THE perfect marriage of comedy and inventive cuisine is coming to a theatre near you.
Hardeep Singh Kholi is hosting a laid-back evening’s entertainment, described as like Ready Steady Cook but with great cooking, at our very own Pomegranate in the 2011 Chesterfield Arts and Market Festival.
As the cultural polymath says: “What could be more memorable than a fat Glaswegian Sikh cooking dinner whilst telling anecdotes? That’s right: nothing.”
To give readers a flavour of his previously sell-out evening, on Saturday September 29, Hardeep has exclusively shared a tasty recipe for Punjabi lamb chop curry below.
Tickets for The Nearly Naked Chef show are £15 and available from Chesterfield Tourist Information Centre on 01246 345777.
• What would you like to see Hardeep cook on stage? Email firstname.lastname@example.org with your suggestions and venue.
Punjabi lamb chop curry.
Ten lamb chops
A dozen onions
Seven green chillis
Three inches of root ginger
Half a dozen garlic cloves
2 tablespoons of tomato puree
1 tbsp of cumin seeds
Half a dozen cardamom pods
Two star anise
Half a dozen peppercorns
1 tbsp tumeric
1 tbsp chilli powder
1 tbsp coriander powder
3 tbsp garam masala
2 tbsp tomato puree
A handful of fresh mint leaves
Finely chop the onions, garlic, chilli and two inches of ginger. Keep an inch of the ginger for later. In a large casserole heat 2 tablespoons of corn or veg oil. Once it’s heated add the cumin. Fry for a minute or two before adding the cardammum and star anise and half a dozen peppercorns.
Fry these off for a few minutes before adding the aromatics of onion, chilli, ginger and garlic On a medium heat cook these down for about 20 minutes, turning ever so often to stop them sticking. You want the onion mix to caramelise and colour.
Once this had occurred add the tomato puree. Fry this off for a few minutes before adding the tumeric, chilli powder and 2 tbsp of garam masala. Also add a little pepper and some salt.
Fry the spices in the masala for a few minutes before adding the lovely lamb chops. Fry them for a few moments before adding enough water to almost cover the meat. Bring to the boil and simmer until the lamb is cooked.
Meanwhile julienne the remaining ginger and chop the mint.
When the dish is done sprinkle the top with the julienne of ginger, the coriander and the remaining tablespoon of garam masala.