Skip to main content

SPICED LAMB WITH WHOLEWHEAT

 


350 g wholewheat grain, washed and soaked in cold water overnight

75 ml vegetable oil or ghee

2 medium onions, skinned and finely chopped

2 garlic cloves, skinned and finely chopped

5 cm piece root ginger, peeled and finely chopped

5 ml (1 level tsp) black cumin seeds

4 green cardamoms

4 cloves

5 – 7.5 ml mild chilli powder

2.5 ml (1/2 level tsp) ground turmeric

30 ml chopped fresh coriander leaves

15 ml chopped fresh mint leaves

700 g fillet of lamb, cut into 2.5 cm pieces

7.5 ml salt

284 g (4 oz) natural yogurt

75 ml lemon juice

fresh coriander, to garnish


  1. Drain the wheat and place in a saucepan. Add 1.4 litres water and boil for about 40 minutes, until tender. Drain.

  2. Heat the oil in a large heavy-based saucepan. Add the onions and fry for about 10 minutes, stirring, until a deep golden colour. Remove with a slotted spoon place in a blender or food processor. Add the garlic and the ginger and blend to a smooth paste.

  3. Reheat the oil in the pan, add the ground onion mixture and continue frying for another few minutes. Then add the cumin seeds, cardamoms, cloves, chilli powder, turmeric and the chopped coriander and mint. Fry for a further 8 – 10 minutes, stirring frequently, until a rich golden colour.

  4. Add the meat and salt and fry for about 40 minutes, stirring frequently, until the meat is well browned and nearly tender. Stir in the yogurt and fry for another 10 minutes, stirring, until the meat is tender and the yogurt well blended. Add 300 ml water, stir well and simmer for another 10 minutes.

  5. Add the reserved wheat and the lemon juice and stir well. Reheat but don not allow to boil. Garnish with fresh coriander and serve with chapatis and poppadums.
    Serves 4


SPICED LAMB WITH WHOLEWHEAT

Comments

Post a Comment

Popular posts from this blog

The Ultimate Vegan Color War: Arctic Fox vs. Manic Panic vs. Lime Crime – Which Fantasy Dye Reigns Supreme?

Vegan Color War: Arctic Fox vs. Manic Panic vs. Lime Crime – The Ultimate Fantasy Dye Comparison The Ethical Revolution of Fantasy Hair   The world of fantasy hair color has undergone a significant transformation, moving from chemical-heavy formulas to Semi-Permanent Vegan Hair Dye Comparison . Today, three brands dominate this vibrant, cruelty-free market: Arctic Fox, Manic Panic, and Lime Crime. Each brand promises bold colour, but their formulations, longevity, and overall user experience differ significantly. This in-depth comparison analyzes the ROI of each brand, helping you choose the best vegan option for high pigment, long-lasting, and ethically sourced hair color.   1. Pillar 1: Formulation and Ethical ROI – Beyond Cruelty-Free   While all three are certified vegan and cruelty-free, their specific formulas offer different benefits and ethical standpoints: Brand Signature Formula Features Ethical Nuance Arctic Fox Highly conditioning, contains plant o...
Post a Comment
Read more

15 Best Restaurants in Sedona AZ: The Ultimate 2025 Guide

Best Restaurants in Sedona AZ: The Ultimate Foodie Guide (2025)   Let's talk about finding the best restaurants in Sedona AZ . If you're planning a trip, you are in for an absolute visual feast. The red rocks, the vortexes, the "vibe"—it's all true. But in my opinion, finding great food in Sedona is just as critical as finding a great hiking trail. I believe it’s the defining part of any great American foodie trip, whether you're in the high desert of Arizona or exploring the Texas Hill Country, which I covered in my guide to the best restaurants in Fredericksburg TX . Why is it so hard here? Because in a town built on tourism, you get a lot of overpriced, mediocre "tourist trap" food. I believe a great meal in Sedona shouldn't just be about the food on the plate; it has to be about the experience . It’s about sipping a perfectly crafted cocktail while the sun sets over those fiery red rocks. It's about food that feels as magical as the t...
Post a Comment
Read more

SOLE COLBERT

SOLE COLBERT 4 small Dover or lemon soles, skinned 30 ml seasoned flour 2 eggs, beaten 50-75 g fresh breadcrumbs vegetable oil for deep-frying Maître d’hôtel Butter Remove the black skin by holding firmly at the tail and pull it off up to the head.  Rinse and wipe the soles. With a sharp knife make a cut down the centre of the backbone on one side of the fish. Raise the fillets on this side only away from the bone to form a pocket. With the points of scissors, cut the backbone through just below the head and above the tail, so that it may be more easily removed after the fish is cooked. Dip the soles in seasoned flour and coat with beaten egg and breadcrumbs, pressing the crumbs on well. Heat the oil in a deep-fat fryer to 180°C add the fish and fry for about 6-7 minutes, until golden brown. Drain on absorbent kitchen paper. Using scissors or a knife, cut the backbone and ease it from the cooked fish. Fill the centre cavity of each fish with Maître d’hôtel Butter and serve. Serves 4 SO...
Post a Comment
Read more