Karunesh Khanna is the current executive chef at the world famous Tamarind restaurant in London, the granddaddy of Indian dining establishments in the UK.
No stranger to the world of Michelin star, Karunesh himself received his first star for his restaurant Amaya, which he opened after moving to England in 2004.
Now at Tamarind, Karunesh’s innovative, simple and elegant recipes are renowned as light and delicate taking the restaurant to the next level of cuisine.
Karunesh (@chef.karunesh) has teamed up with Parson’s Nose to bring you some of his best recipes right into your kitchen.
Beef Strip Loin Cleaned kg 2
Vegetable oil ml 200
Kashmiri Chilli powder gm 60
Malt vinegar ml 120
Salt gm 15
Ginger gm 60
Garlic gm 60
cumin powder gm 15
Garam Masala gm 25
Coriander Powder gm 30
Raw Papaya paste gm 80
Yogurt natural set ( drained) gm 350
Double cream ml 100-120
Cumin powder gm 10
Garam Masala gm 25
Coriander Powder gm 25
Kasaundi gm 150
Sugar gm 20
Chop Coriander bunch half
Cut cleaned strip loin into cubes of 2x2 inch cube and keep aside
In a mixing bowl mix oil and red chilli. Leave it for few minutes for chilli to leave colour.
Make the paste of ginger and garlic and add to the oil.
mix all other ingredients form first Marination to the chilli oil.
Add the cleaned beef dices and refrigerate for 2-3 hours.
In a strainer take the natural set yoghurt and leave for few hours and let the water drain out of it
Except for double cream mix all ingredients from 2nd Marination into the drained yogurt.
Remove the marinated beef from the refrigerator and with both the hands lift the marinated beef allowing the excess of Marination to fall down. Mix it with yogurt marinade. Leave it for 2-3 hours. Add double cream little by little and keep mixing. The cream helps to give a smooth texture. The marinade should be well coated over the meat.
Preheat the oven at 220 C Place the marinated meat on a oven rack and cook for about 12- 15 for medium done. Alternatively you can put the diced meat on skewers and barbeque.
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