Gordon Ramsay’s Great Escape: 100 of my favourite Indian recipes. Gordon Ramsay
a hot tandoor. The kebabs are fairly mild, which makes them suitable for serving to a young family. To turn them into a main meal, serve with fluffy basmati rice or soft flat breads such as puri or naan, a sweet and sour chutney and some side vegetable dishes.
Cut the chicken into 2.5-3cm cubes. In a large bowl, mix together all the ingredients for the marinade and season well with salt and pepper. Add the chicken pieces to the marinade and mix well to ensure that every piece is well coated. Cover the bowl with cling film and chill for a few hours, preferably overnight.
Soak 6–8 bamboo skewers in cold water for at least 20 minutes. When ready to cook, heat the grill to the highest setting. Halve the peppers and remove and discard the seeds. Cut the peppers into small cubes the same size as the chicken pieces. Thread the chicken pieces and peppers alternately on to the soaked bamboo skewers and place on a lightly oiled baking tray. Grill for about 8–10 minutes, basting, turning and basting again with the ghee or butter a couple of times during cooking. The chicken should be just firm when lightly pressed.
Serve the chicken kebabs on shredded lettuce leaves with a few lemon wedges and a raita on the side.
Galouti kebabs
SERVES 4-5
500g minced lamb leg
1 tsp grated ginger
2 tbsp chopped coriander leaves and stems
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/4 tsp ground mace
1 cardamom pod, seeds ground
1 tsp hot chilli powder, or to taste
2 tbsp ground almonds pinch of saffron strands
2 tbsp fresh pineapple juice (or finely grated raw papaya)
1 tsp rosewater
sea salt and freshly
ground black pepper
2 tbsp ghee or melted unsalted butter
1 large onion, peeled and finely chopped
3-4 tbsp gram (or plain) flour
2 tbsp vegetable oil
Galouti means ‘melt in the mouth’, and these delicious lamb patties come from Uttar Pradesh, a region renowned for its kebabs. Good-quality minced lamb is marinated with ground spice and fresh pineapple juice or grated raw papaya, which contain enzymes that tenderise the meat. I like to serve the kebabs on warm naan breads with Spicy green chutney (see page 215), sliced onions, and tomatoes and cucumbers lightly dressed with lemon juice.
Put the lamb in a large mixing bowl with the ginger, coriander, ground spices, chilli powder and ground almonds. Soak the saffron in the pineapple juice for a few minutes, then add to the lamb mixture with the rosewater and some salt and pepper. (If using grated raw papaya, soak the saffron in a little milk or water instead.) Mix well with your hands, if you find it easier. Cover the bowl with cling film and chill.
Heat the ghee or butter in a saucepan. Add the onion and season, then cook, stirring occasionally, for 6–8 minutes until the onion is soft and translucent but not browned. Take the pan off the heat and leave to cool completely. Once cooled, add the cooked onion to the lamb and mix well. To check for adequate seasoning, fry off a teaspoonful of the mixture to taste. Cover the bowl again and chill for another 4–5 hours or overnight.
Shape the lamb mixture into 15–16 small patties with damp hands, then lightly coat each patty in gram flour. Heat the oil in a wide, non-stick frying pan and fry the patties in several batches for about 2-21/2 minutes on each side until golden brown, keeping each batch warm in a low oven. Enjoy the kebabs while they are still hot.
Paneer tikka kebabs
MAKES 6
6 bamboo skewers
225g paneer, cut into 2.5cm cubes
1 large onion, peeled and cut into 2.5cm cubes
1 red pepper, cored, deseeded and cut into 2.5cm cubes
2 tbsp ghee or melted unsalted butter
MARINADE
2.5cm ginger, peeled and finely grated
1/2 tsp hot chilli powder, or to taste
1 tsp carom seeds
1 tsp dried mango powder
1 tsp ground cumin
1 tsp garam masala
1/2 tsp fine sea salt
1 tbsp gram flour
100ml thick natural yoghurt
This quick snack requires little effort and the paneer provides a great source of protein for vegetarians. Most Indian households would make their own paneer, as the process is really simple, but many UK supermarkets now sell it ready-made in convenient blocks. Tandoori food, under which these kebabs are classified, are best cooked in the traditional, hot, domed tandoor oven to create a smoky flavour, but for domestic cooking a griddle pan, barbecue or a searing hot grill can be used to create similar results.
Soak 6 bamboo skewers in cold water for at least 20 minutes. Tip the paneer cubes into a large bowl along with the onion and pepper cubes. In a small bowl, mix together all the ingredients for the marinade until evenly combined. Pour the marinade over the paneer and vegetables and mix well. If you have time, leave them to marinate in the fridge for at least 30 minutes.
Thread the paneer on to the soaked skewers, alternating with the onion and pepper chunks. Heat a lightly oiled griddle pan until hot (or preheat the grill to the highest setting). Griddle or grill the skewers for 3–5 minutes on each side, basting with ghee or melted butter several times, until they are deliciously smoky and charred at the edges.
Serve straight away with some warm naan or chapatti breads and some Spicy green or Sweet tamarind chutney (see pages 215 and 217).
Spiced tomato and coconut soup
SERVES 4
500g tomatoes
2 tbsp vegetable oil
1 large onion, peeled and chopped
2.5cm ginger, peeled and chopped
2 large garlic cloves, peeled and chopped
sea salt and freshly ground black pepper
2 red chillies, deseeded and finely chopped
1/2 tsp dried fenugreek, crushed with a pinch of salt
1 bay leaf
1 tsp ground turmeric
1 tsp ground cumin
100g tomato purée
400ml tin coconut milk
pinch of sugar (optional)
1 tbsp coconut or vegetable oil
1 tsp cumin seeds
pinch of asafoetida (optional)
handful of coriander leaves and 2 tbsp toasted flaked coconut, to garnish (optional)
This is my take on rasam, a spicy South Indian tomato soup, which is generally served with rice as a second course, following an appetising dish of sambar (see page 213). It is thought that our much loved mulligatawny soup is a derivative of rasam, although we have, through the years, toned down the heat level to suit tamer British palates. For this soup, it is better to use cheap cooking