Warning: count(): Parameter must be an array or an object that implements Countable in /srv/users/serverpilot/apps/cookingrecipedb/public/wp-content/plugins/wordpress-plugin-random-post-slider/wordpress-plugin-random-post-slider.php on line 463
stir fried spinach with garlic
| General Recipes
Cooking receipe to make stir fried spinach with garlic under category General Recipes. You may find some video clips related to this receipe below.stir fried spinach with garlicchinesesouthern region700g fresh spinach1 tablespoon oil1/2 teaspoon salt1 teaspoon sugar2 teaspoons garlic finely choppedW
[ read more ]
Togarashi Japanese cooking recipe
| Japanese
Ingredients 3 teaspoons sansho or black pepper 1 teaspoon green nori seaweed flakes (or laver) 3 teaspoons dried tangerine peel or orange peel 3 teaspoons ground red chili pepper 1 teaspoon black sesame seed 1 teaspoon golden sesame seed or poppy seed 2 teaspoons minced garlic Directions 1Gri
[ read more ]
Fruit Chiffon Pie
| Pie s 4U
Cooking receipe to make Fruit Chiffon Pie under category Pie s 4U. You may find some video clips related to this receipe below.Fruit Chiffon Pie This is a light chiffon pie my grandmother used to make. It calls for strawberries, but she often substituted pineapple, raspberries,
[ read more ]
Cream Puff Dessert Recipe
| Dessert
Type: Cream Puff Dessert Free Cooking Recipe - Dessert Amazing! Ingredients / Directions 1 cup(s) water1/2 cup(s) butter (no substitutes)1 cup(s) all-purpose flour4 eggs Preheat oven to 400 degrees F. Grease a 13 x 9-inch baking dish.In a saucepan over medium heatbring water and butte
[ read more ]
Cooking receipe to make indian spiced lamb under category General Recipes. You may find some video clips related to this receipe below.
indian spiced lamb
Roghan Josh
450g lean boneless lamb cut into bite sized pieces (neck fillet ideal)
2.5 cm green root ginger
34 cloves garlic
50g natural yoghurt
1 level teaspoon chilli powder
1 teaspoon salt
50 g unsalted butter
2 medium sized onions finely chopped
1.5 teaspoons turmeric powder
1 level teaspoon ground coriander
1/2 teaspoon cumin seeds
4 small cardamoms
110g peeled tomatoes
1.5 teaspoons garam masala
Freshly milled black pepper
25g ground almonds
First of all place the cubes of lamb in a bowl.
Then peel and finely chop the fresh ginger root and the garlic.
Mix together the yoghurt chilli powder salt ginger and garlic and add this to the cubes of lamb.
Mix everything well with a wooden spoon to coat the pieces of meat on all sides.
Cover the bowl and leave in the fridge for 3 hours to marinate.
When you are ready to cook the curry heat the butter in a pan and fry the finely chopped onions until evenly browned.
Add the turmeric coriander and cumin seeds and unfold the cardamom pods and add the seeds along with the skins then add the peeled tomatoes.
Now simmer this mixture over a medium heat for 2 3 minutes then add the cubes of lamb and its marinade stirring and turning the meat constantly.
Then sprinkle in half of the garam masala some freshly milled black pepper and 275ml of water.
Now bring everything to the boil cover the pan and reduce the heat and cook at the gentlest heat possible for 35 40 minutes or until the lamb is tender.
Before serving the RoghanJosh sprinkle on the remaining garam masala and ground almonds. Stir and serve at once.
Serve with spiced rice (Spiced pilau rice) indian chutney and pickles.
Serves 3 4 people
[tubepress mode=’tag’, tagValue=’indian spiced lamb’]
