Wednesday, 26 December 2007
1 lb lean lamb mince
1 medium onion,
4 cloves garlic;
2 inches fresh ginger;
3 - 4 green chillies;
1/2 cup fresh chopped coriander
1/2 cup fresh chopped mint leaves
2 slices of bread
Juice of 2 limes
1/2 tspn garam masala
Salt to taste
red pepper / onions / coriander for garnish
1. Place the mince lamb in a bowl
2. Place the bread in a food processors to make fresh bread crumbs; add to the mince
3. Place the onions, garlic, ginger, chillies, coriander and mint leaves; lime juice in the food processor;
4. Grind and add to the the mince with the salt and garam masala. Mix
5. Place in the fridge for about an hour.
6. Divide the mixture into 20 lumps
7. wet hands and shape into long sausgages on the skewers; should be 4-5 inches long, place in bbq or grill
8. Grill or broil about 4 minutes on each side.
serve with finely chopped salad, mint raita and pitta bread
Thursday, 6 December 2007
We had roast chicken on Sunday, and whenever we have roast meat, we make stuffed paratha with the leftover meat. It is turkey at Christmas or Lamb after Eid.
This is what we had for supper on Tuesday night, with kadhi and kitchree, it was so yummy.
3 cups chapati flour
1/2 tspn salt
1 tblspoon oil
enough water to make bread like dough
2 cups left-over chicken (chopped fine)
¼ cup mint (chopped fine)
1/2 cup chopped spring onions
2 cloves garlic (minced)
½ inch ginger (minced)
2 finely chopped green chillies
¼ cup chopped mint leaves
½ cup chopped coriander leaves
salt to taste
1 teaspoon garam masala
1 table spoon Lea and Perrins Worcestershire Sauce.
1 tspn English mustard
Sieve the flour and salt together. Add the oil, rub it in so that it appears like crumbs
Slowly add the water to make a firm dough. Knead well, leave aside for 30 mins
Heat the chopped chicken in a pan with garlic, ginger, chillies and salt
Add Worcestershire sauce, mustard mix, and remove from heat when cooked, let it cool
Add garam masala, onions mint and coriander.
Divide the dough in 4 parts, further divide each portion into two and roll out to get a 7 inch diameter roti.
Place a heaped tablespoon of the chicken mix on the roti and spread evenly.
Place the other roti on top, seal the edges, and roll until it is about 7 inch diameter.
Place a little olive oil on a hot tava (frying pan)
Place the paratha carefully and fry both sides for couple of minutes each side.
Repeat until all the paratha are made.