Come Dine With Me recipes Lamb kichro served with yogurt and hot salsa salad recipe

Shaida Shipping's menu

Date Published:

19/12/2007

Shaida cooks up a Tanzanian lamb dish filled with a panoply of spices for Come Dine With Me Manchester

1. In a large saucepan, mix together the lamb, tomatoes, one of the onions, peppercorns, cardamom, cinnamon, cloves, turmeric, cumin, coriander, garam masala, chilli flakes, salt, garlic paste, ginger paste and a good dash of water. Place over a medium-low heat, cover and cook for 40-45 minutes until the sauce is well reduced and the lamb tender, stirring occasionally. Add a little more water if the sauce seems too dry.

2. Heat 2 tbsp of the oil in a frying pan and cook the potatoes for 8-10 minutes until golden. Remove from the pan with a slotted spoon and set aside. Return the pan to the heat and stir in the remaining onions. Cook until golden brown, adding more oil if necessary. Remove the onions with a slotted spoon and reserve the oil. Cook the peas in boiling water until tender. Drain well and set aside.

3. Remove the lamb from the heat and stir in the fried potatoes, a third of the onions, the peas and cream. Leave to stand for 20-30 minutes. Preheat the oven to 150ºC/gas mark 2. Cook the rice in a large pan of boiling water with the cumin seeds for 8 minutes. Drain well and toss with 1 tbsp of the oil.

4. Spoon a third of the lamb mixture into a large ovenproof dish. Top with a layer of rice, then a third of the remaining fried onions and a pinch of garam masala. Repeat the layers twice more, ending with the onions and garam masala. Drizzle with the reserved potato and onion oil. Cover with foil and bake for an hour until piping hot.

5. To make the salsa, toss the tomatoes, onions, chillies and coriander. Season with the lemon juice and a pinch of salt just before serving. Serve the lamb kichro with the tomato salsa and plenty of natural yogurt.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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