Whirl coriander seed
in a blender until finely ground, about 2 minutes.
Add the remaining lard and gently sizzle the sesame seeds, coriander seeds
, cloves, black pepper, fennel seeds and cinnamon, then tip the whole panful into the simmering chilis.
Add water if you feel Serves 6 750g diced pork 750g pumpkin 2tbsp rapeseed oil 1 large onion, peeled and thinly sliced 3 finger chillies, chopped 200ml passata Sea salt and freshly ground black pepper 1 star anise 1tsp black peppercorns 4tsp cumin seeds 3tsp coriander seeds
An inch of fresh root ginger 6 garlic cloves 1 small onion 1tbsp garam masala 1tbsp smoked paprika A big bunch of fresh coriander Lime juice it's too thick.
Lower the heat to medium, add the thyme sprigs, coriander seeds
, chicken stock, wine and a grind of black pepper.
Garlic and coriander seeds
also diminish cholesterol in blood and lowers blood pressure
You will need two sterilised 400g jars 600g small onions or shallots 35g salt 500ml water 2 teaspoons coriander seeds
2 teaspoons mixed peppercorns 2 chillies split lengthways 2 bay leaves 650ml white wine vinegar 1 Peel the onions or shallots, whichever you're using.
In a small pan, dry roast the coriander seeds
, over a low heat, until they release their aromas.
BUTTERNUT SQUASH WITH RED ONION, FETA & CORIANDER INGREDIENTS (Serves six as a starter or four for lunch) 1tsp coriander seeds
1 butternut squash, peeled, seeded and cut into 4cm cubes 3tbsp vegetable oil 2 sprigs fresh thyme 3 cloves garlic, unpeeled 1 red onion, finely sliced 150g feta, cubed Juice of 1 lemon 50ml olive oil Small bunch fresh coriander, roughly chopped Salt and freshly ground black pepper METHOD Preheat the oven to 180C/350F/Gas mark 4.
INGREDIENTS: 2tbsp olive oil 1 onion, diced 2 sticks celery, finely sliced 1/2tsp Turkish chilli flakes, plus more to garnish 1tsp coriander seeds
, crushed 2 garlic cloves, chopped 1 medium floury potato, peeled and diced 1 large head of cauliflower, broken up into large florets 1 litre vegetable stock or water Salt and pepper FOR THE SALSA: 1 large, ripe Hass avocado, peeled, de-stoned and diced 25g hazelnuts, toasted and roughly chopped Juice of 1 lime 2 spring onions, finely diced 2tbsp olive oil 1 small bunch coriander, roughly chopped Salt and pepper METHOD: HEAT a large saucepan or casserole dish, pour in the olive oil, then add the onion, celery, chilli and coriander seeds
SERVES 4 1 tbsp sunflower oil 2 small carrots, chopped 1 onion, peeled and chopped 1 tsp coriander seeds
, ground 1/2 tsp chilli powder 400g can chopped tomatoes 1 large orange, zest and juice 2 tbsp tomato puree 450g leftover cooked chicken, cut in chunks 1 In a large pan, heat the oil to hot and stir-fry the carrots and onion to soften, 4-5 mins.
Put the coriander seeds
in a pestle and mortar and pound them until you have a coarse powder.
ADRAK KI LAMB INGREDIENTS 8 French trimmed lamb cutlets For the marinade: 1tbsp vegetable oil 3cm piece fresh ginger, grated 3 cloves of garlic, grated 1/2 tsp each turmeric and garam masala 1 tsp coriander seeds
, toasted and cracked 2 tbsp Greek yogurt 1 tsp Kashmiri chilli 2 tsp ground coriander Juice of 1/2 lemon For the mint chutney Handful mint leaf Handful coriander 1/2 tsp green chilli paste 1/4 tsp of black salt (optional) Pinch of salt 1/2 tsp of chaat masala Juice of 1/2 lime 5 tbsp Greek yoghurt METHOD For the mint chutney 1 Blitz mint, coriander, green chilli in to a smooth paste.