No.69 Silk Road Roasted Lamb Shoulder

October 28, 2018October 27, 2018 ~ Peter Strachan ~ Leave a comment

This recipe was originally a wild idea I had where I looked at my spice cupboard, which to my wife's despair must have over 25 spices and herbs, and thought how many of these can I use. I've named after the legendary Silk Road which transported to Europe the treasures of China and India via … Continue reading No.69 Silk Road Roasted Lamb Shoulder

No.52 Keema

June 2, 2018May 17, 2018 ~ Peter Strachan ~ Leave a comment

Mince and tatties is a Scottish staple and in India they seem to have their equivalent in keema. Keema is minced lamb cooked in spices and almost looks like what you would expect at your grand mother’s table. You can use turkey mince too, but lamb mince makes it more hardy and gives the needed … Continue reading No.52 Keema