A great way to use up offcuts of venison from Mark Hix. It will serve two as a main or four as a starter and is good served with flatbreads, rice or even mash.
These Kababs can be cooked on a barbecue or grilled indoors. The chicken could also be cooked without skewers spread out on a foil covered baking tin under a preheated medium grill. The recipe is from ” Ammu” by Asma Khan and she recommends serving them with her Spinach with Spiced Yoghurt and her Special Potatoes.
A slow cooked soupy curry from the Sindhi community. Its from ” Thali” by Maunika Gowardhan. If you can, find some already podded green cardamon seeds to save time.
A very satisfying meal to eat with bread or rice from ” Asma’s Indian Kitchen” by Asma Khan. You can omit frying the paneer before it is added if you like.
