local farm shop with a selection of quality products

KEEMA CURRY

PREP TIME 20-25 MIN, COOKING TIME 30 MIN

INGREDIENTS

2 POTATOES PEELED AND CUT INTO 2CM CUBES

2 TBS GHEE OR OIL

2 ONIONS SLICED

1 GREEN CHILLI FINELY CHOPPED

3 CLOVES OF GARLIC – CRUSHED

1 TBS FRESSH ROOT GINGER – GRATED

60ml WATER

750g MINCED ROSE VEAL

½TSP GROUND CINNAMON

2 TSP GROUND CUMIN

½ TSP TURMERIC

1 TSP GROUND CORDAMOM

1 TSP CHILLI POWDER

2 TSP GROUND CORIANDER

125ml COCONUT MILK

2 TBS TOMATO PUREE

200g GARDEN PEAS – FRESH OR FROZEN

METHOD

Heat ghee or oil in a large pan, add onion, chilli, ginger and garlic
Cook until the onions is soft
Add the potato and water, simmer for 10 minutes.
Add the ROSE VEAL mince, and all other spices
Stir for 10 minutes until mince is browned
Add peas, tomato puree and coconut milk
Stir well and continue to cook (uncovered) until reduces and mince cooked through.
Serve with rice, Nan, pitta bread etc and enjoy.

Quail Egg Hors d`oeuvres

IMG_2227

1) Hors d`oeuvres cases with drop of mayonnaise and 1 quail egg then place in oven till cooked

2) Take small crackers or toasted bread, Add a slice of fried Wagdog and a Fried egg.

 

 

IMG_5926IMG_5933  

ATKINS AND POTTS GRAVIES    RAMSAY OF CARLUKE PRODUCTS

IMG_5927IMG_5928

            WHISKY SAUCE CO. PRODUCTS                    STORNOWAY PUDDINGS

                        PLEASE CALL 07889241499 OR 01698 822260 OR EMAIL