Mughal style ground beef

A recipe straight from the kitchen of the Mughal Court. The raisins add a wonderful touch!

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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.

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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).

Asperges au safran et au chutney de mangue – Saffron asparagus with mango chutney

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.

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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.

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3- Take the asparagus out of the boiling water and place them in a sieve to get rid of the excess water.

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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! 

Cooling cucumber salad with mint

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.

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To prepare, simply sprinkle cucumbers with lime juice, olive oil, fresh mint, a dash of salt and another one of cumin.

Enjoy!

Tuna with honey and ginger

A delicious way to prepare Tuna. Any fish would do actually.

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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.

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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.

Peach jam with rosewater and cardamon

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.

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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.