In Stevie’s do-it-yourself menu, the ready-ground spices were placed on the table to be blended with pestle and mortar.
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Chaat masala salad
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A small bunch of asparagus http://www.goliathus.com/global.php?mis=diclofenac-or-sale diclofenac or sale
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A handful of small, ripe tomatoes
2 handfuls of broad beans, podded
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Juice of 1 lemon
A drizzle of olive oil
1. Chop all the vegetables so they are all the same size and place in a large bowl. Combine the chaat spices, then sprinkle over the salad along with a little salt, a squeeze of lemon and a drizzle of oil. Combine with your hands.
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400g potatoes, peeled
2 tbsp vegetable oil
1 tbsp mustard seeds
1 tsp cumin seeds
1 small bunch of curry leaves
1 red chilli, seeds removed and chopped
1 tsp coriander seeds, ground
1/2 tsp turmeric
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200g gram flour
1/2 tsp chilli powder
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1 tsp mustard seeds
1l vegetable oil, for frying
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Greek yoghurt, loosened with a dash of water, to serve
Tamarind water, to serve
1. Boil the potatoes in salted water until tender and just falling apart, a bit longer than you cook them for boiled potatoes. Drain and leave to steam dry.
2. In a wide pan, heat the oil. Add the cumin seeds and mustard seeds and when they begin to crackle, add the curry leaves, chilli, ground coriander and turmeric. After a minute, add the potatoes and fold them into the spice mix, breaking them up as you go so you have a lumpy mash. Season with salt to taste.
3. Transfer to a baking tray and leave to cool. Once cool, shape into golf ball-sized balls.
4. Make the batter by slowly whisking water into the other ingredients – you want it to have the texture of double cream.
5. Heat the oil for frying, ideally in a deep-fat fryer. Dip the balls into the batter then carefully drop into the hot oil. Fry for about 4 minutes until golden. Place on top of the chaat salad and spoon over yoghurt loosened with a little water and some tamarind water.
Lamb shoulder cooked in seven spice and pomegranate molasses
1 lamb shoulder, on or off the bone
3 tbsp seven spice mix
Approx. 200ml pomegranate molasses
1. Preheat the oven to 160C/325F. Season the lamb shoulder with salt and rub it with olive and then seven spice mix. Place in a large baking tray and add 1-2cm deep of water to the tray. Cover with tin foil and cook for approx. 3 hours until the lamb is falling apart.
2. Turn the oven up to 200C/400F. Remove the foil, then pour over the molasses (and add another splash of water if it has evaporated) and return the lamb to the oven, uncovered, for 10-15 minutes, until the lamb is slightly crisp. Keep an eye on it so the spice mix doesn’t burn. Shred with forks and serve.
Freekeh with soft herbs
1 packet of freekeh
Juice of 1 lemon
A handful each of parsley, dill and mint, roughly chopped
1. Rinse the freekeh well. Cover in cold water and bring to the boil. Cook for approx. 60-90 minutes (the cooking times mysteriously seem to vary), until it is completely tender.
2. Drain, and while hot, season will salt, lemon juice (to taste) and a good glug of olive oil. Stir in the herbs and serve.
Place the aubergine under a salamander or over a grill until completely blackened and gives away to the touch. Split them open and serve.
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