We are approaching the start of a new season that makes us yearn for warmth, with our cups of coffee in our hands, and some warm meals. This is one of my favorite seasons because I have the chance to prepare recipes that remind me of my childhood – looking forward to the end of the day for dinner!
One of the contenders for Autumn meat is lamb and today I’ll share a recipe that I love to prepare for a tasty meal.
This week, we want to introduce you to a spice that is best known in India: mango powder also called Amchur. I will use it for a chutney that will pair wonderfully with the Lambchop. If you get the chance to try it this week, please share your comments with me – I’d love to get your opinion!
In case you didn’t know, Chutney is completely versatile. Have it as a dip, a spread or a topping to steamed vegetables. It’s a delicious side, sauce or condiment that both kids and adults will enjoy.
For the Lambchop:
- 8-bone rack of lamb, French-trimmed
- 2 tbsp lime juice, freshly squeezed
- 1 tsp chilli powder
- 1 tsp Amchur (Mango Powder)
- 1 tsp fenugreek seeds
For the chutney:
- 2 tbsp mint chutney
- 30g fresh coriander, chopped
- 4 tbsp Greek yoghurt
- 2 tsp sugar caster
- 1 green chilli
- 2 garlic cloves, very finely chopped
- 2 tsp cumin seeds, toasted and ground
- 1 tsp Amchur (Mango Powder)
- 4 tbsp lemon juice, freshly squeezed
To make the chutney, place all the ingredients in a blender or food processor and blend until you have a smooth, pale green mixture. Cover and chill until ready to serve. (It will keep for 3-4 days in the fridge.)
In a bowl, mix the lime juice, chilli powder, amchoor, nutmeg, 1 tsp freshly ground black pepper, fenugreek and a pinch of salt. Turn the marinated lamb rack through the mix to coat well.
Preheat the oven to 200C/ 400F/Gas 4. Place the lamb on a baking tray, fat-side up. Roast for 15-17 minutes if you like it rare or leave for 4-5 minutes longer if you prefer it more well done. Remove from the oven, cover and leave to rest for at least 10 minutes.
Enjoy the creative cooking!
Live to Create.
This week, we’re looking at new and exciting ways to boost your health and lifestyle benefits by exploring new food ingredients. Sometimes, a new spice, vegetable or fruit can open up a whole world of creative healthy goodness. But, I have to admit that other times being creative is… well… anything but exciting. You’re out of ideas. You’re not inspired. So, why not check other cultural dishes? A quick Google search can give you 1.5 million suggestions in about 0.2 seconds. Ha! Yes!
India is known for its exotic spices dating back to ancient times. One that’s getting more noticed these days is amchur/amchoor or mango powder. Mango powder is made from dried, unripe mangoes and adds a more fruity flavor to its dishes. Usually used when mangoes are out of season, it also adds many nutritional benefits to food and drink. Easy to add to any vegetable, fruit, legume dish or even to drinks – amchur has a sour-sweet taste. It can also be used as a substitute for lemon.
Traditionally, amchur has been used to treat anemia, nervous system disorders, diarrhea and detoxification. And it’s no surprise! Loaded with vitamin A, E and C, amchur is also high in antioxidants that lower inflammation, improve digestion and even fight off cancer. With its high iron content, it not only aids in anemia but also supports pregnant women.
We’ve all heard that practice makes perfect, or that we have to practise, practise, practise if we want to be great at something.
Ask yourself this question though: Have I ever practised open-mindedness?
I don’t mean assuming you’re open-minded because you believe you are. I mean actively, and consciously practising open-mindedness.
Of course, you may be asking: How can you do that?
Being consciously active in your personal development is a general way for you to practise being open-minded. Why? Because you learn new things, about the world around you and about yourself.
Actively developing yourself could mean reading new non-fiction books, watching seminars and presentations about new ideas, listening to podcasts on meditation and how to enlighten yourself. But let’s take a side-step here and we’ll talk about a really easy way to develop yourself bit-by-bit.
It’s this: Try something new!
Anytime you try something new you are stepping outside of your comfort zone. Now, most people may get pushed so far out of their comfort zone by others, that when they return, they shy away from pushing the boundaries themselves.
So, how do we remedy this? We do it one small step at a time.
In our case, we use recipes!
Trying new recipes is an easy way to get out of your comfort zone. Unless you have allergies or other medical reasons not to eat a certain ingredient, there is no permanent downside.
Often our taste buds will change and we won’t even realize. Back in 1998 you could have disliked asparagus – and so you never tried it again. But your perception of taste could have changed enough that you may even enjoy it with the right flavors.
Due to your hesitation, your brain still perceives this new recipe as a step in the direction of bravery. Once you finish the meal, you’ll still perceive it as a small success.
Now, imagine you tried a new recipe every day for 7 days. That would be 7 times that you succeeded in just one week! How many times did you successfully step out of your comfort zone last week? How about the week before?
Those successes add up, and usually, you’ll feel an improvement in your confidence and overall well-being – for something as simple as a new recipe, that sounds like a pretty good deal, right?
Give something new a try today – step out of your comfort zone…
To your success and happiness!
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