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Foodie Thursday with Nigel Barden

1 hour, 55 minutes
First broadcast:
Thursday 15 November 2012

Simon and the team bring you another foody Thursday, with resident chef Nigel Barden, who'll be cooking up another culinary treat...

We'll unleash a new Confession onto our caring Collective, help with your homework and play some of your oldie suggestions.

Plus, Matt Williams will have the latest sport and Rebecca Pike bring us the money news.

Music Played

13 items
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    Insomnia-No-More, Lamb Masala
    by Gurpareet Bains from Indian Superspices

    Serves 4

    Prep time 15 mins
    Cooking time 2hrs approx

    Olive oil
    20 green cardamom pods, lightly crushed
    1 tbsp nigella seeds
    6 cloves garlic, finely chopped
    4 tbsp grated (peeled) fresh root ginger
    1 tsp turmeric
    1½ tsp chilli powder
    1 tbsp ground nutmeg
    salt to taste
    4 medium onions, finely diced
    2 tbsp tomato purée (tomato paste)
    500g (1lb 2oz) lean lamb (preferably leg), diced
    2 tsp garam masala
    25g (1oz) bunch of freshly chopped coriander (cilantro)


    1. Pour some olive oil into a deep saucepan, add the cardamom pods & nigella seeds into the olive oil, cook over a medium heat until the cardamom pods become aromatic. This should take no more than 2-3 mins.
    2. Remove the pan from the heat & allow the oil to cool.
    3. Once the oil & spice mixture has cooled, add the garlic & ginger to the pan & cook over a low-medium heat until the garlic is a golden brown colour, stirring frequently. This should take no more than 2-3 mins.
    4. Add the turmeric, chilli, nutmeg & salt, mix well & cook for about 20 secs.
    5. Add the onions, tomato purée & lamb to the pan, mix well & cook until the lamb is sealed all over, stirring all the time. This should take no more than 10 mins.
    6. Add enough boiling water to cover the lamb & bring back to the boil.
    7. Reduce to a low simmer & cook, uncovered, for 1½ hrs, or for longer if the lamb is not tender, stirring from time to time. If you need to add water, use 50ml (1¾ fl oz) at a time, as required. The desired consistency is that of a thick masala.
    8. Season with garam masala & chopped coriander (cilantro).
    9. Serve with your choice of sides.


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