Parsee Red Curry

This curry is adapted from the "Parsee Red Chicken Curry" recipe from 50 Great Curries Of India by Camellia Panjabi, for making in the Instant Pot. I have added vegetables and chickpeas to it to fill it out for use as a bulk cooking recipe for portioning out and freezing.

Slow-cooker Lamb Curry

I fancied a curry, but needed something I could pop in the slow cooker all day whilst doing other things. So I adapted a recipe for Seyal Gosht from "50 Great Curries of India" by Camellia Panjabi - by simply throwing everything together and slow cooking.

It turned out deliciously spicy, and was really easy to prepare. I will definitely be making this again!

Lamb and Lentil Ragu

A delicious stew of lamb, lentils, and root vegetables cooked with tomatoes, red wine and herbs.

This goes well over pasta or polenta, and cooks fast enough in the pressure cooker to be doable on a week-night evening after work. 

If you don't have a pressure cooker, you can just dump all the ingredients in a slow cooker and let it cook for 8 hours.

Since this recipe makes enough for about 4-6 servings, I generally serve one third on the day, and divide the rest between tubs to freeze and eat later.