softened. Add the lamb chunks, in batches, and cook over high heat until browned on all sides. Return all the meat to the pan.


2 Add the cumin, paprika, cloves and bay leaf to the pan and cook until fragrant. Add the tomato paste and cook for about 2 minutes, stirring constantly.


3 Add the beef stock, stir well and bring to the boil. Add the chickpeas, tomato and chopped coriander to the pan. Stir, then bring to the boil. Reduce the heat and simmer, stirring occasionally, for 2 hours, or until the lamb is tender. Season to taste.


4 Serve the soup garnished with coriander leaves and small black olives. This dish can also be served with toasted pitta bread drizzled with a little extra virgin olive oil.


The Soup Bible Published by Murdoch Books


 1 tbsp red wine vinegar  2 heaped tbsp natural yoghurt


 2 tbsp ground almonds  500g basmati rice, soaked for 1 hour


 A small pinch of saffron threads, soaked in 50ml boiling water


 400g plain flour (or more, depending on the width of your oven dish), plus extra for dusting


 sea salt and freshly ground black pepper


 A handful of fresh rose petals, to decorate


 Pomegranate seeds and coriander leaves, to serve


For the spice mix:  1 tbsp whole cloves  2 tbsp cumin seeds, toasted  1 1


⁄2 ⁄2 tbsp coriander seeds, toasted


 1 tbsp black peppercorns  1 1


tsp fennel seeds Main


CLOVE, ROSE AND MUTTON BIRYANI


You should be able to find dried rose petals in Middle Eastern stores or online, and give the perfect romantic touch. Dazzle your chosen recipient by finishing this dish with fresh rose petals or other edible flowers.


Serves 4–6


 8 garlic cloves  3cm piece ginger  2 tsp sea salt  Olive oil, for frying  1 x 2kg lamb or mutton shoulder, bone out, trimmed of excess fat and cut into 5cm (2in) chunks


 2 onions, chopped  1 x 400g tin plum tomatoes, drained, rinsed and roughly chopped


 1 tsp fenugreek  5 green and 5 black cardamom pods (or 10 green if you can’t find black), seeds to be used and shells discarded


 1 tbsp dried rose petals (optional) ⁄2 ⁄4


 1  1


tsp turmeric tsp chilli powder  4cm cinnamon stick


1 In a pestle and mortar, bash the garlic and ginger together with the salt until you have a rough paste. Put to one side.


Prepare the spice mix by placing all the whole spices, except for the cinnamon, in a food processor, spice grinder or pestle and mortar and grind everything to a fine powder. Stir in the turmeric and chilli powder. Put to one side.


2 Heat some oil in a large, heavy-based pan (with a lid). Season the lamb and brown in the pan until golden on all sides. Remove from the pan and set aside. Add the onions to the pan and stir well, picking up the sticky bits from the bottom of the pan. When the


The Cary Arms is well-known for its luxury feel, excellent service and romantic setting. With the sea so close you can virtually taste the salt, and the sweeping views combined with the cosy atmosphere of the ‘Inn on the Beach’ with its open log fire and warming and delicious local food, it is enough to melt the heart of the most romance-reluctant.


Cupid at the Cary Arms 8th - 17th February 2013 Escape on a romantic and luxurious two night getaway with champagne and chocolates in your room on arrival, along with a lazy full English breakfast and candle lit three course supper one evening during your stay.


£460 inc VAT per couple Monday - Thursday


£550 inc VAT per couple Friday - Sunday


If you cannot quite steal the two night romantic getaway, then try Cupid at the Cary Arms for the one night.


£275 inc VAT per couple Monday - Thursday


VALENTINES


DINNER 14th February


Wine and dine your loved one with a three course supper and a glass of champagne whilst listening to the romantic sounds of a pianist.


£45.00 inc VAT per person To make a booking please call 01803 327110 FOODLOVERMAGAZINE.COM | 25


Valentines Breaks in Devon


Enjoy a relaxing Valentines getaway by the sea at the Cary Arms in Devon


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