Tag Archives: spices

Moroccan Spiced Potatoes

I love potatoes, the ultimate comfort food!

They are a great way to fill the boys up and they pair so well with onions and spices.

If you have leftovers, reheat gently and serve for breakfast with a poached egg on top.

Serves 4-6.

Ingredients

750g baby potatoes, skin on, cooked

30mls oil

2 onions, halved and cut into 1cm wedges

2 garlic cloves, finely sliced

1 tablespoon coriander seeds

1 teaspoon cumin seeds

1 teaspoon dried thyme

1/2 teaspoon chilli flakes

1/2-1 teaspoon salt flakes

2 tablespoons sesame seeds

Pepper to taste

Fresh dill

Method

In a large frying pan, heat the oil over a medium heat, cook the onion until softened, remove with a slotted spoon and set aside.

With the pan over a medium to high heat, add the potatoes, crushing them a little with your hands as you go.

While the potatoes are beginning to brown, use a mortar and pestle to lightly crush the coriander, cumin, thyme, chilli and salt.

Once the potatoes are beginning to get some colour, add the coriander mix, sesame seeds, cooked onion and garlic slices.

Stir constantly over a medium heat until the potatoes are golden and the onions are browning.

Sprinkle over the fresh dill and serve.


Sri Lankan Zucchini And Coconut Curry

This is one of those easy vegetarian curries that gives the impression that you have spent hours blending spices and cooking over a hot stove! 

Thanks to curry leaves and quick cooking zucchini/courgette you can have this on the table in around 20minutes. Just enough time to cook the rice.

Serves 4-6.

Ingredients

30-50mls oil or ghee

2 teaspoons cumin seeds

1 dry chilli

15 curry leaves

1 shallot, halved and finely sliced

1 pinch turmeric power

650g zucchini/courgette if large, quartered and then cut into even chunks, around 1.5-2cm

270mls coconut milk

50mls water

Method

In a large frying pan with a lid, heat the oil or ghee.

Once hot, add the cumin seeds, chilli and curry leaves.

As soon as the leave start spluttering, add the shallot, turn the heat down and slowly cook the shallot until soft, 5-7 minutes.

Now add the turmeric, zucchini, coconut milk and water to the pan. Stir well and cover.

Bring up to the boil and simmer for 7-10 minutes, stirring frequently as the sauce thickens.

Once the zucchini is cooked your curry is ready.

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.