Minced Lamb Chilli with Rice

For two people, you will require:

1lb (550g) of minced lamb
1 400g tin of chopped tomatoes in tomato juice
1 tsp of cumin seeds (toasted for a few minutes in a dry pan then crushed)
1 red chilli (de-seeded and finely chopped)
1 green chilli (de-seeded and finely chopped)
3 small shallots (finely sliced)
2 cloves of garlic (finely chopped)
3 tsp of finely chopped fresh mint
5oz (125g) of long grain or basmati rice
2″ (5cm) of cucumber (skinned, de-seeded and finely chopped)
4oz (100g) of fat free or low fat natural yoghurt

The first step is to prepare the yoghurt sauce. Combine the yoghurt, cucumber and one tsp of the mint in a small glass bowl. Cover with clingfilm and refrigerate for a couple of hours at least, if time permits, for all the flavours to infuse. This can even be done the night before.

Brown the lamb in a large saucepan, stirring frequently with a wooden spoon. Add the tomatoes, shallots, garlic, chilli, cumin and mint and bring to a boil. Cover and simmer gently for half an hour, stirring occasionally.

Cook the rice per the instructions on the packet, timed to be ready at the same time as the chilli. Form a bed of rice on each plate, add the chilli and top with a large spoonful of the yoghurt sauce.

…………………………ROAST MOOSE………………………………

Ingredients: 1 Moose. 1 Fire.
Preparation: Place moose over fire. Cook until done.

I swear I didn’t make this up.

Take a look at my 450 recipes, maybe you can find something that suit you, just ignore the deep-fried one, unless you bake or toast them.

http://crystalbyblog.blogspot.com/

Cheers

Prepare a large bowl with ice water and set aside.

Bring a medium pot of cold water to a boil then season with a tablespoon of salt. Add the beans and cook for approximately 3 to 4 minutes or until just crisp tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well.

Place potatoes in a medium saucepan, cover with cold water and season with 1 tablespoon of salt and cook until almost cooked through (a knife or skewer inserted into the center goes in with a little resistance). Drain well and place on a baking sheet to cool slightly. Once cool enough to handle, slice potatoes lengthwise, brush with olive oil and season with salt and pepper. Place on the grill, cut side down and cook until golden brown, about 2 to 3 minutes, turn over and grill until just cooked through, about 1 to 2 minutes longer.

Place cooked beans, grilled potatoes, tomatoes, and onions, in a large bowl. Add the vinaigrette and gently toss to combine; season with salt and pepper. Cover and let sit at room temperature while you prepare the swordfish.

Add swordfish cubes to salad, toss to combine, and divide among 4 plates. Garnish each serving with 1 tablespoon torn parsley.

Spice Rubbed Swordfish:
2 tablespoons fennel seeds, toasted and ground
2 teaspoons mustard seeds, toasted and ground
2 teaspoons coriander seeds, toasted and ground
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 (8-ounce) swordfish steaks
Olive oil

Heat grill to high.

Combine spices and salt and pepper in a bowl. Brush both sides of swordfish with oil and season with a little salt. Rub 1 side of each steak with 1/4 of the spice mixture. Place swordfish on the grill, spice side down and cook until slightly charred and a crust has formed, about 4 to 5 minutes. Flip the fish over and continue cooking for 2 to 3 minutes or until just cooked through. Remove from the grill and let rest 5 minutes. Dice swordfish into bite-size pieces.

Vinaigrette:
1/4 cup red wine vinegar
1 tablespoon honey
1 clove garlic, finely chopped
1 tablespoon anchovy paste
Salt and freshly ground black pepper
1/2 cup extra-virgin olive oil

Whisk together vinegar, honey, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil and set aside.

and its only healthy if you dont add 10 cups of sugar to it cuz not everyhting needs sugar!