Ingredients

• thumb-sized piece ginger, ½ cut into matchsticks, the rest left whole
• 2 onions, quartered
• 4 garlic cloves
• 2 tbsp rapeseed oil
• 1 cinnamon stick
• 1 tbsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp fennel seeds
• 750g leg of lamb, diced
• 400g can chopped tomatoes
• 1 red chilli or green chilli, deseeded and sliced
• small bunch coriander, stalks finely chopped, leaves roughly chopped
• basmati rice and mango chutney or raita, to serve

Method

1. Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.
2. Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.
3. Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.
4. Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.
5. Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.
6. Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.
7. Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.
8. Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.

Creamy Skillet Chicken Cacciatore has the most amazing creamy red sauce with peppers, mushrooms, and fresh basil.  The chicken is tender and juicy and on the dinner table in 30 minutes! 

Ingredients

• 4 boneless skinless chicken breasts
• 1 teaspoon Italian seasoning
• salt and pepper
• 2 tablespoon olive oil divided
• 2 cloves garlic minced
• 1/2 red bell pepper
• 1/2 yellow pepper
• 8 ounce mushrooms sliced
• 15 ounce crushed tomatoes
• 1/4 cup heavy cream
• 1/2 cup chicken broth
• 1 Tablespoon italian seasoning
• 1/2 cup fresh basil chopped
• salt and pepper to taste
• freshly grated parmesan cheese for garnish

Instructions

1. Season the chicken with Italian seasoning and salt and pepper. In a large skillet add 1 tablespoon olive oil and heat to medium high. 
2. Cook the chicken about 3 minutes on each side or until a thermometer reads 165 degrees and brown on each side. Set aside the chicken on the plate. 
3. Add one tablespoon olive oil to the skillet and add the garlic, bell pepper, and mushrooms. Sauté until tender. 
4. Add the crushed tomatoes, heavy cream, chicken broth, Italian seasoning, and salt and pepper to taste. Let simmer until thickened. 
5. Add the chicken back to the skillet until heated through. Serve over hot pasta and garnish with fresh chopped basil and parmesan cheese if desired.