How do I get over my ex' ass?

[SickManlet]

been year still think about it dead srs

[Imnew1]

Lamb meatball curry with pomegranate raita
serves
4
Prep Time
10mins
Cook Time
35mins
Ingredients
19
Difficulty
Easy


ingredients

400g lamb sausages
1/3 cup (30g) desiccated coconut
2 long green chillies, seeds removed, finely chopped
1 onion, roughly chopped
3 garlic cloves, chopped
6cm piece ginger, 3cm chopped, 3cm finely grated
400g can chopped tomatoes
1/3 cup (80ml) sunflower oil
1 cinnamon quill
Handful fresh curry leaves (see notes)
1 tablespoon fennel seeds
2 teaspoons dried chilli flakes
2 tablespoons ground coriander
350ml chicken or vegetable stock
1 1/2 teaspoons ground turmeric
1 cup (280g) thick Greek-style yoghurt
2 tablespoons chopped coriander leaves
Seeds of 1 pomegranate
Pilaf rice, to serve

Method

1.
Squeeze sausage meat from casings and place in a bowl with coconut and half the green chilli. Mix with your hands, then roll into walnut-sized balls. Chill to firm up.
2.
Place onion, garlic, chopped ginger and tomato in a food processor and whiz until smooth. Heat oil in a deep frypan over medium heat. Cook cinnamon, curry leaves and fennel seeds for 2 minutes or until fragrant. Stir in tomato mixture, chilli flakes, ground coriander, stock and 1 teaspoon turmeric. Bring to the boil, then reduce heat to medium and cook for 15 minutes or until thickened. Add meatballs and cook for 20 minutes or until cooked through.
3.
Meanwhile, to make raita, combine yoghurt, coriander leaves, pomegranate and remaining grated ginger and 1/2 teaspoon turmeric. Serve curry with raita and pilaf.

[Imnew1]

Spiced carrot soup with ginger raita
serves
6
Prep Time
25mins
Cook Time
1hr 20mins
Ingredients
15
Difficulty
Capable


Ingredients

1 onion, thinly sliced
3 garlic cloves
1kg carrots, cut into 2cm rounds
2 teaspoons ground turmeric
2 teaspoons cumin seeds
1 red chilli, seeds removed, sliced
1 tablespoon brown sugar
3 teaspoons yellow mustard seeds
1/3 cup (80ml) extra virgin olive oil
1.5l (6 cups) chicken stock
Coriander and mint leaves, and toasted naan, to serve

Ginger raita

1/2 cup (140g) thick greek-style yoghurt
1 garlic clove, crushed
1 teaspoon finely grated ginger
1 teaspoon ground cumin, plus extra to dust

Method

1.
Preheat the oven to 180°C and line a baking tray with foil.
2.
For the raita, combine all ingredients together, season well and stir to combine. Chill until required.
3.
Combine the onion, garlic, carrot, turmeric, cumin, chilli, sugar and 2 teaspoons mustard seeds in a bowl and toss with 1/4 cup (60ml) oil. Season, then spread out on the baking tray. Cook in the oven for 1 hour or until the carrots are tender and golden.
4.
Transfer carrot mixture to a saucepan and cover with the chicken stock. Simmer for 15-20 minutes. Cool slightly.
5.
In batches, puree the soup until smooth. Season, then pass through a fine sieve into a clean saucepan. Reheat soup over low heat, stirring, for 2-3 minutes until warmed through.
6.
Heat the remaining 1 tablespoon oil in a frypan over medium heat. Carefully add remaining 1 teaspoon mustard seeds and cook for 1 minute until seeds begin to pop.
7.
Divide the soup among 6 serving bowls. Garnish with the fried mustard seeds and drizzle with any oil from the pan. Dust the raita with cumin, then serve with the soup, coriander and mint leaves, and toasted naan.

[Imnew1]

Slow-roasted lamb shoulder with green papaya chutney
serves
6
Prep Time
30mins
Cook Time
4hr
Ingredients
25
Difficulty
Capable


Ingredients

100g grated green papaya (from Asian grocers)
Finely grated zest and juice of 1 lemon 6cm piece (30g) ginger, finely grated
10 garlic cloves, finely grated
1.7kg lamb shoulder (bone in)
1 long red chilli, roughly chopped
1 tsp ground cumin
1 tbs coriander seeds
2 dried bay leaves
1/2 tsp brown cardamom pods (from Herbie’s Spices or Indian grocers)
1/2 tsp black peppercorns
1/2 tsp ground turmeric
11/2 tsp ground cinnamon
6 green cardamom pods
1 tsp garam masala
2 onions, sliced
1.5L (6 cups) chicken stock

Pickled Red Onion

1 red onion, thinly sliced into rings
1 tsp dried chilli flakes
Juice of 1 lemon
1 tsp bonito flakes (from Asian grocers)

Green papaya chutney

50g piece green papaya, skin removed
1 long green chilli, seeds removed, chopped
Finely grated zest and juice of 1 lemon 1 bunch coriander, leaves picked
1 tsp honey
1cm piece (5g) ginger, chopped

Method

1.
Whiz the papaya, lemon zest and juice, and half the ginger and garlic in a food processor to a paste. Place lamb in a large bowl and coat in paste. Chill for 2 hours. Remove lamb, roughly wipe off paste and discard. Whiz chilli, spices and remaining ginger and garlic in a food processor to combine. Rub all over lamb, cover and chill overnight to marinate.
2.
The next day, preheat oven to 180°C. Place onion in a roasting pan and top with lamb. Add stock, then cover with foil. Roast for 21/2 hours, then remove foil and roast for a further 30 minutes or until charred and tender. Remove from oven and strain pan juices into a saucepan. Rest lamb, loosely covered with foil, for 20 minutes. Place pan over high heat and simmer for 20 minutes or until reduced by one-third.
3.
Meanwhile, for pickled onion, combine all ingredients in a bowl and set aside.
4.
For the chutney, whiz all ingredients in a small food processor to a fine paste.
5.
Serve lamb with pickled onion, papaya chutney and reduced sauce.

[Imnew1]

The best grilled naan
makes
6
Prep Time
-
Cook Time
-
Ingredients
6
Difficulty
Easy


Ingredients

2 cups (300g) plain flour
2 tsp caster sugar
1/4 cup (70g) thick Greek-style yoghurt
2 tbs sunflower oil, plus extra to brush
1 tsp dried instant yeast
Melted unsalted butter, to brush

Method

1.
Combine flour, sugar and 1 1/2 tsp salt in a bowl and make a well in the centre. Add the yoghurt, oil, yeast and 1/2 cup (125ml) water. Stir to combine, then use your hands to form into a soft dough.
2.
Turn out onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Place the dough in an oiled bowl, turning to coat lightly with the oil. Cover with plastic wrap and rest in a warm place for 1 1/2 hours or until slightly increased in size.
3.
Divide the dough into 6 equal balls and roll out each one into a large 2mm-thick oval. Heat a large frypan over medium-high heat and brush with a little oil. In batches, cook naan for 2-3 minutes each side or until golden. Brush top with a little melted butter, then set aside and cover with foil to keep warm. Repeat process with remaining naan, brushing the pan with more oil in between batches.

[Imnew1]

Baked butter chicken
serves
4
Prep Time
25mins
Cook Time
50mins
Ingredients
13
Difficulty
Easy


Ingredients

1/3 cup (80ml) extra virgin olive oil
3 tsp garam masala (Indian spice mix)
2 tsp ground turmeric
1.7kg whole chicken
1 lemon, halved
3 garlic cloves, chopped
3cm piece ginger (15g), chopped
1 long red chilli, chopped
400g can tomato puree
1 cup (280g) thick Greek-style yoghurt
1 cup (250ml) Massel Chicken Style Liquid Stock
1 large handful curry leaves, plus extra fried leaves to serve
Papadums and raita (yoghurt combined with cucumber), to serve

Method

1.
Preheat oven to 220°C. Place the oil in a bowl with 1 tsp each garam masala and turmeric. Season.
2.
Rub spice mix all over the chicken. Place a lemon half in the cavity, then tie the legs together using kitchen string.
3.
Place garlic, ginger, chilli, tomato puree, yoghurt, stock, curry leaves and remaining 2 tsp garam masala and 1 tsp turmeric in a deep baking tray.
4.
Season. Place the chicken on top and roast for 30 minutes, then reduce oven to 180°C and roast for a further 20 minutes or until the juices of the chicken run clear when the thickest part of a thigh is pierced.
5.
Remove from oven and rest for 15 minutes.
6.
Squeeze over the juice from remaining lemon, top with extra fried curry leaves and serve with papadums and raita

[anonkunbrah]

How to Make Chicken Tikka Masala
1.Put the curry or tandoori paste into a bowl with the yogurt, stir well, then add the chicken pieces and stir again. Put the bowl into the fridge for 1-2 hours.
2.Preheat the oven to 180C/350F.
3.Put the chicken pieces into an ovenproof dish and bake for 10 minutes.
4.Meanwhile, blend together the cream, tomatoes, ginger and garlic in a bowl and set it aside.
5.Heat the oil in a saucepan, add the bay leaves (if using) and the onion and fry until the onion begins to turn golden-brown.
6.Add the chilies, turmeric, paprika, salt, cumin, coriander and garam masala and stir for 1 minute.
7.Put in the chicken pieces and fry for 5 minutes.
8.Then add the tomato and cream mixture, cover and cook over a low heat for a further 5 minutes.
9.The curry should look red and creamy, and its texture should be thick and fairly smooth, depending on how small you chopped the onions.
10.Add 125 ml/5 fl oz water and cook for another minute.
11.Take it off the heat, pour into a serving dish and garnish with the coriander leaves.
12.Serve with pita breads, naans, or rice.