1 x 250 g bottle of cheese spread 150g butter, cubed 6 cloves of garlic, minced 2 red chillies, very finely chopped 250ml grated mozzarella cheese 2 sourdough loafs or baguettes
Preheat your oven to 200℃. Add the cheese spread, butter, garlic and chillies to a small saucepan and place over a low heat. Stir the mixture around while the butter melts. Keep going until amalgamated. Add the grated mozzarella and stir until the cheese has melted and has incorporated into the sauce. Take from the heat. Slice the bread on the diagonal into slices 2cm apart, taking care not to go all the way through to the bottom. Spread the cheese mixture generously between the slices. Wrap the bread in foil. (You may freeze one loaf at this stage). Place the loaf on a baking sheet and put into the oven for 30 minutes. Serve immediately.
1,5kg lamb shoulder or leg, cut into 2cm cubes vegetable oil 10 whole cardamom pods 15ml mustard seeds 2 bay leaves 6 whole cloves 10 black peppercorns 1 stick cinnamon 2 onions, finely chopped 8 cloves of garlic, minced 5ml ground coriander 10ml ground cumin 20ml paprika 15ml ground ginger 5ml crushed dried chillies 5ml salt 2 red chillies, chopped 120ml yoghurt 2,5ml garam masala
Place a heavy-bottom saucepan on a medium-high heat and cover the base with vegetable oil. Brown the meat in batches and set aside in a bowl. Add the cardamom, bay leaves, cloves, peppercorns and cinnamon and stir the mixture for about 1 minute. Add the onion and fry for about 5 minutes. Add the garlic and fry for another minute. Now add the coriander, cumin, paprika, crushed chillies, salt and fresh chillies and stir-fry for another 30 seconds or so. Add the meat and stir through to cover with the spices. Add a spoonful of yoghurt and stir-fry for 30 seconds. Add the remaining yoghurt in the same way, so that the sauce does not split. Pour in 375ml of water and bring the curry to a boil. Turn the heat down to a slow simmer and cover the saucepan with a lid. Cook for 1 hour or until the lamb is tender, stirring frequently. Remove the lid and cook the curry for another 30 minutes, stirring and waiting for the sauce to become beautifully thick. Sprinkle over the garam masala, mix through and serve with fragrant rice.