Manzoor Ahmed CIEH National Curry Chef of the Year 1998 & 1999 Executive Chef and Partner Tabaq, 47 Balham Hill, South Clapham, London SW12 Recipes Steam Roasted Lamb Kebabs Kofta Pillau Chicken Tikka Masala (voted Best in Britain 2002) Steam Roasted Lamb Kebabs Serves 4 Ingredients 1lb Lean lamb, cubed (should be 12-16 cubes) 2 tbsp natural yoghurt ½ tsp crushed garlic ½ tsp crushed ginger 1 tsp garam masala 1 tsp dry coriander powder 1 tsp crushed green chillies and coriander ½ tsp salt (or according to taste) 1 tsp paprika 1 egg yolk 1 tbsp dried plum paste ½ fresh lemon, juiced ½ tsp dry mint ½ tsp white vinegar ½ tsp mustard ½ tsp Worcestershire sauce 1 tsp vegetable oil Cherry Tomatoes, green peppers and onion, cut into square for the trimmings Method 1.   Place all the ingredients, apart from the meat and the trimmings, into a bowl and mix to form a thick paste. 2.    Cover the meat with the marinade in a bowl and leave in the fridge for 2-3 hours. 3.    Place the marinated meat cubes onto skewers with the trimmings. There should be enough for 3-4 skewers. 4.    Cover the kebabs with kitchen foil. 5.    Heat some water in a large heavy metal pot. 6.    Place the foil covered kebabs inside the pot, making sure that the foil is covering the kebabs so that no water can get in. The skewers should be fully submerged in the water. 7.    Leave for 20 minutes, checking from time to time, until fully cooked. 8.    Remove from the pot and remove the foil. Transfer the kebabs from the skewers onto a plate and serve. Kofta Pillau Serves 4 Ingredients For the koftas ¾lb lean lamb cubes 1 tsp garam masala 1 oz finely chopped onion 1 tsp whole cumin seed 1 tsp freshly grated garlic 1 tsp salt 1 tsp freshly grated ginger ½ tsp Worcestershire sauce 4 fresh green chillies, chopped ½ tsp mustard few fresh coriander leaves ½ tsp paprika 1 tbsp vegetable oil For the Pillau: 1½lb Basmati rice  (washed and soaked for 15 minutes) 3oz chopped onion 2oz natural yoghurt 1¾ pts water 1 cinnamon stick 2 black cardamoms 4 green cardamoms 1-2 bay leaves 4 cloves 8 whole black peppercorns ¾ tsp black cumin seeds ¾ tsp white cumin seeds ¾ tsp nutmeg powder 1 tsp salt 1 tbsp crushed garlic and ginger ¾ tsp mace powder Fresh green and yellow peppers, sliced, to garnish 4oz ghee Kofta Method 1.   Place the lamb cubes into a mincer with all the weighed and prepared ingredients and process to form a smooth paste. 2.    Using clean hands, make the paste into many peas-sized balls. 3.   Deep fry the mini-koftas until cooked. Pillau Method 1.    Melt the ghee in a pan and add the chopped onions and being to fry. 2.    Add all the spices and the salt and continue to fry until the onions are golden brown. 3.    Next add the crushed garlic and ginger and natural yoghurt and stir over a lower heat for 1-2 minutes longer. 4.    Add the measured quantity of water and bring to the boil. Add the washed rice and gently stir in. 5.    Cover with a tightly fitting lid and cook on a moderate heat for 5 minutes, then gently stir again. 6.    Cover again, and continue to cook on a low heat until all the water has been absorbed and each grain has separated. 7.    Add the deep-fried koftas and mix well in. 8.    As an optional garnish add the sliced peppers to add a bit of colour to the dish. 9.    Allow to stand for 2-3 minutes before serving.

Chicken Tikka Masala CTM of the Year 2002 as voted in the Best in Britain Awards (BIBA) Ingredients : 1lb large diced boneles chicken breast 1 oz garlic 1 oz ginger 4 tbs fresh natural yoghurt 2 small fresh green chillies 1 tsp salt 1 tbs lemon juice 1 tsp coriander powder 1 tsp cumin powder 1 tbs red paprika 4-5 fresh green coriander Sauce : 4 oz chopped onions 3 oz ghee 1 oz ground garlic 1 oz ground ginger 3 oz yoghurt 1/2 tsp cumin powder 2 tbs desicated coconut 4 oz fresh single cream 2 medium tomatoes (liquidised) 1.2 tsp salt 1/2 tsp chilli powder 1/2 tsp coriander powder pinch dried methi Method : Grind fresh green chilies, fresh coriander, garlic and ginger with 2-3 tbs water until a thick paste is formed. Marinate the chicken in the paste then add the salt and yoghurt. Next add the lemon juice, cumin, coriander powder and red paprika and mix thoroughly. Leave chicken to marinate in the paste overnight         Method : Take marinated chicken and cook on skewers in tandoor or 10-12 minutes under a grill on a moderate high heat. Fry onions in the ghee Add tomatoes and yoghurt and mix on low/moderate heat. Add cumin powder, chilli powder, coriander powder, salt, desicated coconut, dried methi and fresh single cream and mix thoroughly. Water may be added if more liquid is required. Add cooked pieces or chicken to the sauce and mix well. Leave to simmer on low heat. Transfer to serving dish garnish with a little single cream and sprinkle liberally with fresh coriander and garam masala. (Serves 4)