Ingredients To marinade; 1 kg chicken breast cut into cubes 1 heaped tablespoon Greek yoghurt 1 tablespoon curry spices of choice 1 teaspoon ginger paste 1 teaspoon garlic paste For the Sauce; 1 chopped onion 1 tablespoon minced garlic 1 tablespoon minced ginger 2 heaped tablespoons garam masala 1 teaspoon chilli flakes optional 1 tablespoon cumin 1 tablespoon turmeric 1 tablespoon curry powder 1 cup water 400 ml tomato purée 400 ml coconut cream Salt & pepper Instructions Marinade the chicken in the yoghurt & curry spices preferably overnight or 4+ hours. Cook them in the oven until golden turning once, or pan fry & Set aside. In a pot melt some butter & cook the onion for a few minutes, add the garlic + ginger & cook until fragrant. Add the spices + cook for another minute then add the tomato purée & half a cup of water. Simmer for 10 minutes then add the coconut cream & heat it through, then the chicken & season. Bring to a gentle simmer & cook on low for approx 20minutes. Serve with steamed basmati rice.
Ingredients 500g Iamb mince 2 large chopped carrots 2 large cubed potato 2 cups frozen peas 3 crushed garlic Handful finely chopped coriander 1 teasooons lebanese 7 spice 1 bayleaf Salt & black pepper 1 chicken stock cube Approx 3 large tablespoons tomato paste 1 heaped tablespoon capsicum paste Method In a large pot with some olive oil, start browning the mince. Add the garlic/coriander & cook until fragrant. Add the spices, salt, vegeta & tomato/ capsicum pastes. Mix then add all the veggies, top with enough water to cover by approx 2cm. Simmer until everything is tender & the sauce has reduced slightly (approx 30min) adjust seasoning & serve with vermicelli rice.
Kebbeh Cups filled with various fillings! 😍 By mamaghanouj_kitchen Recipe! Kebbeh bi saniyeh ‘Baked Kebbeh’ Filling: 500g beef or lamb mince 2...
Ingredients Serves 6-8 500g cleaned raw prawns, tail off 500g linguine pasta 2 punnets cherry tomatoes 2 tablespoons minced chilli 6 garlic cloves, crushed 1 jar sun-dried tomato pesto - approx 190g 1 purple onion, finely chopped 1 tablespoon Italian style herb blend 1/2 cup sliced kalamata olives 1/2 cup sundried tomatoes, chopped 700g tomato passata 1/2 cup reserved pasta water Butter/Olive oil for cooking Method: Cook pasta until al-dente in salted boiling water, reserve 1 cup of paste water. In a large pot, sautee onion & garlic in butter/olive oil on medium heat for a few minutes, add the cherry tomatoes & cook for a few minutes before adding the chilli paste, sun-dried tomato pesto & Italian herbs. Cook for a further minute then add the tomato passata. Fill up the bottle with 1/2 cup of water, shake & pour it over the passata. Add the olives & sun-dried tomatoes. Add 1/2 cups of the pasta water & simmer gently before adding the prawns & allow them to poach in the sauce. Once the prawns start curling up & start to change colour toss in your linguine. Notes: If you’d like to turn this into my ‘Pink Sauce Penne’ - add 300ml cream to the sauce & swap the pasta to penne & serve with freshly grated parmesan You can easily switch your protein to chicken or completely leave the prawns out to leave it vegetarian
Our mouths are watering 🤤 watching @mamaghanouj_kitchen Warbat bel ashta (Filo pastry stuffed with ashta & pistachios) recipe using our authentic ashta ! 😍 Save this post and try this at home with...
Ingredients 500g (one pack) short pasta of choice, I used bow tie 1 punnet cherry tomatoes, halved 6-8 cloves crushed garlic 1 small jar sundried tomato pesto (190g) 1 finely diced Spanish onion 1 tablespoon italian herbs 1/2 cup slices kalamata olives 1/2 cup grated parmesan 1/2 cup sundried tomatoes 700g tomato passata 300ml cream 1/2 cup pasta water Method Add your pasta to salted water & cook until Al dente, reserve half a cup of pasta water. In a large pan cook the onion in some olive oil for a few minutes until translucent. Add garlic & cook until fragrant. Add the cherry tomatoes & cook for a minute before adding sundried tomato pesto, sun-dried tomatoes & Italian herbs. Cook for a further minute then add the tomato passata. Let it simmer for a few minutes, before mixing through the cream & parmesan then add the olives. Toss in your pasta along with the pasta water. Serve with parmesan. Garnish with optional pine nuts.
MUST TRY this biscoff baklava recipe featuring our authentic ashta! 🤤 @mamaghanouj_kitchen has done it again! Save this reel and try it yourself ! Tag @tarekabdelrahimelwazzicreamery we would love...
A must try recipe this Ramadan by @mamaghanouj_kitchen these Kataifi Ashta Cups! Creamy authentic Ashta (curdled cream) & crunchy buttery pastry all in the one bite | Here’s the full recipe 👇...
