Karahi Prawn Masala with Tomato Pachadi: Karahi masala is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. ‘Karahi’ is the Hindi name for the pot but they’re also known as a kadai, korai or kadhi and are used for shallow and deep frying as well as slow cooked curries throughout India, Pakistan and Bangladesh. Here we’re cooking onions and peppers until sweet and caramelised, then adding a spicy paste and marinated prawns to create a deliciously moreish dish.
Biber Dolmasi with Shepherd's Salad: Biber dolmasi are stuffed peppers and here they’re roasted to soften and sweeten them, then stuffed with a lamb, tomato and rice filling flavoured with spices that're very common in Turkish cookery, including a blend known as baharat. On the side we’ve got a refreshing shepherd’s salad and cacık (the Turkish equivalent of tzatziki).
Salad Blend: mint, oregano, parsley, cumin, black pepper, allspice, sumac
May contain traces of celery and sesame Allergens are listed in CAPITALS
Karahi Prawn Masala with Tomato Pachadi:
200g shelled prawns (raw ones are best)
2 medium onions
3 cloves of garlic
1 pepper (any colour)
10g bunch of coriander
1 green chilli (optional)
100g natural yogurt (full fat is best)
150g basmati or standard long grain rice (not easy cook)
Biber Dolmasi with Shepherd's Salad:
125g lamb mince
2 medium peppers (any colour)
1 small red onion
10g bunch of parsley
100g natural yogurt (Greek is best)
60ml good quality olive oil
30g basmati or standard long grain rice (not easy cook)
Pitta breads or flatbreads to serve
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