NIHARI

                                                                             NIHARI

         

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Ingredients 

• ¹⁄₂ kg lamb
• salt
• 1 teaspoon pepper
• ¹⁄₂ teaspoon turmeric powder
• 1 teaspoon coriander powder
• 4 tablespoons oil
• 3 tablespoons flour
• 1 teaspoon ginger paste

• spice mix

• 2 teaspoons fennel seeds
• ¹⁄₂ teaspoon whole black peppercorn
• ¹⁄₂ teaspoon cumin seed
• 2 small cardamom pods, seeds of
• 10 cloves
• 2 whole black cardamom pods
• 1 cinnamon stick
• 1 bay leaf
• ¹⁄₄ teaspoon nutmeg
• 2 teaspoons coriander seeds

Directions

1. Heat oil in a heavy based pot.
2. Add meat and fry it a little.
3. Add salt, chili powder, turmeric, coriander powder and ginger paste.
4. Mix well. Add a little water.
5. Dissolve flour in half a cup of water and add this to the meat and bring to boil.
6. Grind all the whole spices ( spice mix).
7. Put all the ground spices in a fine cotton cloth bundle.
8. and add to meat.
9. OR grind them till powdery fine and add them to the meat.
10. Add 3-4 cups of water; cover and leave to tenderize on very low flame. It can take up to 5 - 6 hours if using chicken and more if using beef.
11. When meat has softened remove the bundle of spices and make the curry into desired consistency.
12. To Garnish--Fry some onion slices in a little oil until golden brown and add to Nihari.
13.  Garnish with fresh coriander, ginger and green chilies. 
14. 
    

CANNELLONI

CANNELLONI

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Ingredients

For the tomato sauce

• 3 tbsp olive oil
  
  

  
• 8 garlic cloves, crushed
• 3 tbsp caster sugar
• 2 tbsp red wine vinegar
• 4 x 400g cans chopped chopped tomatoes
• small bunch basil leaves

For the topping

• 2 x 250g tubs mascarpone
• 3 tbsp milk
  
  

  
• 85g parmesan
  
  

  
  (or vegetarian alternative), grated
• 2 x 125g balls mozzarella, sliced

For the filling

• 1kg spinach
  
  

  
• 100g parmesan
  
  

  
  (or vegetarian alternative), grated
• 3 x 250g tubs ricotta
  
  

  
• large pinch grated nutmeg
  
  

  

  
  
• 400g dried cannelloni

Method

1. First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
2. Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
3. Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.