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Winter Warmer...

Brrrr...it's cold outside! And it looks like Winter is now well and truly here, hitting us with full force! Of course, the best way to beat the big freeze and thaw out, after coming in from the cold, is to rev up your internal 'body heat' by eating something hot and tasty ...one way that I can think of doing this is with this wonderfully warming spicy lamb, okra and pumpkin curry, perfect served with rice or flat bread (Chappatti or Paratha will do nicely thanks!) after a long chilly day....




North Indian Gosht (Lamb), Bindi (Okra) & Pumpkin Curry

(Serves 2-4)

A deliciously hearty curry dish, perfect for those cold, dark, wintry evenings. This North Indian dish is studded with tender pieces of lamb and emerald green okra for added texture; it has the added surprise of cubes of sweet pumpkin melting in a rich, spicy sauce.



4 Tbs Vegetable oil

1 lb. Lamb (shoulder meat, trimmed and cut into 1-inch cubes)

1 Cup of Chopped Okra

1 Cup Chopped Onion

3 Black or Green Cardamom pods

1 Tbs. fresh Ginger (peeled and grated)

2 tsp. minced Garlic

2 Tbs. ground Coriander

½ tsp. ground Turmeric

1 cup chopped Tomato

1 Tbs. Tomato paste

2 cups Chicken stock (or Water)

1 ½ tsp. Salt, (or instead, add salt to taste)

1 lb. Pumpkin or Butternut Squash, (peeled, seeded and cut into 1-inch pieces)

1 Tbs. Garam Masala

1/4 cup chopped fresh Coriander




1.      In a large, heavy, flameproof baking dish over high heat, warm 2 Tbs. of the oil. When hot, add a few pieces of the lamb and sear until they are lightly browned all over but not cooked through, about 3 minutes. Transfer to a bowl. Repeat with the remaining lamb.


2.      Reduce the heat to medium-high and add the remaining 2 Tbs. oil to the baking dish. When hot, add the onion and cardamom and cook, stirring occasionally, until the onion is browned, about 8 minutes. Stir in the ginger, garlic, ground coriander and turmeric.


3.      Return the lamb to the baking dish along with the tomato, tomato paste, stock and salt. Bring to a boil, then reduce the heat to low, cover and cook until the meat is tender when pierced with a fork, about 2 hours. Alternatively, place the covered baking dish in a preheated 350ºF oven for 2 ½ hours.


4.      About 20 minutes before the meat is done, stir in the pumpkin and chopped Okra, cover and continue cooking until the lamb and pumpkin are tender and cooked through. Taste and adjust the seasonings. Transfer the curry to a warmed dish, taking care not to crush the pumpkin. Sprinkle with the garam masala and coriander and serve immediately.

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Food Facts


My Tweets

Top Ten Tips For Cooking Healthier Indian Food

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Healthy cooking and eating certainly doesn't have to be boring. tru these top ten tips to help you transform traditional, rich dishes in to low-fat versions that are still full of flavour.


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Discover the key food ingredients that help power mental activity and give children a boost for their brain as well as for their body.

Getting That A-List Glow With The Food You Eat

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Beauty products and spa treatments are all well and good for creating instant allure, however, for long-term benefits and to reveal a sleeker more transformed look to your face and body, nothing beats eating and drinking the right foods for giving you that glamorous inner and outer glow.



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