WebPreheat the oven to 180°C/350°F/gas 4. Cut off and discard the aubergine stalk, then slice lengthways in half. Score a criss-cross pattern in the flesh of each half with a sharp knife. …
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WebFirst, make the spice mix. Toast each spice (except for the paprika), one by one, for about 30 - 45 seconds (until fragrant) in a dry skillet over high heat, and transfer …
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WebOne: Heat the butter in a pan and then add the lamb. Gently cook for a couple of minutes, until browned. Two: Put the shallots, garlic and ginger in to the pan with the …
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WebMethod Put the ghee in a large, sturdy casserole over a medium heat. When hot, add the whole spices and fry for 1 minute, then add the onion and fry for 10 minutes until …
WebInstructions. Drizzle 2 tablespoons of olive oil into a wide, deep saucepan and add the sliced onion, cinnamon stick, bashed cardamom pods and cloves. Cover with a lid and cook on a low heat for 5 minutes until the onions have softened but are not brown. Add in the crushed garlic, ginger, chilli flakes, cumin, coriander, turmeric and garam masala.
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