Spicy potatoes
2 cups diced potato
3 tbsp ghee
2 cloves garlic
1 onion, diced
1 tsp cumin
1/2 tsp flaked chili
1/2 tsp garam masala
1 tsp ground and fresh corriander
1/2 tsp smokey paprika
1 tsp ground cardamon
Parboil potato for 5 mins. Heat ghee and fry spices until fragrant. Add potato and onion and fry for 2 mins on a high heat. Turn down heat, add garlic and fry till onions are translucent.
Add 1/2 cup stock from potatoes and simmer (stirring occasionally) till stock is absorbed.
Stir in a handful of fresh corriander just before serving.
Good for a side dish with curry or samosa filling.
Chili con Carne/Spag Bol
Two meals, one…stone?
1kg mince
3 onions
bulb garlic
3 tins tomato
2 cups beef/vegetable stock
Chili:
2 tsp cumin
2 bird’s-eye chilis
1 can kidney beans
Spag Bol:
10 chopped mushrooms
1 chopped zucchini
basil
oregano
Fry off mince until fat has been absorbed. Add onions and garlic, fry till onions are translucent.
Add tomatoes and stock, separate into two pans.
To one, add the chili ingredients. To the other, add the bolognaise ingredients.
Simmer (stirring occasionally) until stock is absorbed.
EAT IT!
