Sima Milligan is head chef and business owner of Khana Cookery, based in Hemel Hempstead, Hertfordshire. She owns a cookery school, takeaway service, pop up restaurant and distributes chilled meals and sauces.
Inspired by her Mum and Grandmother, Sima specialises in authentic Punjabi cuisine with her own modern twist, delivering healthy, guilt-free curries to customers all around Hertfordshire. Sima has been refining her craft, teaching and feeding her clients for over 11 years.
This month, Sima would like to share one her most loved recipes, for your romantic Valentines’ dinner for two.
- ½ tablespoon sunflower oil
- 500g Diced lamb
- 1 large onion finely chopped
- 1 tablespoon of Garlic & Ginger paste
- 1 teaspoon Garam Masala
- 1 teaspoon of Coriander powder
- 2 Fresh green chillies
- ½ teaspoon turmeric powder
- 1 small Cinnamon stick
- 3 crushed cardamom pods
- 2 cloves
- ½ teaspoon chilli powder (optional)
- 4 whole black pepper corns
- ½ teaspoon salt
- 250ml Passata
- 1 tablespoon fresh chopped coriander
- Heat the oil in a pan until it is very hot. Add the chopped onions and cook until the onions are caramelised and dark brown. Add the garlic, ginger and chopped green chilli. Cook for 5 minutes.
- Add the remaining spices and salt, cooking in the paste for 2-3 mins. If the paste seems dry add a little water.
- Add the Passata and cook on a high heat for 5 minutes. Once the sauce has thickened, add the lamb, half of the fresh coriander and cook with the lid on for 40 minutes.
- Remove the lid and stir. Cook on a low heat until the curry looks thick and lamb chunks are tender and nearly falling apart.
- Garnish with the remaining fresh chopped coriander. Serve with Naan bread and fluffy basmati rice.
For a delicious vegan alternative, use mushrooms and chickpeas in place of the lamb.