Wales on the Menu - Series 2

Programme Four: The Home Cook

This week's home cook is Kate Jenkins from Gower. She runs a successful business baking brownies from her kitchen table but her savoury skills have never been put to the test.

We know she can handle the sweet stuff but can she be a spice girl? Kate cooks lamb vindaloo, using a recipe that's been passed down from her mother-in-law - via an Indian friend of the family - and refined by her husband Rob. "My mother-in-law used to teach her friend how to drive in return for tips on Indian cuisine - I think Rob's mum got the better end of the bargain!" jokes Kate. "We love cooking curries from scratch in our family. And I wanted to dispel the myth of the vindaloo. People just assume it's really hot, the kind of curry eaten late night with a couple of lagers. But it's got a wonderful flavour - the 'vin' in vindaloo actually refers to vinegar."

Getting to grips with cooking in a professional kitchen, Kate enjoys a rollercoaster ride. She nearly blows up the coffee grinder she uses to grind her spices, borrows giant chillis from the chef to change the colour of her curry and charms the kitchen staff into lending a hand.

But Kate still has to impress Anand George, one of the top Indian chefs in Britain, and curry favour with the three-strong panel of judges who will decide if her Welsh twist on Indian cuisine can make the menu.

Kate Jenkins

Kate's Lamb Vindaloo Recipe

1kg lamb cut into cubes
8 tbs veg oil
2-3 inch stick cinnamon
3-4 dried red chillies
1 tsp black peppercorns
3 tsp cumin seeds
1 tsp cardamon seeds
2 tsp whole black mustard
1 tsp fenugreek seeds
1 tsp fennel seeds
75ml white wine vinega
2tsp salt
1tsp brown sugar
200g onion peeled and sliced
8floz water
1.5 inch cube ginger peeled and chopped
whole head garlic peeled
1tbs ground coriander
0.5tsp tumeric

Grind chillies, cumin, cardamon, peppercorns, fennel, cinnamon, mustard, and fenugreek. Place in a bowl add vinegar, salt and sugar, mix well.

Heat oil in a pan and fry onions until browned. Remove to blender, add 2 tbs water and blitz to a puree. Add this to spice mix.

Put ginger, garlic and 2 tbs water in blender and blitz to smooth paste.

Heat oil in pan, and fry lamb in small batches until browned lightly on all sides. Remove each batch to bowl until all lamb has been browned.

Put garlic and ginger paste into this pot, and stir for a few seconds, then add in tumeric and coriander fry briefly.

Add meat, along with any juices and spice paste to pan, with 8floz water and stir well. Cover and simmer gently until lamb is tender, stirring occasionally.

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