I've known Abul Monsur (Jewel) for almost 10 years now, ever since he was chef at the Curry Life Fusion Festival in Dhaka. Now, a veteran of the Taste of Britain Festivals in Spain, India, Bangladesh and Slovenia, Jewel is always the epitome of calm, cool and collected, whatever the situation. In fact he's so laid back that he even missed the plane on one occasion (happily he arrived in time for the festival on the next flight)! Having put fine dining Indian food on the map with his fantastic Taj Cuisine restaurants and takeaways in Chatham, Abul's son Sami has recently joined forces with his father to advance the Taj brand across Kent. This is one of Jewel's signature recipes at the Taste of Britain Curry Festival in Delhi earlier this year.
Serves 4 persons
Preparation time 30 minutes
Cooking time 45 minutes
- 800g Lamb (cubes)
- 200g Chopped onions
- 100g Fresh tomatoes (chopped)
- 2tsp Garlic and ginger paste
- 1/2 tsp Garam Masala
- 1/2 tsp Chilli powder
- 11/2 tsp Turmeric powder
- 1 tsp Cumin Powder
- 1 1/2 tsp Coriander powder
- 1/4 Shatkora (thinly sliced)
- (or 1tbsp lemon juice)
- 2 Bayleaf
- 4 Cardamom pods
- 1 Cinammon stick
- 4 Cloves
- 20g Oil
- Salt to taste
- Fresh, chopped coriander for garnish
- Cook the onions in the oil until golden brown.
- Add the garlic and ginger paste and cook for 2 minutes.
- Add the whole spices (bayleaf, cardomom, cinnamon and cloves), and stir for 1 minute.
- Add all the dry spices (garam masala, turmeric, cumin and coriander powder) and cook, adding a little water to stop the spices from burning.
- Add the lamb and coook for 20 minutes on a medium heat.
- Add the tomatoes and sliced Shatkora and salt to taste and cook for 2 minutes, adding a little water for sauce.
- Simmer for 10 minutes until the lamb pieces are cooked and tender.
- Remove from heat and chopped fresh coriander and serve with rice or roti.
|Abul at Curry Life food festival in Dhaka Sheraton|
|Explaining about one of his signature dishes|