Ingredients:

• 1/2 cup butter
• 2 teaspoons cumin seed
• 1 Indian green chili pepper, seeded and diced
• 2 cloves garlic, chopped
• 2 tablespoons ground turmeric

• 1 pound chopped fresh collard greens
• 1 pound chopped fresh spinach

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt

Directions:

1. In a large skillet, melt butter over medium-high heat, and cook and stir cumin seed, chili pepper, garlic, and turmeric until fragrant, about 2 minutes.
2. Stir in the chopped collard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.

Ingredients

• 1/4 cup cashew halves
• 1 cup chicken broth
• 3 cloves garlic, peeled
• 1 (1/2 inch) piece fresh ginger root, peeled and chopped

• 3 tablespoons vegetable oil
• 2 bay leaves, crumbled
• 1 large onion, minced
• 2-4 small peppers (depending on desired spiceyness)

• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• 3 skinless, boneless chicken breast halves – diced

• 1/4 cup tomato sauce

• 1/2 can coconut milk
• 1/2 cup plain yogurt

• 1 teaspoon cornstarch, mixed with equal parts water
• 1/2 cup chopped cilantro
• Salt to taste

I am loving the lamb lately and this dish is fantastic. The texture of lamb that has been cooked in this spicy curry sauce is to die for. I hate trying to figure out what goes in while I’m cooking so I broke the ingredients up into three stages to try to make it easier to keep track. The recipe is an adaption of the one found on VahRehVah.com called Basic Lamb Curry. Serve this up with some Basmati rice and you are good to go. I’ll try to post an image next time I make this and am not feeling so lazy.

Ingredients

Part 1

• 2-3 Cinnamon Sticks
• 3 tbs olive oil
• 1 tsp garam masala
• 10-12 cloves
• 3-4 whole green Cardimum seeds
• 1 1/2 tsp Cumin Seeds
• 1 Large Chopped Onion
• 1 tsp salt

Part 2

• 1 tsp Tumeric Powder
• 2 tbs ginger garlic paste
• 1 1/2 – 2 lbs of lamb (cubed)
• 1-2 Tbs Chili Powder (depending on desired spicyness)
• 1 tsp Coriander Powder
• 1 tbs Cumin Powder
• 1/2 cup water

Part3

• 16 oz Coconut Milk
• 4-6 oz tomato paste
• 1 tsp pepper powder
• 1 cup chopped cilantro (coriander) leaves

Directions

1. Heat your olive oil in a large skillet. Add all the ingredients from part 1 except the salt and the onion. Toast the spices for 2-3 minutes. Add your chopped onion and cook until slightly brown. Add the tablespoon of salt.
2. Add the Turmeric powder and Ginger Garlic paste and cook for 2 more minutes. Add the remaining ingredients from part 4 and cook for about 15 minutes on medium heat or until the lamb is about 80% cooked.
3. Add the tomato paste, pepper powder and coconut milk and mix thoroughly.
4. Continue to cook until lamb is done. If your sauce is too watery remove the lamb and cover and reduce the sauce until it has gravy like consistency. Add 75% of the chopped cilantro keeping the remaining leaves to garnish when served.

Ingredients

• 4 tbsp. butter, melted
• 1/2 c. cashew nuts, chopped
• 1/3 c. cilantro leaves + a few sprigs for garnish
• 1 jalapeño, diced
• 1 tbsp coriander powder
• 1 tsp. cumin seeds
• 1 tsp. ginger paste+ 1 tsp. ginger paste for another step
• 1 tsp. garlic paste + 1 tsp. garlic paste for another step
• 1/2 pt. fresh cream
• 4 tbsp oil
• 2 sm/med. onions, chopped
• 2 lbs. chicken breast
• 1/4 c. water
• 4 tsp. Red chili powder divided into two 2 tsp. piles
• Salt to taste
• 1 tsp Sugar
• 1 lb. tomato, chopped
• a few squirts of tomato ketchup

Directions

1. In a medium size bowl add 1 tsp. ginger paste, 1 tsp. garlic paste, salt, 2 tsp. red chili powder. Cut chicken into small bite sized pieces and thoroughly coat in the mixture.
2. In a good skillet, add 4 tbsp. oil and fry the coated chicken in the oil until the pieces are about 3/4 of the way done. Remove from pan and set aside.
3. To the leftover oil add cumin seeds, cashews, coriander powder, 2 tsp. red chili powder. Roast mixture, stirring constantly for about 2 minutes. Add onion to the mixture and saute to soften (2-3 minutes).
4. Add 1 tsp. ginger paste, 1 tsp. garlic paste, chopped jalapeño, and chopped tomato, cilantro leaves & 1/4 c. water to the mixture and cook on medium heat for 10 minutes (or until tomatoes have broken down), stirring occasionally.
5. Now add the mixture to a blender or food processor and add melted butter and cream. Blend until a smooth consistency. Now taste the sauce for the right amount of spice & salt. If it’s not spicy/salty enough add cayenne pepper and/or salt, to taste, and blend some more.
6. Return the sauce to the pan and add chicken (and any liquid that has settled from the chicken) and a few squirts of tomato ketchup.
7. Stirring occasionally, cook for another 10 minutes over medium-low heat (or until the sauce is thick to your liking).
8. Serve over Jasmine rice and garnish with cilantro.

Ingredients:

• 3 medium mangoes, peeled and sliced, divided
• 1 (15 ounce) can coconut milk
• 4 teaspoons olive oil
• 1 tbsp. + 4 tsp. spicy red curry paste (Indian or Thai curry past works great)
• 1 1/2 lb. boneless chicken breast halves – cut into cubes
• 4 medium shallots, chopped
• 1 large cucumber,seeded and sliced
• 1 1/4 c. plain yogurt
• 2-3 garlic cloves, minced
• 1 tsp. kosher salt
• 1/4 c. chopped cilantro, for garnish
• 2 c. Jasmine Rice, prepared (we do ours in a rice cooker and it turns out perfect)

Directions:

1. Place slices of two mango’s into the blender with yogurt, garlic, 1 tbsp. of red curry paste and kosher salt. Blend until smooth. Using half of the puree, and place chicken chunks into the marinade for at least an hour (the longer the better). Reserve the remaining puree in a bowl in the refrigerator.
2. After the chicken has marinaded for at least an hour, skewer the chicken and barbecue until almost done (they can still be pink in the middle).
3. If you haven’t already, begin preparing your jasmine rice.
4. Heat the oil in a large skillet over medium-high heat. Stir in the shallots and cook until tender. Once tender, add in 4 tsp. of curry paste and stir for about 1 minute (until fragrant).
5. Add the coconut milk, mango puree and chicken pieces; cook for about 20-25 minutes on medium-low heat. Stir in the remaining mango slices, cucumber and then serve over prepared Jasmine Rice. Sprinkle with cilantro.

The Marinade

• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon fresh minced ginger
• 2 teaspoons salt, or to taste

The Meat

• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers

The Magic

• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeño pepper, finely chopped
• 1 cup Coconut Milk
• 1 (8 ounce) can tomato sauce
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons salt, or to taste
• 1 tablespoon corn starch (optional)
• 1/4 cup chopped fresh cilantro

Directions:

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 2 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 2 teaspoons salt. Stir in tomato sauce, Coconut Milk and 1 tablespoon of corn starch. Simmer on low heat until sauce thickens, about 20-30 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, serve over your favorite rice and garnish with fresh cilantro.