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Keema just means ground meat but the recipe here is for that fabulous sharp and spiky Indian dish of ground lamb with peas that makes a ...

by Nigella Lawson

Comments (2)

Aloo Gobi

I have spent more time than is reasonable wondering whether this recipe should actually be called aloo gobi or just cauliflower and pota...

by Nigella Lawson

Comment (1)

Keralan Fish Curry with Lemon Rice

I’m on dangerous ground. Let me admit this straightaway. The recipe I’m about to give you is, purportedly, from Kerala—and have I ever b...

by Nigella Lawson

Comments (2)

Seafood Curry

This quick curry is flavored with chiles, coconut, and lime

by Victoria Blashford-Snell and Brigitte Hafner


Onion Bhajis

These crisp vegetable fritters are made with chickpea flour, also known as gram flour, which can be found in Indian food shops. Good with...

by Victoria Blashford-Snell and Brigitte Hafner

Comment (1)

Vegetable Samosas

Serve these Indian pastries hot or cold. In India, they would be fried in ghee, a clarified butter that can be heated to a high temperatu...

by Victoria Blashford-Snell and Brigitte Hafner


Quick Lamb Curry

Use leftover lamb for this dish and adjust the spiciness of the sauce with the amount of curry powder.

by Victoria Blashford-Snell and Brigitte Hafner

Comments (2)

Parsi Eggs

This Indian dish has its origins in ancient Persia. Good with salad leaves, light toasted naan bread, or chapatis.

by Victoria Blashford-Snell and Brigitte Hafner

Comment (1)

Paneer and Peas

This Indian restaurant favorite is easy to make at home. If you can't find paneer, farmer's cheese is a good substitute.

by Victoria Blashford-Snell and Brigitte Hafner


Tandoori Paneer Kebabs

You will find paneer (a firm Indian cheese) and tandoori paste at Indian markets.

by Victoria Blashford-Snell and Brigitte Hafner


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