I do love a Lamb Madras. The good thing about a Madras is it can be as simple or as complicated as you like. The basics of Madras are tomatoes, something sharp & sour such as lemon juice or tamarind and plenty of chilli heat. As we don’t have lamb curry all that often I …
Pathia – Sweet, Hot & Sour Curry Pathia is a wonderful Indian dish that has it’s roots in Persia. Sweet, hot and sour it hits all the right notes in out household. Obviously you can alter the level of heat to suit your taste by using more or less Chilli powder and fresh chillies. Chicken …
Chicken Paneer Tikka Chilli Masala Chicken Tikka Masala is a favourite in the ‘Ome Made house. Only thing is, we have to have it a little hotter. Madras hot is about right for us. Paneer is also a great addition. If you’re not a fan or you’re struggling to get hold of some, it can …
One of our favourite meals in the ‘Ome Made household is slow roasted lamb Moroccan style. Lamb shoulder coated with a warming, earthy Moroccan rub. Keep It Local! We are lucky in Sheffield that we have so many places to buy superb locally reared lamb. Two of our favourites are Firs Farm and Whirlow Hall …
Slow Roasted Lamb Moroccan Style Slow roasted lamb Moroccan style is such an easy recipe. You can even prepare it the day before so that you can just put it in the oven the following day. Cooked Low & Slow it means you can get on with other things during the day. For more details …
I have done a post before on British Indian Restaurant Curry but thought with the amount of people wanting a recipe for a base sauce I’d do a separate recipe. Make It Your Own Curry Base Sauce! Remember, you can add what you like, leave out what you don’t have or add more or less …
Pulled Pork… I do like cooking meat the low and slow method. It allows you to play around with so many flavours and you also get the rest of the day free! You also get to make great food with the leftovers. Read on for a great Pulled Pork Chilli! Pulled pork is no exception. …
nfd Madras Curry British Indian Restaurant Style This is as simple as it gets for a British Indian restaurant style Madras curry! Follow the Basic Medium Curry above to frying the onion, garlic, ginger and spices. Once you have done this add the following; 400g chopped tinned tomatoes (blitz smooth in a blender or food processor …
This was an absolute winner! I’m quite a fan of lamb breast, a very underused and under rated cut of meat. I think a lot of people are put off by the appearance (there appears to be very little meat) and they don’t know how to cook it. I normally roll it with …
It was a Saturday. Something strange had happened. I fancied something other than curry for tea! Not sure Kit was so impressed with this idea! However not all was lost… I still wanted that hit of spice! We were going to be having curry. We had bought 3 chickens especially. To be honest I …