these are recipes that were winged, and probably will be made differently next time I make them, so just writing the ideas down as a guide. Feel free to change ingredients, temperatures, cooking times, you name it….
cilantro crusted rack of lamb
Preheat oven to 325 degrees, convection on.
Mix 1/2 cup chopped cilantro, 2 chopped cloves of garlic, 1 tsp ground cumin, 1 tsp hot Hungarian paprika, 1/4 tsp black pepper and 1 tbsp olive oil in a small bowl. Smear over rack of lamb. Place in ovenproof dish, and roast for 30-35 minutes, until cooked to preference.
2 tbsp olive oil, 1 chopped onion, 1 inch piece of ginger- peeled and finely chopped, 2 chopped cloves of garlic, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, 2 potatoes, peeled and diced, 1/2 cauliflower- divided into florets, 1.5 tbsp Arvinda’s curry masala, 1/2 cup water, 1/2 cup chopped cilantro
Sautee onion in oil until softened. Add ginger, garlic, mustard seeds and cumin. Stir until seeds start to pop. Add potato, cauliflower and curry masala, stirring frequently over medium low heat. If potatoes start to stick, add some water and stir frequently, to prevent sticking or burning. Cook for 20-30 minutes, partly covered and stirring occasionally, until potatoes reach desired consistency. Stir in 1/2 cup chopped cilantro, and serve.