Tag Archives: ground cumin

Beetroot Falafel

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I love these, yet another sneaky vegetarian meal that seems not to be noticed as the boys eat these in wraps!

Served with quinoa tabbouleh and a good spoonful of Greek yogurt if you aren’t going all out vegan.

I have made the falafel into 40-50 g patties as they are inclined to crumble if you roll them as balls, this way they are easy to flip. I also start them in a pan and then pop them in the oven, you can make them a few hours ahead and then bake when you need them.

Makes 24 falafel.

Ingredients

2 x 400g tin of chickpeas, drained, rinsed and mashed with a potato masher

650g fresh beetroots, topped and tailed and grated

1 onion, finely diced

4 cloves garlic, finely chopped

100g tahini

3 tablespoons ground cumin

150g fresh coriander, leaves and stalks, shredded

oil to fry

Method

Combine all of the ingredients in a large bowl.

Preheat the oven to 180 degrees centigrade and line two baking sheets with baking parchment.

Heat a large frying pan over a medium to high heat and add oil.

Take small handfuls of falafel and form into patties, fry in batches, just a a minute or two on each side.

Drain on some kitchen towel roll and then place on the baking sheets.

Once all of the falafel have been made, pop the trays into the oven and bake until crispy, 15-20 mins.

Lamb Shanks With Yogurt and Spices

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Slow cooked with beautiful spices this is wonderful as part of an Indian inspired meal. I like to serve it with a dhal, raita, paratha and plain rice.

Easy to prepare and then left to its own devices in the oven makes this one of the simplest lamb dishes you can make.

Leftovers can be frozen off the bone.

Serves 8.

Ingredients

4 large lamb shanks, around 2kgs

500mls natural yogurt

2 lemons, juiced

2 tablespoons ground cumin

3 tablespoons ground coriander

2 teaspoons Kashmiri ground chilli

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 large red chilli, deseeded and chopped

4 large garlic cloves, grated

6cm piece of fresh ginger, peeled and grated

Method

Preheat the oven to 150 degrees Centigrade.

Combine all of the ingredients, except the shanks, in your roasting tin.

Take each shank, and with a sharp knife, stab several times on all sides. Add to the roasting tin and rub well with the sauce going into the cuts.

Cover tightly with foil and place in the oven for 6 hours.

Serve as is or pull the meat off with tongs and scrape off any remaining sauce into a prewarmed  serving dish.