lean towel and let rest for an additional 30 minutes.
FOR THE CHUTNEY: In a large saucepan, melt
lender and blend on high for 4-5 minutes (this is
To prepare chutney:
Place peppercorns on cutting
For the chutney, preheat grill on high heat.
In a food processor, process yogurt, onion, lemon juice, 1 tbsp oil, ginger, garlic and spices until smooth. Transfer to a large bowl, add lamb and turn to coat. Set aside.
To make the chutney, combine all ingredients in a small bowl. To make the raita, combine ingredients in a separate small bowl.
Heat extra oil in a large frying pan over medium-high heat. Cook lamb, in batches, until cooked to your liking. Sprinkle with spring onions and serve with chutney and raita.
Heat oil in a large saucepan on medium heat. Cook onion, ginger and sugar, stirring, for 3 mins or until soft. Add curry paste and spices; cook, stirring, 1 min or until fragrant.
Add tomatoes, cherry tomatoes, 1 cup water, coconut milk, lentils and chickpeas to pan; bring to a boil. Boil, uncovered, 10 mins or until thickened slightly. Remove from heat; let stand 10 mins.
Meanwhile, for the chutney yogurt, mix yogurt and chutney in a small bowl.
Sprinkle dahl with cilantro. Serve with chutney yogurt.
>Cool 3 tablespoons peas for blend.
Blend together
boil. Cover and simmer for 25 mins, stirring occasionally. Add
For the dosa: Soak the parboiled
Soften gelatine in water.
Bring grape juice to boil.
Remove from heat. Add softened gelatine, stirring to dissolve. Add sweetener. Bring to a full rolling boil.
Ladle into clear 1/2 pint jars.
Makes 2 (1/2 pint) jars.
Keep
in refrigerator.
r seal bag.
Refrigerate for 24 hours.
Remove from
Make the chutney earlier in the day or
For the chutney (prep time includes marinating chutney, you can make the night
he bread slices in water for a few seconds.
Remove
Combine all ingredients for Mango Chutney Sauce in a a mixing
ell in a bowl except for Grape Leaves.
Wrap 1 Tablespoon
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all