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Tuesday, December 28, 2010

A Merry Merry Christmas To All

Christmas is Christmas! It's a time to be jolly and to give. Not to mention with all the eating and eating and eating and laughing and eating and eating...

This year we decided to go with potluck and there was hardly any space left to put all those food on the dining table!

Here are some pictures of our Christmas dinner that says it all..we were all too busy enjoying the food and forgotten to take pictures of the spaghetti that was prepared by my nephew and the salad with sour cream prepared by my s-i-l. Look at the pictures and start drooling!!

Gingerbread Family

Roast Lamb by my youngest sis

Briyani in Pumpkin (by my youngest sis. How creative and it tasted good too!)

A must-have Roast Turkey with Apple Stuffing

Fully Loaded Potato Skin

Fruit Minced Pie (by my eldest sis)

Chocolate fondue

Wendi's Chili (by my 4th sis)

Celebrated my daughter's 6th birthday - Cream Cheese Butter Clown Cake!
(Hm..hmm..made by yours truly)

And here's the Xmas Dinner and presents time!!...tried to install the 'fast-forward' video of our little party but somehow there's an error in you only get to see the pictures instead.

Till next year! Merry Christmas to everyone!

Sunday, December 12, 2010

Flavorful India

Kashmiri Lamb Curry.

Are you a fan of Indian Cuisine? I am. My family and I are crazy over curries. The spicier the better but if you prefer a milder curry, then you definitely will like this recipe. This is Kashmir Lamb Curry (but I used mutton). This curry is very light and not spicy at all. You can even slurp the curry like you would soup. Even though it's light but it's very flavorful. Here's the recipe.

750g lamb (or mutton), cut into bite sizes
150ml natural yogurt, lightly whisked
150ml single cream (i used coconut cream)
1 tbsp crushed garlic
2 tsp finely grated fresh root ginger
2 tsp chili powder (you can add more if you want it to be spicier)
1 tbsp ground coriander
1 tsp ground tumeric

Place the lamb in a large non-metallic bowl, mix together all the above ingredients over the lamb. Mix well, cover and marinate in the refrigerator for 24 hrs.

2 tbsp oil
1 tbsp fennel seeds
2 onions, sliced
2 tomatoes, roughly chopped
1 dried bay leaf
300 ml lamb stock
salt and pepper
chopped fresh coriander, to garnish

Allow the lamb to come to room temperature before cooking. Pre-heat oven to 150C.

Heat the oil in a heavy based casserole dish, then add the fennel seeds and onions. Stir fry for 3-4 mins and then turn the heat on high.

Add the lamb mixture and stir fry for 3-4 mins. Stir in tomatoes, bay leaf and stock, bring to boil and remove from the heat.

Stir well to combine, cover tightly and cook in preheated oven for 2 hours or until lamb is tender, stirring occasionally. Once done, serve immediately with naan, garnished with fresh coriander.

I served this curry with my very own fragrant rice. Yummy!