Farmersgirl Kitchen

Friday, 24 October 2014

Smoked Mackerel Kedgeree - Fish, Feed our Future

I do love smoked mackerel. It's such versatile fish, you can eat it cold with salad, whizz it up with creme fraiche to make a Mackerel Pate or serve on toast in a Mackerel Sun Dried Tomato and Cheese Toast or add it to all sorts of different dishes.

I also have a soft spot for kedgeree, my mum used to make it with leftover rice and cooked smoked haddock. The whole lot was re-fried in butter and was so luscious and fun with the added sweetness of peas and topped with hard boiled eggs.

My recipe does include a little curry flavouring it takes about 20 minutes to make and was a perfect Friday night supper.

Smoked Mackerel Kedgeree
Serves 2-3

1 tbsp oil
2 cloves garlic, finely chopped
1 onion, chopped
1 cup/195g basmati rice
2 tsp of korma paste
2 cups of stock or water
2 small smoked mackerel approx 200g (I used peppered mackerel as we love pepper)
50g frozen peas
small bunch of parsley
2 hard boiled eggs
salt to taste

1. Heat the oil in a large pan, add the garlic and onion and cook until soft.
2. Add the rice and stir around till covered in oil, add the korma paste and cook for a minute.
3. Add the stock or water and simmer until the rice is soft and all the liquid has been absorbed, about 10 minutes, add the peas.
4. Flake the smoked mackerel and add to the cooked rice, season to taste.
5. Finish by adding the chopped parsley and quartered hard boiled eggs.

I'm entering this for Credit Crunch Munch, the thrifty blog challenge run by Helen at Fuss Free Flavours and Camilla at Fab Food 4 All, this month the challenge is being hosted at A New Addition. I feel that this dish qualifies because smoked mackerel is really good value as well as being really good for you, read about the health benefits of oily fish at Fish is the Dish.

Labels: Credit Crunch Munch, eggs, fish, Fish is the Dish, Kedgeree, Omega 3, rice, smoked mackerel, supper

Wednesday, 15 October 2014

Satay Kajang with Peanut Sauce

In 1983 we set off on the holiday of a lifetime, three weeks in Malaysia. We visited my sister-in-law who was teaching English in Taiping, this was fantastic as she knew how to get around, could speak the language and took us to eat in some fantastic places. Highlights of our culinary adventure were Roti Canai (pancake with curry sauce) for breakfast, a steamboat (stock bubbling in a pot over a charcoal burner, with seafood and vegetables you cook in it yourself) in a Chinese Malay restaurant, chilli crabs burning our fingers and lips on Pankor island and Nasi Goreng (fired rice) eaten cold as a picnic in the jungle national park, Taman Negara.

One of the first meals we ate out in Taiping was Satay, cooked at an open air street stall and charged by the stick! I'd never seen anything like it (remember it was 1983) and it tasted so good. Inevitably I came home with a cook book "Traditional Malaysian Cuisine".

I used it quite a lot when I returned home although many of the ingredients were still difficult to find. I was pleased when I saw that Chris from Cooking Around the World had chosen Malaysia as the country for Bloggers around the World this month, as it made me dig out this book and revisit this recipe:

Satay Kajang

1.5kg chicken fillet

1tsp cumin

1/2tsp powdered cinnamon

8 shallots

1tsp coriander

2.5cm piece of fresh turmeric or 1tsp dried turmeric

1tsp sugar

1 stalk lemongrass

2tbsp roasted peanuts

Salt to taste

2tbsp oil

1. Cube the chicken meat, drain and put aside.

2. grind coriander, cumin, turmeric, peanuts, salt and sugar. Mix this with the powdered cinnamon, diced shallots and 1tbsp oil.

3. Marinade the chicken in this mixture.

4. Using wooden skewers soaked for at least an hour in cold water, skewer 5 pieces of chicken on each skewer.

5. Grill over burning coals or under a hot grill, constantly sprinkling oil on the meat using crushed lemongrass.

6. Turn over and continue grilling until the chicken is cooked.

7. Serve with peanut sauce.

Peanut Sauce

300g roasted peanuts

2.5cm piece of ginger

3tbsp pounded chillies

2 stalks lemongrass

1tbsp sugar

1 mild onion

1/2 cup tamarind juice (I used Tamarind sauce)

Salt to taste

1. Grind the peanuts. put aside.

2. Grind lemongrass and ginger until fine.

3. Slice onion and stir fry until soft

4. Add in ground chillies and other ground ingredients

5. Add in the tamarind juice and lastly peanuts, sugar and salt. Simmer until the gravy thickens.

6. To serve, arrange a few sticks of satay on a plate and serve with a bowl of peanut sauce, cucumber and sliced onion. Satay also goes very well with rice.

Pounded chillies, marinating chicken, tamarind sauce and peanut sauce.

I fried off some of the onions from the marinade before adding the rice, then double the volume of stock to rice. This made a tasty savoury pilaff to accompany the satay. It didn't disappoint, the flavours and textures compliment each other perfectly. If you haven't tried making Satay yourself, I hope you can see that it's really not too difficult and have a go!

Posted with Blogsy

Labels: bloggers around the world, Chicken, ginger chillies, peanut, rice, satay

Thursday, 3 April 2014

On my 'Renovation' Kitchen Table

Some of you may know that I am somewhat challenged in the cooking department at the moment. We found dry rot in our kitchen and it has turned into a much larger project than was first anticipated. I've been cooking in my temporary kitchen since the end of January and we are now into April and #operationdryrot is still on-going although we are making good progress now.


Kitchen at it's worst

This is the temporary kitchen I have set up in our utility room, a bit like living in a bedsitter. I have a microwave, a single electric ring and my slow cooker. And, before you say it, I know it is bigger than many people's normal kitchens. Anyway, the lack of an oven, grill and additional cooking rings has led me to use some slightly different products and I thought I would share my thoughts on them along with the products that I have been sent for review.

Aunty's Steamed Puddings with Ginger Syrup Sauce: two little sponge puddings with a lovely jammy ginger sauce for only £1.49. I served them with custard from the chiller cabinet and they went down very well indeed. The puddings don't have to be kept in the fridge or freezer so are handy to keep in the cupboard for those times when you need a little sweet something and don't have time to make it yourself. 10/10

In a starring role...Uncle Ben's Classic Wholegrain Rice cooks in the microwave in 2 minutes currently on 3 for £4.00 at Tesco. So easy to heat up and just the right amount for two people. An expensive way to buy rice but perfect for a quick and healthy meal 8/10

Another quick fix are these McCain Ready baked Jackets. Obviously it's easy to cook potatoes in their skins in the microwave, but they never seem to taste as nice as those you cook in the oven. These are a little nearer, although I don't think they are really worth £2.50 for four 6/10

I also tried Bannisters' Farm Ready Baked Potatoes, I've reviewed their filled jackets before and really enjoyed them. There wasn't much to choose between the Bannisters and the McCains but the texture was perhaps a little fluffier in the Bannisters Farm version £2.00 (on special offer) 7/10

Bannisters' Baked Potatoes

While we are on the subject of potatoes, I think my favourite find is frozen mashed potato. I would never in a million years have thought that I would ever buy frozen mash, but I found it so convenient with limited cooking facilities, it's also ideal for people living on their own as you can pour out a little bit and cook in the microwave without faffing around with potatoes and ending up with lots sprouting or going wrinkly.

The potato comes in little extruded pellets, but its just potato. It tastes even better if you add a little butter, but then what doesn't? Well worth keeping a bag in the freezer for a quick comfort food fix! Tesco Frozen Fluffy Mashed Potato 650g for £1.00 10/10

This is how the kitchen looks now, the joiner is coming tomorrow to start putting the kitchen units back and finish off the window. There's still a bit of plastering to be done in the dining side of the room but we are definitely getting there. I've been surprised how well we have managed to eat, we have only had one takeaway and a couple of ready meals in two months which isn't bad at all really.

I bought all of these products myself, none were provided for review.

Labels: dry rot, frozen, On my Kitchen Table, potatoes, Renovation, rice, steamed pudding, temporary kitchen

Monday, 11 March 2013

Seafood Risotto for a Healthy Happy Heart

I love seafood, it is probably the thing I would choose when eating out over any other type of food. While I cook and eat prawns and fish quite frequently I have never actually prepared mussels from scratch before, it was a bit more time consuming but the mussels were much tastier.

I'm taking part in an initiative organised by Fish is the Dish called Healthy Happy Hearts Eating seafood gives great health benefits, in fact there is a whole section of the Fish is the Dish website dedicated to them http://www.fishisthedish.co.uk/health Health benefits include better heart, brain development, muscle repair, good skin and hair and so much more.

The Food Standards Agency and experts throughout the world recommend we eat two portions of fish per week, one of which should be oily fish. So I've signed up to do just that and tell you about how I get on.

My first dish is a Seafood Risotto containing, mussels, prawns and salmon fillet. The risotto was delicious, adding coconut milk to the mussel liquor and fish stock made the rice rich and creamy. If you buy mussels already cooked and shelled, they are generally a bit rubbery and tasteless. These were soft and sweet and adding the salmon at the end so it just cooks in the heat of the risotto makes it soft and flaky.

Seafood Risotto (serves 6)
450g mussels in shells, cleaned
50g butter
1 onion, peeled and chopped
2 garlic cloves, peeled and crushed
2tsp jerk spices
1 tsp turmeric
1/2 tsp ground cinnamon
225g arborio rice
300ml fish stock (I used Essential Cuisine)
400g coconut milk
2 tomatoes peeled, deseeded and diced
225g raw prawns, peeled
225g salmon fillet, cut into small cubes
125g frozen peas
25bsp chopped fresh coriander
1 tbsp lemon juice, or to taste

1. Put the mussels in a large pan with a dash of water over a high heat. Cover with a tight-fitting lid and steam for 4-5 minutes until cooked; discard any mussels that remain closed. Strain the liquid through a fine sieve into a clean pan. Refresh mussels under cold running water and reserve.
2. Melt the butter in a large pan and fry the onion with the garlic and spices for 10 minutes until softened. Add the rice and stir-fry fr 1 minute until glossy.
3. Add the stock and coconut milk to the mussel liquor; bring to a simmer.
4. Add the tomatoes to the rice, then start adding the coconut liquid, a ladleful at a time, stirring constantly. Continue in this way, allowing each addition of the liquid to be absorbed before adding the next, for about 20 minutes.
5. Add the prawns, squid, tomato and peas with the remaining liquid; cook for 5 minutes. Remove from the heat. Stir in the mussels, coriander and lemon juice. Cover the pan and leave to rest for 5 minutes. Check the seasoning before serving.

FOR A PRINTABLE RECIPE PLEASE CLICK HERE

More Healthy Happy Heart Dishes

Labels: coconut milk, Fish is the Dish, Healthy Happy Hearts, mussels, prawns, rice, risotto, salmon

Monday, 15 October 2012

La Tasca Paella de Carne Recipe

A few weeks ago, I was invited to La Tasca in Renfield Street, Glasgow to watch Executive Chef Antonio Bennetto and Thomas, the La Tasca chef, demonstrate cooking paella, as well as tasting the delicious autumn menu for La Tasca. You can read about it in my blog post 'Paella People'

After the demonstration I wanted to make some Paella myself. As I wanted it to be as authentic to La Tasca as possible, I asked if they would be able to provide a recipe for me and was delighted when the answer was YES!


Paella de Carne ingredients

Frying the onion and peppers in garlic infused oil

Adding the chicken and chorizo

Adding the prawns and peas

Adding the rice in a cross

LA TASCA PAELLA DE CARNE

Serves 2 – 4 people

Prep time: 20 minutes

Cook time: 30-35 minutes

INGREDIENTS

200g of Spanish paella rice such as bomba or calasparra

2 tbs garlic infused olive oil

1 tsp pimenton de la vera dulce (smoked sweet paprika)

Pinch of saffron (or turmeric if you don’t have saffron)

675ml good quality chicken stock (475ml if using calasparra)

4 large ripe tomatoes

1 small white onion

2 medium sized fresh chicken breasts, diced into 25mm chunks

100g fresh chorizo sausage, sliced into rounds about ½ a cm in thickness

40g of fine beans, top, tailed and chopped into 1cm

30g of garden peas

Pinch of salt & pepper

1 roasted red pepper cut into quarters to garnish

1 lemon cut into wedges

CROCKERY

1 Paella Pan or a 30cm Large Heavy bottom frying pan

1 small pan for tomatoes

METHOD

1. Cut the onion and pepper into roughly 2cm cubes.

2. Score a small cross on the base of each tomato, then carefully place into a pan with boiling water, leave for 20 to 30 seconds, then remove using a slotted spoon. Drop the tomatoes into a bowl of ice cold water and leave to cool. Remove the tomatoes then peel away the skin. Cut the tomatoes into quarters, remove the seeds with a spoon, and then roughly chop the flesh. Set the chopped tomato aside.

3. Place a Paella pan or sauté pan over medium heat and when hot pour in the garlic infused olive oil. Add the onions and peppers and cook for 3-4 minutes until softened then move to one side of the pan.

4. Add the chicken and chorizo, stirring through and cook for 2-3 minutes until the chicken starts to brown and the chorizo begins to lightly caramelise before mixing back through with the peppers and onion.

5. Add the diced tomatoes, almost all of the chicken stock (leave 50 to 75ml back) and the pimenton, saffron/or turmeric. Mix in the green beans and peas, turn the heat up and once the broth is at a rolling boil and the chicken is cooked through, taste to make sure you are happy with the flavour (at this point you are looking for a strong flavour of Smokey paprika, saffron (if using) and a rich chicken stock kick) – season with salt and pepper if required.

6. Add the Paella rice making a cross in the pan with the rice from one side to the other.

7. Share the rice around the pan carefully using a spoon to distribute the rice into the 4 sections making sure the rice is even and in every part of the pan. Cook for 10 minutes on medium to high heat. Do not stir.

8. Turn the heat down to low, place the roasted red pepper quarters on top of the paella and cook for 10 minutes until the broth has been absorbed by the rice.

(Have the remaining chicken stock on hand to gently ladle over the rice if required at any point within these 10 minutes).

Once the broth has totally disappeared, check that the rice is al dente – cooked but with a slight bite, then turn off the heat and let it rest!

A Rest is so important: 15 minutes is the La Tasca golden rule, however if you have the luxury of waiting up to 45 minutes you will see a notable difference in texture and condensed taste. If you choose the 45 minute wait, make sure you cover the pan loosely with kitchen foil.

Great Paella should have a layer of rice caramelised on the bottom of the pan together with looking compact and caramelised on top; add the lemons just before serving!

Only fluff up the Paella when you are about to serve!

Please note: I added some prawns to the original recipe, as I am a big fan of seafood.


Finished Paella

The paella was delicious with a rich smoky flavour from the smoked paprika and chorizo, I would certainly make it again. Many thanks to Antiono for supplying the recipe and to Jade, Ella and Amy for being so accommodating.

Note: I found that I had to cover the pan with foil towards the end of cooking to get the rice on the top to cook properly. This is probably because my pan wasn't big enough to get a thin layer.

Labels: Chicken, chorizo, La Tasca, Paella de Carne, peas, pimenton, prawns, recipe, rice, smoked paprika, tomato

Monday, 11 June 2012

Smoked Mackerel Kedgeree for Best of British

The 'Best of British Challenge' is currently being hosted at Choclette's Chocolate Log Blog. The idea is that each month for six months, a county or region around the UK will be selected and bloggers will post their interpretation of a recipe or dish from that region. This month the challenge is to showcase something that embodies Cornish food. I have chosen to feature 'Smoked Mackerel'. Mackerel is a fish I associate strongly with Cornwall and I although I am not so keen on fresh mackerel (although my husband loves it), I do like smoked mackerel and love that it is very versatile.

I couldn't actually get Cornish smoked mackerel, the mackerel available locally is sourced off the west coast of Scotland and out into the north west atlantic, however, I'm sure that same shoal might have passed the Lizard and been caught off the Cornish Coast - we will never know!

There are prizes up for grabs with this challenge. This challenge is being sponsored by New World Appliances, one of only a few British manufactures of kitchen appliances. Each month an entrant will be picked at random and will win a £50 Amazon voucher. At the end of 6 months all entries will be judged and the best will be awarded a £300 Amazon voucher, if you'd like to take part in the Cornish part of this challenge get over to the Chocolate Log Blog for full details, you have until 15th June and then you need to come back to me for the Scottish leg of the challenge! It's just like the Olympic Torch relay - errr, well maybe not quite!

So to my recipes for the challenge:

Smoked Mackerel Kedgeree (serves 4-6)

1 onion, finely chopped
1 tsp curry paste (I used Patak's Garam Masala paste)
300g long grain rice
handful of coriander stalks, finely chopped
handful of coriander leaves, roughly chopped
1/4 pint dry cider or white wine
1 pint vegetable stock
cup of frozen peas
4 small smoked mackerel fillets, skinned and flaked
3 eggs, hard boiled
2 spring onions, finely chopped
3 tbsp caramelised onion chutney
3 tbsp Greek yogurt/soured cream/half fat creme fraiche (whichever you prefer)
3 hard-boiled eggs shelled and quartered.

1. Put a tbsp of olive oil in a large saute pan or large pot (I used my Le Creuset casserole), add the onion and cook until softened. Add the curry paste and stir to coat the onions.
2. Add the rice and coriander stems and stir until coated in oil and curry paste.
3. Add the wine or cider, then gradually add the stock stirring until all the stock has been absorbed and the rice is just soft but still holding it's shape.

4. Add the mackerel and peas, put the heat off, stir and put on a lid. Leave for 10 mintues or so.
5. Serve the kedgeree, sprinkled with the spring onions, add a spoonful of yogurt or cream and a spoonful of sweet chutney, top with the quartered hard-boiled eggs and sprinkle with chopped coriander leaves.

I made this quantity for three people and there is enough left over to have cold with salad for lunch tomorrow. It's a simple and tasty dish which I would thoroughly recommend.

Labels: Amazon Voucher, Best of British, challenge, Chocolate Log Blog, Cornish, Cornwall, curry paste, eggs, Kedgeree, New World Appliances, rice, smoked mackerel, win

Saturday, 18 February 2012

Chocolate Chilli Con Carne

Let's pretend that I had read the instructions properly for the February 'We should Cocoa', if I had, then I would have made this recipe with quorn mince or some other suitable vegetarian alternative. However, sadly that is simply not the case, so if I am disqualified for using beef mince, so be it!

Chocolate Chilli Con Carne

500g beef mince or quorn

3 cloves of garlic crushed

20g of fresh chillis, finely chopped (deseed if you prefer your chilli less hot)

1 tin of chopped tomatoes

1 tbsp tomato puree

1 beef or vegetable stock cube

1 tin kidney beans

4 squares dark chocolate

salt to taste

To serve

Chopped coriander

Chopped spring onions

Sour Cream or Natural Yogurt

1. Brown the mince in a large pan. Add the crushed garlic and chillis and cook, stirring for a few minutes.

2. Add the tinned tomatoes, stock cube/powder and tomato puree. Cook on a low heat for about 30 minutes.

3. Add salt to taste, then add the kidney beans and the four squares of chocolate and let them melt into the mixture.
4. Just before serving add some fresh chopped coriander and stir through.

Serve with rice, I used brown basmati rice, topping the chilli with sour cream or yogurt, some chopped spring onions and chopped coriander.

I enjoyed this chilli, the chocolate adds a depth of flavour, ours was pretty hot as I left the seeds in the chillis, I always find fresh chillis quite difficult to judge and either end up with not enough or too much heat!

Labels: chilli, chocolate, coriander, kidney beans, mexican, rice, We should Cocoa

Saturday, 11 February 2012

River Cottage Rocks - Jerk Chicken

There's a new cooking challenge - it's called River Cottage Rocks and it's run by Jo at Jo's Kitchen (The Hungry Blogger). I don't own a single book by Hugh Fearnly-Whittingstall although I have my eye on the Vegetarian one from his last series. However, there are recipes a plenty on the Guardian website so that did not deter me.

I liked the look of this Jerk Chicken with Rice and Peas and, strangely, I have never made Jerk chicken, so it was something that I wanted to try. I used skinned chicken breasts as that was what I had in the freezer and I have to say that they were absolutely delicious, not dry at all and there was just the right amount of heat in the paste. I didn't leave it overnight, but put the paste on in the morning and left it for around 5 hours before cooking. The rice and peas I'm not so sure of, I think I would like to check out some other recipes for this as I was slightly disappointed in the lack of flavour.

The closing date for this challenge is 12th February, so you need to get your skates on if you are going to take part!

Labels: allspice, Chicken, hot, Hugh Fearnly-Whittingstall, jerk chicken, kidney beans, peas, rice, spice

Monday, 21 November 2011

Quick Fish Parcels

I know that it appears that I am always either cooking or baking, but sometimes I really can't be bothered to spend hours in the kitchen preparing dinner. Saturday night was one of those nights, my husband was out at a concert so I pulled together this little fishy parcel from the freezer.

So what is in there? a frozen fish fillet, a few frozen prawns, a handful of rice, a sprinkling of sweetcorn with a knob of butter on top and some salt and pepper, then you make up the parcel, leaving one end open. Into that opening you pour half a glass of white wine, then seal it up. Cook from frozen, you can even stick it all back in the freezer until you are ready to cook it. Heat the oven to 200C and bake for 30 minutes.

The rice absorbs the wine and fishy, buttery juices and as you just tip the whole lot onto your plate, the washing up is minimal!

Labels: fish, prawns, rice, sweetcorn

Saturday, 13 August 2011

No Croutons Required - Lentils

I've looked at the 'No Croutons Required' challenge on Jac's Tinned Tomatoes blog before, but never got around to making anything for it.

When I saw that the August ingredient was lentils, I thought I would give it a go. The other stipulation is that it should be suitable for vegetarians. I had a bit of an internet search and found THIS recipe for Warm Pea and Lentil Salad on the Delicious Magazine website.

According to the website it is a recipe from Nigel Slater's 'Real Fast Food', a book I used to own but never really got to grips with, probably because of the dearth of pictures! I couldn't leave it alone though ...

I cooked up some brown rice as well as the lentils, added a red and a green pepper, a couple of tomatoes as well as the the peas and onions in the original recipe. It would also be nice with some chopped mint through it or some feta cheese cubes.

So that's the end of the vegetarian bit for the challenge but, for the carnivores amongst you, I added some cubes of cooked ham (look away Jac!). It was delicious with or without the meat and I'll definitely be making it again.

Labels: lentils, No Croutons Required, rice, salad

Saturday, 5 February 2011

Seduced by Chocolate!

It's time for another Forever Nigella challenge over at maisoncupcake.com.

Now Nigella has many delicious chocolate creations in her cook books, but I didn't want to make a big cake or a pile of cookies because you know what would have happened...yes, I would have eaten them all. So I thought I'd see if I could find something that could be made on a fairly small scale, maybe a dessert that could be shared but not sitting there tempting me all week!

So here it is, Chocolate Rice Pudding

This recipe is in Nigella's Feast book but as I made some alterations by using double cream (it needed used up) and the white chocolate which was also left over from another recipe, so I can post the amended recipe.

Chocolate Rice Pudding (serves 2)

butter for greasing the pudding dishes

1 tablespoon of cocoa

1 tablespoon plus 1 teaspoon boiling water

100ml double cream

150ml milk

2 tablespoons pudding rice

50g good quality white chocolate, roughly chopped

1 tablespoon caster sugar

Preheat the oven to gas mark 2/150c. Put the baking sheet in the oven to warm as it heats. Grease two 150ml pudding bowls or ramekins.

Put the cocoa into a small measuring jug and dissolve with the boiling water then pour in the milk, stirring. Divide between the buttered dishes. Add 1 tablespoon of rice and divide the tablespoon of sugar between the dishes, stir. Add the chopped chocolate and put them on the baking tray in the oven for 30-40 minutes. Let stand for a while before serving.

It doesn't look particularly pretty when it comes out of the oven but it is really delicious, and not oversweet even with the white choc included.

Do you want to see? Really? It might put you off!

Okay you asked for it...not a pretty sight, lol!

Labels: chocolate, dessert, Forever Nigella, maison cupcake, rice

Saturday, 4 December 2010

Easy All-in-one Lamb Curry

It's Total Yogurt time again! This time I'm marinading lamb chops in a super easy recipe by Anjum Anand in her book Indian Food Made Easy.

Easy All-in-one Lamb Curry

Serves 4 - 6

800g lamb, cut into small pieces with the bone in

300ml Total Greek Yogurt

3/4 tsp turmeric powder

1 tbsp ginger paste

1 tbsp garlic paste

1 tsp cumin powder

2 tsp coriander powder

1 tsp ground mustard seeds (ideally grind them yourself in a spice grinder)

1 heaped tbsp white poppy seeds, made into a paste with a pestle & mortar and a splash of water) I didn't have any and it tasted fine without.

Salt to taste

3 tbsp vegetable oil

1 large onion, peeled and finely chopped

1-2 green chillies forked once

1 tsp garam masala

1/2 tsp freshly ground black pepper

good handful of fresh coriander stalks and leaves, chopped ( I didn't have any of this either and I know it would definitely bring a freshness to the dish)

Mix the lamb with the yogurt, turmeric, ginger and garlic pastes, cumin, coriander and mustard seed powder, poppy seed paste and salt. Leave to marinate in a non-metallic bowl for as long as possible or at least until you chip and cook the next batch of ingredients.

Heat the oil in a non-stick saucepan, add the onion and green chillies and fry until the onions are brown, around 6-7 minutes. Add the meat, and its marinade and stir-fry over a low heat for 3 minutes. Cover and continue to cook over a low heat for 45-50 minutes or until done, giving the pot a gentle stir every now and then. If the pan is running dry, add a splash of water from the kettle.

Once tender, stir in the garam masala and black pepper; check and adjust seasoning. Always make sure there is enough water in the pan for a little gravy by adding extra from the kettle or cook the lamb over a high flame to dry of any excess water. Stir in the coriander and serve.

I added some french beans to the sauce and served with basmati rice, it would definitely have looked prettier if I had had some coriander!!

Labels: curry, lamb, rice, Total Greek Yogurt

This Page

Farmersgirl Kitchen

Friday, 24 October 2014

Smoked Mackerel Kedgeree - Fish, Feed our Future

Wednesday, 15 October 2014

Satay Kajang with Peanut Sauce

Thursday, 3 April 2014

On my 'Renovation' Kitchen Table

Monday, 11 March 2013

Seafood Risotto for a Healthy Happy Heart

Monday, 15 October 2012

La Tasca Paella de Carne Recipe

Monday, 11 June 2012

Smoked Mackerel Kedgeree for Best of British

Smoked Mackerel Kedgeree (serves 4-6)

Saturday, 18 February 2012

Chocolate Chilli Con Carne

Saturday, 11 February 2012

River Cottage Rocks - Jerk Chicken

Monday, 21 November 2011

Quick Fish Parcels

Saturday, 13 August 2011

No Croutons Required - Lentils

Saturday, 5 February 2011

Seduced by Chocolate!

Saturday, 4 December 2010

Easy All-in-one Lamb Curry

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