Firstly, a massive and genuinely heartfelt thank you to everyone for the lovely comments yesterday in response to my article about my nana. I can’t reply to them all but please know that they were read and enjoyed greatly. She’d have hated (but secretly loved) all the fuss. She was one of those people who would say she didn’t want anything for Christmas and then sit there with a face like a slapped arse until you got her present out. I’ll miss her at Christmas – we used to joke on amongst ourselves that she was like Dr Who – always regenerating at Christmas despite us saying for a good ten years that ‘we’d better not go away this year, it’ll be her last’. Ah well. Your comments were delightful, inspired and so very kind, and it made me feel better that I was able to encapsulate even the smallest bit of what she meant to me. That said, if she wasn’t currently on ice down at the morgue, she’d be tunneling halfway to China now spinning in her grave at what I’m about to show you.
I have literally become the thing I hate most. Just look.
I’m drinking a mixed drink from a fucking jamjar, like some pretentious rah-yah in one of those bars where they take a perfectly affable building, cover it in veneers and turn off all the lights so you have to read the menu by the cherry of a liquorice-papered, prison-thin American Spirit roll-up. You’ll note however that the jamjar is a proper Kilner licenced jar and I even doubled down and got the awful paper straws to go with it. Paper straws though, really – the liquid equivalent of trying to dry yourself with a cloud. Five minutes in and it’s already collapsed, so I end up sucking like I’m giving the world’s worst blowjob to both parties concerned. Don’t worry, it’ll be back to George pint glasses soon enough and we’ll only wheel out the posh stuff when it’s going on Twitter, like the Christmas china.
That’s the next point – we’re now on Twitter. The observant amongst you will doubtless have spotted the little widget there on the right displaying pictures and other such nonsense. The aim is to get you lot sharing these recipes wherever you can, plus, it gives me an outlet for my bile for when I can’t be bothered sitting at the computer trying to type with a particularly needy cat clawing away at my genitals. Follow us by adding @twochubbycubs and share share share share!
Along similar lines, I’ve just noticed that we’ve sailed clean past 2000 members, which when you think I was only bleating on about having 1000 members back in January (and take a look at that page, I shit you not when I say it’s one of our best recipes), is pretty incredible. Like we always say – Paul loves cooking (he’s learnt to, Little Mo has nothing on him) and I love writing, so this is the perfect outlet for us. The fact that so many of you like hearing our nonsense and swearing only gives us a reason to try harder! With that in mind, know that we are going to be back to full speed pretty soon – recent events have knocked us a little, but we’re still doing a new recipe a day, and you’ll get the benefit of that. We’ve got breakfast ideas, themed weeks and oops – we forgot about Europe. What are we like. So bear with us, and until then, enjoy this:
Tasty. And check out the presentation, I felt like I was in a Newcastle Wetherspoons. I mean, I knew I wasn’t because I have a full set of teeth and a career, but still*.
to make the spiced lamb mince you will need:
500g of lean lamb or pork mince (or beef, for that matter – hey listen, I’m not judging you), 500g of potatoes (use new potatoes if you can get them) cut into thumb sized chunks, 1 red onion finely chopped, 2 big juicy red tomatoes (i.e. don’t be buying a pack of cheap tomatoes, God is watching and he despairs of your watery orange balls of nowt), and then the spices:
to make spiced lamb mince you should:
- 2 tsp of garam masala
- 1 tsp of cumin seeds
- a cinnamon stick
- 1 tsp of turmeric
- 2 tsp of coriander powder
- 1 tsp of chilli powder
- 1 green chilli
- 1 tbsp of garlic and 1 tbsp of ginger paste (DON’T buy it, just get a microplane grater and grate your own ginger and garlic – much cheaper because you can chuck the ginger bulb in the freezer for next time – and oh look, a handy link – and only £9 – cheap at half the price and you can even use it on your feet which I totally don’t do)
- a bay leaf
You’ll also need a drop of oil for the onions. If you prefer, use Frylight, but like I always say: don’t.
This recipe only took us about 30 minutes to make and most of that was the pot sitting on the hob. So what’s your excuse, eh?
ingredients for the sides: a pitta bread each (HEB if you use a wholemeal Weight Watchers pitta, which has all the taste and wonder of a side of Artex), an onion, tomato, cucumber and red chilli for the onion salad and fat free natural yoghurt, cucumber and fresh mint (or mint sauce if you’re common) for the raita.
FULL DISCLOSURE: I don’t know if this is extra-lean lamb mince. See, it was at the back of our freezer and we did buy a load of extra-lean mince from our butcher back in the day. I think it is. If it is, then the dish is syn free. If not, use extra lean beef or pork or even turkey. OH THE EXCITEMENT.
OK, so the recipe:
- make up your side dishes
- add yoghurt, mint and grated cucumber together and chill
- toast pitta bread
- chop up onion, tomato, cucumber and finely chop chilli – combine and add a pinch of salt
- set aside
- get your best pan out of the cupboard – heavy bottomed (that’s the pan, not you, cheeky)
- add the cinnamon stick, bay leaf and cumin seeds and get it on a medium high heat until they sizzle
- add the chopped onions, cook until golden, add the ginger and garlic paste
- add the turmeric, chilli and coriander powder and let it sweat for a moment or two before chucking in the mince and potato
- allow to brown for a few minutes and then add the chopped tomatoes – two big tomatoes should produce more than enough water once you put the lid on and turn the heat down to a medium
- cook until the meat is cooked and the potatoes tender – chuck in the garam masala and cook down for a moment or two more
* I actually like Wetherspoons and don’t have a problem with them. Creative licence, alright?