Mutton Keema With Chicken And Peas

So you know how you have to cater for different palates in your home, this recipe certainly caters for both the meat eater and those that favour chicken. This is my Mutton keema with chicken chunks and peas. I love mutton for its mature flavour and taste. I’m not keen on lamb…so for me this…

Dolma-desi Curried Mince And Rice Vine Rolls

Dolma desi- curried mince and rice rolls wrapped in vine leaves in a lightly spiced tomato sauce. Dolma-desi my twist on the classic Dolmades incorporating Indian spices and flavouring! This is a labour intensive recipe and does require a little time and prep however it can also be made easier by prepping things in stages….

Mutton Back Chops With Scotch Bonnets And Baby Potatoes

We love meat but chops aren’t my go to! I think its more a man thing! If I have to then back chops it is! Mutton with scotch bonnets are amazing! The fruity heat makes me smile with pleasure and pain! A few go in and usually fresh off my plants! This recipe had 3…

Chilli Quorn Carne

You can’t beat a big pot of simmering chilli con carne. This dish was a saving grace for my then young family because all the kids were very very fond of it! In later years we used quorn mince which catered for all our preferences.To this day quorn is still preferred by all of us…

Chicken Tikka

We all have our personal recipes that have been handed down or used for years that are very dear and personal to us as family recipes.Sometimes it’s hard to part with a recipe that is quite unique but at the same time the results produced is so great you want to share it with others…

Black Stoneflower Mutton Handi, Dagar Phool Diye Mangsho

Pather ke phool, Dagar phool, Kalpasi, the many names for a very unusual and unique spice! The very first time I encountered this intriguing ingredient is when I was 18yrs old! I used to work at an Indian Restaurant in late 80’s at weekends as a barmaid, dressed in a saree, I welcomed diners, took…

Whole Spiced Lamb Raan

We love a good old roast Lamb and I’m no different. Only thing is I don’t particularly like the lamb smell. It’s always been off putting for me.To address this I always buy a mutton Raan from the asian butcher’s and marinade it for 48hrs which helps tenderise the meat. I find the meat tastier…

Chapli Kebabs

Chapli kebabs are my ultimate fave in kebabs. I can eat them everyday and I love the sheer taste of the whole spices!There is something about the preparation, the ingredients, the spices and the process of shallow frying that reminds me of the kebabs made at home in the 70s. I don’t fry my kebabs…

Lal Maas Spicy and Fiery Mutton Curry

Laal Maas is a spicy meat curry from Rajasthan India, prepared by cooking lamb/mutton or goat with lots dried red chilies.It used to be cooked when royalty went out hunting in the Jungle using simple ingredients of mainly dried red chillies and ghee. Hence the original name Jungli maas.Moving forward its evolved to Laal Maas,…

Lahmakebab

Lahmacun (also lahmajun and other spellings) is a round, thin piece of dough topped with minced meat (most commonly beef or lamb), minced vegetables, herbs and spices. It’s an middle eastern dish. I think its an effort at times to make small mince mixes so I decided well I aint having any of that…so here you have Lahmakebab! I…