Ingredients – serves 4

1/4 cup veg oil

6 dried prunes - soaked

400g Tin jackfruit pieces in brine- drained, fried in veg oil to lightly brown and set aside

1 heaped teaspoon cumin seeds

2 medium onions -finely diced

3 cloves garlic- finely chopped

2 inches peeled ginger- grated

3/4 tin chopped peeled tomato

1 heaped tsp turmeric

1/2 teaspoon chilli powder

4 teaspoons Garam masala

1 1/2teaspoon salt- to taste

3 teaspoon brown sugar

1 heaped tablespoon tomato purée

250ml of strong black Darjeeling tea

250ml water to loosen if needed

Finely sliced batons of ginger and 2 tbsp pomegranate seeds to garnish


1. Add oil to a large saucepan - heat - crackle The Cumin seeds until they are nearly black.

2. Now add the onions ginger and garlic and fry until golden brown. Add the tomato purée and stir for 2 minutes- Now add the jackfruit and all the other ingredients

3. This needs to simmer until the prunes become plump and swollen and start to disintegrate and the sauce is nice and thick. This will probably be about 35 minutes simmer on low heat. We need a hero for this obviously. Taste the salt and sugar towards the end.

4. Garnish with pomegranate and ginger shreds and serve with poppy seed potatoes.

Poppy Seed Potatoes -


10 parboiled unpeeled new potatoes halved

wok style frying pan- ish

5 tbsp veg oil

1 heaped tsp nigella seeds

1 onion finely sliced and fried to brown -set aside in a bowl

1 big banana or finger green chilli chopped-seeds pith and all

2 tbsp white poppy seeds- must be white

1 handful of finely chopped rocket

1 tsp salt to taste

1/2 tsp turmeric


1. heat the oil in the pan, and then add the nigella seeds, poppy seed, chili and fry until lovely and nutty.

2. Then add in the cooked potatoes and turmeric and fried onions

3. add salt

4. toss and add the rocket

5. serve on side of lamb