Steps: Toss the lamb in a bowl with the garlic, ginger and a large pinch of salt. Marinate in the fridge overnight or for at least a couple of hours. Heat the oil in a casserole. Fry the lamb for 5 …
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Chef Madhur Jaffrey’s fenugreek chicken is taken from her TV series, Curry Nation and is simple to make and oozing with traditional Indian flavours. This recipe uses ginger and turmeric to compliment the aniseed flavour of fenugreek in this classic chicken dish. Set a 25cm pan over a medium heat. Add the oil and, when it’s hot, tip in the onion.
Madhur Jaffrey. Born in Delhi, Madhur Jaffrey came to London aged 19 to study drama at RADA and pursue her passion for acting. It was here that she learnt to cook, effectively by correspondence: while in London, she desperately missed home-cooked food, so her mother would send her recipes.
Madhur acted in TV, film and radio productions in England, then headed to New York, where she wrote food articles to supplement her income and fund her children’s education. This foray into food writing led to hugely successful books and accompanying TV programmes, made popular due to Madhur’s straight-talking approach.