All posts tagged: street food

Turmeric Glazed Pulled Lamb Samosas & Green Chutney

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Styled and shot by Lauren Miller (www.laurenmiller.co.uk) (@millerisere) and Faye Wears (www.forksknivesblog.wordpress.com) (@forks_and_knives) Say goodbye to deep fried soggy samosas this Diwali! My lamb samosas are baked instead of deep fried and are made using filo pastry, creating a perfectly light, crispy case for the juicy, slow cooked lamb shoulder inside. An egg wash mixed with turmeric is a great way to achieve a fantastic bright yellow finish to these samosas, as well as making the pastry extra crispy when you tuck in. Green chutney is the perfect dip – crammed with fresh herbs, chillies and zingy lime! (Makes 12 samosas) 400g lamb shoulder, diced 5 tbsp yoghurt 3 shallots, peeled 3 garlic cloves, peeled  3 inch piece of ginger, peeled  2 tsp cumin seeds 1 tsp turmeric 1 tsp garam masala ½ tsp red chilli powder 3 tbsp groundnut oil 1 lamb stock cube 1 large onion, peeled and really thinly sliced 1 small bunch of coriander, finely chopped 12 sheets of filo pastry 3 tbsp oil, for brushing 1 large egg 1 tsp …

Leek bhajis

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For me, onion bhajis are one of the things I get most excited about when I go for an Indian meal. Their like a little explosion of everything I love about Indian food- the staples of a great curry paste (onion, ginger and chilli), carefully selected and delicate spices, and plenty of fresh coriander. In India, bhajis are more commonly known as pakora (fritters), and don’t exclusively contain onion. Some have potatoes, spinach, peas, chicken, or anything you fancy. The Onion bhajis that we know and love in this country have a distinctive taste and smell from ajwan and nigella seeds, and can range from big boulders served in chip shops to tiny delicate nests. In any case, When done properly they have a crisp fried onion shell and perfectly cooked batter and soft onions in the centre. I recently had the opportunity to learn how to make Spinach and Onion Pakoras with head chef Rakesh at Cinnamon Kitchen. His trick was to combine the chopped onions and spinach with spices and salt before leaving it …