 Tomatoes, thinly sliced
4 Tomatoes, pureed
2 Green Chillies, deseeded and sliced
2 tbsp Lemon Juice
1 tsp Sugar
½ Cup Fresh Cream

Method :

1. Heat the butter in a wok, remove from heat, Add the red chilli powder, Stir and return to medium heat.

2. Add the sliced tomatoes, Cook until the gravy thickens and the tomatoes are soft.

3. Add the remaining ingredients (except the cream) and gently cook until the sauce thickens further.

4. Add the chicken pieces & cream to the sauce. Simmer for 5 minutes.

5. Sprinkle with chopped green coriander and serve.

Indian Non-Vegetarian Recipes - Chicken Korma

Preparation Time : 15 minutes
Cooking Time : 50 minutes
Serves : 4-6

Ingredients :

1 kg Chicken, cut into 8-10 pieces
5 tbsp Oil
4 tbsp Lemon Juice
1 tsp Garam Masala
3 Medium Onions
6-8 Garlic Cloves
2.5 cm Ginger Piece
2 Medium Tomatoes
4-5 Green Cardamoms, lightly crushed with skin
10-12 Almonds, Ground to a paste with a little water
1 Cup Concentrated Milk
1 tsp Poppy Seeds Powder
2 tsp Coriander Powder
½ tsp Red Chilli Powder
½ tsp Turmeric Powder
1 tsp Salt

Method :

1. Make deep slits in the chicken with a sharp knife & marinate with the lemon juice and Garam Masala.

2. Make a paste of the ginger, onions, garlic & tomatoes.

3. Heat the Oil in a deep pan. Add the Green Cardamoms & when spluttering add the onion paste & fry until well browned.

4. Add the Almond paste and Concentrated Milk, Fry until the masala becomes brown and leaves the sides of the pan. Sprinkle ¼ cup of water and cook until the liquid dries up.

5. Stir in all the dry spices, Mix for a few seconds, Add the chicken and stir well.

6. Add 1 cup of water, cover and cook for about 20-25 minutes or until the chicken becomes tender.

7. Serve garnished with green chillies and green coriander.