In my last entry, I gave you the recipe for Royal Lamb Curry, still after almost 30 years one of my favorites to cook. I didn’t remember the name and author of the cookbook at the time. My wife Lynn was kind enough to send that info to me.

The book is called Indian Cooking, by Khalid Aziz. I believe it was published in 1983 and is long out of print. There are used copies available (I checked on amazon.com). Here is a scan of the Royal Lamb Curry recipe page from my copy. You can tell it has been well used and dripped on and I even caught it on fire once. My other favorite recipe in the book is Curried Banana Balls. But, every recipe I have ever made from this book, and there have been many, came out nicely.

Recipe page

Recipe page


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3 Comments on Indian Curry cookbook by Khalid Aziz

  1. simon craigie says:

    I have enjoyed cooking this Royal Lamb Curry about 6 times now or more in the past 2 years! Of course for entertaining – Dinner Parties of about 8 persons. Working with 5 -6lbs lamb.

    Realising when poaching the lamb in the water/stock – remember poaching at about 75 degrees – Not Boiling at 100! – this makes a difference – I used Star Anise once, and this made a difference, Best Irish Quality Lamb – Grass Fed / Organic I noticed – better than Lamb Imported – I try to remove froth build up during poaching if necessary, and – always tastes better the next day! or later – This recipe I use with a Timer and Weighing Scales and Measuring Jug and use a blender for the Garlic/Cardamon/Cloves/Coriander Ground…As it takes 2 hours to cook, Say you start at 5pm for a party serving at 8pm, I always think it’s a good idea to start the cooking at 2pm – 4pm – and leave to rest on a very low heat! This is what also makes the difference, and using the best raisins or mixed – same with Almond Flakes (best), with ground Almond. Using best Spring Water you can for all your cooking, and best organic stock. – Limit the amount of sea/rock salt, half of what is recommended! and use freshly ground pepper and fresh ingredients. Enjoy being successful!

  2. simon craigie says:

    Saffron Rice – Kesari chawal – by Khalid Aziz

    500 g/1lb Basmati Rice
    100g/4 oz ghee or 120 ml/4fl oz cooking oil
    1 medium onion
    1 clove garlic
    1 teaspoon ground turmeric
    1 teaspoon whole cumin seeds
    1/2 teaspoon saffron soaked in a cupful of boiling water
    1 teaspoon salt

    _______________________
    Preparation Time: 15 minutes
    Cooking Time: 30 minutes
    _______________________________

    Wash the rice again and again until it is totally free of rice dust. Drain and put to one side. Melt the ghee or cooking oil in a heavy saucepan with a close-fitting lid. Peel the onion and slice it thinly. Fry it in the ghee or cooking oil for about 5 minutes until it is soft and white. Peel and thinly slice the garlic. Add the garlic, turmeric and cumin seeds to the pan and mix in well.

    Add the rice after a further 2 minutes and stir so that each grain is coated with oil. Now add the saffron together with the water in which it has been steeping. Add sufficient extra boiling water to cover the rice. Add the salt. Put the lid on the saucepan and simmer until the water is absorbed and the rice is al dente. If you find you have added too much water, simply drain it away at the end of the cooking process. Do not be tempted to overcook the rice just to absorb any extra water.

  3. Tim Walker says:

    There’s an even older book by this guy called the Step by Step Guide to Indian Cooking, first cookbook I ever owned, tried everything in it, it all works, it’s pretty authentic by today’s standards and because his family is Pakistani it has that slant to it which is really interesting (it includes offal recipes for example which ‘real’ Indian books hardly ever do). Still can be obtained 2nd hand if you look, I prefer it to any later author writing in English who more and more are describing Fusion food anyway.

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