Indian Curry Recipes Read Online Free PDF Page B

well. Cover and leave for 30 minutes at room temperature or in the fridge for up to 6 hours, if preferred.
Heat 15 ml/1 tbsp of the oil with the ghee or butter in a frying pan and gently cook the onions for 10 minutes, until soft and beginning to turn golden. Transfer half of the onions to the ceramic cooking pot. Cook the rest of the onions for a further 4-5 minutes, stirring frequently until a rich golden brown colour. Transfer to another bowl and set aside.
Remove the duck from the marinade. Heat the rest of the oil in the frying pan and brown the duck on all sides. Lift out of the pan with a draining spoon leaving the juices behind and add to the pot.
Fry the curry powder, cumin seeds, cloves, peppercorns and cardamom in the pan juices for 30 seconds, stirring. Turn off the heat and stir in the tomatoes and stock. Pour over the duck.
Cover and cook on High for 3 hours or Low for 6 hours. Towards the end of cooking, cook the rice according to the packet instructions. Drain well. While the rice is cooking, infuse the saffron in the hot milk for 10 minutes.
Lift the duck portions on to a warmed plate. Gently stir the rice into the sauce. Taste and adjust the seasoning if necessary. Spoon on to plates, then place a portion of duck on top of each. Drizzle with the saffron milk, then spoon over the reserved fried onion. Serve with a green salad and Sweet Mango Chutney.
    TIP
    A bowl of minted yoghurt complements most curry meals.
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Lamb and Pork
    Along with chicken, lamb is a very popular meat in India and this is reflected by a huge number of flavoursome lamb dishes, all of which convert very well to the slow cooker. Pork is ideal for very spicy dishes. Most curries need a long, slow cooking time so what could be more appropriate than to prepare these wonderful recipes in the slow cooker for the most delicious results.
    Some of the most popular lamb curries include lamb madras, rogan josh and dopiaza to name but a few. Generally, the best cuts of lamb for slow cooker curries are shoulder and neck, as they are wonderfully tender after long slow cooking, but you can use leg of lamb if you prefer. In India the bones are often left in the meat as they add to the flavour of the sauce; if you do this you will need almost double the amount of meat given here.
    Goat is also widely eaten throughout India; I haven't featured any recipes for this, but it can be used instead of lamb in any of these dishes.
    Although the Hindus and Muslims of India do not usually eat pork, Indian Christians do, so there is a handful of pork curries here. Using spices helps to offset the richness of pork as seen in one of the best known curries - vindaloo - a very hot and sour Goan speciality from India's west coast.

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    Fragrant Lamb with Spinach
    This attractive curry with chunks of tender lamb is warmly spiced rather than fiery hot and contains crushed cardamom, cinnamon and nutmeg. The curry will look fairly thick after the initial cooking, but the sauce will become thinner with the juices from the spinach.
    Serves 4
    30 ml/2 tbsp sunflower oil
1 large onion, chopped, or 60 ml/ 4 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
30 ml/2 tbsp grated fresh or bottled ginger
Seeds from 6 cardamom pods, crushed
5 ml/1 tsp paprika
10 ml/2 tsp ground cumin
10 ml/2 tsp ground coriander
2.5 ml/½ tsp ground cinnamon
Pinch of freshly grated nutmeg
700 g/1½ lb lean boneless lamb, cubed
2.5 ml/½ tsp cornflour (cornstarch)
15 ml/1 tbsp cold water
175 ml/6 fl oz/¾ cup Greek-style yoghurt
150 ml/¼ pint/2/3 cup very hot (not boiling) lamb or vegetable stock
Salt and freshly ground black pepper
150 g/5 oz bag baby spinach leaves
45 ml/3 tbsp chopped fresh or thawed frozen coriander (cilantro)

Heat the oil in a frying pan and cook the onion for 7 minutes until beginning to soften. Stir in the garlic, ginger, cardamom seeds, paprika, cumin, ground coriander, cinnamon and nutmeg and cook for a further minute,