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Chicken/Mince Curry

Serves 4

Prep time:  10mins

Cooking time: 40-45mins

Ingredients

  • 0.5kg meat
  • 1 x diced onion
  • 2 tbs ginger/garlic paste
  • 3 tbs oil
  • 1 x chopped tomato
  • 1 tsp chilli powder
  • 3 fresh green chillies sliced down middle
  • Pinch of dry coriander
  • 1 tsp salt

Method

  1. Wash and clean meat
  2. Braise the onions in oil until brown.
  3. Add ginger/garlic paste, salt, tomato, chilli powder, dry coriander to make the masala.
  4. Braise for 2-3 mins
  5. Add meat
  6. Mix together, so the meat is coated with the masala
  7. Cover and allow the meat to cook on medium heat for 20-25 mins
  8. Stir occasionally, adding small amounts of water if necessary.
  9. Add fresh green chillies
  10. Reduce heat and allow slow cooking for a further 20mins until moisture has evaporated
  11. Garnish with fresh coriander or mint leaves and serve.


Tips: Serve with chapatti and salad or white rice.

Add potatoes to the curry if you wish.

To give chicken a tangy taste add, ½ cup yoghurt.

Lamb Kofta with gravy

Kofta is a delicious and rich main dish for any special occasion.

Recipe serves 4 to 6.

Ingredients:

For Kofta:

  • 500g Lamb Mince
  • 1/2 teaspoon cumin seed(jeera)
  • 1/4 teaspoon salt
  • 1 tablespoon ginger/garlic paste
  • 1 small finally chopped green chilli
  • 1 Chopped tomato
  • Coriander leaves     

For Gravy:

  • 2 tablespoon oil
  • A pinch asafetida (hing)
  • 2 bay leaves
  • 2 medium tomatoes
  • 1 tablespoon shredded ginger (adrak)
  • 1 green chili
  • 1/2 teaspoon turmeric (haldi)
  • 1/4 teaspoon red chili powder
  • 1/4 cup cream
  • 1/2 teaspoon salt (adjust to taste)
  • 2 tablespoon minced cilantro (hara dhania)

Method

Kofta

  1. Mix all the ingredients together for kofta
  2. Make them in round balls. Ready for frying
  3. Heat the oil in a frying pan on medium high heat
  4. The frying pan should have at least 1 1/2 inch of oil. 
  5. Turn the kofta’s occasionally.
  6. Fry koftas until golden-brown all around

Gravy:

  1. Blend the tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
  2. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
  3. Add the asafetida, bay leaves and spice powder.
  4. Add the tomato puree, turmeric, red chili powder and cook for about 4 minutes on medium heat.
  5. Tomato mixture will start leaving the oil on sides of the pan and will reduce to about half in quantity.
  6. Add salt and one cup of water and let it cook covered for 7 to 8 minutes on medium heat.
  7. Add cilantro. Let it cook for another minute.

Add koftas as soon it comes to boil turn off the heat. if you like more gravy this is the time to add some more boiled water and adjust salt. Koftas should be added to the gravy when you are ready to serve.

Serve with fresh vegetables and roasted potatoes.

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