Gosht Beliram
Lamb cooked in warming spices Gosht meaning red meat and Beliram being the famous historical head chef in Maharaja Ranjit Singh’s kitchen, was renowned for being the best cook of that time. And who was Maharaja Ranjit Singh? Popularly known as Sher-e-Punjab – the lion of Punjab – he was the first Maharaja of the Sikh Empire ruling the northwest Indian subcontinent in the early half of the 19th century. Did you know he fought his first battle at the tender age of 10?! It’s been said that the Maharaja was so happy with the dish, he himself named it ‘Gosht Beliram’ so that his name would always be remembered through his recipe. Meanwhile, in 1970’s Southall, my lovely Dad who hailed from generations of a farming background in the Punjab, was now working as a labourer. He started working in a rubber factory and then moved on to work for BEA – British European Airways which merged with BOAC – British Overseas Airways Corporation – to form what we now know as British Airways. My mother in law to this day still calls it BOC – as she also worked there for many years. Does anyone else have a connection to the airline? So Dad ate simple meals consisting of vegetarian dishes during the week but come the weekend and he was ready to eat like a King – and his Queen, my Mum would make this delicious lamb curry for the whole family. I hope you will enjoy it as much as Maharaja Ranjit Singh and my kind, humble, loving Dad did. Ingredients – Serves 6 For the marinade – 1 kilo of lamb leg – cleaned and cut into pieces – ask the butcher to throw the bone in too 3 heaped tbsp of yogurt 2 heaped tbsp chopped ginger 2 heaped tbsp chopped garlic Green chillies to taste 1 heaped tsp turmeric 1 heaped tsp kasuri methi (dried fenugreek leaves) Salt to taste 2 tsp kashmiri chilli 2 tsp garam masala 1 cup fried onions – fry 2 sliced red onions in a little oil until they caramelise, then lay out on a tray and dehydrate in the oven on a low heat – alternatively you can use the air-fryer for this. Or buy ready-made from any good Indian grocer. For the sauce – 1 tbsp ghee 1 tbsp cooking oil 2-inch piece of cinnamon stick 2 bay leaves torn into pieces 4 green cardamom 1 tbsp cumin seeds 1 tbsp crushed coriander seeds 2 large onions diced finely 300g plum tomatoes – pureed in a blender or mashed 2 large potatoes – cubed and par-boiled – this is optional A handful of chopped coriander leaves to garnish
Achari Tinde ~ aka as Apple Gourd
Tinde aka Apple Gourd, a seasonal vegetable, available in grocery stores June to September. When purchasing pick the ones that you can squeeze between your thumb and forefinger. Recipe – Feeds 4 6 x apple gourd peeled and cut into wedges, remove any hard seeds 1 tablespoon mustard oil 1 tablespoon ghee 1 teaspoon cumin seeds 1 teaspoon crushed coriander seeds 2 small or 1 large sliced onion Heaped tbsp of garlic paste Heaped tbsp of ginger paste 1 tsp turmeric 200g plum tomatoes – pureed or a tablespoon of tomato puree Green chillies to your taste – chopped finely or sliced 1 tsp Achari masala – optional 1 tsp Kashuri Methi 1 tsp salt 1 large potato cut into small pieces – optional Handful chopped coriander leaves Water as required if you prefer a runnier sauce – optional Method 1. Warm the oil/ghee in a heavy based pan and add the cumin & coriander 2. Once they have released their aromas add the sliced onions 3. Fry until slightly golden in colour then add the garlic/ginger paste 4. Wait until you can smell the aroma of the garlic then add the turmeric to the pan 5. Saute for a couple of minutes until the raw smell cooks off, then add the tomato puree/paste 6. Cook for a few minutes on a medium heat then add the remainder spices and salt 7. Allow this to cook until the oil separates from the mixture and creates little wells 8. Add the potato if using, and a splash of water to loosen the ingredients in the pan and cover and cook for 7-8 minutes on a low heat 9. Now add the apple gourd and stir well, cover and cook until cooked through. They should not be mushy but also shouldn’t be hard 10. Sprinkle on the chopped coriander and stir through 11. Serve with roti, naan or rice You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
Punjabi Lamb Chops
Lamb chops cooked in garlic, ginger and my special spice mix Chumpa was my Dad’s word for Lamb Chops. I never questioned why he called them chumpa instead of chops as I always assumed it was the Punjabi word for them. However, it was much later in life (after marriage actually) that my husband explained just why Dad called them ‘Chumpa’. When he arrived into the UK, there were no Indian butchers local to him so he would collect his meat from an English butcher, who would sell him Chump chops which come from the loin area of the lamb. The chops we get from an Indian butcher are usually from the ribs and they include a rib bone and are a lot thinner, making it very easy to eat 4 – 5 ribs in one sitting. This particular recipe is a slight tweak to the way they were cooked when I was younger. I like to play around with spices and ingredients and in doing so created my own little spice mix that really complements the red meat. Many people like to add yoghurt to a dish to create a creamier sauce – however I have kept these chops really rustic, by using the yoghurt in a marinade (it will help with the tenderizing of the meat) with lots of ginger and garlic – and then used chopped, not minced or pureed ginger, garlic and chillies in the sauce too. It’s an individual choice, so feel free to puree if you wish, however the occasional hit of ginger in the mouth makes this all the more special for me and that and the Achaar (Pickle) are the two things I have kept in it that are very reminiscent of the way my Dad cooked them. The spices I have chosen are dry roasted and ground into a powder which I have added to the marinade, and the meat only needs to be marinated whilst you cook the Tadka, so it can be kept at room temperature. Ribs can be a little fatty and will release their own oil during the cooking process so you only need to use a tablespoon of oil. Ingredients – Serves 4 Preparation time 20 mins, cooking time 60 mins Spice mix Dry roast the following ingredients in a pan and then grind once cooled 1 teaspoon – coriander seeds Half teaspoon – black peppercorns 1 teaspoon fennel seeds 2 teaspoons cumin seeds 1 teaspoon kashmiri chilli 1 teaspoon red chilli or to your taste 1 teaspoon turmeric 2 cloves Seeds from 2 black cardamom Marinade 12 – 15 rib chops 3 inch piece of ginger – chopped 5 cloves of garlic – chopped 1 cup of natural yoghurt (I used Tims Dairy Kefir) The above spice mixture 1 cup fried onions 1 teaspoon salt Tadka 1 tablespoon mustard oil Half teaspoon black mustard seeds 1 teaspoon cumin seeds 1 cinnamon stick – 2 inches 2 black cardamom 2 bay leaves 1 large onion diced 1 teaspoon turmeric powder 2 teaspoon achari masala (optional) 1 x 400g tin of plum tomatoes pureed 3 green chillies – finely chopped 1 teaspoon salt 3 cubed potatoes – optional Method You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
Nigella Seeds – Kalonji
In the Punjab, Nigella seeds are used for flavouring Dal, stir-fried vegetables, (Sabji) and even snacks and savouries such as samosas. Tempering the seeds alongside cumin (jeera) or fennel seeds (saunf) before they are thrown over a rice dish can give the rice a whole new lease of life. It has a peppery taste and adds great flavour to any meal. The seeds are either dry-roasted or tempered in oil before being added to any dish. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
Cinnamon – Dalchini
Cinnamon is a very versatile spice usually used whole during the tempering of a dish. It has a warm and sweet flavour and is used in meat dishes and Dal, yet can also be used in Masala Cha and in sweets and desserts in powder form. I love to use it when cooking a meat dish, especially lamb as the subtle sweetness of cinnamon really complements its rich flavour. It has an earthy and peppery flavour that adds a sweet yet spicy taste to both sweet and savoury dishes. I also add this spice to my Garam Masala occasionally. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
Cumin seeds and Cumin powder – Jeera and Jeera Powder
Cumin is one of the most commonly used spices in the Spice Box and especially in Punjabi cooking. It also plays a big part in Garam Masala and I use it in many other dishes like Masala Beans (Recipe available soon in my Quick fix section) which is my own version of Baked Beans with a hint of Punjabi spice. Cumin powder is the ground form of the whole seed and is more subtle in flavour. I make my own version of it by first roasting the seeds in a dry pan on a low heat and then grinding it once it has cooled either in a pestle and mortar or in a grinder. This gives it a slightly more intense flavour than the one you can buy in packets from food-stores. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
Carom Seeds – Ajwain
In Indian cuisine, carom seeds are used to flavour vegetarian dishes primarily legumes and bread dishes. The complexity of the flavour of carom seeds makes it an interesting spice to add to curries as it gives the dish a unique taste. Ajwain has a distinctive taste, it holds its own when added with other spices. I add them to Masala Cha to aid digestion, and also to paratha’s, samosa’s and many other recipes. Ajwain Pani (ajwain water) which is water boiled with Ajwain and a little sugar and allowed to cool can be really good for settling an upset stomach. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
Coriander Seeds – Dhaniye de Bhij
Coriander seeds have a great citrusy aroma and flavour. It is one of the fresher spices – and has quite a pungent flavour. They are used crushed in samosa’s and paratha’s and work beautifully with potatoes as well as during the cooking process of many dishes. They are also a key element of garam masala. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
Black Cardamom – Kali Elaichi
Black Cardamom has a very woody, and intense aroma and used in Masala Cha in many Punjabi homes. It has a very strong taste compared to the sweet taste of the Green Cardamom. I also use it when cooking red meat as the intense flavour works really well with a Lamb or Mince dish. It is also a key element of the garam masala – remove the seeds from the pods before roasting them – the flavour will intensify further. The seeds are best stored in their pods. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube
Turmeric – Haldi
Turmeric (pronounced ‘TuRRmeric’ and not Tumeric is a beautiful saffron coloured spice derived from the Turmeric plant which is from the ginger family. The plant is very similar in looks to fresh ginger too. This spice has many benefits including anti-inflammatory properties which is one of the reasons we use it in Indian cooking – it aids the body in digesting the numerous spices and ingredients that go into a dish. Haldi Dudh (Milk with Turmeric) is also a great drink which people drink for its healing properties – and a good pick me up on days when you are feeling a little under the weather. You can find me on all social media channels under The Authentic Punjabee. Facebook / Instagram / Tiktok / Youtube