Winter warming homemade lamb curry

Fragrant lamb curry

Ingredients

3 x new potatoes

15 x cherry tomatoes

1/2 an onion

1 kilo lamb chops (or any other cut of lamb)

 3 x tbsp olive oil

2-3tsp tomatoe puree

20g of ghee

1 cube of lamb stock

Handfull of coriander

3 tbsp grated ginger

1 x tbsp. crushed garlic or garlic paste

2 heaped tablespoons of curry powder

4 bay leaves

½ tsp pepper

½ tsp salt

1 stick of cinamoon

2 starts of aniseed

7 cardamen

And of course rice, unless you prefer to eat your curry with something different 🙂

Cooking time: 90 minutes

Serves: 4

Step 1

Pour oil and ghee into pan and place on a low heat. Finely chop the stalks of the coriander and add to the pan along with the onion, ginger and garlic. Leave to simmer for 2 minutes before adding the salt, pepper, cinnamon, aniseed and cardamom.

 Step 2 

Add the tomato puree and bay leaves and gently mix together. Increase the heat just a little before adding the lamb and allow to soak up the oil for 5 minutes, stirring occasionally until the meat becomes brown. Once it has, add the curry powder and stir and if you would prefer a spicier dish then at this point you can throw in a small green chilli, chopped up.

 Step 3

Add the tomatoes and 1 cube of lamb stock to ½ cup of water and stir until dissolved. Pour over the lamb and stir a little before turning up the heat until the mixture begins to boil, at which point, you can turn it down and leave to simmer for 45 minutes, stirring occasionally.

(Please note, if you are not using a pressure cooker like I am, then allow for 1 hour to simmer instead of 45 minutes).

Step 4

Peel the potatoes and cut lengthways before generously submerging them into the pot, preferably sitting under the meat. Turn up the heat a little, place the lid on the pot and leave to simmer for 30 minutes. After 30 minutes (perhaps 45 minutes if you are not using a pressure cooker) the potatoes should be soft to touch, in which case, its ready!

Bon appetit!

Easy peasy jazzed-up prawn tagliatelle

Ingredients:

1x packet of tagliatelle

10x King prawns

1x jar of pasta sauce

1x Large handful of cherry tomatoes

2-3 x tablespoons of olive oil

1/2 an onion

1x teaspoon of salt

1/2 teaspoon of pepper

1x teaspoon of parsley

2 x teaspoon of dried oregano

10 x large basil leaves, finely chopped

3 x crushed garlic cloves or 1 x generous tablespoon of garlic paste

Step 1:

Pour the olive oil into the pan and place onto a low-medium heat. Add to the pan the onion, crushed garlic, basil, oregano, parsley, salt and pepper. Mix together and leave to simmer for 5 minutes. Once the mixture has started to form a small layer of liquid, add the prawns and cook until they are pink through, stirring regularly.

Step 2: 

Once the prawns are visibly pink through, add to the pan the sliced cherry tomatoes. Leave to simmer for 5 minutes before adding the pasta sauce. Alternatively, if you would like to create a more home-made version of this then simply add chopped tinned tomatoes! Leave the mixture to simmer for around 15-20 minutes, stirring occasionally.

Step 3: 

Boil a kettle and add to a large pot, place over the hob on high heat until it begins to boil. Simply add the pasta and a pitch of salt and reduce the heat to a medium simmer. Leave to cook for 5 minutes. Once

al dente, drain the excess water and serve up a generous portion! If you’d like to add a little something extra then try drizzling a small amount of olive oil onto the pasta before mixing together and serving up.

Step 4:

Add to the plate a large helping of the cooked prawns and sauce and voila!

Enjoy!

Happy Easter!

happye1

Happy Easter! 

I hope you’re all having a lovely, chocolate-filled day wherever you are in the world! Although Easter holds religious significance it has slowly grown to become an occasion where we not only get an extra day off from work but we get to sit around at home shoving our faces with chocolate too! As an avid chocolate fan, I’m not complaining but don’t forget to take a few minutes to reflect on the origins of this special day too 🙂

This weekend me and my boyfriend will be munching away on some of our favourite easter goodies. We are both HUGE fans of dark chocolate, it literally will not last longer than 5 minutes if left in our house! Being the more health-conscious one, I always try to buy the dark chocolate with 70% dark cocoa or more as I know the health benefits far outweigh that of your standard milk or white chocolate. The extra great thing about dark chocolate is that you only need the smallest piece to satisfy your sweet cravings so you’ll likely find yourself eating a lot less than you normally would with other types. But the best thing? It’s actually good for you! Unlike your usual snickers or galaxy bars, dark chocolate actually stabilises your insulin levels without giving you that sugar drop or sugar headache a few hours after you’ve eaten it.

If you haven’t tried dark chocolate before or have been put off by its bitter taste (I’ve personally grown to love it after the initial ‘ugh this doesn’t taste like my normal chocolate’ phase) not to worry! There are plenty of flavours and variants out there which take away that bitter flavour.

Here are a few of my favourites, enjoy 🙂

Neuhaus Chocolate Box selection- From Neuhaus at Harrods, London. You can chose which size box you would like and which chocolates you would like to put in them. I got Coffee, White chocolate, Fruit and Nut, Hazelnut, Praline, Vanilla and Rum (my boyfriends favourite).

Hotel Chocolat 70% Saint Lucia

 Dark chocolate

Madecasse Salted Almond dark chocolate, sea salt, roasted almond nibs (Made in Africa, Fair  Trade)

Madecasse Sea Salt & Nibs (Made in Africa, Fair Trade)

happye2