Instructions: Peel the carrots and cut them into halves lengthwise or leave them whole if the ends are thinner. Rub them with salt, black pepper and olive oil and lay them flat on a baking sheet.

Pour the oil into a pan, add the pods and seeds and cook over a medium heat until they are aromatic – 3 minutes max. Remove from the heat, cool. Add garlic and ginger and cook until the garlic is ...

Bhumi Chhabra has helped CAMP Modern American Eatery and Juniper - Greenville design three dishes because of her Indian spice blend expertise. Only three Indian restaurants are in operation within ...

1.Heat the oil in a pan, crackle the cumin seed for one minute. Add the sliced onions and cook until they are soft and golden brown in colour. 2. Add the ginger, garlic and korma paste with 50 ...

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Put the lamb shanks into a 27 - 29cm (11 - 11.5 inch)/4.1 - 4.7 litre (7 - 8 pint approx.) casserole and add the turmeric, ginger, garlic and some salt. Pour in enough water to cover (approx. 2.4 ...