Award winner Curry Restaurant - Paprika Club | Bia's Kitchen Show
Discover the Essence of Award-Winning Curry at Paprika Club | Bia's Kitchen Show! Join us as we uncover the culinary excellence of Paprika Club, where each dish is a masterpiece of flavor and tradition. From tantalizing spices to exquisite presentations, experience the magic of curry cuisine like never before. Get ready for a journey of taste sensations that will leave you craving more!
➺ Kurzi Lamb
Ingredients
➛ 1 tspn of ginger past
➛ 1 tspn of garlic past
➛ 4 tspn of olive oil
➛ 2 tspn paprika mix spices (haldi powder, curry powder, jeera powder and danja powder mixed in equal amount)
➛ 1 tspn of dry methi(fenugreek)
➛ 1/2 tspn salt
➛ 1 tspn of kashmiri paste
➛ 1tspn of tikka paste
➛ 1 tspn tandoori paste
➛ 3 tspn of yogurt
➛ Juice of 1 lemon
➛ 10 garlic gloves
⤷ Method
Tip the fragrant spice mix into a Stir well to combine.
Cut deep slits into the lamb and rub the spice mixture all over the meat also making sure to push some of the mixture into the slits put the garlic cloves into the slits . Put the lamb into a large sealable bag and refrigerate overnight.
Preheat the oven to gas 4, 180°C, fan 160°C. Sit the lamb on a roasting rack in a roasting tin, cover with foil and bake for 45 minutes to 1 hour, remove the foil and cook for a further 30-45 minutes.
Remove the lamb from the oven, cover and rest for 30 minutes before serving.
➺ Keema curry Ingredients
➛ 1 large onion, chopped
➛ 2 garlic cloves, chopped
➛ 4cm piece ginger, grated
➛ 2 green chillies
➛ 3 tbsp oil
➛ 500g lamb mince
➛ 2 tbsp garam masala
➛ 2 medium fresh tomatoes
➛ 2 table spoons of mix paprika powder (haldi powder, curry powder, jeera powder)
➛ 1 small bunch coriander, chopped
⤷ Method
STEP 1
Chop the onion, garlic, ginger and chillies together in a food processor. Heat the oil in a large frying pan and fry the mixture until it becomes very fragrant. Add the mince and fry until it begins to brown, stirring to break up any lumps.
STEP 2
Add the spices and fry for 1 min. Add the tomatoes and bring to a simmer, cook for 1 min, some salt and a good grind of black pepper. Add a splash of water if you need to, then cook the mixture for 30 mins. then stir in the coriander.
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