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Recipe: Description: Submitted by:
SHEEK KEBAB   Steve parselle
ONION BHAJI   Steve parselle
PRE - COOKED LAMB & BASE SAUCE   Steve parselle
TARKA DHAL   Steve parselle
BHINDI BHAJI   Steve parselle
BOMBAY ALOO   Steve parselle
OKRA WITH POTATOES   Steve parselle




SHEEK KEBAB (makes 6)


1lb Minced Lamb (lean)

1 inch ginger grated

½ Onion finely chopped

½ tsp chilli powder

2 cloves Garlic chopped

1 tsp garam masala

½ tsp ground cumin

½ tsp tandoori powder

1 tbs fresh coriander

Red food colouring

1 beaten egg



1. Mix the food colouring with the beaten egg.

2. Mix the minced lamb with all the ingredients (except the egg). Mix well.

3. Add approx. ¾ of the egg mixture and mix in well. Place the mixture in the fridge for at least 40 minutes.

4. Take a portion of the mixture and mould onto a skewer (there should be enough of 6 kebabs).

5. Put the kebabs under a hot pre-heated grill for about 8 mins turning occasionally. Serve with a side salad, mint sauce and lemon (preferably on a sizzle plate).




8oz Gram flour

½ onions sliced

½ tsp salt

½ tsp chilli powder

1 tsp garam masala


oil for deep frying



1. Sift the flour add the garam masala, chilli powder and salt, mix well.

2. Add a water to the flour mixture a little at a time until you have a smooth thick paste. Mix in the sliced onions.

3. Heat oil add portions of the mixture and fry until golden brown. Serve with a side salad, mint sauce and lemon.




2 lb Leg of Lamb(bone in) or 1½lb cubed lamb (cut into 2in cubes)

1 pt water

1 inch piece of ginger grated

1 green chilli chopped

3 onions roughly chopped

1 tsp tomato puree'

4 tomatoes chopped

4 cloves garlic crushed

1 tsp salt



1. Bring the water to boil and add the onions, tomatoes and lamb.

2. Add the chilli, ginger, salt, tomato puree' and crushed garlic. Bring back to the boil, lower heat to a simmer, cover and cook for approx. 40 mins (1hr if the lamb is on the bone). Remove the lamb (if using whole lamb remove the lamb for the bone) this is the pre-cooked lamb (can be frozen).

3. Put the remaining sauce into a blender and blend until smooth, you should get approx. ¾ pt of balti sauce.





½ cup split red lentils

3½ cups water

1 tsp salt

2 tbs ghee or veg. oil

1 onion finely chopped

½ inch piece of grated ginger

4 cloves garlic crushed

½ tsp tumeric

1 tbs fresh coriander

½ tsp garam masala



1. Add the water and lentils to a pan, add the salt and bring to the boil, reduce to a simmer and cook for 15 minutes skimming and residue occasionally. Cover the pan and continue cooking on a low heat for about 30 minutes (checking occasionally that the lentils do not dry out). The lentils should be cooked so they have a rough puree' texture.

2. In a separate pan heat the oil and add the garlic, ginger and onion fry for 5 minutes. Add the tumeric and garam masala, mix in well and cook for 2 minutes.

3. Add the lentils to the onion mixture and warm through. Serve with the fresh coriander.




½ lb okra finely sliced

½ onion finely chopped

1 tsp tumeric

pinch chilli powder

1 green chilli sliced

1 tsp garlic/ginger paste

1 tsp madras curry powder

pinch garam masala

3 tbs veg. oil (or mustard oil)

½ tsp ground cumin

½ tsp ground coriander

1 dsp fresh chopped coriander



1. Heat oil, add tumeric and garlic/ginger paste mix well and cook for 2 minutes.

2. Add finely chopped onion, green chilli and mix, add the okra mix and fry for 5 minutes add a little water if the mixture becomes too dry.

3. When the okra has started to go slightly brown add the salt, ground coriander and mix. Add the cumin, chilli powder mix well adding more water if the mixture becomes too dry.

4. Add ½ the fresh coriander and cook for 1 minute. Serve sprinkled with the garam masala and remaining fresh coriander.




1 lb par - cooked potatoes (cut into 1 inch cubes)

1 onion finely chopped

1 tbs ghee

2 tsp fresh chopped coriander

½ tsp chilli powder

1 tsp tumeric

1 tsp garam masala

juice of ½ lemon

½ tsp salt

1 cup water



1. Heat oil add the onion and fry for 2 minutes. Add the fresh coriander mix well and cook until the onion is transparent.

2. Add the tumeric mix well, add the salt and chilli powder mix and then add ½ cup of water, bring to the boil and cook for two minutes.

3. Add the par - cooked potatoes, mix well so all the potatoes are covered with the sauce. Cover the pan and cook for 10 minutes adding a little of the remaining water if the mixture becomes to dry.

4. When the potatoes are cooked add the garam masala and mix in well. Add the lemon juice mix and serve.





225 g/½ lb okra

225 g/½ lb waxy potatoes

1 medium onion

75 g/3 oz ghee or 90 ml/3 fl oz cooking oil

1 teaspoon chilli powder

1 teaspoon ground turmeric

1 teaspoon garam masala

1 teaspoon ground cumin

1 teaspoon black pepper

1 teaspoon salt

1 tablespoon chopped coriander leaves



1. Peel the onion and slice it thinly. Heat the ghee in a large heavy saucepan and fry the onion until brown.

2. Meanwhile, peel the potatoes and cut them into slices. When the onions are soft, add the potato slices to the saucepan and fry gently. It is important to fry them gently so that they cook evenly. Remember you are not making chips!

3. Meanwhile, prepare the okra by cutting away the stalk and the tail of each one and cut them into slices about 1 cm/ ½ inch long crossways. Now sprinkle in the spices except the salt, Turn the potato slices and onion gently to mix the spices thoroughly with the oil and vegetables. Now add the okra and again mix in well but gently, making sure not to break up the potato or okra unnecessarily.

4. At this stage there should be enough moisture to continue to cook the okra. If you feel it is a little too dry, add some water, Add the salt. Cover the saucepan and simmer for about 20 minutes until the okra are soft but not too soft, They should retain some of their crunch.

5. Serve, garnished with chopped coriander leaves sprinkled over the top of the dish.