Some interesting Cornish placenames...pard.       

 

    
Lamb Trevaskis! Yummy!!




 


 

Director of the Lamb Trevaskis Delicasy!!
Creator of the Stunning Cornish Delicacy. Mr George S 'the Reflex'.

Ingredients

  • Lamb Trevaskis cooked as per Lamb Trevaskis recipe.
  • 1 Tin chopped tomatoes.
  • Finely roasted spices done the Trevaskis way! (Secret ingredient)
  • One onion finely chopped.
  • 2 Teaspoon Curry Powder.
  • 1 Scotch Bonnet finely chopped.
  • 1 Teaspoon Chilli Powder.
  • 3 Heaped teaspoons of Rodda's Cornish clotted cream.
  • 8 Green Finger Chillies, deseeded and sliced lengthways in half.
  • 8 Cloves Sliced Garlic.
  • 3 Teaspoons Ginger Puree.
  • 5 Tablespoons Vegetable Oil.
  • 4 Tablespoons roughly chopped coriander leaves.
  • 1 Tablespoon whole coriander leaves.
  • 1 teaspoon Garam Massalla.
  • 1 tablespoon cumin seeds.
  • Seeds from 6 green cardamom pods.
  • 1 green pepper, deseeded and chopped.
  • 1 Bottle of Scrumpy cider, 1 Glass for cooking, rest for you!
 Method

Make a paste of the curry powder and chilli powder with a little water. Heat the frying pan without oil and dry fry the cumin seeds and cardamom seeds for 60 seconds then add the Trevaskis spices. Add the oil and fry the onion until translucent in the veg oil then add the garlic, ginger and chilli, green pepper and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the scrumpy cider and reduce. Add the chopped tomatoes and the Rodda's cream and simmer for 20 minutes to reduce while the Lamb Tikka is cooking in the oven, stir constantly. Stir in the Lamb tikka when cooked. Now add the finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

Serve the dish and enjoy!

Keep it Cornish!

 

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