• Heat ghee in a large karahi or wok over medium heat.
• Add sliced onions and fry until they become golden brown.
• Add ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
• Add chicken pieces to the karahi and brown them evenly on all sides.
• Reduce the heat to low and add chopped tomatoes, yogurt, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well.
• Cover the karahi and let the chicken cook in its own juices until tender. This may take some time, so be patient and stir occasionally.
• Once the chicken is almost cooked and the oil starts separating from the masala, increase the heat to medium-high.
• Add chopped coriander, mint, and sliced green chilies. Stir well.
• Cook uncovered for another 10-15 minutes until the chicken is fully cooked, and the masala is well-cooked and flavorful.
• Sprinkle garam masala and garnish with julienned ginger and fresh coriander leaves.
• Serve Lahori Chicken Karahi hot with naan or chapati.

Prepare the kidneys

• Clean the veal kidneys and remove any membranes or white parts. Cut them into uniform-sized pieces. Season with salt and pepper.

Sauté the pearl onions and shallots

• In a skillet, melt one tablespoon of butter. Add the red chilli, pearl onions & finely chopped shallots and sauté until the shallots are translucent. Note: the addition of red chilli is not part of a traditional Normandy recipe, but adds another level of flavour that I like!

Brown the kidneys

• Add the kidney pieces to the skillet. Cook them quickly over high heat until they are golden brown on the outside but still slightly pink inside. Set aside and keep warm.

Add calvados and cream

• Pour the Calvados into the skillet. Be cautious of flames, as alcohol can ignite. Allow the Calvados to deglaze the pan and reduce the volume by half.
• Pour in the veal stock and heavy cream and let the mixture simmer for a few minutes.
• As the sauce starts to thicken, add the kidneys and simmer until the sauce has thickened.

Season and garnish

• Season the dish with salt and pepper to taste. Garnish with chopped fresh parsley.

Serve

• Serve the veal kidneys with Calvados over rice, pasta, or with crusty bread to soak up the delicious sauce.

Brown the meat

• If using a traditional tagine pot, soak it in water for at least 1 hour before cooking. This helps prevent the pot from cracking during cooking.
• Heat the olive oil in the tagine or pot over medium-high heat. Add the lamb chunks and brown them on all sides. Remove the lamb and set it aside.

Prepare the base

• In the same pot, add the chopped onions and cook until softened. Add minced garlic and cook for an additional minute.
• Mix in the ground cumin, coriander, cinnamon, ginger, paprika, turmeric, cayenne pepper, dried chillis, salt, and pepper. Stir well to coat the onions and garlic with the spices.

Combine ingredients

• Return the browned lamb to the pot. Add dried apricots, raisins, almonds and preserved lemon slices. Pour in the chicken or lamb broth.

Simmer

• Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours or until the meat is tender.

Add honey

• Stir in the honey during the last 15 minutes of cooking.

Prepare the harissa sauce

• If the dried red chilli peppers are whole, remove the stems. You can soak them in warm water for about 30 minutes to soften them.
• In a dry pan over medium heat, toast the caraway seeds, coriander seeds, and cumin seeds until fragrant. Be careful not to burn them.
• Use a spice grinder or mortar and pestle to grind the toasted seeds into a fine powder.
• In a food processor, combine the softened dried chilies, ground spice mixture, minced garlic, tomato paste, olive oil, and lemon juice. Process until you get a smooth paste.
• Taste the harissa and add salt/pepper as needed. You can also adjust the consistency by adding more olive oil if desired.

Garnish and serve

• Garnish the tagine with chopped fresh cilantro before serving. Serve the tagine over couscous or freshly baked flat bread.
• Transfer the harissa sauce to a small bowl and serve it alongside your tagine.

Marinate the beef

• Place the beef chunks in a bowl and season with the salt and pepper. Pour a cup of red wine over the beef and let it marinate for a few hours or overnight in the refrigerator.

Sear the beef

• Heat the olive oil in a large glazed cast iron casserole over medium-high heat. Remove the beef from the marinade, pat it dry, dust it with half the flour and sear it in batches until browned on all sides. Set aside.

Cook lardons and vegetables

• In the same pot, add the chopped bacon lardons and cook until they render their fat. Add the chopped onion, carrots, butter, and garlic. Sauté until the vegetables are softened.

Add flour and deglaze

• Sprinkle the remaining flour over the vegetables and stir well to coat. Cook for a few minutes. Pour in the remaining red wine and use it to deglaze the pot, scraping up any browned bits from the bottom.

Combine ingredients and simmer

• Return the seared beef to the pot. Add enough beef broth to cover the ingredients. Stir in tomato paste and add the bouquet garni.
• Bring the stew to a simmer, then cover the pot and transfer it to a preheated oven. Cook at a low temperature (around 300°F or 150°C) for 2 to 3 hours or until the beef is fork-tender.
• About 30 minutes before the stew is done, add quartered mushrooms and peeled pearl onions. Cook until these vegetables are tender.

Serve

• Remove the bouquet garni and discard it. Adjust the seasoning if necessary. Serve the Beef Bourguignon over mashed potatoes, noodles, and/or crusty bread.

• Place all ingredients in a small food processor and pulse a few times
• Refrigerate for 1-2 hours to let the flavours meld.

• Season the kudu steaks with salt and pepper on both sides.
• Heat the olive oil in a large skillet over medium-high heat. Add the kudu steaks and sear for 3-4 minutes on each side for medium-rare, or to your desired level of doneness. Remove the steaks from the skillet and set them aside on a plate.
• In the same skillet, melt the butter over medium heat. Add the chopped shallot and garlic, and sauté until they become fragrant and translucent.
• Add the sliced mushrooms to the skillet and cook until they are golden brown and have released their juices.
• Pour in the heavy cream and beef or game stock. Stir in the Dijon mustard and let the sauce simmer and reduce for a few minutes until it thickens slightly.
• Season the sauce with salt and pepper to taste.
• Return the seared kudu steaks to the skillet, nestling them into the creamy mushroom sauce.
• Allow the steaks to heat through for a minute or two in the sauce.
• Garnish with chopped fresh parsley before serving.

• In a large bowl, mix the teff flour and water thoroughly. Ensure that there are no lumps in the batter. If desired, add salt to the mixture.
• Cover the bowl with a cloth or plastic wrap and let it sit at room temperature for 2-3 days. This allows the batter to ferment. Stir the batter once or twice a day during this fermentation period.
• After the fermentation process, the batter will be slightly bubbly and have a tangy aroma. Stir the batter thoroughly.
• Cooking the injera:
• Heat a non-stick skillet or a large, flat pan over medium heat. Do not add oil.
• Ladle a portion of the batter onto the skillet, swirling it quickly to spread it thinly and evenly. The injera should be thicker than a crepe but thinner than a pancake.
• Cook the injera for 2-3 minutes, or until the edges start to curl up and small bubbles form on the surface.
• You do not need to flip the injera, as it is only cooked on one side. Once it is done, remove it from the skillet and let it cool on a plate.

Spice paste

• Make the spice paste: In a blender, combine grated coconut, soaked red chilies, coriander seeds, cumin seeds, ginger, garlic, turmeric powder, and tamarind pulp. Blend into a smooth paste, adding a little water if necessary. Set aside.

Curry

• Heat oil in a pan over medium heat. Add the finely chopped onions and sauté until they turn translucent.
• Add the tomatoes and cook until they turn soft and mushy.
• Stir in the prepared spice paste and cook for a few minutes until the raw smell disappears and the oil starts to separate from the mixture.
• Add the coconut milk and bring the mixture to a gentle simmer.
• Season with salt according to taste and add the fish pieces. Simmer gently until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the fish.

Garnish and serve

• Once the fish is cooked, garnish the curry with fresh coriander leaves and nigella seeds.
• Serve the Goan fish curry hot with steamed rice or fresh bread.

• In a large skillet, heat the butter and oil over medium-high heat. Add the sliced reindeer meat and cook until it's no longer pink (5-7 mins), then remove it from the skillet and set it aside.
• Add the chopped onions, red chilli, and garlic in the same skillet. Sauté until the onions are translucent (3-5mins).
• Add the sliced mushrooms to the skillet and cook until they are browned and have released their moisture (5-7 mins).
• Sprinkle the flour over the mushroom mixture and stir well. Cook for a couple of minutes to get rid of the raw flour taste (5-7 mins).
• Slowly add the beef or vegetable broth while continuously stirring to create a smooth sauce. Allow the sauce to thicken (5-7 mins).
• Return the cooked reindeer meat to the skillet, and stir to combine with the sauce.
• Reduce the heat to low, and then mix in the sour cream and Dijon mustard. Make sure the mixture is well combined.
• Let the mixture simmer for a few minutes, but be careful not to boil it (5-8 mins).
• Season with salt and black pepper to taste.

Garnish and serve

• Serve your Reindeer Stroganoff over rice, and garnish with chopped fresh parsley.