Ginger lime fizz
A ginger-and-citrus option alongside a rich meal.
Make one glass
Mix 100 ml alcohol-free ginger ale with 50 ml sparkling water and 15 ml lime juice. Serve over ice.
INDIA · LAMB
Lamb Rogan josh
Ingredients
2
Onion2 quartered
Sunflower Oil4 tbsp
Garlic4 cloves
GingerThumb sized peeled and very finely grated
Madras Paste2 tbsp
Paprika2 tsp
cinnamon stick1
Cardamom6 bashed to break shells
Cloves4
Bay Leaf2
Tomato Purée1 tbsp
Lamb1kg cubed
Greek yogurt150ml
CorianderGarnish chopped
Method
Put the onions in a food processor and whizz until very finely chopped. Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 mins more. Tip the curry paste, all the spices and the bay leaves into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt. Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.
Recipe data: TheMealDB · Powered by Bee Solutions
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