Archive for the ‘Cumin’ Category

Minted lamb & apple kofte

Tuesday, June 11th, 2013

cox apple

6 wooden skewers, soaked in water
1 apple
500g lamb mince
1 clove garlic
1/2 tsp ground cumin
1/2 tsp ground coriander
4 wholemeal pitta breads

12 halved cherry tomatoes

Grate the cucumber into a sieve, mix with the salt, and leave to drain.  Mix the yoghurt with the mint, sugar and mustard, then add the drained cucumber.  Refridgerate.

Grate the apple into a large bowl.  Mix in the dried mint, garlic and spices, then add meat and use your hands to mix it all well.  Roll into 18 small balls.

Thread three balls onto each skewer and squash them slightly to form short sausage shapes on the skewer.  Grill under a hot grill or on a barbeque for around 7 mins, turning regularly.

Toast the pittas (or sprinkle them with a bit of water and barbeque them a minute on each side) then split immdiately.  Spread the inside with raita, then fill with the lamb kofte and halved cherry tomatoes.

Lamb shank with couscous

Sunday, February 20th, 2011

Carrots, Potatoes, Onions… 

2 tbsp olive oil
2 lamb shanks
4 carrots
4 potatoes
2 onions
2 cloves garlic
1 tsp coriander seed
1 tsp cumin
1 tsp salt
1 tin chickpeas
1 tin tomatoes
500g couscous

Preheat oven to 150c.  Peel and chop the carrots, potatoes, onions and garlic.  Heat the oil in a heavy pan (or hob and oven proof dish) and brown the shanks on all sides.  Remove the shanks, and add the veg to the pan and brown a little for a few minutes.  Add the ground spices.  Give it a good stir, then add the chickpeas, salt and tomatoes.  Deglaze the bottom of the pan with some water or wine.

Tip the veg mixture into a casserole dish and nestle in the shanks.  Top up with water so that liquid comes within a centimeter of the top.  Put the lid on and cook it for 3 hours, until the meat is very tender.

With about 30 mins to go, rinse the couscous, and place in a fine metal sieve over a pan of gently boiling water, with a lid on top (or in a steamer, should you have such a thing).

Test the shanks for softness and seasoning.  Fluff through the couscous and add a little butter or olive oil.

Serve with some Harissa and a fresh green salad.

Seekh Kebabs

Wednesday, October 20th, 2010

Cut LemonChilli Peppers
These spicy little numbers are Pakistani street food, from ‘the world of street food’ by Troth Wells.  They are delicious served with naan, green salad and some raita (yoghurt with chopped cucumber, onion and tomato).  An interesting way of making your bonfire go with a bang…

1 lb minced lamb
1 onion
2 deseeded chillies
1 tbsp mint
1 tbsp coriander
1 1/2 tsp garam masala
1 tbsp gram flour (chickpea flour)
1 tsp cumin seeds
1 tsp salt
to serve, 1 lemon
12 metal skewers

Finely chop the onion, chilli and herbs (you can do this in a food processor).

Mix all the ingredients together really well, then refrigerate for an hour to let the flavours combine.  If you want to check the seasoning, shape a teaspoon of the mixture into a littly patty, fry it for a couple of minutes until cooked through, then taste and adjust if necessary.  Make the raita and cut a lemon into wedges.

Squidge the mixture onto metal skewers so they are around 12 cm long.  Grill on a hot grill or barbecue, turning regularly until they are cooked through and slightly charred.  Squeeze over lemon juice and serve immediately.

Indian Ocean Cheela

Wednesday, June 2nd, 2010

Red OnionFresh Coriander
This lovely recipe is from the second ‘World food Café book.  If is for a savoury gluten-free pancake which goes well with curries or filled with stir fries.

12oz gram flour (chickpea)
2 tbsp cumin seeds
1 tbsp coriander seeds
2 tsp black peppercorns, crushed
2 tsp baking powder
1 tsp salt
1 pint water
2 eggs, whisked
1 red onion (white will do)
1 cup coriander or parsley leaves (optional)
1 tbsp corn oil

In a small pan, dry fry the cumin and coriander seeds for a couple of minutes.  Tip them into a pestle and mortar or spice grinder, together with the black pepper and crush them.  Mix them with the flour, baking powder and salt, then stir in eggs and water.  Leave the batter to stand for half an hour.

Finely chop onion and coriander and stir into the batter.

Heat a little oil in a small frying pan and wait until it sizzles.  Wipe round with a piece of kitchen roll.  Pour in batter and swirl to cover base of pan.  Turn down heat.  Once bubbles appear and the top looks nearly done, flip the pancake to cook the other side for a minute or so, then eat.  Wipe the pan with the greased kitchen roll and repeat.

Eat immediately or keep warm in the oven until you have cooked them all.

Quick fillings:

  • Stir fry beansprouts in a little oil for 1 min, then season with lemon juice and bit of soy.
  • Cut up cherry tomatoes and bit of chilli sauce
  • Mix a raita: tomato, cucumber, mint & yoghurt with a little salt (or any combo of these)
  • Cut up some fresh mango and mix with a few coriander leaves