All Recipes RSS

Spice Pots Roasted Butternut Squash

A simple side dish or light meal.  Delicious with our Mint and Coriander Raita.  Substitute the squash for any number of vegetables to mix it up - works beautifully with sweet potatoes, cut into long, thin strips.Serves 4 1 butternut squash, seeds removed, halved length ways1 teaspoon of either the Goan, Bhuna, Korma or Tandoori Masala Spice Pot1 tablespoon oilSalt, to tastePreheat the oven to 190 C.Put the oil, spices and salt in a bowl and mix.  Rub the mix over the squash until well covered.  Place on a roasting tray (either lined or lightly oiled) and roast for 25 minutes or until tender.  

Continue reading

Spice Pots Lamb Bhuna Curry

A gorgeous curry, full of flavour and medium heat.  Bhuna is a style of curry from Northern India where it is cooked to the point of the sauce clinging to the meat, although I tend to leave quite a bit of sauce.  We think this tastes best with lamb but add vegetables too - potatoes work really well (raw tatties need around an hour to cook in curry) and add spinach towards the end for a bit of green.    We also have a separate recipes for Chicken Bhuna and Bhuna Butter ChickenServes 6 Ingredients:About 8 teaspoons Bhuna Spice Pot2 tablespoons oil2 large onions, finely chopped4cm piece of ginger, grated or finely chopped5 fat garlic cloves, crushed or finely chopped10-15 curry leaves (optional)1 400g...

Continue reading