Indian
recipes

Recipes
from Tamil Nadu

Lamb cutlet curry

• 1 KG LAMB CUTLETS
• 1 TSP CURRY POWDER
• 1 CUP YOGURT
• 2 CHILI PEPPERS, chopped
• 1/2 TSP CORIANDER POWDER
• 1/4 TSP CINNAMON
• 1 ONION, chopped
• 2 CLOVES GARLIC, chopped
• PIECE OF GINGERROOT, grated
• 3 TOMATOES, chopped

• 400 GRAM FLOUR
• 1 TSP YEAST
• 3 TBSP OLIVE OIL
• 500 GRAM TOMATO SAUCE
• 1 BOLL MOZZARELLA, sliced
• 1 ONION, chopped
• 3 CLOVES GARLIC, chopped
• 400 GRAM MEDIUM SIZE PRAWNS
• 100 GRAM CHEESE, grated
• HANDFUL PARSLEY, chopped

Stir the yogurt together with the curry powder, the chili peppers, the coriander, the cinnamon, the ginger, the garlic and pepper and salt to taste and marinate the lamb cutlets for four hours in this mixture. Dry them well and fry them brown on all sides. Add the yogurt mixture, the tomatoes and the onion and simmer for half an hour. Serve with rice.

Mix the flour with the yeast, 1 teaspoon salt and 1 cup of water and knead for 10 minutes. Allow the dough to rise for one hour. Divide it into two pieces and roll these out two pizza circles. Brush them with olive oil. Fry the onion and the garlic for half an hour on very low heat and stir this mixture through the prawns. Add pepper and salt to taste. Divide the tomato sauce over the pizzas and distribute the prawn mixture on top, followed by the mozzarella and the cheese. Bake the pizzas 12 minutes at 230 degrees Celsius in the oven. Sprinkle the parsley over the pizzas.