Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

A 3-course curry menu from Rick Stein’s India

by Julia Pal

published on 12 June 2014

Extracted from Rick Stein’s India, this menu of three Indian recipes – spiced lamb meatballs to start, a butter chicken main, and kulfi to finish – is a one-stop shop for inspiration for your next gathering or celebratory meal.

Starter

Lamb Koftas in Yogurt with Cinnamon and Chilli

Lamb Koftas in Yogurt with Cinnamon and Chilli

Soft and gently spiced, serve these balls of lamb with a drizzle of cooling yoghurt and parathas or chapatis.

From the book

Main

Butter Chicken

Butter Chicken

Fragrant and rich, this butter chicken features a two-step marinade to guarantee melt in the mouth chicken and layers of complex flavour.

Dessert

Cashew and Jaggery Kulfi Scented with Cardamom

Rick Stein’s Cashew and Jaggery Kulfi Scented with Cardamom

Aromatic with cardamom and sweet with jaggery, Rick’s kulfi-inspired dessert promises a creamy and cool end to your meal.

Share

You might also like


View all

Features

5 Ottolenghi butter bean recipes to get you inspired

The humble butter bean takes centre stage for once in this collection of Ottolenghi’s best recipes for this versatile bean.

Features

8 Ottolenghi brunch recipes to try this weekend

Get your weekend off to the best start with one of our favourite Ottolenghi brunch recipes, from shakshuka to avocado on toast.

Features

10 Ottolenghi recipes to make you fall in love with aubergine

We’ve rounded up 9 of the best Ottolenghi recipes from across his cookbooks, from Middle Eastern-style dips to vegan aubergine dal.

newsletter

Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week