This is from Jamie Oliver’s ” The Return of the Naked Chef”. He credits the recipe to his friend Peter Begg. You can vary the curry by using diced chicken, prawns or paneer or vegetables like swiss chard, spinach, peas, cauliflower, boiled potatoes or chickpeas. Serve with some Indian breads and/ or steamed basmati rice.
A middle eastern pilaf that uses leftover lamb from Tom Hunt’s ” The Natural Cook”.
A delicious recipe for lamb shoulder from Diana Henry- the lamb is tender and soft and just falls off the bone,
I can still remember eating my very first Souvlakia in the hot summer of 1976 on Syntagma Square in Athens. A cheap meal of spicy lamb in flatbread served in a paper cone, the juices dribbling down your clothes as you ate no matter how careful you were…This version is from Nigel Slater’s ” The 30 Minute Cook”.
This recipe is from Jamaica but this can be found across the Caribbean islands. Its from ” The Cooking of the Caribbean” by Elizabeth Lambert Ortiz.
This is from Romy Gill who has a restaurant in Thornbury which i intend to visit one day very soon.
Golden rice flavoured with a little meat, spices and a hint of sweetness which is nice served with a spoonful or so of yoghurt on top and perhaps some mango chutney. It’s another recipe from ” Organic” by Sophie Grigson and William Black.
Fekicity Cloake’s ” Perfect” version.
Felicity Cloake’s ” Perfect” recipe.
This is from ” Roast Chicken and Other Stories” by Simon Hopkinson.If you don’t want to make the hummus yourself then buy a good ready made version.
A Greek recipe from Diana Henry. You can use dried prunes as an alternative to apricots.
A simple Hyderabadi recipe from ” Madhur Jaffrey’s Ultimate Curry Bible” . Serve with Indian breads or rice.
This simple dish from ” Madhur Jaffrey’s Ultimate Curry Bible” is very popular among the Chettiar community of Tamil Nadu.
I am not vegetarian but eat meat very rarely these days- probably no more than once or twice a month. When i do, i am often cooking for one as my husband is vegetarian, so i like dishes that can be easily scaled down. Here’s a Greek way with lamb from Jill Dupleix.