Carrot & Yellow Pea Curry

The yellow peas were soaked overnight, and cooked with the chopped carrot pieces for an hour or so. I added two teaspoonfuls of madras curry powder, one teaspoonful of chilli powder, diced garlic, and a dusting of ground cardamom. Cooked for another hour. After half an hour, I added the chicken stock, and three tablespoons of yoghurt, stirred through. . 

The rice was cooked slowly for twenty minutes or so, and then cooked slowly in a drizzle of sunflower oil under glass for half an hour, until the rice was crispy (but not burned).

Served with a generous helping of mango chutney. 

 

Ground Lamb, Sweetcorn and Ginger

Ground lamb cooked with onion or leek, peas and ginger. Plus diced garlic, and half a small tin of sweetcorn.

The lamb was browned for twenty minutes before the other ingredients were added.

 The ginger was diced, along with a clove of garlic. Added to the pot with the sweetcorn and peas, along with the diced onion. Cooked for another twenty minutes under glass. After that the tomato puree was added, along with some water.

Served with boiled rice, Chinese style (sticky enough to be picked up with chopsticks).

Sweet and Sour Chicken with Fried Rice

Chicken pieces in a sweet and sour sauce, with added dried red chilli, bamboo shoots, diced onion, sweetcorn, and diced button mushrooms.

Cooked for half an hour under glass, with some vegetable stock.

Served with fried basmati rice. Dress with some dark soy sauce.

Want to make your own sweet and sour sauce? It is pretty straightforward, and is describe here.