500g lamb mince
350g squash, pumpkin or carrots (something sweet)
1tsp ground cumin
1 tsp ground coriander
1/2 tsp chilli powder
2tbsp fresh coriander
If using squash cook first. Cook chopped onion and meat in 1tbsp oil. Stir in spices and stock and cook slowly for a couple of hours. Add squash half hour before end of cooking and yoghurt and fresh coriander just before you serve.
Tuesday, 20 August 2013
|Roger has just harvested all the rape crop. Not a bad yield in the end after a long, cold, wet spring.|
|These rather arthritic carrots are organic and taste delicious and are going into a spicy lamb dish|
|Yesterday I bottled Czar plums which are lovely in the winter. We serve them to our B&B guests for breakfast|
|Rupee just sits in the sun watching|
Tuesday, 6 August 2013
On Saturday we walked across the fields for a BBQ with Lucy and Shaun. Had great pork meat from the pigs they have been fattening, my first experience of a hot tub in their garden and a wonderful ride home in a Model A Ford which has been made road worthy by Andrew from Kessingland. We were given a lift home in this eccentric vehicle which made me feel as though I'd morphed in to a Steinbeck novel.
Thursday, 1 August 2013
I slept in the summer house again last night, woke at 5.30 and opened the door to see unbroken blue sky. Making summer pudding for dinner tonight with Trish and Dee, so collected red and white currants to go with strawberries, raspberries and blackcurrants.