Indian delights made easy

If you love Indian food but don’t have time to slave over it, the Brahim’s paste and sauces are ideal, writes Zuliantie Dzul

Consultant chef Razaha Harun (left) and assistant chef Rashdi Razaha. DIG IN

We gathered around the table for the sampling exercise. The spread was certainly delicious but it was the macaroni that I found myself gravitating towards. And the chef’s right. The western and traditional ingredients blended together harmoniously and the dish received everyone’s thumbs up. Some even returned for a second helping.

The mutton kurma was also rich in flavour, with the meat cooked to perfection. It was so tender and the gravy so flavourful that I couldn’t help diving in for more, this time pairing it with the fragrant biryani rice. The other dishes too were simply exquisite and I was glad that nothing was too spicy.

Suffice to say, I learnt some invaluable shortcut tricks. There’s no need to spend hours slaving over the stove anymore. Here are some of the simple recipes you can try courtesy of the wonderful chefs. INGREDIENTS

300g diced mutton (cooked separately to soften) 1 packet of Brahim’s Kurma sauce

1 cup of water

60g potatoes (cube)

30g whole shallot

2 red chillies

METHODS

1. Add mutton, kurma sauce and water in a pot. Simmer on

medium heat for 15 minutes

2. Add potatoes and continue to simmer until meat is tender. 3. Add whole shallots and chillies and stir for another minute. 4. Remove from heat and garnish with coriander leaves

(optional)