Rice

Serves 5

Ingredients:

500g lamb chops – shoulder

Salt

2 tbsp fennel seeds

1 tbsp coriander seeds

4-5 whole garlic cloves

1-inch piece whole ginger

500g basmati rice

4 bay leaves

2 tbsp whole garam masala

6-8 whole green cardamoms

½ chopped onion

2 tbsp ginger garlic paste

1 tsp black cumin seeds

1 cup of yoghurt

½ tsp ground nutmeg

½ tsp ground mace

½ tsp crushed green cardamom

2 tsp kewra water

Method:

1. Put the meat in a litre of water and add salt to taste.

2. Place the fennel, coriander seeds, bay leaves, whole ginger and garlic into a cloth parcel. Drop into the water with the meat and boil for 20 minutes until the meat is halfway cooked. Remove parcel.

3. Soak the rice for 15 minutes then cook.

4. Add garam masala and whole cardamoms to the onions while frying. Add the ginger, garlic paste and meat (leave the stock in the pot).

5. Fry for 2-3 minutes. Stir the yoghurt into the mixture. Cook until the yoghurt has evaporated and mixed in.

6. Add the stock, cumin seeds, nutmeg, mace and green cardamom. Rinse and strain the rice and add to meat mixture. Boil then reduce the heat until the water has evaporated.

7. Simmer for 10 minutes, add kewra water then serve.

Kheer – a desert dish for celebrations

Serves 5

Ingredients:

3 tbsp olive oil

1 tsp crushed green cardamom

3 pints milk

5 tbsp crushed vermicelli roti

4 tbsp desiccated coconut

1 tbsp pistachio

1 tbsp sliced almonds

350g condensed milk

1 tsp kewra water

Method:

1. Gently fry the crushed cardamom in the olive oil. Add the milk and heat to the boil on a medium heat, then simmer until it reduces to half.

2. Lightly toast the vermicelli roti and add to the milk. Stir frequently and add in the condensed milk. Simmer for 10-15 minutes until a creamy consistency is reached.

3. Add the desiccated coconut and keep stirring on a medium heat. Stir in the kewra water.

4. Let the mixture cool before pouring it into a bowl and sprinkle it with sliced almonds and pistachio. Keep refrigerated.