This slow roasted Lamb Gosht Palak was the star of the show at my recent Mughlai cookery class. Marinated lamb roasted in whole spices and a glorious caramelised rich masala. 3 words = melt in mouth. A dish fit for a Moghul King or Queen ????. When I posted a snap of this on instagram and facebook, I didn’t expect so many requests for the recipe. (I also didn’t realise the pool of green spinach would turn out to be so photogenic). Thankfully this dish tastes as good as it looks so enjoy the recipe. Pop a comment or share a photo of your recreation if you make it!
• Place all the ingredients in the “marinade ingredients” list in a bowl. Mix together & cover. Ideally allow the lamb to marinate for 24 hours. If not, overnight is acceptable.• Pre-heat oven at 220*C. Heat ghee/oil in a pan. Once hot, add the bay leaves, green and black cardamoms, cinnamon stick and cloves. They should begin to splatter immediately. • Now add the onions and cook until translucent-this should take about 4-5 minutes. Add the ginger and garlic at this point and cook on a medium heat for a further 10-12 minutes or until they turn fully golden brown.• Now add the tomato pasata along with the green chilli. Cook for a further minute. Reduce the heat and then add the salt and all of the dry spice powders and cook for 2 minutes.• Now add the marinated lamb to the pan. Cook on a medium/high heat, mixing continuously for 5 minutes or until it begins to seal. • Now transfer to an ovenproof pan. Add enough water so the lamb is completely covered and place in oven. After 30 minutes, give the lamb curry a mix and reduce temperature to 180*C and place a lid on top. • Bring half a cup of pan of water to the boil. Place the spinach in the pan and as soon as it is wilted (should take about 2 minutes) remove and drain using a sieve. Place in a food processor and blitz into a paste. • Once the lamb has been cooking an hour, add the wilted spinach and then cook for a further 45-60 minutes or until the lamb is tender. (If you ever see that the lamb curry is looking a little dry, you can add some water). • Remove from oven. Taste for salt/chilli and adjust accordingly. Finish with fresh coriander.
Feel free to pick out the whole spices before serving.If you want to slow roast, after the first 30 minutes, drop the temperature to 175c and cook for 3-4 hours (checking on it every 40 minutes or so).
Today is Shrove Tuesday – the day before Ash Wednesday and is chiefly celebrated by feasting on pancakes. Lots of them. My kind of celebration.
As a kid I used to enjoy the English crepe style pancakes topped with lemon and sugar. Simple, satisfying and delish. When I lived in the States whilst at uni, I was introduced to the American style pancakes. Soft and fluffy (with ridiculous toppings). Also delish.
There is another type of pancake that I also enjoy and that’s the Punjabi one aka Besan Ka Puda. Made from gram flour, spices, coriander & red onions – it’s spicy, crispy and soft all at the same time. And yes you guessed it – it also gets FULL MARKS on the delish scale. Served with a dollop of yoghurt alongside your favourite pickle and washed down with a cup of hot milky tea, it’s a real crowd and stomach pleaser. Here’s a delicious garlic dill zucchini pickles recipe you could pair with it. Want to know how to make it? Course you do! Scroll on down for the recipe. Ps. This pancake is accidentally gluten free & vegan (without tasting like it). Win win I say.
Add 1 tsp of oil in the non stick frying pan and spread over using a kitchen paper. Heat the frying pan on a medium/high heat setting.
Place all ingredients apart from the oil into a large bowl. Whisk well for 1-2 minutes until ingredients have combined together to create a thin batter. Taste for salt and chilli before cooking and adjust accordingly.
Pour in 1 ladle of batter and tilt the pan so that the batter spreads all over the base. Reduce heat to low/medium then cook for 2 to 3minutes, or until it starts to come away from the sides. Brush the pancake with a little oil.
Once golden underneath, flip the pancake over and cook the other side for 2-3 minutes, or until cooked through.
The pancake should be slightly crispy on the edges and golden brown all over. Remove and serve with greek yoghurt and your favourite Indian pickles/chutneys. Repeat with the remaining batter.
My Vegan Chicken PEAlau has been a mega hit at home. Even my mother-in-law wants the recipe…which is a first. All the depth and meatiness without the meat! As you’ve guessed by the name of the dish, I have replaced the chicken I usually use to make my pilau with the surprisingly meaty textured plant based Lazy Vegan Pulled Pea Chunks from Sainsbury’s. I cooked the pea chunks with caramelised onions, ginger, whole spices & basmati rice to create a super flavourful one pot dish. It will help turn Veganuary into Vegebruary!
2clovesgarlicgrated (I combined the ginger & garlic & blitzed in a processor)
2green chilliesvery finely chopped
1 tsp salt
1 1/4tspcoriander powder
handful fresh coriander
2 handfulspeasI used frozen
180gLazy Vegan Natural Chunky Pulled Peazavailable in frozen section in Sainsburys
1cup/180g Basmati riceI used a measuring cup, washed well
2cupswaterAgain using same measuring cup used for rice
Heat oil in a pan. When hot, add the cumin, cloves, bay leaves and cardamoms. Once the spices sizzle and splatter, add the onions and 1 tsp salt.
Cook the onions for 3-5 minutes until translucent. Then add the ginger and garlic. Cook on medium heat for 10-12 minutes until everything is completely soft and golden brown.
Now add the tomato puree, pasata and chilli. Mix well then reduce the heat and add the remaining 1 tsp salt as well as all of the dry spice powders. Cook for 20 seconds on a medium heat.
Add the fresh coriander, frozen peas as well as the pulled pea chunks and sauté for 4-5 minutes. Taste for salt and chilli at this point and adjust accordingly.
Now add the water and bring to a boil. Once boiling add the washed rice. Bring to a boil once again.
Now reduce to a simmer and place a lid on top. Cook on a low/medium heat. Keep an eye on the pan and when you see that the water has completely evaporated, turn the heat off. (Place the wooden spoon into the rice and also check to make sure there is no water at the bottom of the pan).
Place the lid back on the pan and allow the rice to finish off cooking in its own heat for a further 25 minutes. (Don’t remove the lid before then!).
Fork and mix the rice and before serving. Garnish with fresh chillies and coriander. Serve with fresh lime and your favourite yoghurt raita!
The wider the pan you use, the better! This will ensure the rice has enough space to cook, yielding perfectly cooked individual grains!