A recipe from the excellent book ” Home Food” by Olia Hercules. It can be served with grains such as couscous or freekah but also with rice, boiled and crushed potatoes or flatbreads . Lamb shanks can be used as a cheaper alternative to shoulder if you like. If you like you can shred the cooked lamb and mix it with the juices up to a day before and keep in the fridge, then just reheat in a lidded pan with a splash of water mixed in, or in a foil baking tray, before serving.
Here’s an old favourite from ” Madhur Jaffrey’s Indian Cookery”. Serve as a side dish.
A simple Hyderabadi recipe from ” Madhur Jaffrey’s Ultimate Curry Bible” . Serve with Indian breads or rice.
A dry cauliflower dish from “Madhur Jaffrey’s Indian Cookery” to serve with naan or similar. It can also be served as a side dish.
One of the first Indian cookbooks i brought was Madhur Jaffrey’s ” Indian Cookery”, published in 1982 to accompany her TV series of the same name . The paperback cost £4.25 which retrospectively seems quite pricey, but as i spent much of the next few years cooking from it regularly it was no doubt worth it. So a few recipes to follow from my old , stained and well thumbed copy.
These mussels can be served with rice, chips or on their own.
