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New Recipes

1 Rinse ground lamb; Marinate in seasoning (1) for 30 minutes 2 Rinse, seed and chop a green chili pepper.


Murgh Shabnum Curry

Ingredients :

2600g chicken, 200g onion, 300g , 100g enoki , 100g button , 100g mushrooms, 70g garlic, 70g ginger, 50ml oil, 5 cardamon pods, 10g garam masala, 1t salt, 1 stalk of coriander, 1 red chili pepper.

SEASONINGS:
(1) 1.5t salt.
(2) 6-cm-long stick, 5 bay leaves, 2 cloves.
(3) 10g chili powder, 5g turmeric powder, 10g cumin seeds powder.
(4) 100ml cashew nut paste, 1 cup of chicken stock.

Preparation :

1. Thaw chicken; Blanch in boiling water for 20 seconds; Remove and rinse in running water till cool; Drain; Discard the skin and bones; Cut into pieces; Marinate in seasoning (1) for 30 minutes.
2. Peel, rinse and chop onions finely.
3. Rinse tomatoes; Add to an electronic blender; Blend into smooth paste.
4. Cut off the ends of enoki mushrooms; Rinse; Soak in water for 10 minutes; Remove and rinse; Drain; Cut into sections.
5. Rinse button mushrooms; Soak in water for 10 minutes; Remove and rinse; Drain; Cut into halves.
6. Rinse shiitake mushrooms; Cut into halves; Blanch in boiling water for 10 seconds; Remove and drain.
7. Peel, rinse and mince garlic.
8. Peel, rinse and mince ginger.
9. Rinse and chop coriander finely.
10. Rinse, seed and julienne a red chili pepper.
11. Rinse and bruise cardamon pods; Crush the seeds.
12. Heat a heavy-based pan over a high heat; Add 40ml oil and heat over a medium heat; Add seasoning (2); Stir-fry over a medium heat till crackled; Add the onions; Stir-fry over al low heat till golden brown; Add the minced ginger and garlic; Stir-fry over a low heat for 2 minutes; Add the chicken pieces; Stir-fry over a medium heat for 6 minutes; Add seasoning (3); Stir-fry over a low heat for 5 minutes; Add the tomato paste from the step 3; Stir-fry over a low heat for 5 minutes; Add seasoning (4); Bring to the boil over a medium heat; Cover with a lid; Simmer over a low heat for 15 minutes.
13. Heat a flat pan over a high heat; Add 10ml over and heat over a low heat; Add the enoki mushrooms, button mushrooms and the shiitake mushrooms; Stir-fry over a medium heat till golden brown; Turn off the heat;
14. Add the mixed mushrooms from the step 13; Add 10g garam masala; Stir-fry over a low heat; Turn off the heat; Arrange on a serving plate; Garnish with the coriander and red chili pepper; Ready to serve.