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To make the sushi take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand. dip your fingers in the water before you touch the rise. spread the rise over 3 quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about 1/2 cm thick
Great to see the recipes coming in! They sound delicious. 🙂 Don’t forget to put your name at the end so we know who has posted it. In addition to that, can you make it clear what country the recipe is from.
1kg boned leg of lamb 1.Trim the lamb or any excess fat and cut into large cubes
2.Heat the ghee or oil in a large pot, add the onion, and cook, stirring, for 5 minutes or until soft.Stir in the yoghurt, chilli,coriander, cumin, cardamom, cloves, tumeric, garlic and ginger.
1 tablespoon oil or ghee Add the tomatoes and salt and simmer for 5 minutes.Add the lamb and stir until coated.
2 onions,chopped 3.Cover and cook over low heat for 1 hour. Add lentils and water, stir well, cover and cook, stirring occaisionally for another hour, or until lamb is tender and lentils are cooked.
125g natural or greek yoghurt 4.Add garam masala to the curry and mix through well. Serve with steamed rice, sprinkle with
1 teaspoon chilli powder,or to taste chopped coriander.
1 tablespoon ground coriander By William
2 teaspoons ground cumin
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1 teaspoon ground tumeric
3 cloves garlic,crushed
1 tablespoon grated fresh ginger
1(400g)tin chopped tomatoes
1 teaspoon salt
8 tablespoons lentils
1 teaspoon garam masala
chopped fresh coriander leaves.