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Lamb  Curry

"Simple but delicious "




• Heat the oil or butter in a large pan. Add the onions, lamb, coriander, cumin, chillies, turmeric, salt , garlic and the tomatoes.


• Cook on medium heat, with the lid on, stirring it every few minutes, until the lamb is almost tender. • Remove the lid and stir fry it on a medium heat for about 20 minutes. The meat needs to be brown and the oil/butter should begin to separate.


•Once it is that lovely brown colour add the water to make a sauce. You can add more if necessary. Leave it to cook until the oil is separated and the meat is tender.


•Garnish with fresh coriander and serve with boiled rice, naan or chapatti.


Serves 5-6 people


1 kg lamb leg on the bone cut into cubes
1tsp dry ground coriander
1tsp  dry ground cumin
½ -1tsp chilli powder 
½ tsp turmeric
½ tsp salt
6 cloves of garlic pealed and chopped 
200g of tinned tomatoes
2 medium sized onions finely chopped
3tbsp vegetable oil or butter
300ml of  boiling water 

Bhindi Karahi

"A delicious vegetarian dish made with Okra"




• Heat one tbsp of oil in a frying pan and add the okra pieces. Shallow fry them. Take them out of the pan and set aside.                                       

• Heat the remaining oil in the same pan add the onions and fry them until light brown then add the chopped green chillies and the garlic paste and fry for 2 minutes. Place half of the garam masala, cumin and coriander and fry for 2 minutes.


• Stir in the tomato pieces, red chilli powder and salt, cover the pan and cook for a few minutes until tomatoes become soft. Stir ocasionally if needed to avoid the mixture from sticking to the base of the pan.


• Add the fried okra and mix it slowly and carefully until everything is mixed together. Cover the pan and cook on low heat for about 10 minutes and then remove the pan.


• Sprinkle rest of the garam masala on top and garnish with coriander leaves and serve hot.




Serves 3-4 people


500g chopped Okra into 2cm pieces

4 medium, diced tomatoes 
2 large onions, finely chopped 
2 green chillies, finely chopped
1 tbsp garam masala 
1tsp garlic paste 
1tsp red chilli powder 
1 tsp ground cumin 
1 tsp ground coriander 
3 tbsp vegetable oil 
1/2 bunch of chopped coriander leaves 
salt to taste.

Mint  Raita

"Yoghurt dip"




Serves 3-4 people


400g natural yogurt 

10ml milk
1 tbsp mint sauce
½ tsp freshly ground cumin
½ green chilli finely chopped
pinch of sea salt to taste



This quick and easy sauce is for serving with Tandoori dishes and many Indian starters such as onion bhajis and samosas


 • In a bowl add the yogurt and the milk and mix to a sauce consistency


•Add mint sauce, cumin, salt and chilli and mix well

• Garnish with a sprig of fresh mint.


 Raita can be refrigerated or served immediately Adjust the ingredients to suit your taste. 


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