Saturday, 15 July 2017

Lamb Keema made easy

Last week, Lamb Keema featured as one of our dishes on the Fresh Takeaway menu. 

Since then, we have had several requests for the recipe. If you fancy making this authentic, Indian dish at's how.

1 x Bhuna Curry Kit from Curry with Love
400g lamb mince
75g frozen peas
1 tbsp tomato puree
300ml lamb stock
1 tbsp rapeseed oil

Put spice pack 2, from the Bhuna Curry Kit in a bowl and add 500ml boiled water,
Stir and leave to one side.

Heat the oil in a pan over a low heat,
add spice pack 1 from the Bhuna Curry Kit,
fry until fragrant.

Add the lamb mince, along with a good pinch of salt and stir.

Cook the mince until browned.

Add the tomato puree and stock to the pan.

After approx 20 mins. your onions (from spice pack 2) will be soft. They should have sucked up all of the water, but if not, drain through a sieve and then add to the pan.
Add the peas and stir well.

Cook until the peas are cooked, then serve with basmati rice or chapatis.

Serves 4

Curry with Love

Monday, 6 March 2017

Our New 'Fresh' Curry range

Our trip to India was well overdue. Sourcing spices was not our aim, (we have that side of things covered). What we really wanted, was to sample some amazing food, get some tips, pick up new skills from creative chefs and try some home cooked Indian cuisine.

Before departure, mum and I thought we were content on using any new found skills and recipes for our own private dining wrong we were. After sampling many delights of northern Indian cooking, we just knew that we had to let our followers back home taste some of these amazing flavours.

From the minute we landed at New Delhi, the assault on the senses was overwhelming. Having digested the initial shock of Indian life, it was time to digest the food. We wasted no time at all in tucking into our first meal of tempered black lentils, vegetable biriani and garlic naan. From this point on we ate Indian food for breakfast, lunch and dinner. Well we didn't want to miss any opportunity right!

We quickly learned that the Indian folk are extremely generous with their time. After initially laughing at mum and I when we told them we made 'Curry' in the UK, they were only too eager to help and impart their wisdom on us. As a result, we ate like Queens, put on 2 kilos, and had the aroma of curry leaking from our pores by the time we headed for home.

With some exciting new recipes and inspiring ideas, there was only 1 way we could grow our range of curries. On Friday 17th March, Curry with Love will be launching a new 'Fresh' range of chilled Indian food.

Our aim is to create new dishes each week, which will initially include 1 meat dish, 1 vegetarian dish and a couple of side dishes. The 'Fresh' range will be available to purchase each Friday and Saturday and can be bought from our Ixworth shop.

With just 2 weeks to perfect our opening range of Indian dishes, the pressure is on. The menu will be released on the 13th March. You will have the chance to pre order any of the dishes in advance, for collection between 17-18th March. Failing that, why not swing past the shop and pick yourself up a (not so common) Indian Takeaway.

Saturday, 14 January 2017

The Ghost

For many years, Naga Curry has been a firm favourite of mine. It’s one of my go-to dishes when I’m ordering Indian food. There’s just something about that hot, fruity, chilli that I adore. It’s distinct flavour is easily identifiable via both smell and taste. It sets my taste buds tingling and I find the heat so addictive.

I have experimented with many different Naga Curry recipes over the past few years, but I have never been able to get the balance of flavours just right. In my opinion, it should be hot, but not blow your head off. It needs to be sweet and not sour. It has to be balanced with other heady spices that are robust enough to compete with the chilli kick. Most of all, it’s got to always leave you wanting more.

I made it my mission this year to nail this recipe, and when a customer of ours brought us a huge bag of dried Naga Chillies, which he had lovingly grown and dried himself…well, I had no option but to head back into the kitchen.

There has been a lot of talk recently about the health benefits of turmeric. I know it’s healthy properties are increased when it’s cooked and also, when it’s paired with black pepper. I wanted to get this combination into our Naga Curry. After all, we all want to know that what we are eating not only tastes amazing, but is also doing us good.
In addition to this spice wonder duo, I also put in some fenugreek for good measure. Fenugreek is another super spice in my opinion (and it also tastes and smells amazing).

So after many weeks committed to getting this one just right, on Friday 13th January…I’m happy to say that ‘The Ghost’ Curry Kit will soon be making an 
appearance on our ever expanding menu. 
Give it a go IF YOU DARE!

'The Ghost' will be available in Hot and Extra Hot