Method
Mix flour, oil, egg yolk and salt together to form a dough. Knead for five minutes (add more flour if needed) and then cover and let sit. Meanwhile, cut apples into thin slices. Roll out dough until thin and place onto baking paper on oven tray. Spread crème fraiche onto dough leaving a thin edge. Lay out apples and sprinkle sugar and cinnamon on top. Bake for 10-15 minutes at 220°C.
Ingredients
- 220g Flour
- 1/2 tsp Salt
- 2 tbsp Oil
- 1 egg yolk
- 70g Crème Frâiche
- 2 Apples
- 3 tbsp Cinnamon
- 1 tbsp sugar
- 100ml water
Method
1. Wash 1 kg of lamb and place it in a pot.
2. Add 1 large, sliced onion, 2 chopped tomatoes, and all the spices (salt, red chili, turmeric powder, and coriander powder) to the pot.
3. Pour in 1 1/2 cups of fresh water and mix everything well.
4. Place the pot on the stove and cook on medium-low heat for about 30 minutes. Check the lamb to see if it’s cooked and if the water reduces to about 1/4 cup.
5. Once the lamb is tender and the water level is low, add 1/2 cup of oil.
6. Continue cooking for another 15 minutes, stirring occasionally. Allow the oil to separate from the curry.
7. Once the water is completely gone and only oil is left, the curry is ready to serve.
8. Serve the lamb curry with naan or tortillas.
Enjoy your delicious lamb curry….
Ingredients
- 1kg Lamb
- 1/2 tbsp Salt
- 1/2 tbsp Red Chili Powder
- 1/2 tbsp Turmeric Powder
- 1/2 tbsp Coriander Powder
- 1 Large Onion
- 1 Tomatoes, Chopped
- 1 1/2 cups of Fresh Water
- 1/2 cup of Oil
Method
Taramosalata Ingredients
- 150g Fish Roe
- 400g Stale Bread
- 1 Small Onion
- 2 Lemons
- Olive Oil