This weeks recipe is to celebrate Dewali. Mr D’s curried lamb chops cooked in his Thermal Cooker have great depth of flavour created by the cloves, cardamoms and bay leaves.
If you like your curries slightly hotter add more chilli but not too much to overpower the other spices.
I have just finished sorting out a range of curry mixes that I will have on sale at the Southampton Boat Show. I have taken seven of the mixes and written instructions on how to use them in your thermal cookers. To get the maximum heat retention it is helpful to have a top pot as most of the recipes are for 2 to four people.
The types of curries are Biryani (both vegetarian and non vegetarian), Goan Fish Curry, Prawn Curry, Vindaloo, Chicken Curry, Rogan Josh and Chickpea curry. They all sell for £1.49 and contain no preservatives, no hydrogenated veg. fat, no MSG and no artificial colours.
They will also be available on my site within the next few days so if you are a curry lover why not check them out.