Queens of the Spice Age

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To the tune of Queens of the Stone Age’s “Feelgood hit of the summer”

Tarragon, mild chilli, fenugreek, asafoedtida, cinnamon and lemongrass, oohhhh
Tarragon, mild chilli, fenugreek, asafoedtida, cinnamon and lemongrass, oohhhh
Tarragon, mild chilli, fenugreek, asafoedtida, cinnamon and lemongrass, oohhhh
Tarragon, mild chilli, fenugreek, asafoedtida, cinnamon and lemongrass, oohhhh

C-c-c-c-cloves! c-c-c-c-cloves! c-c-c-c-cloves!

Been updating the Spice rack – see!

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Fenugreek is rather lovely, with notes of burnt vanilla. Asafoedtida however has a real “WHOOAAHH!” *reels back from the jar* kick to it. I understand when cooked it loses the scent and becomes quite smooth – will find a recipe, don my gas-mask, and check this out for you.

In the meantime, have had a go at this Ethiopian-style stew. Original recipe courtesy of http://main.kitchendaily.com.

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For the spice mix
Paprika (large amounts)
Salt and coriander (medium amounts)
Fenugreek, nutmeg, allspice (small amounts)
Ground cloves (tiny amount) (and I mean, tiny amount. Cloves aren’t shy about making their presence known. It’s possible that people across the county border now know that I’m cooking this stew).

Red lentils
Vegetarian chicken pieces
Red onion (chopped)
Garlic (chopped)
Red wine
Vegetable stock
Sweet potato, chopped small
Leek, chopped
Tin tomatoes

Mix up the spices.
Heat vegetable oil in a wok, gently fry the onion and garlic.
Add the spice mix, stir.
Add the red wine, tomatoes and stock, simmer until gently bubbling.
Put the lentils, vegetarian chicken, sweet potato and leek into a casserole dish.
Pour the spicy mixture over it, allowing a little extra liquid for the lentils to absorb.
Put on the lid, and bake in the oven at 180 degrees for 1 hour.

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