Cooking

Fat Free Lamb Kebab

Preparation Time:

15 Minutes plus marinate overnight

Cooking Time:

40 Minutes

Ingredients:

50g Blanched Almonds

1 tbsp Channa Dhal (Yellow Split Peas)

2 tbsps Sunflower Seeds

2 dried Red Chilles, scissor snipped

1 tbsp White Poppy Seeds

50g whole Milk Plain Yogurt

700g lean Minced Lamb, Beef, Turkey or Chicken

2 tsps finely grated Root Ginger

4-5 Garlic Cloves, crushed

1 tsp Ground Turmeric

1 tsp Ground Cumin

1 tsp Garam Masala

½ tsp teaspoon Salt or to taste

1 tbsp Fresh Mint Leaves, finely chopped or ½ tsp Dried Mint

2 tbsps chopped Fresh Coriander Leaves

2 Fresh Red Chillies, finely chopped

To serve:

Wedges of lime, Red Onion Rings

Instructions:

1. Pre-heat a small cast iron or other heavy pan over a medium heat. When hot, turn the heat down to low and add the Almonds. Stir for 1 minute and add the Channa Dhal or Yellow Split Peas, Sunflower Seeds and Chillies (in that order). Stir and roast for 1 minute, then add the Poppy Seeds. Roast for a further minute, stirring and remove from the heat. Do not allow Poppy Seeds to darken. Transfer the ingredients to a plate to prevent roasting further. Allow to cool, then grind them in a spice grinder or coffee mill until fine. Do not worry if the Almonds are not absolutely fine.

2. Put the Mince in a large mixing bowl and add the ground mixture along with all the remaining ingredients. Mix thoroughly and knead it for 1-2 minutes. Cover and chill for at least an hour or overnight in the fridge.

3. Pre-heat the oven to 190ºC, 375ºF, Gas Mark 5. Spread the spiced Mince in an oven-proof dish (30cm/12"x15cm/6"). Using the back of a metal spoon, tidy up the edges by pushing them inwards so that you have a neat, oblong shape. Smoothen the top with the spoon. Bake in the centre of the oven for 30 minutes.

4. Allow it to rest for 5-6 minutes, then cut into squares. Transfer the Kebabs to a serving dish and strain some of the cooking juices over them. Discard the remainder. Serve garnished with the ingredients listed above.

*****

Fruit Curry in Coconut Milk

Preparation Time:

10 Minutes.

Cooking Time:

30 Minutes

Ingredients:

3 tablespoon Sunflower Oil or Light Olive Oil

½ teaspoon Black Mustard Seeds

2.5cm/1" piece of Cinnamon Stick, halved

2 teaspoons Root Ginger, finely grated

½ teaspoon Ground Cumin

115g Fresh Pineapple, cut into 2.5cm (1") cubes

1 teaspoon Salt, or to taste

85g Sugar, or to taste

1 teaspoon Chilli Powder or to taste

150ml oz warm Water

25g raw unsalted Cashewnuts

115g Dried Apricot

1 eating Apple, peeled, cored and cut into bite sized pieces

1 small, very firm Banana, thickly sliced

25g seedless Raisins

150ml Coconut Milk

2 Green Chillies, de-seeded and finely chopped

12-15 Curry Leaves

To Garnish:

1-2 tablespoons plain Fromage Frais

3 Glace Cherries, quartered and rinsed

Instructions:

1. Heat the Oil in a medium sized saucepan over a medium-high heat. When the Oil reaches smoking point, add the Mustard Seeds, followed by the Cinnamon Stick. Add the Ginger, and fry for 30 seconds.

2. Add the Pineapple, Salt, Sugar and Chilli Powder. Pour in the Water, bring to the boil and reduce the heat to medium. Cover and cook for 6-7 minutes.

3. Add the Cashew Nuts and Apricots and cook for a further 6-8 minutes.

4. Add the Apple, Banana, Raisins and Coconut Milk to the pan. Bring to a slow simmer and add the Chillies and Curry Leaves. Cook uncovered, for 8-10 minutes or until all the fruits are tender, but firm.

5. Remove from the heat and garnish with the Fromage Frais and Cherries. Serve with plain boiled Basmati Rice.