Category Archives: Ma’s Herbs

Spot of Easter minted/fenugreek lamb

Traditionally, we have had a lamb roast dinner on Easter Sunday. The trend was bucked a little this year, as lamb in question was curried.

You can see the youtube version here.

The home grown element is the dried mint from the allotment. There was an abundance last year, and mum dried it so that she could use it in her kitchen. The fenugreek might be shop bought-we’ve finally run out of the home grown stuff, but plans are afoot to sow and grow more this year-but the mint is the genuine article. There a whole host of different varieties that Mum has collected, so that jar contains several different ones.

And here is Part two of the recipe.

Lamb does take time to cook, and everyone does have their own preferences. Slow cooking tenderises the otherwise quite tough meat and allows the flavours to become deeper.

 

 

#NABLOPOMO: Culinary Coriander

As ever, Ma has her section for fenugreek and for Spinach. She has now moved onto coriander. All three of these are fairly useful for Indian cooking. For Mum, this means mandatory. There something about yellow dhal garnished with coriander leaves. Since she has her ‘plot’s for saag and methic, it naturally follows that she has to have a ‘plot’ for coriander.

Having carefully weeded the bed, she found both my fork and spade. Soil went flying, and there was a fresh bag of compost added. Fresh from an Indian grocery shop, ma had a bag of coriander seeds. She proceeded to crush them, at least crack open the seed cases by using a large stone from I have no idea where. Broadcast sowing them across the bed, she then had me help her water them. Two watering cans later, the seeds were suitably damp.

Have never sown or successfully grown coriander on the plot. Let’s home it will grow, having had some mama magic to start off with.