2. Lamb Pulao
Using a large stock pot, pour in 1.5ltrs water and all the yakhni ingredients and cook
over a medium heat until the broth starts to boil. Cover the pot, lower the heat and
simmer for an hour or until the mutton has lost its springy toughness and become
tender. Strain the yakhni through a sieve into a bowl removing the whole spices and
separate the meat.
3. Spice Route Crumble
In a saucepan, heat the apples,
sugar, ginger, cloves, star anise
and water over a medium
temperature for about 15
minutes or until the apples
have softened and the spices
have yielded their aroma. Take
off the heat and stir in the plums.
Pop the flour, oats, baking
powder and butter into a
mixing bowl and massage with
your finger tips until the mix
takes on the appearance of fine
breadcrumbs. Now stir in the jaggery (sugar), elaichi powder and ground cinnamon.
Using a shallow oven proof dish fill it with the fruit mix and sprinkle the crumble topping evenly
without pressing down. Bake in a pre-heated oven at 180oC/Gas 4 for 30-40 minutes until golden and
crispy.
Serve with single cream infused with a couple of Madagascan vanilla pods.
4. Spiced Fireworks
This fireworks evening go equipped with some grub which will discharge a canon of spices
and the warming sensation of chilli sparklers. Avoid the clichéd banger in a bap and under
done jacket potatoes and let your taste buds go east this Bonfire Night, with your own
mobile picnic. The Urban Rajah’s heart and hand warming recipes let you can munch on
the march as you shuffle to get a better view of the floundering Catherine Wheel and ooh
and ahh as the milky way embraces a few crowd pleasing additions from the Urban
Rajah’s Curry Memoirs.
