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Gurkha ‘Lamb Skewers’

Ingredients:

Gurkha 'Lamb Skewers'

Gurkha 'Lamb Skewers'

800g minced lamb
100g onions
50g gram flour
50g ground almonds
5g ginger paste
5g chopped fresh coriander
Juice of a lemon
5g Ground cumin
5g Ground coriander
Salt

Method:

  1. Place all the ingredients in a bowl and blend well.
  2. Form into small balls, place an a skewer and then BBQ or grill!
  3. Serve with fresh, crispy salad, warmed pitta bread and Cucumber Achar mixed with natural yoghurt.

Mango chicken
Mango chicken

Mango chicken

  1. Mix 2 tbsp Gurkha Fine Foods’ Mango Achar with 2 tbsp dry white wine.
  2. Take 4 chicken breasts or pork chops and place them in a foil basket – with chopped mushrooms and peppers if you like.
  3. Place a spoonful of the mango/wine marinade on each of the portions.
  4. Seal the foil parcels and bake.

Sabji

This is a recipe suggestion from one of our customers.

“Take a very large courgette (on it’s way to becoming a marrow!); scoop out the flesh and mix it with 2 fried-until-soft onions, left-over green beans, some finely-diced, cooked potatoes, a pack of baby spinach and the Sabji Sauce; put everything back in the courgette skin.
Place it in an ovenproof dish covered with foil. Bake for 20 minutes.
I served it with plain boiled rice and Cucumber Achar.”

Spiced Leg of Lamb

For best results make the masala (step 2) up to 48 hours in advance.

Ingredients

2kg boned leg of lamb
30g pistachio nuts
60g ground almonds
560ml natural yoghurt
5g ginger paste
2 cloves crushed garlic
1tsp cardamom powder
2 x 2cm cinnamon sticks
1tsp turmeric
2 tsp cumin powder
1tsp cayenne pepper
Juice of a lemon
3 tablespoons of oil
Salt to taste

Method

  1. Soak the pistachio nuts in hot water. Peel them and grind them to a paste with a pestle and mortar.
  2. Blend all the ingredients except the lamb and the oil. Allow this mix to stand in a refrigerator for up to 48 hours to maximise the flavours.
  3. Preheat the oven to 180˚C.
  4. Place the leg of lamb on a baking tray and coer with the mixture.
  5. Roast the leg of lamb for 1 ½ hours or until tender, basting from time to time.

Why not try this delicious recipe with Gurkha Fine Foods’ delicious Mitho Chat?

Bean Curry

Ingredients

500g mixed beans
1 onion
250 g tomatoes
2 cloves of crushed garlic
3 inch piece of root ginger, grated
1 tsp Fenugreek seed
½ tsp turmeric
1 tsp Garam Masala (preferably a Nepalese blend)
1 tsp Vegetable Masala (or use Garam Masala)
1 tsp ground coriander
1 tsp red wine vinegar
1 green chilli
2 tablespoons of oil
Salt to taste

Method

  1. Chop the tomatoes, chilli and onions.
  2. Heat the oil in a saucepan and add fenugreek seeds for 30 seconds.
  3. Fry the onions until golden brown.
  4. Add the garlic and ginger and the remaining spices to the pan. Stir for 30 seconds.
  5. Add the tomatoes and chilli and stir until the tomatoes are tender. Add the vinegar and season with salt to taste.
  6. Add the beans and simmer for 15 minutes stirring occasionally.
  7. Serve with naan bread or rice and garnish with yoghurt and chopped coriander.

Chicken Cardamom

Ingredients

1 kg chicken pieces
250 ml oil
2 onions
10g ginger paste
3 garlic cloves
280 ml natural yoghurt
60 g cashew nuts
5g ground cardamom
3g ground fennel
3g cayenne pepper
3g turmeric
Salt to season

Method

  1. Mix a little of the oil with the turmeric, ginger, garlic and salt. Pour over the chicken and leave to marinate for half an hour.
  2. Peel and finely chop the onions.
  3. Blend the yoghurt, cashew nuts, cardamom, fennel and cayenne to make a masala.
  4. Heat the oil and fry the onions until golden. Once golden add the rest of the ginger and garlic marinate and the masala mixture. Reduce the heat and simmer gently.
  5. In a separate pan fry the marinated chicken skin side first.
  6. Add the chicken to the masala and cook very gently, stirring occasionally. If necessary add some water to the sauce to alter the consistency.
  7. Once cooked through serve with warm rice and popadoms.