QF Focus Magazine


Recipes by Pushpa from the Spice Hut


Lamb and potato curry


12oz lamb cut into small cubes 10oz potatoes peeled and cut into small pieces 2 tbsn oil 2 large onions chopped 2 tspn of garlic paste 2 tspn of ginger paste 3 tbsn of curry powder 2 tbsn of garam masala 3 whole cloves 3 whole star anise 2 sticks of cinnamon 3 chillies finely chopped or as many as required. 1 tspn salt or as required 300ml coconut milk Juice of 1 lemon 1 tbsn of brown sugar Fresh coriander


Heat the oil, sizzle the whole spices for few seconds, add the chopped onions and fry until golden brown.


Add ginger and garlic paste and stir, add the curry powder and garam masala and stir well.


Add the lamb and stir well until pieces are completely coated then cook the lamb on a medium heat to seal it.


Add the potatoes, chillies, salt, coconut milk and stir well. Bring to boil then reduce the heat and cook covered. Cook until the lamb is tender and potatoes are soft. Add lemon juice and brown sugar and cook for a few more minutes.


Taste for seasoning and serve hot, garnished with coriander. Enjoy, Pushpa.


The Spice Hut, Quesada.


Tel. 966 731 063 or 620 386 078 or visit www.spicehut-quesada.com


Page 15


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28