Recipe Guide

Indian Lamb Curry with Afghani Apricots Recipe only This Indian lamb curry with apricots is a popular dish in the capital Mumbai. It hails from the Persian empire hence the use of Afghani (Hunza) apricots. It has a sweet, tangy, sour taste. It is simple to prepare and cook. If you love Indian food like I do, try this dish because it is not your typical Indian restaurant food.  ENJOY!! INGREDIENTS 100 g Hunza dried apricots if you find them, or good quality from the supermarket 50 ml cooking oil 2 medium brown onions, very finely chopped 1 cm piece fresh peeled ginger, chopped 2 large fresh garlic cloves, finely chopped 1 long cinnamon stick 6 green cardamoms 1 1/2 red chili powder 1/2 teaspoon ground cumin  2 fresh large tomatoes, chopped 700 g stewing lamb 3/4 teaspoon garam masala powder 1/4 teaspoon ground black pepper Salt to taste 1 teaspoon, plus a bit more of wine vinegar 1 teaspoon caster sugar METHOD 1. Soak the apricots in a bowl with about 300 ml of cool water and 1...

Laotian Pork Sausage Recipe only This Laotian pork sausage is a famous street food all over Thailand, but it must be said that like so many great dishes do originate from the Northeast of Thailand. Often not given credit for the simple, fresh locally found ingredients off the land. Most of the famous Thai dishes come from the Royal Court through the ages and there  is so much fusion from India, China, Malay, and early Europe. This is a true local dish from the Northeast. I lived in Bangkok for many years and this was truly on of my favorite street foods. I walked about 1 KM to go to this lady that sold this snack in Ekamai, Soi 10. Her sausages were real sour and made with lots of love. When you buy them they come in a bag with shredded cabbage, Thai birds-eye chilies, and sliced galangal.  INGREDIENTS 150 g pork shoulder mince 100 g sticky rice 3 tablespoons fresh galangal, finely chopped 3 tablespoons fresh lemongrass, white part only, finely chopped 5 fresh garlic cloves, f...