Pat Chapman's Curry Club - February 2012 - Newsletter
Dear Curryholic!
If you have attended one of our Saturday Morning Group Courses, I hope you are stunning your family and friends with wonderful and healthy, home cooked curries and accompaniments.
Last year, I launched my first Indian BBQ Course, and it was a great success. This year, my Indian BBQ Course will take place on Saturday 19th May, 2012. and I hope to see you there, expanding your culinary knowledge. Remember that places are limited, so please email me - pat@patchapman.co.uk or call me - 01428 658327 to reserve your place and, on the day, as a little 'thank you' present, I will give you a signed copy of my Homestyle Indian Cooking.
My demonstration will include the following: Moong Chana Salat (sprouted bean salad); Lal Murgh Tikka (red chicken tikka); Malai Murgh Tikka (white chicken tikka); Podina Murgh Tikka (green herb chicken tikka); Murgh Sheek Kebabs (skewered chicken); Cachumber Salat (onion salad); Hot and Sweet Tomato Chutney; Jeera Raitha and Roti (white flour flat bread).
If you are yet to join me, don’t delay. Summer will soon be here and I, for one, am looking forward to getting into the garden and cooking delicious, additive free, Indian BBQ delights.
To get you in the Indian BBQ mood, I have included my quick and easy recipe for BBQ Lamb Chops or Lamb Chaamps - as they are called in India. This recipe is from my very first cookery book - The Curry Club’s Indian Restaurant Cookbook.
Lamb Chaamp - Lamb Chops
Simple to prepare, incredible to taste, and ideal for the barbecue or grill.
You could use pork or mutton chops instead if you like.
Serves 4
Ingredients
8 lamb chops, about 4 oz (115 g) each
salt
4 cloves garlic, crushed
1 inch (2.5 cm) fresh ginger
1 cup yoghurt
Spices
2 teaspoons Garam Masala
1 teaspoon Sweet Noble Paprika
Method
Prick the chops with a fork, and sprinkle salt on them. Leave for a few minutes.
Make a purée of the garlic, ginger, yoghurt and spices.
Rub the marinade onto the chops and leave for 24 hours maximum, 12 hours minimum.
Cook under the grill or over charcoal, for 10-20 minutes, depending on size and thickness of chops.
Note
If using chicken legs, add a little lime juice and chopped coriander leaf and enjoy!
Meanwhile, 'Carry on Currying!' and don’t forget Fathers Day! - our Indian BBQ Course will make a great gift!
Pat Chapman
The Curry Club
