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@rizkimbambott:

RizkiMbambotReal
RizkiMbambotReal
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Wednesday 09 August 2023 08:56:03 GMT
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#panjabi #jogi Помните как это было? Кто колбасился под этот трек?
#panjabi #jogi Помните как это было? Кто колбасился под этот трек?
Come style a fit with mee lol #fashion #styleinspo #90slook #styling #fyp #fypp #kaylachambers
Come style a fit with mee lol #fashion #styleinspo #90slook #styling #fyp #fypp #kaylachambers


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A FULL Indian-Style Fakeaway for the whole family for less than a tenner!! Lamb Shoulder Curry with Rice & Chapattis - all thanks to @tesco and their legendary Clubcard savings! Serves 4-6 For the curry • Lamb shoulder, bone in • 2 onions, sliced • 4 garlic cloves, crushed • 1 thumb-sized piece ginger, grated • 2 tbsp sunflower oil (plus extra for browning) • 1 tin chopped tomatoes (400g) • 1 tin chickpeas (400g), drained • 2 tsp ground cumin • 2 tsp ground coriander • 1 tsp turmeric • 1 tsp garam masala • ½-1 tsp chilli powder (to taste) • 500ml chicken or veg stock • Salt and pepper For the chapattis • 300g chapatti flour • 200ml warm water • 30ml sunflower oil • Pinch of salt For the rice • 300g basmati rice • Water (to first knuckle above the rice) • Pinch of salt 1.⁠ ⁠Brown the lamb Season lamb shoulder with salt and pepper. Heat oil in a large casserole dish and brown the lamb on all sides until golden. 2. Add onions and spices Add sliced onions to the same pot with the lamb still in. Cook until softened. Stir in garlic, ginger, cumin, coriander, turmeric, garam masala, and chilli powder. Cook for 2 minutes until fragrant. 3. Build the sauce Add chopped tomatoes, stock, and chickpeas. Stir everything together, scraping up any browned bits. Cover with a lid. 4. Cook the lamb • Slow method: Transfer to oven at 160°C for 3-6 hours, turning the lamb halfway. • Quicker method: Use a hotter oven (200-220°C) for 2-3 hours, flipping halfway. Once tender, shred the lamb with forks and stir back into the sauce. If needed, reduce the sauce by simmering with the lid off until thickened. 5. Make rice and chapattis Wash rice until water runs clear. Add to a pan with water up to your first knuckle, a pinch of salt, and a lid. Bring to the boil, then simmer until the water evaporates. Remove from heat and steam with the lid on for 10 minutes. For chapattis, mix flour, water, oil, and salt to a soft dough. Knead 5 minutes, rest 20 minutes, divide into balls, roll into thin rounds, and cook each in a dry hot pan for 30-60 seconds per side until puffed and golden. 6. Plate up with yogurt, coriander or parsley and enjoy
A FULL Indian-Style Fakeaway for the whole family for less than a tenner!! Lamb Shoulder Curry with Rice & Chapattis - all thanks to @tesco and their legendary Clubcard savings! Serves 4-6 For the curry • Lamb shoulder, bone in • 2 onions, sliced • 4 garlic cloves, crushed • 1 thumb-sized piece ginger, grated • 2 tbsp sunflower oil (plus extra for browning) • 1 tin chopped tomatoes (400g) • 1 tin chickpeas (400g), drained • 2 tsp ground cumin • 2 tsp ground coriander • 1 tsp turmeric • 1 tsp garam masala • ½-1 tsp chilli powder (to taste) • 500ml chicken or veg stock • Salt and pepper For the chapattis • 300g chapatti flour • 200ml warm water • 30ml sunflower oil • Pinch of salt For the rice • 300g basmati rice • Water (to first knuckle above the rice) • Pinch of salt 1.⁠ ⁠Brown the lamb Season lamb shoulder with salt and pepper. Heat oil in a large casserole dish and brown the lamb on all sides until golden. 2. Add onions and spices Add sliced onions to the same pot with the lamb still in. Cook until softened. Stir in garlic, ginger, cumin, coriander, turmeric, garam masala, and chilli powder. Cook for 2 minutes until fragrant. 3. Build the sauce Add chopped tomatoes, stock, and chickpeas. Stir everything together, scraping up any browned bits. Cover with a lid. 4. Cook the lamb • Slow method: Transfer to oven at 160°C for 3-6 hours, turning the lamb halfway. • Quicker method: Use a hotter oven (200-220°C) for 2-3 hours, flipping halfway. Once tender, shred the lamb with forks and stir back into the sauce. If needed, reduce the sauce by simmering with the lid off until thickened. 5. Make rice and chapattis Wash rice until water runs clear. Add to a pan with water up to your first knuckle, a pinch of salt, and a lid. Bring to the boil, then simmer until the water evaporates. Remove from heat and steam with the lid on for 10 minutes. For chapattis, mix flour, water, oil, and salt to a soft dough. Knead 5 minutes, rest 20 minutes, divide into balls, roll into thin rounds, and cook each in a dry hot pan for 30-60 seconds per side until puffed and golden. 6. Plate up with yogurt, coriander or parsley and enjoy

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