Month: December 2018

Hawaij (Yemeni spice mix)

Go-to Yemeni spice mix for meats, soups, lentils, and so much more. The centuries-old Indian Ocean trade routes, captured in a spice grinder. (more…)

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Lamb Hearts

A good butcher should be like the family fishmonger – once found, nurtured as a friend for keeps.

I’m lucky to have an excellent halal butcher just down the road from me. Bless him and his staff, their meat is always good … aye, but they’re not “bilingual” in the languages of butchery. (more…)

Mutton Nihari

My kind of meat stew – once tried in a Bradford restaurant, and not forgotten. The meat was a cheap (the best!) cut, cooked VERY long and slow to fall apart, with the bones for maximum flavour.

Served simply, with naan or chapati, and a garnish of fresh coriander leaves, slivers of ginger, and lemon wedges.
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