Slow Cooked Lamb Kasoundi

This mild but very aromatic Indian style curry will undoubtedly become one of your firm favourites. It is so simple to prepare (as we have very kindly done most of the work for you) and yet it has the most wonderful depth of flavour. If you start cooking it the night before it will be even tastier.

1kg diced lamb shoulder (or similar cut)
1 large leek, finely sliced
1 jar Cunliffe & Waters Tomato Kasoundi
1 tin diced tomatoes
a little flour, salt and pepper

Toss the lamb in seasoned flour.
 Sautee the leek in a good splash of vegetable oil (olive is fine) in a heavy based pot on a medium-low heat until it softens, but does not start to change colour.
Turn up the heat and add the lamb. Stir continuously until browned.
Add the jar of Cunliffe & Waters Tomato Kasoundi, 250ml water and the tin of tomatoes.
Simmer on a low heat with the lid on for 2 hours - checking occasionally to see if more liquid is required.
Season and serve with basmati rice, Cunliffe & Waters Lime and Date Chutney, cucumber raita and naan bread. You will be very popular indeed!

½ a cauliflower cut into florets
2 medium sweet potatoes, peeled and diced
2 medium zucchini, diced
1 jar Cunliffe & Waters Tomato Kasoundi
1 tin coconut milk
1 tbsp vegetable oil

Cunliffe & Waters Lime and Date Chutney, basmati rice and roti to serve.
Heat the vegetable oil in a heavy based pan and add the sweet potato and cauliflower and lightly sautee for a few minutes.
Add the jar of Kasoundi and 250ml’s of water and simmer for 20 minutes.
Add the zucchini and coconut milk once the sweet potato has softened and cook for a further 5-10 minutes.

Season to taste and serve with the above accompaniments.
Serves 4

½ kg prawn tails
1 jar Cunliffe & Waters Hot Sour Sweet Salty Sauce
1 finely julienned red capsicum
1 handful finely sliced spring onion
1 handful coriander leaves
Noodles or rice to serve.

* This is a very fast dish so have all your ingredients ready before starting the cooking process.
Pour the oil from the top of the Hot Sour Sweet Salty Sauce jar into a wok and bring to a fairly high heat (you may want to add a little extra oil).
When very hot toss in all the prawns. Stirring constantly, add the capsicum and spring onions and the remaining contents of the Hot Sour Sweet Salty Sauce.
When the sauce is heated stir through the coriander and it is ready to serve.

1 cup coconut
1 cup SR flour
¾ cup brown sugar
1 cup crushed weet-bix
125g melted butter
1 heaped tblsp golden syrup
2 tblsp Cunliffe & Waters Willamette Raspberry Jam
125g White chocolate bits

Add dry ingredients to a large mixing bowl, stir through melted butter and golden syrup.
Press into a lined slice tin and bake in a moderate oven 180 degrees for 20 minutes or until golden.
Melt chocolate bits in a bowl over water.
Once slice is cooled spread on the Cunliffe & Waters Willamette Raspberry Jam, then spread on the white chocolate.