Lamb Dopiaza
Ingredients:
500g diced Lamb, 2 large tomatoes, 1 Large onion, 6 cloves garlic, 10g Fresh ginger, 150ml Greek style yogurt, 2cm stick Cinnamon, 5 black peppercorns, 4 green cardamoms, 4 cloves, 1 bay leaf,
1.5 tsps coriander, 1 tsp cumin, 0.5 tsp turmeric, 1.5 tsps garam masala, 0.5 tsp chili powder and handful chopped coriander.
Method:
Blend tomatoes garlic and ginger to smooth paste. Add to yogurt with all powdered spices, salt to taste and mix well. Set aside. chop three quarters of the onion and fry in 5 tablespoons of veg oil until well browned. Slice the remaining onion and set aside.
When the onion is browned add the whole spices and fry for 2 mins. Add the Lamb and seal on all sides. Now add the yogurt spice mix, bring to the boil stirring constantly, now turn down heat cover and simmer for 40-50 mins until lamb is tender adding more water if necessary to stop the sauce becoming too dry. Add the sliced onion 30 mins into cooking time.
Taste and adjust seasoning adding a little lemon juice if you feel it needs it.
Add chopped coriander stir and serve.
I retired in 2020 and decided to start cooking a lot more, especially as I have more time on my hands. So I've revamped my blog site to reflect this. Feel free to have a go at my recipes and I hope you enjoy!
Thursday, 5 April 2012
Saturday, 25 February 2012
Delicious Dessert!
LEMON POSSET (6 servings) By Frances Cross
600 ml double cream 140 g caster sugar 2 large lemons, juice & grated zest
1. Put double cream in large pan with sugar. Bring slowly to boil and simmer 3 mins.
2. Take off heat, add lemon juice and zest and whisk well.
3. Pour into 6 ramekins or glasses and refrigerate for 2-3 hours.
Easy peasy!
Friday, 27 January 2012
Sweet & Sour from Southampton
Quick and easy Sweet and Sour Sauce
4 Tblsp of brown sugar
1 Tblsp of Tomato Ketchup
1 Dsrtsp of Soy Sauce
Splash of white wine vinegar
Mix Tsp of Cornflour with a little water
Method
Put first 4 ingredients in saucepan and heat through until sugar is melted stirring constantly
Add Cornflour and stir to thicken, take off heat and serve.
Easy Peasy!
4 Tblsp of brown sugar
1 Tblsp of Tomato Ketchup
1 Dsrtsp of Soy Sauce
Splash of white wine vinegar
Mix Tsp of Cornflour with a little water
Method
Put first 4 ingredients in saucepan and heat through until sugar is melted stirring constantly
Add Cornflour and stir to thicken, take off heat and serve.
Easy Peasy!
Saturday, 10 December 2011
Stepping Stone
I'm off to Bitterne this morning, got a few things to sort out.
I remember when Bitterne had a road going through it. It was one of the main arterial routes into Southampton, you took your life in your hands trying to cross the road, but i tell you what, it was always a bustling shopping centre. If you go there now and walk along the precinct, there are kids hanging about with nothing to do, except leave there chewing gum on benches and litter on the ground. Most of the time it is fairly empty, apart from a Wednesday when there is a market.
I must say, I did prefer it before the precinct, somehow, it seemed a more special place to go. It was to me, as a child, a stepping stone to the city of Southampton.
I remember when Bitterne had a road going through it. It was one of the main arterial routes into Southampton, you took your life in your hands trying to cross the road, but i tell you what, it was always a bustling shopping centre. If you go there now and walk along the precinct, there are kids hanging about with nothing to do, except leave there chewing gum on benches and litter on the ground. Most of the time it is fairly empty, apart from a Wednesday when there is a market.
I must say, I did prefer it before the precinct, somehow, it seemed a more special place to go. It was to me, as a child, a stepping stone to the city of Southampton.
Wednesday, 30 November 2011
KEEMA CURRY NIGHT!
It's time for another curry.
KEEMA MATTAR (Lamb Mince with Garden Peas).
Ingredients:
1 tsp Coriander Seeds
1 tsp Cumin Seeds
2 Cardomoms
4 Cloves
2 Kashmiri dried red chilis
1 tsp ground turmeric
Salt to taste
Tsp of sugar
3 Large Tomatoes
5 Cloves Garlic
15g Ginger peeled weight
8 Curry Leaves
50cm Cinamon stick
1 Green chili whole but pierced
1 Onion
500g Lamb Mince
Half tsp Garam masala
Mug of Frozen garden peas
To Cook:
In a spice grinder, grind the red chillis, cloves, cardomoms, cumin seeds and coriander seeds.
Set aside.
In a blender, Blend the garlic, Ginger and tomatoes with a splash of water.
Heat the oil in a large saucepan until hot, then add the curry leaves, cinamom and green chilli, sizzle for 10 seconds and add the onion. Cook until well browned.
Add the blended paste and cook with the onions for about five minutes on a moderate heast.
Now add the mince and all the ground spices and sugar along with the turmeric and salt.
Bring to a boil, lower the heat and cook for twenty minutes, adding a little water if the mixture becomes too dry.
Add the frozen peas and cook on low until the peas are cooked. Stir in th Garam Masala and serve.
Good with rice or Chapatis.
KEEMA MATTAR (Lamb Mince with Garden Peas).
Ingredients:
1 tsp Coriander Seeds
1 tsp Cumin Seeds
2 Cardomoms
4 Cloves
2 Kashmiri dried red chilis
1 tsp ground turmeric
Salt to taste
Tsp of sugar
3 Large Tomatoes
5 Cloves Garlic
15g Ginger peeled weight
8 Curry Leaves
50cm Cinamon stick
1 Green chili whole but pierced
1 Onion
500g Lamb Mince
Half tsp Garam masala
Mug of Frozen garden peas
To Cook:
In a spice grinder, grind the red chillis, cloves, cardomoms, cumin seeds and coriander seeds.
Set aside.
In a blender, Blend the garlic, Ginger and tomatoes with a splash of water.
Heat the oil in a large saucepan until hot, then add the curry leaves, cinamom and green chilli, sizzle for 10 seconds and add the onion. Cook until well browned.
Add the blended paste and cook with the onions for about five minutes on a moderate heast.
Now add the mince and all the ground spices and sugar along with the turmeric and salt.
Bring to a boil, lower the heat and cook for twenty minutes, adding a little water if the mixture becomes too dry.
Add the frozen peas and cook on low until the peas are cooked. Stir in th Garam Masala and serve.
Good with rice or Chapatis.
Tuesday, 22 November 2011
Lamb Keema with Spinach
Lamb Keema with Spinach
1 onion chopped
3 cloves garlic crushed
10g ginger peeled weight1 tsp each of coriander, cumin and turmeric.
Half tsp chilli powderSalt to taste
Small tin chopped tomatoes3 tblsps veg oil
400g minced lamb
200g frozen or fresh spinachTo Cook:
Heat the oil in a saucepan, on a moderate heat, add the onion, ginger and garlic
Fry until golden. Add the lamb and spices and brown the meatAdd the tinned tomatoes and salt to taste, stir and cook on a simmer for twenty minutes.
Add a splash of water if the mixture starts to dry out.Finally stir in the Spinach and cook until it has wilted down.
Turn off the heat and leave for five minutes. Serve with boiled rice or Chapattis
Sunday, 20 November 2011
SOUTHAMPTONS FLOATING BRIDGES
Not so many years ago, if you needed to get from Woolston to Southampton you had either to travel about 4 miles by road or cross the river Itchen by chain link ferry. As a young boy my dad would take me down to the slipway at Woolston and watch the Floating Bridge come in, drop it's landing platform and see the cars, pushbikes and people getting off. On one occasion i saw a young chap, who was obviously late, riding his bike for all his worth down the slipway, getting off and throwing his bike on the departing ferry, only to see it fall short and into the water. Although it only took four minutes to cross, as a young boy it was an exciting experience!
Now, sadly the days of the chainlink ferry are long gone and in it's place is the 'New Itchen Bridge'.
If you want to board one of the original Chainlink Ferries you can. It is now a restaurant called The Ferry Restaurant The food is very good, it's only a small restaurant so you will probably need to book.
Now, sadly the days of the chainlink ferry are long gone and in it's place is the 'New Itchen Bridge'.
If you want to board one of the original Chainlink Ferries you can. It is now a restaurant called The Ferry Restaurant The food is very good, it's only a small restaurant so you will probably need to book.
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