Method
Add a little light rapeseed oil to a heavy-based pan, when hot add the bashed fennel, cumin, coriander seeds and toast for a minute or two. Add the garlic and chilli to the pan and fry until the garlic turns golden brown.
Next, add the leeks and chard stems and cook until the leeks start to soften, add the curry powder and cook further for a few minutes.
Add the coconut milk and rapidly boil until slightly reduced then add the tomato puree and black onion seeds and cook until the leeks are soft and it forms a lovely thick sauce. When ready, add the roast parsnips, lamb shoulder and the chard leaf, cook until the chard leaf has wilted
Season and add the fresh coriander to serve.
Ingredients
- 140g Leeks, trimmed and sliced
- 1tsp Bashed Fennel seeds
- 1tsp Cumin seed Bashed
- 1tsp Coriander seeds Bashed
- 5G Garlic peeled and sliced
- 5G Red chili finely chopped
- 5G Curry powder essentials
- 150G Coconut milk
- 10G Fresh coriander chopped
- 1tsp Black onion seeds
- 30G Tomato puree
- 70G Chard stalks finely chopped
- 50G Chard leaf, roughly cut
- 50G Parsnips peeled, de-cored weight roll cut and roasted
- 1tbsp Light rapeseed oil
- 100G Lamb braising liquor
- 200G Slow cooked lamb shoulder
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