Schwartz - My Chili Obsession - Minced Lamb And Potato Curry


Schwartz, the leading herb and spices brand, in partnership with McCormick, a global leader in flavour, has unveiled The Flavour Forecast 2014 - 125th Anniversary Edition. This report, developed annually by Schwartz and McCormick's experts around the world, highlights five top food trends and more then a dozen emerging flavours that will impact the way we eat in the coming years.

Schwartz challenged me to choose one of my favourite food trends from this years top five and share my recipe.


This years top 5 trends
1,Chillies Obsession - food lover seeking a chili thrill.
2,Modern Masala - Indian food breaking free with modern interpretations.
3,Clever compact cooking - big flavours bring cooked in urban kitchens and making the best of what is available.
4,Mexican World Tour - Mexican flavours are making their way across the globe.
5,Charmed By Brazil - The worlds attraction to Brazilian cuisine is heating up with a mix of global influences.


My favorite trend has to be the Chillies Obsession, I love spicy hot foods so this was perfect choice for me.
Here is my favourite Keema (Minced Lamb) Curry Recipe using some Schwartz Spices.

Ingredients
500g of minced lamb
4 Large potato's diced
4/5 Tablespoons of oils
5 Schwartz cardamon pods
3 cloves
1/2 Cinnamon stick
4 Tablespoons of tomato puree
2 Onions - cut into small fine pieces 
3 Teaspoons of Schwartz minced garlic
1 Tablespoon of Schwartz chili powder
1 Teaspoon of turmeric 
1 Teaspoon of Schwartz Garam masala
2 Tablespoon of Schwartz ground coriander
1 Tablespoon of Schwartz ground cumin
1 Heaped teaspoon of minced ginger
4 Fresh tomatoes blended into a paste
salt to taste approx 1 tablespoon
1 cup of water
Fresh coriander (chopped)
1/2 Green chili (optional)

Method
Heat oil gently fry cardamon pods/Cinnamon stick and cloves for a minute.
Next add the onions and cook until softened, then add all spices fry for a minute,
Add tomato puree and blended tomatoes, cook for a further 5 minutes.

Next add minced lamb and cook on a medium heat until meat is browned,
then add 1/4 of a cup of water and cook for 5 minutes, then add in diced potato and continue to cook until potatoes soften on a medium heat.
Add the rest of the water as and when needed,as water evaporates.

Cook for 30-40 minutes until potatoes are cooked. Garnish with fresh coriander and green chilies (optional) and serve with basmati rice.


In 2014 global flavour leader McCormick, parent company of UK leading herbs and spices brand Schwartz is celebrating its 125th anniversary.
The year long celebration kicks off with the launch of the 125th edition of the Flavour Forecast and the Flavour of Together programme, with the goal of connecting people around the world as they share 1.25 million stories about special role food and flavour plays in our lives
Get involved and share your story at www.schwartz.co.uk





Sharing this post as part as Schwartz challenge - I was given the herbs and spices to enable me to create my favorite trend, All views are that of my own and I remain honest.


3 comments

  1. I want to have a go at making this, looks yummy xx

    ReplyDelete
  2. Love special.k with yoghurt and fruit Mmmmmmm fills you up for ages!!!! Love it!!

    ReplyDelete

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