My deliciously seasoned curried cabbage is sure to turn your World around. Growing up in Zimbabwe I ate a lot of cabbage and fresh leafy vegetables with my rice or sadza. Sadza is a polenta-like dish made with white corn not sweet corn. We ate with our fingers, gently tearing off a piece of the tender cabbage and wrapping it around the sadza before engulfing it. Yum!Continue reading
Category Archives: Curries
Introducing Shamim’s Pantry Pasture Grazed Ghee
Hi my dear friends and fellow bloggers!
Again… it has been a tad bit too long since I wrote to you last. As I mentioned in my previous post I was working on “Project Ghee”, well I don’t think I called it that exactly … but it sure does sound good right now 🙂
Anyway, let me tell you what I’ve been up too. I’ve been preoccupied with ‘GHEE’, now I’m sure you shaking your head and thinking, “Really Shamim, like you had to tell us that!” (sarcasm intended) Well, of course it’s ghee. Ghee all the way baby!
Since the beginning of this year, Continue reading
Almost Paleo Haleem – Hearty and Spicy Lamb Stew
Haleem, haleem, haleem is what most of my husband’s dreams are made of. He loves this dish with a passion. He claims the best haleem is made in Chicago at a popular Pakistani restaurant and I would have to agree.
Haleem, my friends, is a hearty lamb or beef stew made with bone-in meat cooked in a spicy curry and then thickened with wheat and lentils. The curry is then pulverized into a thick soup and eaten with leavened crusty bread, such as naan, ladened with ghee or eaten with a hearty loaf of bread slathered in butter.
Several weeks ago a friend approached me about making a paleo Haleem. Continue reading
A little something from For The Love of Ghee’s Archives! A good old curry is enough to keep you nice and toasty!
My Mum’s Recipe
This is a long overdue recipe that has finally made it on For The Love of Ghee. So, for those of you out there who wanted this recipe, here it its!
This basic beef curry is quite delicious, and yet again easy to make. The prep time is definitely quick. It does however need a significant amount of cooking time. Therefore, I would suggest making this on the weekend, obviously it being a little less mayhem than a weeknight.
Needless to say, it is rather delicious reheated the next day or saved for later in the week. Frankly the curry tastes great, cold or warm, stuffed into a sandwich and served alongside a pickle and chips or eaten warm with a hot slice of toast or roti.
However, I would suggest eating the curry atop a pile of rice with a pickled condiment of choice…
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Achaari Chicken – Chicken with Spicy Mango Pickle
“Nah! It’s not really cold yet!” I’ve been repeating this to myself every day. Well… the weather hasn’t dipped that low yet. Come on, don’t frown – it’s Minnesota for goodness sake! If I complain of the cold, I might as well pack my bags and leave.
Walking to the bus stop yesterday morning was bitterly cold. I felts little streams of tears running down my face and no, I was not crying, my eyes were watering from the bitter wind blowing into them. Continue reading