Prem1um's Very Moorish Curry.

Prem1um's Very Moorish Curry.

A Very Moorish Curry
Feeds 4-6

Ingredients:

15g Cumin seeds
5g grated Ginger
4 finely chopped cloves of Garlic
1 bunch of fresh Coriander
2 tablespoons of Garamasala seasoning
Handful of roughly chopped fresh Birdseye Chillies
2 teaspoons of fresh Saffron
1 bunch of fresh Mint
200g fresh plain natural Yoghurt
25g Raisins and Sultanas
1 tablespoon of Crème Fraiche
1 tablespoon of Brown Sugar
1 tablespoon of Paprika
Rock Salt
Cracked Black pepper
Sunflower Oil
Extra Virgin Olive Oil
500g of good quality roughly diced dark red lamb
1 roughly diced Aubergine
2 roughly diced Sweet Green Peppers
1 roughly diced Sweet Red Pepper
3 large very finely chopped Red Onions
1 tin of Chick Peas, drained
1 tin of Chopped Tomatoes
Tomato Puree
100g of White Basmati Rice

Large wok or large deep ‘bucket’ frying pan
1 large saucepan
Sieve
Wooden spatula
Grater
Sharp knife
Chopping board

Method:

Start by slicing and dicing the vegetables and meat. Dry fry the Cumin seeds on a medium heat in your wok for around 2-3 minutes or until they start crackling and popping. Pour a healthy drop of Sunflower Oil and Olive Oil into the Cumin seeds and mix around. Mix in your finely chopped Red Onions, Garlic, Ginger and Birdseye Chillies and fry together until Red Onions are translucent. At this point, add teaspoons of Tomato Puree, Water and Paprika to form a thick paste. Turn heat up to medium/high and add Lamb and Sweet Peppers. While the meat is sealing, season with Rock Salt, Cracked Black Pepper and torn Coriander leaves. Mix well. When Lamb is browned, reduce heat to low and add Tinned Tomatoes, Chick Peas, Aubergine plus 500ml of water. Bring to the boil Mix in two tablespoons of Garamasala, Raisins and Sultanas, a handful of Coriander and stir well. Reduce heat and leave to simmer for 30-40 minutes. Garnish with a sprig of Coriander.

Meanwhile, bring a large saucepan of water to the boil. Add a few pinches of Saffron to water and stir. Rinse Basmati Rice under cold water for a few minutes then add it to boiling water with a pinch of salt. Bring to the boil again then reduce heat to simmer. Cook to taste.

Finely chop quite a few massive sprigs of mint – the more the better. Add to plain natural Yoghurt and mix in with a table spoon of Brown Sugar and a tablespoon of Crème Fraiche.

We have this with a selection of Poppadoms, Peshwari Naans, Chapatis and chilled Cobra beers!

L-Space's Lamb with Red Wine and Redcurrant Sauce.

L-Space's Lamb with Red Wine and Redcurrant Sauce, Served With Baby Carrots, Savoy Cabbage and Garlic (and Rosemary) Mashed Potatoes.

A veritable knicker-remover.

Piss-easy, serves 2, cooks in approximately 30 minutes.

Ingredients:

For the meat:

4 x small lean lamb leg steaks
a good splash of olive oil
about 3 heaped teaspoons of redcurrant jelly
a large glass of red wine (any medium to full-bodied, cheap and drinkable wine will do)
about half a teaspoon of arrowroot, or a teaspoon of flour (optional)

For the accompaniments:

some potatoes - I prefer nice floury ones; how many depends on how hungry you are
butter - an ounce for the cabbage and to taste for the mash - preferably lots
a couple of teaspoons of olive oil
2 cloves of garlic
milk - to taste for the mash
2 teaspoons very finely chopped fresh rosemary (optional)
some baby carrots
Savoy cabbage

Instructions:

Peel the garlic, and crush the cloves a bit with the side of a heavy knife. Put the crushed cloves into a pan with your potatoes, and set them to boil. Heat the oil in a frying pan and cook steaks for about 4-6 minutes each side - don't overdo it, they will be much better slightly rare.
While the meat is cooking, chop the cabbage, and place in a pan with an ounce of melted butter and a teaspoon or so of oil. Cover, and cook gently for about 10 minutes, stirring occasionally. Boiling the baby carrots will take about ten minutes too, so set these going at the same time.
Remove the steaks from the pan and keep them warm. Deglaze the pan (that just means scrape all the meaty bits off) with the wine, then add the redcurrant jelly. Let it boil until it reduces by a third to a half and thickens a bit. Optionally, for a thicker sauce, take the pan off the heat for a minute or two and sprinkle the arrowroot or flour on, whisking quickly to avoid lumps, then return to the heat to thicken. I usually don't find it necessary, to be honest.
Drain the potatoes, then return them to the heat for a minute or two to dry off and fluff up - shake the pan continuously or you'll burn them. Mash them completely (and the cloves of garlic that are in there) before adding the butter and milk. Stir the rosemary in to taste, if required.
Drain any excess from the cabbage and drain the carrots.

I present it as follows:
Arrange the cabbage into a ring towards the centre of the plate, and place the mash neatly in the middle.
Slice each steak at an angle through the short edge (so you get two thinner steaks) and fan them out on top of the potato. Chuck the carrots on the side, and pour the sauce over the top of the meat, then in a ring around the plate. To garnish, if you are so inclined, top it all with a tiny sprig of rosemary.

Wear a condom.

Captn Hood-Butter’s Lamb Kebabs On A Fucking Stick.

Captn Hood-Butter’s Lamb Kebabs On A Fucking Stick.


Mix together; 1 packet of lamb mince, 1 finely chopped red onion, a tablespoon of mint jelly (or a teaspoon of mint and a teaspoon of sugar), and half a teaspoon of chilli flakes or more if you want it arse burningly hot. Add 1 egg white (save the yolk for later) and some Salt & Pepper together with a small bit of galic paste or just half a little garlic clove. Mix together well in a fucking bowl. Roll it out into cock shapes and poke a wooden stick down the length.

Glaze. Put some mint jelly in a bowl with the egg yolk and a little milk. Just a splash mind, not a whole fucking bottle. A sprinkle of chilli flakes and a few mustard seeds. Paint onto the kebabs and stick them under the grill. When done on one side, turn the cunts over, paint more glaze on and stick them back under the grill again until nice and browned off.