MOROCCAN LAMB TAGINE
4 tbsp Yorkshire Drizzle Cumin & Coriander Oil
1 Onion chopped
900g Lean Lamb, diced
Salt and freshly ground Black Pepper
1 Cinnamon Stick
1 tsp of ground Ginger
Pinch of Saffron
100g dried Apricots, chopped
4 tbsp Clear Honey
1 tbsp Orange Flower Water (optional)
Heat 2 tablespoons of the oil in a pan. Add the onion and lamb and cook until the meat is coloured on all sides.
Pour over enough water to cover the meat.
Add two further tablespoons of oil, the salt, pepper, ginger and saffron and bring to the boil.
Turn the heat down, put the lid on and allow to simmer for 2 hours.
Stir in the honey, sprinkle the orange flower water and garnish with fresh coriander.
CHICKEN & CHICKPEA CURRY
suitable for vegans *
suitable for vegetarians *
Swap chicken for sweet potato
2 tbsp Yorkshire Drizzle Cumin & Corinader Oil
1 tbsp Yorkshire Drizzle Chilli Oil
1/2 tsp Green Cardamon pods, lightly crushed
1/2 tsp Garam Masala
1/2 tsp Tumeric
4 Chicken Breasts, cubed
1 Onion, sliced
1 400g can of chickpeas
1 400g chopped Tomatoes
100ml Greek Yogurt
2 tbsp fresh Coriander
Pour the cumin & coriander oil in a large pan over a high heat, adding all the spices and fry for one minute.
Add the onions and fry for a couple of minutes, then add the chicken, stirring until brown all over. Add the chickpeas and tomatoes and simmer for 15 minutes.
Add the yogurt and simmer for a further 5 minutes.
Serve with basmati rice and garnish with fresh coriander.
CRISP SPICED CHICKEN
8 Free Range Chicken Breasts
4 tbsp Plain Flour
2 tbsp Paprika
2 tbsp Turmeric
1 tsp Celery Salt
Freshly ground Black Pepper
2 tbsp Mayonnaise
100ml of Yorkshire Drizzle Cumin & Coriandern (for deep frying)
1 tbsp chopped Coriander
Cut the chicken breast into bite-sized slices.
Dust in the flour and set aside.
Heat the oil in a large frying pan.
Place the paprika, tumeric, cumin, coriander and celery salt in a large bowl.
Season with black pepper and mix well to combine all the spices.
Dip the chicken pieces, first into the egg and then into the spice mixture.
Add the chicken piece to the hot oil and fry for 3-4 minutes or until golden and crisp.
Drain well on kitchen paper.
Combine the coriander and mayonnaise and serve.