Recipes

Recipes

Spice-Master Recipes
 
Spicy Seekh Kebabs
 
Spice-Master Spicy Seekh Kebab Mix 3 tsp
500g Lamb/Mutton
1 Finely Chopped Medium Onion
Garlic Paste 1 tsp
Ginger paste 1 tsp
Chopped coriander leaves 1 Tbsp
Butter 50g
 
Place Lamb in a mixing bowl and add the Spice-Master Seekh Kebab mix, Ginger and Garlic Paste, finely chopped Onion, Butter and Coriander Leaves.
Knead together by hand until all the ingredients are combined together well.
Form into "sausages" and fry, or cook in a Tandoori Oven or Barbecue until cooked through.
Serve with Salad and a little Yoghurt and Cucumber Dip and enjoy!
This recipe should make around 8 or 9 Kebabs.
 
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Chilli-Free Chicken Curry.
 
Do you like a nice curry but hate having the flavour dominated by Chilli and too much heat?
This chicken curry is for you. My wife hates overly hot food, but loves this curry!!
This is a recipe for a real curry that is not a korma or sweet curry.
 
 
Spice-Master Chilli-Free Curry Powder  - 
3 Chicken Breasts - 
4 tbsp Olive Oil - 
1 Cinnamon Stick - 
5 Cardamon Pods - 
2 medium Onions finely chopped - 
2 tsp minced Garlic, 2 tsp minced Ginger - 
1 large Tomato - 
1 tsp Tomato Puree - 
150 ml Water - 
Coriander Leaves................
 
Mix together the Ginger, Garlic and Spice-Master Chilli-Free Curry Powder to make a Masala Paste. 
 
Heat the oil in a pan. When hot, add the Cinnamon Stick and Cardamon Pods. Fry for about 30 seconds then remove the Cardamon and Cinnamon from the pan. 
 
This flavours the oil. Now add the Onions stirring until brown. 
Add the Masala Paste and stri for a minute. Add the Tomato and Tomato Puree, cook for a minute until thoroughly combined. 
 
Pour in the water and bring to a gentle simmer, stirring constantly. 
 
Add the Chicken and mix well into the Masala. Simmer for 10-12 minutes, stirring regularly, until the Chicken is cooked and tender. 
 
Serve with Rice, decorated with the Coriander Leaves.