Kuoni collaborated with a selection of top food bloggers to create a cookbook celebrating some of their top destinations around the world. http://www.kuoni.co.uk/food-and-drink/kuoni-cookbook

1. Travel with Taste
A collection of recipes from around the world

2. Contents
Travel on a culinary journey around the world with Kuoni,
and experience the tastes, textures and fragrances of some of
our favourite destinations.
We collaborated with a selection of top food bloggers from around
the world to bring you these 10 recipes, representing a wide variety
of countries, cultures and cuisines:
Page. 04
Luqaimat
Dubai from Urvashi Roe
Page. 08
Banana Tartlets
Mauritius from Ruth Clemens
Page. 14
Kebabs & Salsa
Maldives from Mabintu Mustapha
Page. 16
Nasi Goreng
Malaysia from Jo Brigdale
Page. 20
Polpette
Italy from Dominic Franks
Page. 24
Summer Rolls
Vietnam from Charlotte Smith
Page. 28
Lamb & Potato Curry
India from Dan Toombs
Page. 32
Enchiladas
Mexico from Jacqueline Meldrum
Page. 36
Chicken Curry
Sri Lanka from Latoyah Egerton
Page. 42
Lamb Shank Curry
Thailand from Elly McCausland

5. Luqaimat
A Recipe From Dubai
Urvashi Roe
thebotanicalbaker.
wordpress.com
Ivisited Dubai in the height of summer as I was
looking for sun and relaxation by the pool and
great food. It was Ramadan so there was a calm and
peaceful atmosphere in Dubai. Everything seemed
to be subdued and the normal hub bub of the local
markets during the day wasn’t the bustle I expected.
At sunset however the city came alive. People
dressed in the finest clothes were out to shop, meet
friends and break their daily fasts with Iftar feasts.
These are what I loved most and in particular the
dessert platters of Emirati sweets. One little sweet I
discovered was Luqaimat – dumplings made with
flour, yoghurt and milk which are then deep fried
and coated in sugar syrup. They are often flavoured
with saffron for an additional air of decadence.
They are actually very simple to re-create at home
and I experimented with cardamom and rose
which I saw at the Spice Souk on the Al Sabkha
Road in Deira.

6. MethodIngredients
Sieve the flours and salt into a large mixing bowl
and then stir in the cardamom and salt.
Add the plain yoghurt to the milk and mix well
before adding this to the dry mixture.
Whisk lightly until you have a lump free batter
and set aside for 30-40 minutes in a warm
place to prove.
When you are ready to fry the dumplings, heat the
oil in a large wok over a low to medium flame. You
need to fill your wok at least half way to deep fry
rather than shallow fry.
At the same time put the caster sugar and water
into a pan over a low heat. This needs about 10
minutes of gentle simmering to become a glossy
syrup. The oil and syrup should be ready at the
same time. Turn the heat off for the syrup and stir
in the rosewater. Leave it on the cooker so it stays
warm from the residual heat.
Now the oil is ready, carefully drop teaspoonfuls
of the dumpling mixture into the wok and fry for
a few minutes until they are golden brown all over.
You will need to gently turn them while frying.
As soon as they have browned, drain them briefly
on some kitchen paper, toss them into the rose
syrup and then place them on a platter to cool.
Repeat until all the batter is used up.
Garnish the dumplings with the chopped
pistachios and serve warm on a bed of rose petals.
For the dumplings
200g plain flour
7g dried yeast
½ tsp salt
½ tsp cardamom powder
15g cornflour
50g plain yoghurt at room
temperature
200ml warm milk
Vegetable oil for frying
For the syrup and decoration
200g caster sugar
110ml water
2 tsp rosewater
Handful pistachios – chopped
Rose petals
Kuoni Recipes — Dubai 6.

9. Banana Tartlets
A Recipe From Mauritius
Ruth Clemens
thepinkwhisk.co.uk
When I think of Mauritius I think of
blue skies, sunshine and lush green
surroundings, plenty of fresh fruit and fun
delicious food. I haven’t ever been, but it’s on
my bucket list of places to travel to. Baking
is not something you’d instantly think of in
connection to Mauritius but banana tarts are a
regular treat there, and there’s no wonder why
– they pack a huge taste of sunshine! Simple to
make but hugely effective, these banana tarts
will transport you to memories of the tropical.

10. MethodIngredients
Pre heat oven to 180c for a fan oven
or gas mark six.
Begin by making the pastry. Rub the cold diced
butter into the plain flour using your fingertips or
in a food processor until the mixture resembles
fine breadcrumbs. Stir through the sugar.
Make a well in the centre and add the water a
couple of tablespoons at a time until the pastry
comes together. Knead lightly until smooth. Wrap
in clingfilm and chill in the fridge for 30 minutes.
Mash the bananas and place in a pan with the
caster sugar and vanilla bean paste/seeds. Heat
gently until the banana softens and darkens in
colour. Remove from the heat, transfer to a clean
bowl and allow to cool.
Grease 6 tartlet tins well and preheat the oven.
Roll out the pastry on a lightly floured surface to
prevent it from sticking. Cut out 6 large circles
and use to line the base of each tartlet tin. Divide
the filling between the 6 tartlet tins.
Cut the remaining rolled out pastry into thin
strips and use to create the lattice top of each
tartlet, cutting away an excess neatly.
Brush each with a little milk and bake in the oven
for 15-18 minutes until golden brown.
Serve.
Makes 6 Banana Tartlets
Pastry
225g plain flour
25g caster sugar
100g butter, cold diced
4-6 tsp cold water
Filling
4 ripe bananas
2 tsp caster sugar
½ tsp of vanilla bean paste or the
seeds scraped from half a pod
A little milk to glaze
Kuoni Recipes — Mauritius 10.

13. Fish, Coconut &
Pineapple Kebabs with
a Lime Mango Salsa
A Recipe From the Maldives
Mabintu
Mustapha
recipesfrom
apantry.com
Idream of being in the Maldives. In my mind
I picture a gorgeous spread laid out by the
beach, with me eating delicious local food and
drinking cool coconut water and cocktails.
Back at home in the UK, how do I cook something
that will express this dream? I figure that these
coconut encrusted pineapple and fish kebabs
served alongside a helping of mango salsa capture
the flavours of the Maldives. Fresh and crunchy,
sweet and light with a hint of spice - The Maldives
in my kitchen.

14. MethodIngredients
Soak the skewers for 30 mins before use.
Heat up the barbeque or grill.
Mix together the fish, pineapple, coconut milk,
ginger powder, chilli flakes, minced garlic, lime
juice and salt and let the kebab mix marinate for
10 mins.
Thread the fish and pineapple chunks alternatively
on to the skewers.
Decant the desiccated coconut onto a plate and
then roll each kebab so that the coconut sticks on
the fish and pineapple chunks.
Drizzle the vegetable oil on the kebabs and grill
them for about 3 mins on each side or until the
fish is cooked through.
Whilst the kebabs are cooking, prepare the mango
salsa by mixing all the ingredients together, adding
more lime juice if you desire.
Serve the kebabs with a side of mango salsa and
lime wedges.
Fish, coconut and pineapple
kebabs.
8 wooden skewers
400g skinless fish chunks
150g pineapple chunks
150ml coconut milk
1/2 tsp ginger powder
1/4 tsp chilli flakes
1 clove garlic, minced
1/2 tsp lime juice
Salt
4 tbsp desiccated coconut
2 tsp vegetable oil
Lime mango salsa
2 mangos peeled and cut
into chunks
3 tsp finely chopped red onion
1 tsp finely chopped mild chilli
2-3 tbsp lime juice
Salt
Kuoni Recipes — Maldives 14.

17. Nasi Goreng
A Recipe From Malaysia
Jo Brigdale
joskitchen.co.uk
Nasi Goreng (fried rice) is a dish popular all
over South East Asia. There is not a definitive
recipe for it. This is my version based on research
as to what is commonly used in Malaysia. It is
a great way of using up leftovers (meat and/or
vegetables) and is great as a post night out breakfast
served with a fried egg and some chilli sauce.You
can make it as plain or as spicy as you like and
adjust everything else to taste too. I love the flavour
of soy sauce and the mixture of the both really
works. The Sambal is really hot so do not use too
much the first time you use it.

18. MethodIngredients
In a wok or large frying pan, fry the spring onions,
garlic and chilli in the vegetable oil until softened.
Add in the rice, then add in the cooked chicken
and stir fry for a couple of minutes until cooked
through.
Next, add in the soy sauce, the ketjap manis and
the sambal and stir well to ensure the rice and the
meat is evenly coated.
Finish by adding the coriander, garnish with chilli
slices, eat and enjoy!
1 tsp of vegetable oil
5-6 spring onions, trimmed
and sliced finely
2 large garlic cloves, peeled
and sliced finely
1 red chilli, de-seeded if
preferred and finely chopped
250g cooked and cooled
egg fried rice
300g cooked skinless and
boneless shredded chicken
3 tsp of soy sauce
2 tsp of ketjap manis
1 tsp of sambal (chilli bean
paste)
Small bunch of coriander,
chopped finely
Kuoni Recipes — Malaysia 18.

21. Polpette
A Recipe From Italy
Dominic Franks
belleaukitchen.com
The popular dish that is Italian meatballs
with tomato sauce is in fact not very Italian
at all. It’s an American interpretation of polpette
that has evolved from the traditional recipe over
the decades to become the wonderful dish we
now all know and love. Polpette is usually made
from 2 types of meat - ground beef and ground
veal (minced beef and minced veal) – and never
served with tomato sauce but probably served
as an appetiser or as a dish between starter and
main course. I’ve combined the old and the
new by creating a classic Italian thick and rich
tomato sauce, and I’ve also used steak mince and
Lincolnshire sausage meat to give the recipe some
local spice.
It may all seem slightly fiddly but it’s a great dish
to make with the kids and you can have the whole
dish prepped and made in just over two hours.

22. MethodIngredients
To start with, we’re going to caramelise the onions
for both the tomato sauce and the meatballs so use
all three onions and all the cloves of garlic at the
same time.
Add them to a large hot pan with olive oil and a
little butter and gently sauté them for about 20
mins on a medium heat, with a pinch or two of
sugar and some chopped fresh herbs. Keep your
eye on them, they want a little golden colour but
you don’t want them to stick. Once they’re done,
spoon out about a third and set aside, then to make
the tomato sauce, add the tinned tomatoes, wine
and stock to the remaining onions, turn the heat to
its very lowest and let them plop away gently for at
least an hour and a half, if not longer.
To make the meatballs, place the bread in a large
bowl, add the milk, and stir until it’s all absorbed.
Next, add the rest of the ingredients and the
cooked onions you set aside earlier, and get your
hands stuck in to bring it all together, ensuring
it’s well mixed.
Prepare a baking tray with foil, then pour some
oil onto your hands and form little meatballs from
the meat mixture, you want them the size of a
large marble.
Lay them out evenly on the baking tray and then
bake in the oven on 180C for 20 mins or until
golden and gorgeous.
Add them to the sauce before serving either as they
are or with some pasta or rice.
Eat and of course, enjoy.
For the tomato sauce,
minimum of two hours
and can be made in advance
2 medium onions, finely chopped
2 cloves of garlic, crushed
Butter and olive oil
2 x 400g tins of chopped tomatoes
Half a tin of half white wine mixed
with half a tin of stock or water
Rosemary, thyme and oregano
For the polpette,
makes 35 small meatballs
1 medium onion, finely chopped
1 clove of garlic, crushed
oregano
2 large, good quality sausages
Roughly 250g - 450g minced steak
Half a loaf of basic white bread,
crusts removed and roughly torn
50ml milk
Olive oil
Kuoni Recipes — Italy 22.

25. Summer Rolls &
Mekong Carmel Por Curry
A Recipe From Vietnam
Charlotte Smith
paleopolly.com
Vietnamese food for me evokes the senses
with fresh, aromatic scents. Vietnamese
food is often light, and even better, rather healthy,
packed full of natural, unprocessed ingredients.
Pho - a Vietnamese broth with noodles, veg and
meat, is one of the most common dishes you will
find in Vietnam. Today I want to champion some
alternative, equally delicious Vietnamese staples
which are simple to make, and really transport you
the centre of a Vietnamese street market.

26. Kuoni Recipes — Vietnam 26.
MethodIngredients
Fragrant Summer Rolls
Slice the vegetables finely; I used a julienne peeler.
Peel the prawns, marinate in chilli and ginger
sauce for 15 minutes.
Slice in half, vertically.
Rinse the kelp noodles.
When you are ready to assemble, rinse the rice
paper under water, then add the prawns, vegetables,
and fresh coriander.
Fold the top and bottom of the rice paper; now
take the sides and roll. The rice paper will then
fuse together.Add another sheet if you feel it is not
sturdy enough.
When ready to serve, slice in half and garnish with
coriander.
Serve with sweet chilli dipping sauce.
To make 8 Wraps, Gluten Free,
Veggie alternative.
Box of rice spring rolls sheets
250g king prawns, cooked
150g of fresh kelp noodles
2 carrots
1 red pepper
1 green pepper
1 green chilli
1 bunch of fresh coriander
Chilli and garlic sauce (You can
buy this in your local Vietnamese
store/ Make yourself.)
Fragrant summer rolls for me are quintessentially Vietnamese.Whilst
travelling from Ho Chi Minh City to Halong Bay back in 2007, I lived off these
“salads in delicate edible containers”, available in restaurants, markets, and
from street vendors.
Packed into these delicate beauties are fresh, crunchy vegetables, soft kelp
noodles, and juicy marinated king prawns. They are great because they are
healthy whilst being fun to eat and prepare.
I served these at a dinner party recently and they went down a storm. Perfect
for all the family. Feel free to switch out the prawns for chicken, duck, pork, or
simply with vegetables for your non meat-eating guests. Kids love them too.

27. MethodIngredients
Mekong Carmel Pork Curry
Stir together the garlic and chilli sauce, 2
tablespoons of honey and 1 tablespoon of
rice vinegar.
Marinade the pork in the sauce.
In a pan, fry the garlic and onion in coconut
oil until caramelised.
Once caramelised add to the pork marinade
and leave for 1 hour.
Dice the aubergine and peppers, and set aside.
Add the pork to an oven-proof pan and brown
at a medium heat.
Now add the pork to an oven at 170 degrees
for 1 hour.
Add the aubergine, and cook for a further
30 minutes.
Around 5 minutes before ready to serve, add the
peppers, and stir.
Remove the pan from the heat.Add the curry to
serving bowls. Garnish with fresh coriander and
chopped spring onions.
To make enough for 6.
Serve with Rice or Noodles.
Gluten free.
405g of boneless pork ribs,
diced and trimmed
6 cloves of garlic
1 white onion, diced
1 aubergine, diced
1 red pepper, 1 green
pepper, sliced
Rice vinegar
100g honey/ raw cane sugar
2 tsp of garlic and chili sauce
Spring onion, diced
Coriander, diced
1 tsp of coconut oil
This recipe combines 4 of the fundamental taste elements in Vietnamese
cooking. Spicy (metal), sour (wood), salty (water) and sweet (earth). The pork
in this recipe is marinated and then slow cooked to give depth of flavour. The
pork is tender and melts in the mouth – no dry, tough textures here. The use of
aubergines to absorb flavours offers a different dimension.You will find this
dish both filling and warming.

29. Lamb & Potato Curry
A Recipe From Northern India
Dan Toombs
greatcurryrecipes.net
If you like comfort food, you can’t go wrong with
this easy lamb and potato curry. The meat is so
tender it falls off the bone. The sauce is delicious
scooped up with fresh naans or French bread.
The recipe was sent to me a couple of months after
I started writing my curry blog.A Twitter friend
emailed me about 20 of his family recipes that he
enjoyed growing up in northern India. Now my
family makes them, savouring every mouthful. This
is one of our favourites, especially on cold nights in
by the fire.
For such a simple curry, there is so much going
on here.You’ve got the complementary textures of
the lamb and potatoes that are popular in many
different cuisines. Then there’s the sweet and sour
flavours of the limes and slowly cooked onion
and tomato sauce, the pungent kick of the chillies
and of course the obligatory and pleasantly bitter
coriander. This is all brought to perfection with a
healthy sprinkling of flaky sea salt.
To make this lamb and potato curry, you will need
to start by cooking a smooth onion and tomato
sauce which is stirred into the rest of the curry. This
slowly cooked sauce doesn’t have a lot of flavour on
its own yet adds so much to this dish.

30. Kuoni Recipes — India 30.
Ingredients
Serves 4 – 6
For the sauce
100ml vegetable oil
3 Spanish onions, finely chopped
1 tablespoon, garlic and ginger paste*
2 large tomatoes, diced
1 tbsp garam masala
½ tsp turmeric
1 tsp – red chilli powder
4 cardamom pods
1 3cm cinnamon stick
1 bay leaf
1 tbsp tomato paste
Salt to taste
For the curry
½ leg of lamb – Ask your butcher to
cut the leg through the bone into four
pieces, then cut the rest of the meat
into bite sized pieces
2 potatoes – peeled and cut into bite
sized pieces
3 tablespoons vegetable oil
½ onion – finely chopped
2 bay leaves
1 tablespoon garlic and ginger paste*
1 tablespoon garam masala
1 teaspoon turmeric
2 tablespoons tomato paste
300ml (approx..) lamb stock, chicken
stock or water
200ml onion and tomato sauce
2 green chillies
3 tablespoons fresh chopped
coriander leaves
Juice of two limes
Flaky sea salt and freshly ground
pepper to taste
* To make garlic and ginger paste, take equal amounts of peeled garlic and
ginger and blend with just enough water to form a paste.

31. Method
Start by making the onion and
tomato sauce.
Heat the oil in a saucepan over medium
high heat.
When the oil begins to bubble, throw
in the cinnamon stick, bay leaf and
cardamom pods and allow to sizzle for
about 30 seconds.
Toss in the chopped onions and fry until
soft, translucent and lightly browned.
Now add the garlic and ginger paste,
the diced tomatoes, tomato paste, garam
masala, turmeric and chilli powder.
Stir it all up to combine and add about
200ml water.
Reduce the heat slightly and simmer for
30 to 40 minutes.You may need to top up
with a little water if the sauce becomes
too dry.
When ready, the onions and tomatoes
will have broken down into a smooth
sauce. You could blend this if you would
like the sauce to be even smoother.
Note: You will have more sauce than
required for this recipe. Add it all
if you like.
To make the curry, heat the oil in a large
wok or saucepan.
When the oil is hot, add the lamb and
brown for about five minutes.
Add the onion and potato pieces and stir it
all up to coat with the oil.
Spoon in the garlic and ginger paste,
tomato paste, chillies, garam masala, chilli
powder and the turmeric.
Now cover with just enough stock or water
to cover and simmer until the potatoes are
soft and the meat very tender.
Don’t rush this!
When ready to serve, stir in the onion and
tomato sauce and check for seasoning.
Add salt and pepper to taste, squeeze the
lime juice over the top and garnish with
the fresh coriander.

33. Wholemeal Butternut
Squash, Spinach & Black
Bean Enchiladas
A Recipe From Mexico
Jacqueline
Meldrum
tinnedtomatoes.com
Ilove Mexican food; the colours, the flavours
and the textures. It’s just so vibrant. For
these vegetarian enchiladas I used soft
wholemeal flour tortillas and homemade
enchilada sauce.You could use jarred sauce, but
this sauce is so quick to whip up and it tastes so
good, you should make it yourself. The sauce is
mildly spiced, but if you love chilli then go wild!

34. MethodIngredients
Preheat oven to 425f/220c/200c fan/gas mark 7.
Whizz all the sauce ingredients in a blender
until smooth and set aside.
Toss the butternut squash in the oil and spread
out evenly in a roasting pan. Season with pepper
and roast for 20-25 minutes until soft and
starting to brown at the edges.
Rinse the spinach in a colander, then wilt
by pouring a kettle of boiling water over the
spinach. Pour cold water over to cool, then
squeeze out as much liquid as you can.
In a large bowl mix together the butternut
squash, black beans, sweetcorn, spinach and
coriander.
Rub a little oil over the bottom of one or more
ovenproof dishes, depending on the size.
Fill each wrap with some filling, tuck in the sides
and roll up firmly. Place fold side down in your
dish. Do this until all the wraps are filled and
rolled and snug together.
Pour sauce across the wraps and then top
with grated cheese.
Bake for 25-30 minutes until the cheese
has melted.
Top with slices of avocado, sour cream, some
fresh coriander and serve with rice.
Enjoy!
6 wholemeal flour tortillas
Sauce
400g chopped tomatoes
3 tbsp tomato puree
2 cloves garlic
2 tsp dried oregano
1 tsp ground cumin
1 tsp chilli powder
Salt and pepper
Filling
1 tbsp rapeseed oil and a little for
oiling ovenproof dish
1 butternut squash, sliced
and cut into chunks
400g black beans
340g sweetcorn
200g fresh spinach
A handful fresh coriander
Topping
100g mature cheddar
1 avocado, sliced
Fresh coriander
Kuoni Recipes — Mexico 34.

37. Spicy Turkey Tortilla Samosas
& Chicken Curry
A Recipe From Sri Lanka
Latoyah
Egerton
latoyah.co.uk
Sri Lankan food is heavily influenced by its
close proximity to India and is said to be one
of the most complex cuisines on offer. Sri Lanka
is nestled in the southeast of southern India, just
a stone’s throw from the Maldives, and they really
know how to make good food full of spice and
flavour. I created a full 3 course meal and even if I
do say so myself, it was truly delicious. For a starter,
Spicy Turkey Tortilla Samosas, Chicken Curry and
Egg Fried Cashew Rice for the main course.
Samosas are incredibly popular in Sri Lanka and to
add my own twist I am using a flour tortilla as the
wrap, making it quick and easy to prepare at home,
but with full-on flavour.

38. Heat a pan and fry off the onions until
they are cooked.
Add the ginger, green chillies and garlic and
continue to cook on a low heat.
Then add coriander, cumin seeds, turmeric powder
and stir well.
Add the turkey, garam masala, red chili powder, salt
and vinegar and heat until the turkey is cooked.
Peel, cook and mash the potato and add the
lemon juice and pepper to taste. When the turkey
mixture is ready mix the potatoes in to form your
samosa filling.
Cut each round tortilla into two semi circles and
use the flour paste and apply along each outside
edge. The paste is a great glue and stops any
leaking when frying.
Shape each semi-circle into a cone by pressing the
cut edges together, using the paste to seal.
Place the filling in the cone and then seal the edges
to form a triangle and repeat until all samosas are
made, making sure all edges are sealed.
Deep fry until crisp and golden, serve with tasty
mango chutney.
Kuoni Recipes — Sri Lanka 38.
MethodIngredients
6 large flour tortillas
500g lean turkey mince
2 large boiled potatoes
1 tsp cumin seeds
1 tbsp coriander seeds
1 tsp chopped garlic
2 tsp chopped ginger
2 green chillies
1 chopped onion
Handfull of frozen peas
2 tsp red chili powder
2 tsp lemon juice
1/2 tspn turmeric powder
2 tspn garam masala
2 tbsp vinegar
Salt to taste
Oil to deep frying
2 tbsp flour + 2 tbsp water
to make a paste
Spicy Turkey Tortilla Samosas

40. Kuoni Recipes — Sri Lanka 40.
MethodIngredients
Using a large wok add the cashew nuts and lightly
toast without using any oil. Put to one side ready
for the rice.
Add the curry powder, garam masala, cinnamon,
ginger and chilli powder and cook for 2–3 minutes
to release the aroma of the spices.
Put some oil in the wok and mix with the spices and
then add the chopped chicken. Keep moving around
the wok to coat the chicken in the spices until the
chicken is cooked.
While that is cooking boil some water for the rice.
Add a teaspoon of tumeric to the water and add
the rice. Cook the rice as per the packet instructions
and add the toasted cashew nuts and peas
without stirring.
Take the wok off the heat and add in the coconut
milk and the fromage frais, mix together well. The
curry may look very watery but you just need to let it
simmer down on a low heat for about 10-15 mins. If
it is still too runny, add a small amount of cornflour
to thicken it.
Trim and finely chop the spring onions and garlic
and add to the curry. Make sure that you taste the
curry to confirm if it is spicy enough for you and to
test if any seasoning is needed.
Once the rice is cooked, whisk 3 eggs together in a
bowl. In a separate frying pan or wok add the egg
and leave until it starts to cook. Use a whisk or fork
to start to separate the eggs. Add the rice a small
amount at a time and mix it in with the egg mixture.
When ready, serve with the delicious curry and chop
some fresh coriander for the top.
2 tbsp medium curry powder
2 tsp garam masala
1 tsp ground cinnamon
¼ tsp ground ginger
4 skinless chicken breasts, diced
Vegetable oil
400ml tin of coconut milk
200ml water
2 tbsp fromage frais
1 bunch of spring onions
1 garlic clove
Small handful of fresh coriander
Salt and freshly ground
black pepper
100g plain cashew nuts
300g basmati rice
100g frozen peas
3 eggs
1tsp tumeric
Chicken Curry
& Egg Fried Cashew Rice

43. Lamb Shank Curry
A Recipe From Thailand
Elly
McCausland
nutmegs
seven.co.uk
Have you ever wondered why making Thai
curry in your own kitchen never produces
results as delicious as in Thai restaurants or
Thailand itself? You know what I’m talking about:
that luscious, sweet coconut creaminess, a delectably
moreish base for all those other zesty south east
Asian flavours: lemongrass, ginger, chillies, lime
leaves. It’s hard to get the balance right when cooking
at home, but this recipe cracks it. The key is full-fat
coconut milk, more sugar than you might imagine
and a good long time for the sauce to develop. I use
ready-made red curry paste from a good Thai brand
to make things a little easier preparation-wise, but
add lots of fresh lemongrass, shallots, garlic and lime
leaves to liven it up.
Succulent lamb shanks are braised in a sweet
coconut red curry sauce for hours until the meat
collapses meltingly under the pressure of a fork,
bathed in the heady fragrant sauce. It’s served
alongside a sweet-salty-sour-spicy salad based on the
classic Thai som tam, or green papaya salad, made
with shredded kohlrabi, carrots and mange tout,
although you could use any crunchy vegetable (green
papaya is quite hard to come by in this country).
The combination of the thick, rich, sweet sauce and
vibrant, zingy salad is gorgeous; make sure you serve
lots of steamed rice alongside, as you’ll need every
grain to soak up the flavour.

44. Pre-heat the oven to 150C. In a large ovenproof
casserole, brown the lamb shanks on all sides in
half the oil. Remove the lamb, turn the heat down
and add the rest of the oil. Sauté the shallots over
a medium heat until golden and softening.Add
the garlic, lemongrass and lime leaves and sauté
for another couple of minutes.Add the turmeric
and curry paste, and cook for another couple of
minutes until all is fragrant.
Add the stock and the coconut milk, and cook for
another minute. Return the lamb shanks to the
pan, trying to cover them as much as possible in
the sauce (it doesn’t matter if some bits stick out,
as you’ll turn them during cooking). Put on the lid
and place in the oven for 3 hours, turning the lamb
every hour or so to ensure it braises evenly.
After 3 hours, remove the dish from the oven.
Place the shanks on a platter to rest. Put the
casserole on the hob and simmer the sauce over
a medium heat to reduce and thicken slightly –
about 15 minutes. After this time, taste the sauce
and add a splash of fish sauce if you want it a little
saltier, then add the sugar, tasting as you go to
ensure you get the right balance of salty and sweet
– this is very much a matter of personal preference.
Finish by adding the lime juice, and taste again to
check the seasoning.
Serve the lamb shanks with the sauce poured over,
garnished with lime wedges and a sprinkling of
coriander or Thai basil leaves.
Kuoni Recipes — Thailand 44.
MethodIngredients
Slow-cooked lamb shanks in
Thai red sweet coconut curry.
Serves 4
4 lamb shanks
3-4 tbsp rapeseed or other
flavourless oil
12 small or 6 large shallots,
sliced 8 garlic cloves, sliced
2 lemongrass stalks, finely
chopped
6 fresh Kaffir lime leaves,
shredded
2 tsp ground turmeric
4 tbsp red curry paste
(I use Mae Ploy brand)
400ml chicken stock
400ml full-fat coconut milk
4-8 tsp palm sugar or brown
sugar (taste as you go)
Fish sauce, to taste
Juice of a lime
Chopped coriander or
Thai basil, to serve
Lime wedges, to serve
Lamb Shank Curry

46. First, make the dressing by mixing all the
ingredients together. Taste and adjust: you
might want it a little sweeter, saltier or spicier.
Using a sharp knife or a food processor
attachment, finely shred the vegetables.
Put in a large bowl with the herbs, then add the
dressing and mix well.
Toast the peanuts in a dry frying pan, then roughly
chop and scatter over the salad just before serving.
Kuoni Recipes — Thailand 46.
MethodIngredients
Thai-style crunchy vegetable
salad with toasted peanuts.
Serves 4
2 medium kohlrabi
2 large carrots
150g mange tout
50g peanuts
1 small bunch of coriander
1 small bunch of Thai basil
or mint
Dressing:
2 garlic cloves, crushed
20g ginger, grated
Juice of 2-3 limes
2-3 red chillies, finely chopped
2 tbsp soy sauce
3 tbsp brown sugar
3 tbsp fish sauce
Thai-style Crunchy Vegetable
Salad With Toasted Peanuts

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