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Vegetarian Tandoori Kebabs

To make the paste: Combine the coriander seeds, peppercorns, Kashmiri chillies, cassia bark, cumin seeds, star anise, cloves, cardamom seeds and cornmeal in a dry frying pan. Gently toast the spices on a low heat, moving around constantly until ar

Spiced, Slow-Cooked Shoulder of Lamb

1. Pre-heat the oven to 160°C. Heat a large lidded casserole (big enough to hold the shoulder). 2. If you do not have one, a thick, deep roasting tin will work and add the oil then the shoulder of lamb. 3. Fry on each side over a medium-hi

Lamb Massaman

For the Massaman paste: 1. Using a frying pan, dry fry the coriander seeds, cumin, cardamom, cinnamon, cloves, peppercorns, chillies and salt until the chillies become brown in colour. 2. Remove from the heat, and transfer into either a coffee

Masala Paste

1. Put the frying pan onto a medium heat. 2. Place all of the spices (apart from the mango powder, garam masala, red chilli powder and turmeric) in the pan and toast until you can smell the aroma. Remove the pan from the heat. 3. Add the toaste