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Keema Peas, Carrots and Potatoes

Keema, kheema or qeema is a north Indian/Pakistani spicy mince curry usually made with lamb or goat meat but in this case I have used lean beef mince.

Serves 4

500g mincemeat of your choice
3 tablespoons ghee
100ml Greek yoghurt
2 plum tomatoes, chopped
3 medium onions, peeled thinly sliced (half-moons)
2 tablespoons garlic and ginger paste
1 tablespoon tomato purée
1 […]

By |March 29th, 2016|Andalucia|0 Comments|

Kashmiri Kabargah – Fried Lamb Ribs

Kabargah is usually made with mutton or goat ribs and often forms part of a celebratory meal in Kashmir but for me it was a mid-week supper made with pork ribs but living in rural Andalucía it’s not so easy to pop out and buy lamb ribs or sometimes lamb itself unless you want a […]

By |March 18th, 2016|Andalucia|0 Comments|

Sweet and Spicy Shepherd’s Pie

Using up the remainder of my leg of lamb I finely chopped the meat instead of mincing it. Adding spices really perks up this most comforting dish.

If you want to stop the mash sinking into the meat and juices then allow to cool in the fridge before adding the potato. However, since the alcohol […]

By |March 16th, 2016|Andalucia|0 Comments|

Korean Style Pork Ribs

1kg sheet ribs, cut into two pieces
100ml soy sauce
100g brown sugar
2 tablespoons rice vinegar
2 tablespoon sesame oil
2 tablespoons cayenne pepper
6 garlic cloves, crushed and finely chopped
1 tablespoon fresh grated ginger
2 onions, peeled and pulped in a blender
50ml runny honey
1 tablespoon tomato purée
1 tablespoon freshly ground black peppercorns
½ teaspoon turmeric
Sesame seeds
Fresh coriander

Make a marinade of […]

By |March 4th, 2016|Andalucia|0 Comments|

Baked Pork Ribs

A sheet of pork ribs at around 3.30€ for one kg will make a finger licking supper for two.

Cut the sheet into individual ribs and place on a baking tray.

Drizzle with:
4 tablespoons runny honey
2 tablespoon soy sauce
1 tablespoon balsamic vinegar

Tuck several peeled garlic cloves between the ribs and sprinkle with crushed dried chillies.

Finish by […]

By |February 22nd, 2016|Andalucia|0 Comments|

Sausage & Chickpea Simmer

This is an easy one pot and if you have time then caramelise your onions first.

I stumbled across paprika sausages, they are more like chipolatas than a British banger but I thought I would give them a go. You could simply use chorizo instead or pork sausages with an added teaspoon of paprika. Anyhow, […]

By |December 9th, 2015|Andalucia|2 Comments|

North African Lamb Stew with Couscous

A beef stew reminds me of Thursday lunch time at my school canteen in south London. I didn’t like it then and it has tainted me ever since.

However, if it’s called a casserole, well, that transforms it into something special… France’s beef bourguignon or cassoulet, Filipino puchero, Spain’s rabo de torro, Mexico’s mancha manteles de cerdo, Majorca’s tombet, […]

By |November 20th, 2015|Andalucia|0 Comments|

Walk Like a Jamaican | Goat Curry Recipe

Jamaican goat curry makes use of fiery scotch bonnet chillies, something I wouldn’t ordinarily see in rural Andalucía but thanks to my last visit to Granada I still have a few left in my freezer.

After the abolition of slavery in the 1800s thousands of migrants flocked from India to work in the Caribbean plantations […]

By |November 9th, 2015|Andalucia|1 Comment|

Asiático de Cerdo (Asian Pork)

I was wondering what to do with solomillo (pork tenderloin). Knowing I had an onion, carrot and a lot of spices I came up with this Friday night special that I served with a mash of potato, carrot and sweet potato (plus a few cloves of garlic).

Solomillo, sliced
One onion, peeled and sliced
Two carrots, peeled […]

By |October 24th, 2015|Andalucia|1 Comment|

Slow Roast Lamb with Chickpea Mash

Autumn is on its way in this part of Andalucía even though it’s still warm during the day and when the weather cools it means it is time for slow roasted meat.

And as I have a leg of lamb from la Sierra de Málaga I intend to cook it for 3 or 4 hours.

First up is […]

By |October 24th, 2015|Andalucia|0 Comments|