The Hackney Butchers Association

   Wow, this is amazing.  It's very easy and fairly cheap. Unlike a lot of curries, this one cooks in around 20mins, (marinading time on top of that). I will be doing this again very soon! The flavours are warm and moreish, cumin, coriander seeds, ginger & toasted oniony rice, chilli & of course lamb! The Coriander sauce is so fresh and healthy it makes you feel like you must have just been to the gym. Well, sort of... (having not been to a gym for at least 10years I'm not an expert...) There are quite a lot of ingredients, but mostly dried spices which last for months and months. The only fresh ingredients I needed to get were fresh coriander (cilantro), mint, & green chillies. You could do this without the fresh coriander sauce but you'd be missing out big time. Make the sauce...make the sauce... I used some suckling lamb chops from a local market. £5 for 2 big chops, not bad I thought... for something quite special and amazingly...

Dhudi is an Indian vegetable. It's a member of the gourd family, and tastes like a slightly bitter marrow.  They come in various shapes and sizes, and confusingly have dozens of names in different countries.  The main names to remember are Lauki (India), Hulu (Chinese), and Calabash (USA/Europe). If left on the vine, they thicken up and are often hollowed out, dried, and used in place of bottles. For this reason, they are often referred to as bottle gourds. When young, they are eaten as a vegetable.  You just peel them with a normal peeler, dice & then boil or fry for about 5mins.  By themselves they are a bit bland, so they are usually cooked with lots of spices.  That's where I get interested! They are eaten all across India, Pakistan, in China, Korea, Vietnam and parts of South America, so there are no doubt a huge amount of recipes out there. To get the ball rolling, here's a recipe I tried last night which uses no oil.  I had it with some plai...

Asafoetida is a pungent spice that comes from the sap of Ferula roots.   In it's raw gum form it has a foul smell hence the name Devil's Dung! Once fried for 30secs in oil though, it gives a lovely onion/leek/garlic flavour.  Phew.  It is used widely in Indian, Persian & Arabic food. I found mine at a local asian store, where it was known as 'Hing' , but all the big manufacturers make it, so it will be in a lot of supermarkets.  You can buy it in bags of untreated resin, but it is very pungent & very smelly!  Far more often it comes in powder form in pots, mixed with a little rice flour to keep it dry and make the taste less harsh. Just in case, here are a few stockists.... GREENLIFE.CO.UK SPICESOFINDIA.CO.UK THEASIANCOOKSHOP.CO.UK For USA use  ISHOPINDIAN.COM For the rest of Europe use: INDIASTORE.DE Hope this helps!

This comes from an awesome book I recently bought from Amazon, "India" by Pushpent Pant. His name alone is impressive! It is the first recipe I've cooked from the book, but if it is anything to go by, I will soon be trying the remaining 999 recipes... This book is not cheap, but worth every penny, i'ts a lovely object (that comes in it's own bag) , published by Phaidon,  and packed with enough info, ideas and great images to keep you going for years. Wow. I've just seen they've just slashed the price on Amazon (after I'd bought 2 copies!) to £20.  That really is a massive bargain. Anyway here's the basic recipe with a slight twist as I couldn't get fresh fenugreek and used dried instead. I also added some chopped fresh mint at the end just to freshen it up.  Probably a mortal sin, but still damn tasty... RECIPE BELOW:

This recipe came from a great blog I came across called Limepickle.com It is very simple and makes a great pickle!  I''ve not changed a thing other than to convert it into metric.  You could swap the limes for lemons.  Mmnnn pickles....