Chicken is usually not my first choice for a curry, but this recipe is so good that it has been my favourites curry for several years, ever since it was taught to me by an Indian lady who showed me how to make it – thanks Lena!!.
I’ve made it over 50 times and it is always [...]
Recommended Sauce – Patak’s Madras, or Maharaja’s Vindaloo paste which is best of all.
2 Tabspoons garlic paste in pan, mouth sized bits lamb with some fat, 2-3 tabs butter – sprinkle garlic salt (masterfoods best) brown fiercely and quickly.
Remove and rest
Wazz onions 2 green 2 red chillies 2 tomatoes or pure tomatoe paste and water plus [...]
Squeeze lemon juice all over skin and rub in, stick onion inside chook
Spray with olive oil
Cook uncovered @ 160C for 90 mins to 2 hours – cooked when thigh juice clear
Can Brown at the end by turning oven up for 10-15 mins.
Very hard to ruin a Roast Chook by overcooking and can be left covered [...]
Ingredients: For 4-6 people
2 small, or 1-2 large lamb shanks per person.
Shallots 5-6 per person, or very small brown onions (not salad onions or Cairns “shallots”) Peeled and slit about one third through with sharp knife (don’t let Mo do this bit) keeping shallots whole
3 large bulbs of garlic, crushed (or paste/jar etc.)
Large can of [...]
