New Recipes

1 Heat a dry non-stick heavy-based pan over a high heat; Turn to a low heat; Add seasoning (1); Stir-fry over a low heat till fragrant; Turn off the heat; Transfer to a spice mill; Grind 2 Peel, r.

Balti Lamb With Peas And Potatoes

Ingredients :

280g lean spring lamb, 3 cloves of garlic, 16g ginger, 2 onions, 1 potato, 1 cup of frozen peas, 1 firm tomato, 10g mint leaves, 1T oil, some salt.

(1) some lemon juice, some salt, some ground black pepper.
(2) 120ml plain low fat yoghurt, 1 cinnamon stick, 2 green cardamom pods, 1t chili powder, 1t garam masala, 3 black pepper corns, 1t salt.
(3) 1/2 cup of water, 2/3 cup of stock.

Preparation :

1. Rinse lean lamb; Discard the bones; Cut off the fat; Cut into strips; Marinate in seasoning (1) for 45 minutes.
2. Peel, rinse and mince ginger.
3. Peel, rinse and mince garlic.
4. Rinse and chop mint leaves finely.
5. Add seasoning (2), the ginger, the garlic and an half of the mint to a mixing bowl; Mix well; Add the lamb from the step 1; Mix well; Cover with cling film; Chill in the fridge for at least 120 minutes.
6. Peel, rinse and dice a potato; Blanch in boiling water for 5 minutes; Remove and drain.
7. Thaw frozen peas; Rinse; Blanch in boiling water with some salt for 25 seconds; Remove and immediately rinse in running water; Drain.
8. Peel, rinse and slice onions.
9. Rinse, peel, seed and dice a tomato.
10. Heat a skillet over a high heat; Add 1T oil and heat over a high heat; Stir-fry the onions over a low heat till golden brown; Add the lamb mixture; Stir-fry over a medium heat for 3 minutes; Add seasoning (3); Bring to the boil over a high heat; Turn to a low heat; Cook over a low heat till the lamb is cooked (about 15 minutes); Add the potato and the peas; Stir-fry over a low heat till mixed; Add the remaining mint leaves and the tomato; Stir-fry over a low heat for 5 minutes; Ready to serve.