A favourite from ” Leon: Naturally Fast Food” by Henry Dimbleby and John Vincent.
Ingredients
- 4 large onions
- 2 tbsps A glug of light olive oil
- 1 heaped tsp ground turmeric
- 1 heaped tsp ground fenugreek
- 1 tsp dried mint
- 1 litre chicken or vegetable stock
- 1 stick cinnamon
- 1/2 lemon
- sea salt and freshly ground black pepper
- chopped fresh mint and parsley to serve optional
Servings:
Instructions
- Peel the onions and slice thinly. Put the onions into a large pan with the olive oil and add some salt and pepper. Cover the pan and cook gently for at least 15 minutes, stirring occasionally.
- Add the turmeric, fenugreek and mint and cook for a few minutes more, uncovered.
- Add the stock and cinnamon stick then bring to the boil, Reduce the heat and simmer for at least 20 minutes.
- Add the juice of half a lemon and season with salt and pepper. Add the fresh herbs if using and serve.
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