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...

Cambodian Mussels with Lemongrass. This Cambodian mussels with lemongrass recipe is found across Southeast Asia. I recently had a beach holiday in Sihanouk Ville and was totally amazed at the abundance of fresh seafood there was. I ate lobster, BBQ squid, fresh prawns on the beach and one night I went to a great Khmer restaurant and had this dish with a fresh baguette which the Cambodians can make with their eyes closed due to the French being part of their history. INGREDIENTS 450 g fresh mussels 1 1/2 tablespoons vegetable oil 2-3 garlic cloves, finely chopped 1 small Asian shallot, finely chopped 3 fresh lemongrass stalks, white part only, finely sliced 3 cm piece of galangal, peeled and cut into slices 2 long fresh red chilies, seeded and finely chopped 1 tablespoon fish sauce 1 tablespoon fresh lime juice 1/2 teaspoon sugar 1 cup fresh basil leaves, roughly chopped METHOD 1. Scrub the mussels and remove any hairy beards from the shells. Discard and mussels that do not close when t...