Ammis Kitchen

Ingredents
1/2 lb peeled garlic
2 medium size onions finely chopped
2 green chillies chopped
1 medium size tomato cut ino cubes
1/4 tsp saffron
1/4 tsp fenugreek
1/2 tsp chillie powder
1 tsp roasted curry powder
2 tbsp oil
1/4 tsp sugar
few curry leaves
salt to taste
1 cup thick coconut milk

Method

1.Heat oil in a pan until hot
2. Add onions and curry leaves
3. when the onions are lighly fried add tomatoes and green chillies and fry a little longer.
4. Add garlic, saffron, chillie powder, roasted curry powder and salt. Mix well.
5. Add enough water to the mixture, cover the pot and cook until the garlic is tender and the liquid has evaported.
6. Add coconut milk and sugar bring to boil and simmer for two minutes. The liquid has to be almost evaporated and thicklycoats the garlic cloves.

Ingredients

1.3kg Rudolph, King Edward  or Maris Piper Potatoes
 5 tbsp goose  fat
Salt to taste

Method

1.  Pre heat the oven to 200c/ 180c fan/ Gas 6

2. Peel and cut the potatoes into large, even sized chunks.  Cook in a large pan of boiling water for six minutes.  Drain and return to the pan and put over a low heat to drive off excess water.  Shake the pan to rough up the outsides.  This will make the potatoes extra crispy when they are roasting.

3.  Put a large roasting tin in the oven with the goose fat to heat.  Add the potatoes to the heated fat, turning them to coat well.

3.  Roast for 40 minutes.