Friday, 14 October 2016
Lamb shish kebab, egg curry, dahl and pilau rice,
Nick at Melling's Butchers in Todmorden's indoor market has all sorts of goodies to save you a bit of time, and help spice up your tea - including these great lamb shish kebabs. You can also pick up most of the other ingredients from The Mediterranean Pantry, and other stalls indoors and veg outside.
There may be a fair old list of ingredients, but it's actually very easy.
1. Drizzle the shish kebabs with olive oil and stick them in a medium-hot oven. They'll be ready in about 30 minutes.
2, Chop onion and fry in 2 lots of ghee - 1 for the rice, one for the egg curry.
3. Boil lentils with a crushed clove of garlic.
4. Add the rice to the onions, add cardamon pods, stir and then add water. Boil, slam on lid and turn the heat down - let it cook while everything else finishes.
5. To the other onions add crushed garlic and grated ginger - fennel and cumin seeds, a little chilli and some turmeric. Stir around - then add a tin of chopped tomatoes and a splash of water. Cook down gently.
6. Boil the eggs for 10 minutes. Keep an eye on the sauce, turn off the heat/add water if it gets too thick - if you like it really spicy you may wish to add garam masala.
7. When the eggs are cooked, peel them - put the sauce on top.
8. Make the tarka for the dhal - in olive oil quickly fry whole spices (coriander, fennel seeds, cumin seeds, mustard seeds, slit chilli and curry leaves). Pour over the cooked lentils.
9. Serve, scoff.