The mix is then flavored with heady green cardamom
, pistachios and, sometimes, raisins.
super supper INGREDIENTS (Serves 4) 1/2 red onion, peeled and finely chopped 100g Greek yogurt 2 pinches of saffron strands 1/2tsp ground cinnamon 1/4 nutmeg, grated 3 green cardamom
pods, seeds finely ground Pinch of chilli flakes, or to taste 2 cloves of garlic, peeled and roughly chopped 1tsp salt, plus extra to season About 800g skinless boneless chicken (thighs are best) cut into 4cm dice 1tsp sumac, or a good squeeze of lemon juice Freshly ground black pepper METHOD 1.
300ml rapeseed oil, 2 onions, 1kg chicken, in 2in pieces, 300g chana daal, soaked overnight, 3 medium tomatoes, diced, 15g cumin seeds, 6 green cardamom
pods, 4 black cardamom pods, 6 cloves, 3 bay leaves, 1tbsp dried coriander, 10 peppercorns, 3 green chillies, 3tbsp ginger and garlic paste, 1tbsp ginger, chopped, 1tbsp garlic, chopped, 1tbsp turmeric powder, 1tbsp red chilli powder, half bunch fenugreek leaves, half bunch coriander, 1 litre water.
Lamb Kofta Curry Ingredients Serves 4 For the meatballs Lamb ground meat 2 lb Garlic cloves 6-8 cloves Ginger mince 2 tbsp Cumin powder 1 tsp Coriander powder 1 tsp Red chili powder A' tsp Salt to taste Black pepper powder A' tsp Turmeric powder A' tsp Eggs 2 nos Cilantro chopped 4 tbsp Mint leaves chopped 4 tbsp For the kofta sauce Oil 1 tbsp Cumin seeds A' tsp Ginger garlic paste 1 tbsp Green chili, chopped A' tbsp Red onion, chopped 4 tbsp Tomato chopped 4 tbsp Tomato puree A' cup Cilantro chopped 2 tbsp Garam masala 1 tsp Salt to taste Clove 2-3 cloves Green cardamom
2-3 pods Bay leaves 1-2 leaves Red chili powder A' tsp Turmeric powder A' tsp Method: Squeeze the ground lamb meat using a muslin cloth to extract the moisture and keep aside in a bowl.
Autumn, for example, can produce a Quince and Rosewater Jam or a Rowanberry Jelly, while winter's bounty can translate to Green Apple Stock Jelly, Cranberry and Sherry Vinegar Jam, or Outdoor-Grown Rhubarb and Green Cardamom
BLACK CARDAMOM PODS, although related to green cardamom
, are larger and dried over open flames, which gives them a woody, resinous aroma.
PUDINA KOFTA MEATBALLS IN A MINTED COCONUT CURRY (SERVES 3-4) INGREDIENTS: 2 tbsp coconut oil; 350g lamb meatballs (pack of 12); 4 green cardamom
pods; 1 medium onion, finely chopped; 4 garlic cloves, finely grated; 2.5cm fresh root ginger, finely grated; 1 tsp ground fennel; 1 tsp white pepper; 1 green chilli, finely chopped; 125ml hot water; 1 x 400ml tin coconut milk (at least 75% coconut); 5-6 mint sprigs, leaves finely chopped, plus a few leaves to garnish; salt and freshly ground black pepper METHOD: 1.
PUDINA KOFTA MEATBALLS IN A MINTED COCONUT CURRY (Serves 3-4) INGREDIENTS 2 tbsp coconut oil 350g lamb meatballs (pack of 12) 4 green cardamom
pods 1 medium onion, finely chopped 4 garlic cloves, finely grated 2.5cm fresh root ginger, finely grated 1 tsp ground fennel 1 tsp white pepper 1 green chilli, finely chopped 125ml hot water 1 x 400ml tin coconut milk (at least 75% coconut) 5-6 mint sprigs, leaves finely chopped, plus a few leaves to garnish Salt and freshly ground black pepper METHOD 1.
Botanicals include elderflower, coriander seeds, Spanish orange peel, Italian lemon peel, Guatemalan green cardamom
, grains of paradise from Africa, angelica root and orris root.
INGREDIENTS (serves four) 4 x lamb shanks 6 x cloves of garlic 1 inch of ginger 2tsp chilli powder 1tsp paprika 1tsp coriander powder 1tsp cumin powder Curry sauce 3tbsp vegetable oil 1tbsp butter 1 x cinnamon stick broken in half 8 x green cardamom
pods 4 cloves 8 x black peppercorns 2 x medium white onions thinly sliced 2 x green chillies slit lengthwise 1tsp chilli powder 1tsp turmeric powder 2tsp coriander powder 2tsp cumin powder 2tbsp tomato puree 4tbsp Greek yoghurt 400mls water Salt to taste 1/2 tsp ground nutmeg Large handful fresh coriander chopped lemon juice METHOD Blend the garlic and ginger with a little water.
INGREDIENTS 2 tbsp rapeseed oil 1 tsp fenugreek seeds 2 tsp each cumin seeds and coriander seeds 8 green cardamom
pods 3 onions, finely chopped 1.2kg carrots, sliced 4 tomatoes, chopped large piece fresh ginger, chopped 2 green chillies, chopped 1 tsp turmeric 2 tsp garam masala 2 litres veg stock 1 lemon, juiced 200ml whole, coconut or cashew milk chutney, to serve spring onion, sliced, to serve
Chicken with Apricots, Lemon and Saffron Yield: 4 to 6 servings Time: 1 1/2 hours INGREDIENTS 6 large bone-in, skin-on chicken thighs (About 2 pounds total), fat trimmed Salt and pepper 1/8 teaspoon crumbled saffron threads 2 tablespoons lemon juice 1 large onion, diced (about 1 1/2 cups) 1/2 cup tomato pur`e Pinch of cayenne 1 teaspoon coriander seeds 1 teaspoon fennel seeds 1 teaspoon green cardamom
pods 1 cup chicken broth 6 ounces dried apricots, about 1 cup 2 small lemons, thinly sliced (do not peel) Cilantro leaves, for garnish Mint leaves, for garnish 2 tablespoons toasted pine nuts, for garnish (optional) PREPARATION Step 1: Season chicken generously on both sides with salt and pepper.