A recipe straight from the kitchen of the Mughal Court. The raisins add a wonderful touch!
For 500gr of lean high quality ground beef:
1- In a pan, place just a little bit of olive oil and add: about 3 cm of fresh ginger root crushed, some crushed garlic, a teaspoon of Madras curry, a teaspoon of cumin, a small piece of a cinnamon stick, and salt and pepper to taste.
2- Once the spices give out their aroma, add half a kilo of very small tomatoes (slit them with a knife without cutting them so they may release their juices while cooking), a bunch of fresh cilantro chopped, a handful of raisins and the ground beef. Mix well.
3- Cover and let it simmer for 15 minutes or until the meat is done. Mix from time to time.
Remember to take out the piece of cinnamon just before serving. I served it with white Basmati rice cooked with raisins and Raita (yoghurt mixed with cumin and cucumber).
A delicious side dish with asparagus cooked in saffron scented water topped with mango chutney. I served it with warm boiled eggs on a bed of baby arugula. Perfect for a warm summer’s lunch.
1- Wash and cut the asparagus at about a third of its length.
2- Boil water and add a generous amount of saffron liquid (recipe here ). Place the asparagus gently and let it cook until it is al dente.
3- Take the asparagus out of the boiling water and place them in a sieve to get rid of the excess water.
To serve simply place it on a plate and top with mango chutney (recipe here). It can accompany any dish that does not have many spices since the chutney provides a lot of taste, such as eggs as here or broiled fish. Enjoy!
A refreshing salad, lovely in colour and in taste. The touch of cumin gives it a nice twist, as well as helps with digestion. This salad is recommended as an accompaniment to spicy food, such as curry, since all its ingredients are soothing to the stomach.
To prepare, simply sprinkle cucumbers with lime juice, olive oil, fresh mint, a dash of salt and another one of cumin.
A delicious way to prepare Tuna. Any fish would do actually.
For one Tuna steak
1- In a bowl, mix a tablespoon of sesame oil, a tablespoon of Soya sauce, a tablespoon of honey, the juice of one lime, some fresh ginger root grated and freshly crushed black pepper to taste.
2- Cut the Tuna steak in squares. It is easier to do if it is slightly frozen.
3- Place the honey and ginger mixture in a pan and cook on medium fire until it starts bubbling.
4- Add the Tuna squares and cook for five minutes gently mixing constantly so that all sides of the squares become golden.
Serve immediately. I served it with white basmati rice cooked with raisins and a cucumber salad.
Lovely in colour and in taste.
Peaches have a very light flavour that tends to wane as they cook. So to make a flavourful jam, some ingredients should be added. I sometimes mix strawberries or mangos with the peaches. Here I turned them into a Persian delight by adding rosewater from Iran and cardamon from Afghanistan.
1- Wash and cut one kilogram of organic peaches in half, taking out the seed. I used very small peaches. If you use large ones, cut them in quarters. Do not cut them too small as the pieces might dissolve while cooking.
2- Place the peach pieces in a large pot with 800 gr. of sugar and the seeds of seven cardamon pods. Bring the mixture to a boil stirring with a wooden spoon from time to time, then lower the fire. Let it simmer for about 30 minutes.
3- Add a tablespoon of pure rosewater and mix. Place the jam in a sterilised jar. When the jar has cooled, place it in the fridge. The jam is ready 24 hours later.