De-boned cod fish cooked in onion sauce with ginger, garlic and spices

Fish Curry

Lamb Tikka Tandoori Masala

Lamb Tikka Masala

Lamb Vindaloo

Lamb Mango

Lamb Spinach

Lamb Roganjosh

Lamb Bhuna

Lamb Kadahi

Lamb Curry

Lamb Korma

Boneless lamb cooked in ginger, garlic, cream and fresh tomato sauce

Lamb Butter

Chicken Tikka Punjabi Masala

Chicken Mango

Chicken Tikka Tandoori Masala

Chicken Tikka Jaipuri

Chicken Korma

Chicken Tikka Masala

Chicken Roganjosh

Chicken Curry

Chicken Vindaloo

Chicken Kadahi

Chicken Spinach

Chicken Tikka Bhuna

Pat the cod fillets dry with paper towel. Cut into 1- to 1.5-inch pieces if large. Sprinkle 1 tsp salt, 1 tsp turmeric and 1 tbsp lime juice over the fillets. Gently toss to coat and set aside to marinate for 10–15 minutes while you prepare the sauce.

Prep and Marinate Fish

Heat 3 tbsp vegetable oil in a wide skillet or medium saucepan over medium heat. When oil is shimmering, add 1 tsp mustard seeds. When they begin to pop (10–20 seconds), add 1 tsp cumin seeds and let them sizzle for 5–10 seconds.

Add 2 cups thinly sliced onions and a pinch of salt. Sauté, stirring occasionally, until onions are soft and light golden (8–12 minutes). If onions begin to brown too quickly, lower the heat.

Stir in 1 tbsp grated ginger, 1 tbsp minced garlic and 1 slit green chili (optional). Cook for 1–2 minutes until fragrant, stirring so garlic doesn’t burn.

Lower heat slightly and add 1 tsp ground coriander, 1 tsp ground cumin, 1 tsp red chili powder and 1/2 tsp garam masala. Toast the spices in the onion mixture for 30–45 seconds to release aroma, stirring constantly.

Add 1 cup chopped tomatoes and 1 tsp tomato paste (if using). Cook, stirring occasionally, until tomatoes break down and oil/juices separate slightly from the mixture, about 6–8 minutes. If the mixture becomes too dry, add a splash of water.

Pour in 1 cup water and stir to combine. Bring the sauce to a gentle simmer and taste; add 1/2 tsp salt (adjust to preference). Let simmer for 4–5 minutes so flavors meld and sauce thickens slightly.

Gently add the marinated cod pieces to the simmering sauce, submerging them so they cook evenly. Cover the pan and simmer on low for 6–8 minutes, or until fish is opaque and flakes easily with a fork. Avoid stirring vigorously to keep fillets intact.

Uncover, stir very gently to coat fish with sauce, then stir in 1/2 cup coconut milk. Cook uncovered on low for 1–2 minutes to heat through—do not boil aggressively after adding coconut milk to prevent curdling.

Finish with 1 tbsp lime juice and sprinkle 2 tbsp chopped fresh cilantro. Gently fold once to combine. Taste and adjust salt or lime as needed.

Serve hot with steamed rice, flatbreads or as part of a seafood platter.

cod fillets (de-boned)

salt

turmeric powder

lime juice

vegetable oil

mustard seeds

cumin seeds

onions, thinly sliced

ginger, grated

garlic, minced

green chili, slit (optional)

ground coriander

ground cumin

red chili powder

garam masala

tomatoes, chopped (or canned crushed)

tomato paste (optional, for deeper color)

water

coconut milk (light)

salt (adjust)

fresh cilantro, chopped

juice of lime (finish)

Trim excess fat from the lamb and pat dry. In a large bowl combine 1 cup yogurt, 2 tbs ginger-garlic paste, 2 tbs lemon juice, 2 tbs oil, 2 tsp ground coriander, 2 tsp ground cumin, 2 tsp paprika, 2 tsp tandoori masala powder, 1 tsp garam masala, 1 tsp Kashmiri red chili powder, 1.5 tsp salt, 1/2 tsp turmeric and 1/4 cup chopped cilantro. Mix until smooth.

Prepare and marinate

Add the lamb cubes to the marinade and toss to coat thoroughly. Press the marinade into the meat so each piece is well covered. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.

If you plan to grill or broil, thread the marinated pieces onto skewers (if using wooden skewers, soak them 30 minutes beforehand).

Preheat your grill to high or set the oven to 230°C (450°F) with the rack near the top for broiling. If using an oven, place a lightly oiled rack over a rimmed baking sheet lined with foil.

High-heat cooking (grill, broil or oven)

Place skewered or single-layer marinated lamb on the hot grill or on the oven rack. Cook 8–12 minutes, turning once, until the exterior is charred in spots and the internal temperature reaches 63–70°C (145–158°F) depending on desired doneness. Smaller pieces may take less time—watch carefully to avoid overcooking. Remove and rest 5 minutes.

If you prefer to cook in a heavy skillet: heat 1–2 tbs oil in a cast-iron skillet over medium-high heat. Add lamb pieces in a single layer (do in batches if necessary) and sear 3–5 minutes per side until charred and cooked through. Transfer to a plate and tent with foil to rest.

Heat 2 tbs oil or ghee in a large saucepan over medium heat. Add 1 bay leaf, 3 crushed cardamom pods and 1 cinnamon stick and sauté for 30 seconds until fragrant. Add 1 cup finely chopped onion and cook, stirring occasionally, until soft and golden (8–10 minutes).

Sauté aromatics

Stir in 1 tbs ginger-garlic paste and cook 1–2 minutes until the raw aroma disappears.

Add 400 ml tomato purée or crushed tomatoes, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp red chili powder, 1 tsp tandoori masala powder, 1/2 tsp garam masala and 1 tsp salt. Bring to a gentle simmer, reduce heat to low and cook, stirring occasionally, until the sauce thickens and oil separates slightly from the tomato (12–15 minutes). If the sauce becomes too thick, add 2–4 tbs water to reach desired consistency.

Build the sauce

Stir in 1/2 cup heavy cream or coconut cream and simmer 2–3 minutes to incorporate. Taste and adjust salt or spice as needed.

Remove and discard the bay leaf, cinnamon stick and cardamom pods if you prefer a smooth sauce. For a smoother texture, you may carefully blend the sauce with an immersion blender or in a regular blender (cool slightly before blending). Return to the pan if blended.

Add the cooked lamb pieces to the simmering sauce and coat gently. Simmer together for 3–5 minutes so the meat absorbs the sauce flavors. Stir in 1 tbs butter or ghee, if using, and 1/4 cup chopped cilantro just before removing from heat.

Finish the dish

Transfer Lamb Tikka Tandoori Masala to a serving dish. Garnish with additional chopped cilantro and serve with lemon wedges. Recommended accompaniments: steamed basmati rice, gluten-free naan or millet flatbread, and a simple cucumber raita (use dairy-free yogurt if needed).

Leftovers: store cooled leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop adding a splash of water or cream to loosen the sauce.

boneless lamb shoulder or leg, cut into 1–1.5 inch cubes

plain full-fat yogurt (Greek-style)

ginger-garlic paste

lemon juice

vegetable oil or melted ghee

paprika (for color — mild)

tandoori masala powder

 Kashmiri red chili powder (mild heat and color) or regular chili powder

turmeric

fresh cilantro, finely chopped

vegetable oil or ghee

bay leaf

cardamom pods, lightly crushed

cinnamon stick (2–3 inch)

onion, finely chopped

tomato purée or crushed tomatoes

heavy cream or coconut cream (for dairy-free)

butter or ghee (optional finish)

fresh cilantro, chopped (for garnish)

lemon wedges (to serve)

In a large bowl combine yogurt, ginger paste, garlic paste, ground coriander, ground cumin, garam masala, paprika, turmeric, salt, black pepper, lemon juice and 1 tablespoon vegetable oil. Mix until smooth.

Prepare marinade

Add lamb cubes to the marinade and toss to coat each piece thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.

Marinate lamb

Remove marinated lamb from refrigerator 20–30 minutes before cooking to take the chill off. Preheat oven to 230°C (445°F) if roasting, or heat a heavy skillet or grill pan over high heat.

Thread lamb onto skewers or place on a baking tray lined with foil. Brush off excess marinade so pieces sear instead of steaming. If roasting, cook 10–12 minutes, turning once, until slightly charred and medium-rare to medium (internal temperature about 60–65°C). If pan-searing, add 1 tablespoon oil to the hot pan and sear lamb in batches 2–3 minutes per side until browned but not fully cooked through. Remove seared lamb to a plate and reserve juices.

In a large heavy-bottomed skillet or Dutch oven, heat 3 tablespoons vegetable oil and 2 tablespoons butter over medium heat until butter melts and foams.

Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until soft and golden brown, about 10–12 minutes. Scrape any browned bits from the bottom of the pan.

Add 2 tablespoons garlic paste and 1 tablespoon ginger paste; cook 1–2 minutes until fragrant, stirring to avoid burning.

Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked or Kashmiri paprika, 1 teaspoon garam masala and 1/4 teaspoon cayenne (if using). Cook spices 1 minute to bloom their flavors.

Add 2 cups tomato puree and 2 tablespoons tomato paste. Stir to combine, then simmer gently for 8–10 minutes, stirring occasionally, until the sauce darkens and oil starts separating at the edges.

Pour in 1/2 cup water or lamb stock to loosen the sauce if it’s very thick. Bring to a gentle simmer.

Add the partially cooked lamb pieces and any resting juices into the sauce. Stir to coat and simmer, uncovered, for 12–18 minutes until lamb is tender and cooked through (internal temp 70–75°C for well-done lamb) and flavors have melded. If sauce reduces too much, add a splash more water or stock.

Lower heat and stir in 3/4 cup heavy cream (or coconut cream). Add 1 teaspoon brown sugar or honey, 1 teaspoon salt (adjust to taste), 1/2 teaspoon black pepper, and 1 teaspoon crushed kasuri methi if using. Simmer 2–3 minutes more; do not boil vigorously after cream is added to prevent splitting.

Taste and adjust seasoning. If you prefer a smoother sauce, use an immersion blender to purée briefly in the pan (optional) but avoid pureeing the lamb pieces.

Garnish with chopped fresh cilantro and drizzle with extra cream if desired. Serve hot with lemon wedges on the side.

Suggested accompaniments: basmati rice or gluten-free naan/roti and a simple cucumber raita (use dairy-free yogurt if avoiding dairy).

lamb leg or shoulder, trimmed and cut into 1–1.5 inch cubes

plain full-fat yogurt (preferably Greek)

ginger paste

garlic paste

paprika (mild) or Kashmiri paprika for color

sea salt

freshly ground black pepper

vegetable oil (for marinade)

unsalted butter

large onion, finely chopped

smoked paprika or Kashmiri paprika

cayenne pepper (optional, to taste)

tomato puree (passata) or blended canned tomatoes

tomato paste

water or lamb stock

brown sugar or honey

kasuri methi (dried fenugreek leaves), crushed (optional)

fresh cilantro (coriander), chopped (for garnish)

lemon wedges

extra cream (optional)

In a small dry skillet over medium heat, toast mustard seeds, coriander seeds, cumin seeds, peppercorns, fenugreek seeds, cloves, and cardamom pods for 1–2 minutes until aromatic, shaking the pan so they don’t burn. Remove from heat and let cool.

Toast and soak spices

Place dried chilies in a heatproof bowl and cover with hot water. Soak for 15 minutes until pliable. Drain, reserve a little soaking liquid if needed.

Prepare chilies

Transfer toasted spices to a spice grinder or mortar and pestle and grind to a fine powder. In a blender or food processor, add the soaked chilies, ground toasted spices, turmeric, cinnamon, garlic, ginger, vinegar, 3 tablespoons water, and 1 teaspoon salt. Blend to a smooth, fairly thick paste, scraping down the sides as needed. Add up to 1 tablespoon extra water if the paste is too thick to blend. Taste and adjust salt or vinegar (add 1/2 tsp more vinegar if you prefer tang).

Grind the paste

Set the vindaloo paste aside. This paste will marinate and flavor the lamb and provide the characteristic tangy-spicy base.

Place the lamb cubes in a large mixing bowl. Add 1/2 cup (about 120 g) of the prepared vindaloo paste (adjust to taste — more for hotter/stronger flavor), 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Mix thoroughly so the paste coats the lamb. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight for best flavor.

Heat 2 tablespoons of oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Remove lamb from marinade (reserve remaining marinade) and working in batches, brown the lamb on all sides, about 3–4 minutes per batch. Transfer browned pieces to a plate. Don’t overcrowd the pot — aim for a deep golden crust.

Brown the lamb

Reduce heat to medium. Add remaining 1 tablespoon oil to the pot. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until soft and lightly caramelized, about 8–10 minutes.

Sauté onion

Return all browned lamb to the pot. Add the reserved vindaloo paste (the rest from the marinade) and the tomato puree. Stir to coat the meat and onions. Cook for 2–3 minutes to bloom the spices. Add 250 ml water or stock and bring to a simmer. Scrape up any browned bits from the bottom of the pot.

Combine and simmer

Reduce heat to low, cover the pot with a lid slightly ajar (to allow steam to escape), and simmer gently for 1.5 to 2 hours, or until the lamb is fork-tender. Stir every 20–30 minutes and check the liquid level; add up to 1/2 cup (125 ml) more water if the sauce gets too thick or starts to stick. During the last 20 minutes, taste and add 1 teaspoon brown sugar (optional) to balance acidity and additional salt or pepper as needed.

Braise gently

When the lamb is tender and the sauce has reduced to a slightly thick, spoonable consistency, remove from heat. Stir in 2 tablespoons chopped cilantro. Let rest 10 minutes before serving to let flavors marry.

Finish

Serve the lamb vindaloo hot with steamed basmati rice and gluten-free flatbreads. Offer lime wedges at the table to squeeze on each portion. Garnish each bowl with extra cilantro if desired.

dried Kashmiri red chilies (stems and seeds removed)

hot dried red chilies (like arbol) - optional for extra heat

white or black mustard seeds

coriander seeds

whole black peppercorns

fenugreek seeds

cloves

green cardamom pods

ground turmeric

ground cinnamon

garlic cloves

fresh ginger, roughly chopped

white or apple cider vinegar

water (for grinding)

bone-in lamb shoulder or leg, cut into 1½-inch cubes

neutral oil (vegetable or canola)

large onion, finely sliced

tomato puree or finely chopped tomatoes

water or low-sodium stock

brown sugar or jaggery (optional, balances acidity)

salt, to taste

fresh cilantro (coriander) leaves for garnish

steamed basmati rice

gluten-free flatbreads or dosa/roti

lime wedges

In a large bowl combine yogurt, minced garlic, grated ginger, olive oil, ground cumin, ground coriander, turmeric, 1 tsp kosher salt and 1 tsp black pepper. Add the lamb cubes and toss to coat evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer will tenderize and increase flavor).

Prepare marinade and marinate lamb

Remove marinated lamb from the refrigerator 20 minutes before cooking so it comes closer to room temperature for even searing.

Bring lamb to room temperature

Heat a heavy skillet (cast-iron recommended) over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat. Working in a single layer (cook in two batches if necessary to avoid crowding), add lamb cubes in a single layer and sear undisturbed for 2–3 minutes until nicely browned. Toss and continue to cook another 2–3 minutes until internal temperature reaches 145–160°F depending on desired doneness and pieces are cooked through. Total cook time per batch about 5–7 minutes. Transfer cooked lamb to a plate and tent with foil. Repeat with remaining lamb.

Sear and finish lamb

Let the lamb rest for 5 minutes so juices redistribute. If desired, roughly chop larger cubes into bite-sized pieces after resting.

Rest the lamb

While the lamb marinates or rests, combine diced mango, red bell pepper, finely diced red onion, chopped cilantro, minced chili (if using), lime juice and honey in a medium bowl. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Gently toss to combine. Taste and adjust lime, salt or honey balance to your preference. Chill salsa briefly if you prefer it cold, or let it sit at room temperature to allow flavors to meld.

Arrange baby arugula or mixed greens (if using) on a serving platter or individual plates. Spoon resting lamb over the greens. Top the lamb generously with mango salsa. Sprinkle chopped fresh mint over the dish and garnish with lime wedges to squeeze over just before eating.

Serve immediately. Leftover lamb and salsa can be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat lamb gently in a skillet over low heat or microwave briefly before serving.