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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

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.

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