Beetroot Chutney

Ingredients2lb cooked beetroot (not in vinegar), peeled and diced1lb onions, peeled and chopped1lb cooking apples, peeled, cored and slicedthe juice and grated rind of 1 lemon1 pint distilled malt vinegar2 level teaspoon ground ginger1/2 level teaspoon salt8oz raisins8oz granulated sugar(see measure conversions for more information)
Method- Put all the ingredients except the beetroot into a large heavy saucepan or preserving pan.- Bring to the boil.- Reduce the heat and simmer for half an hour.- Add the beetroot and simmer for 1 hour longer or until the chutney is thick.- Spoon into sterilized warm jars.- Cover with vinegar-proof lids.

Lamb Saag

Ingredients8 tablespoon vegetable oil 6 whole cloves 6 cardamom pods 6 garlic cloves chopped 2 lb cubed lamb 1 teaspoon coriander seeds 2 teaspoon salt 2 lb fresh spinach chopped 1/4 teaspoon black peppercorns 2 bay leaves 2 medium onions finely chopped 1 inch cube of ginger chopped 2 teaspoon ground cumin seeds 1/4 teaspoon cayenne pepper 5 tablespoon plain yogurt well beaten 1/4 teaspoon garam masala

Directions: How to Cook Lamb With Spinach (Dilli Ka Saag Gosht)Heat the oil in a large pot over a medium-high flame. When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods. Stir for a second. Now put in the onions, garlic and ginger. Stir and fry until the onions develop brown specks. Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt. Stir and fry for a minute. Add 1 tablespoon of the yogurt. Stir and fry for a minute. Keep doing this until all yogurt has been incorporated. The meat should also have a slightly browned look. Add the spinach and the remaining salt. Stir to mix. Keep stirring and cooking until the spinach wilts completely. Cover tightly and simmer on low heat for about 1 hour or until meat is tender. Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce. Remove the whole spices and serve.

Museli Biscuits

Preparation Time
15 minutes
Cooking Time
10 minutes
Makes
about 55


Ingredients
2 tbs boiling water
1 tsp bicarbonate of soda
125g butter, melted, cooled
2 tbs maple syrup
220g (2 cups) natural muesli
150g (3/4 cup, firmly packed) brown sugar
150g (1 cup) plain flour
Method
Preheat oven to 180°C. Line 2 large baking trays with non-stick baking paper.
Combine the water and bicarbonate of soda in a medium jug. Add the melted butter and maple syrup and stir to combine.
Place the muesli, brown sugar and flour in a large mixing bowl. Pour in butter mixture and use a wooden spoon to mix until well combined.
Place teaspoonsful of the mixture onto the lined trays about 5cm apart.
Bake in preheated oven for 10-12 minutes or until golden. Stand on baking trays for 5 minutes before transferring to a wire rack to cool. Repeat with the remaining mixture.
Notes & tips
Store in an airtight container for up to 1 week.