I finally did it! Egg curry. Large finely chopped onion fried until golden brown, tin of tomatoes, turmeric, garam masala, chilli, coriander and hard boiled eggs. So easy! The recipe I used is from Madhur Jaffrey’s book, Curry Nation, which is full of lush… Continue Reading “Egg Curry”
Totally vegan, totally by accident! Onion, spuds, squash, tomatoes, ras el hanout, cabbage, parsley and just a touch of preserved lemon.
My other half bought me a gorgeous tagine for Yule, and after having taken it out for a successful maiden voyage (mutton with olives and apricots) I’ve been inspired to explore North African cooking a little more. These preserved lemons are easy and satisfying… Continue Reading “Preserved lemons”