Finally getting around to posting some more of my recipes, here is a classic Indian curry which I mentioned in a previous post last year

The secret with all Indian curries is to freshly grind all your spices.
For this recipe I used cardomone, cinnamon, cloves, chilli peppers, cumin seeds and poppy seeds ground up and then made into a paste with some garlic cloves and fresh ginger.
– fry some onions in a wok (or large pan)
– add some diced lamb, I use a saddle or shoulder for this, a leg of lamb is also good but more expensive of course. Brown the meat
– Add the spice paste and coat all the ingredients well, avoid that the spice burn so lower the heat
– Add some chopped tomatoes then slowly stir in some natural yoghurt
– Cook on a low heat for 45 minutes or more, until the lamb is tender
– Serve on a bed of rice and garnish with plenty of fresh coriander

This is our neighbour’s pig, Lolita

I feel somewhat guilty in putting this wonderful animal in the cooking section of this website but I fear she will inevitably end up on our dinner table one of these days
She has a little house under an oak tree, she eats acorns and all sorts of other stuff, and she makes a lot of noise.
But she is very domesticated, she has taught herself how to open the front door so she comes into the house from time to time to have a chat(or rather an oink) with the dog.
Has a brush with a wild boar last night coming home in the dark? Huge animal but fortunately no damage, just lots of mud on the front and side of the car
The thought did cross my mind, maybe Lolita might like a husband?
Does that work????