Ingredients:

• Chicken breasts or thighs, cut into chunks
• Plain yogurt for marinating
• Tomato puree
• Heavy cream
• Butter
• Garlic and ginger, finely minced
• Garam masala, turmeric, cumin, and coriander powder
• Chili powder (optional)
• Salt and sugar, to taste
• Fresh cilantro, for garnish
• Cooked rice or naan, for serving

Instructions:

1. Marinate chicken in a blend of yogurt, ginger, garlic, and spices, refrigerating for at least an hour or overnight for enhanced flavor. 
2. In a slow cooker, combine the chicken with tomato puree, butter, and a dash of sugar to offset tomato acidity, enriching and balancing the spices. 
3. Cook on low for 6-7 hours or high for 3-4 hours; low cooking is preferable for tender chicken and developed flavors. 
4. After cooking, mix in heavy cream and adjust the salt, adding a luxurious touch to the dish. 
5. Serve the rich, indulgent butter chicken garnished with cilantro, alongside steamed rice or warm naan.

The post Perfect Slow-Cooked Buttered Chicken appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Joe Scarlotta Sr (@joescarlottasr)

Ingredients:

• 4 fish fillets (such as cod, salmon, tilapia, or your choice of fish), about 6 ounces each
• 2 tablespoons olive oil
• 1 lemon, juiced and zested
• 2 garlic cloves, minced
• Salt and freshly ground black pepper, to taste

Optional:

• fresh herbs (such as parsley, dill, or thyme), chopped
• spices like paprika or a pinch of cayenne pepper

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A post shared by Jon & Dean (@jon_and_dean)

Instructions:

1. Preheat your oven to 400 F. 
2. Rinse the fish fillets and pat them dry with paper towels. 
3. In a small bowl, combine the olive oil, lemon juice, lemon zest, and minced garlic for the marinade.
4. Lay the fish fillets on a baking sheet lined with parchment paper. Brush the fillets with the marinade, then season both sides with salt and pepper. If you’re using additional herbs or spices, sprinkle them on.
5. Bake for about 12-15 minutes or until the fish flakes easily with a fork. 
6. Once done, remove from the oven. If you used fresh herbs, sprinkle them over the fish to add a burst of color.

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A post shared by America's Test Kitchen (@testkitchen)

The post Beginner-Friendly Oven-Baked Fish Recipe appeared first on foodisinthehouse.com.

Ingredients:

(Serves 4)

• 2 cups chopped mixed nuts 
• 2 large onions
• 3 cloves garlic
• 2 carrots
• 1 red bell pepper
• 1 cup button mushrooms
• 1 cup veg stock
• ½ cup red wine
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• Salt and pepper, to taste

View this post on Instagram

A post shared by Cheryl Standing (@scoff_it_simple_vegan_cooking)

Instructions: 

1. Preheat the oven to 350℉.
2. Chop the onions, garlic, carrots, pepper, and mushrooms.
3. Heat some oil in a large pot and add the onions, carrots, and bell pepper.
4. Fry for 10 minutes and then add the garlic, mushrooms, thyme, rosemary, salt, and pepper.
5. Fry for a further 5-10 minutes.
6. Remove from the heat and add the nuts, stock, and wine.
7. Stir thoroughly to ensure everything is well mixed.
8. Transfer to an oven-proof dish and cover with foil.
9. Place in the oven for 20 minutes.
10. Remove the foil and return to the oven for a further 30 minutes.
11. Leave to stand for 5-10 minutes before serving.

The post This Simple Nut Roast Hits the Spot appeared first on foodisinthehouse.com.

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 cup chicken or beef broth
• 1 ½ cups chopped onion
• 2 cloves garlic, minced
• 1 ½ cups elbow macaroni or pasta of your choice
• 1 can or jar of tomato sauce
• 1 can diced tomatoes
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon paprika
• 1 pound ground beef

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A post shared by Mike – Chili Pepper Madness (@chilipeppermadness)

Instructions:

1. In a large pot, heat oil over medium-high heat.
2. Add onion and ground beef, and break up meat as it cooks until it is no longer pink.
3. Add garlic and spices and stir until well mixed.
4. Add in tomatoes, tomato sauce, and brother and bring to a boil.
5. Reduce heat to medium-low for 5 minutes.
6. Add macaroni and cook uncovered, stirring occasionally, until al dente.
7. Remove from heat and let stand for 5 minutes before serving.
8. Sprinkle parmesan over the top, and enjoy!

The post Try This Delicious Hungarian Goulash appeared first on foodisinthehouse.com.

Ingredients:

View this post on Instagram

A post shared by Dana Vento (@deevent)

• 8 ounces of pasta of your choice
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of shredded cheddar cheese
• 1/2 cup of crumbled feta cheese
• 2 cups of milk
• 1/4 cup of unsalted butter
• 1/4 cup of all-purpose flour
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt
• Black pepper
• Pinch of nutmeg
• Fresh basil or parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside. In a large saucepan, melt butter over medium heat. Add flour and whisk continuously to form a smooth roux.
2. Gradually pour in the milk, whisking constantly to avoid lumps.
3. Continue stirring until the sauce thickens, then add Dijon mustard, garlic powder, salt, black pepper, and a pinch of nutmeg. Mix well.
4. Reduce the heat to low and add the mozzarella, Parmesan, cheddar, and feta cheeses. Stir until the cheeses melt and the sauce is smooth.
5. Add the cooked pasta to the cheese sauce, tossing to coat each piece evenly.
6. Cook for an additional 2-3 minutes until the pasta is heated through and coated in the luscious cheese blend.
7. Adjust seasoning if necessary. Garnish with fresh basil or parsley if desired. Enjoy the exciting twist in this gourmet four-cheese pasta that takes comfort food to a whole new level!

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A post shared by Meghan Rauckman (@epicure_with_meghan_and_nathan)

The post This 4-Cheese Pasta Has an Exciting Twist! appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Tieghan Gerard (@halfbakedharvest)

Ingredients:

• 8 oz macaroni pasta
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk, preferably whole
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

View this post on Instagram

A post shared by Stephanie Melchione | The Cozy Cook (@thecozycook)

Instructions:

1. Cook macaroni according to the package instructions until al dente. Drain and set aside.
2. In the same pot, melt the butter. Sprinkle the flour over the melted butter and whisk continuously for about 1 minute, forming the base of your roux.
3. Slowly pour in the milk, whisking constantly to prevent any lumps. Continue to cook and stir until the sauce thickens.
4. Add the salt, pepper, and paprika.
5. Lower the heat and gradually add the shredded cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy.
6. Add the cooked macaroni to the cheese sauce, stirring gently to coat the pasta evenly.
7. Serve immediately while it’s gorgeously creamy and smooth. 

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A post shared by America's Test Kitchen (@testkitchen)

The post Velvety and Creamy Stovetop Mac and Cheese appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Receitas rápidas e práticas (@cozinhandopara2ou1)

Ingredients:

• 12 ounces of fettuccine pasta (or pasta of your choice)
• 1/2 cup of unsalted butter
• 1 cup of heavy cream
• 2 cloves of garlic, minced
• 1 cup of grated Parmesan cheese, plus extra for garnish
• Salt and black pepper to taste
• Chopped fresh parsley, for garnish (optional)

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A post shared by @mitoperfect

Instructions:

1. Cook the fettuccine pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
3. Pour the heavy cream into the skillet and bring it to a simmer, stirring occasionally. Gradually add the grated Parmesan cheese to the cream mixture, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
4. If the sauce is too thick, you can add some of the reserved pasta cooking water, a little at a time, until you reach your desired consistency.
5. Season the Alfredo sauce with salt and black pepper to taste, adjusting as needed. Add the cooked fettuccine pasta to the skillet, tossing gently to coat the pasta evenly with the Alfredo sauce.
6. Cook for another 1-2 minutes until the pasta is heated through and coated in the sauce. Remove the skillet from the heat and transfer the Pasta Alfredo to serving plates. Garnish with additional grated Parmesan cheese and chopped fresh parsley, if desired.

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A post shared by Unger‘s KITCHEN (@ungers_kitchen)

The post Try Making Pasta Alfredo at Home appeared first on foodisinthehouse.com.

Ingredients:

• 1 pound of lamb shoulder, cut into bite-sized pieces
• 1 cup of plain yogurt
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1/2 cup ground almonds
• 1 cup chicken or lamb broth
• 1/2 cup of heavy cream
• Salt and black pepper to taste
• Chopped fresh cilantro, for garnish
• Sliced almonds, for garnish

View this post on Instagram

A post shared by Jade (@jadelovespeanutbutter)

Instructions:

1. In a bowl, mix the yogurt with a pinch of salt. Add the lamb pieces to the yogurt, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight.
2. In a large skillet or frying pan, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and lightly browned, about 5-7 minutes.
3. Add the minced garlic and grated ginger to the skillet, and cook for another 1-2 minutes until fragrant. Stir in the ground coriander, ground cumin, ground turmeric, ground cinnamon, ground cloves, ground cardamom, and cayenne pepper. Cook for a few minutes until the spices release their aromas.
4. Add the marinated lamb pieces to the skillet, along with any remaining yogurt marinade. Cook, stirring occasionally, until the lamb is browned on all sides, about 5-7 minutes.
5. Stir in the ground almonds and chicken or lamb broth. Bring the mixture to a simmer, then reduce the heat to low and cover. Let it simmer gently for 1-1.5 hours, or until the lamb is tender and the sauce has thickened.
6. Stir in the heavy cream and simmer for another 5-10 minutes until the sauce is heated through and slightly thickened. Season with salt and black pepper to taste. Garnish with chopped fresh cilantro and sliced almonds before serving. Enjoy!

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A post shared by Young, Wild and Glutenfree. (@youngwild_and_glutenfree)

The post This Recipe for Lamb Pasanda is Incredible appeared first on foodisinthehouse.com.

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A post shared by Sainsbury's (@sainsburys)

Ingredients:

(Serves 2)

• 1 cup fresh prawns
• 1 white onion
• 2 cloves garlic
• 1 inch piece of ginger
• 1 bell pepper
• ¼ head of broccoli 
• 1 teaspoon dried coriander
• ¼ teaspoon dried chili seeds
• 1 tablespoon soy sauce 
• Rice or noodles to serve
• Handful of cilantro to serve

View this post on Instagram

A post shared by Better Homes and Gardens (@bhgaus)

Instructions:

1. Chop the onion, garlic, ginger, pepper, and broccoli into small chunks.
2. Heat some oil in a wok and add the onion, pepper, and broccoli.
3. Fry for 10 minutes then add the prawns.  
4. Fry for 5-10 minutes, until the prawns start to brown slightly.
5. Add the garlic, ginger, chili seeds, and coriander.
6. Continue to fry for another 5-10 minutes until the prawns and veg are all fully cooked. 
7. Add the soy sauce and stir through for a few minutes before removing from the heat.
8. Serve immediately with rice or noodles and some cilantro scattered over.

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A post shared by Eileen (@love_cooking_eating)

The post Easy and Delicious Prawn Stir Fry appeared first on foodisinthehouse.com.

Ingredients:

• 1 pound of chicken thighs, cut into bite-sized pieces (or substitute with tofu or chickpeas for a vegetarian option)
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• 1 tin of diced tomatoes
• 1 cup of vegetable broth
• 1 cup of dried apricots, chopped
• 1/4 cup of sliced almonds
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. In a large skillet or tagine pot, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, and cook until softened and fragrant, about 3-4 minutes.
2. Add the chicken (or tofu/chickpeas) to the skillet and cook until browned on all sides, about 5-6 minutes. Sprinkle the ground cumin, coriander, cinnamon, ginger, and turmeric over the chicken, stirring to coat evenly and releasing their aromatic flavors.
3. Pour in the diced tomatoes and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer. Add the chopped apricots and sliced almonds to the skillet, stirring to distribute them throughout the dish.
4. Cover the skillet or tagine pot and let the tagine simmer gently over low heat for about 30-40 minutes, allowing the flavors to meld together and the chicken (or other protein) to become tender. Season the tagine with salt and pepper to taste, adjusting the seasoning as needed.
5. Serve your tasty tagine hot, garnished with fresh cilantro or parsley for a burst of color and freshness. Enjoy your flavorful tagine with couscous, rice, or crusty bread to soak up all the delicious sauce.

The post Try This Recipe for a Tasty Tagine appeared first on foodisinthehouse.com.

Ingredients:

• Chicken breasts or thighs, cut into chunks
• Plain yogurt for marinating
• Tomato puree
• Heavy cream
• Butter
• Garlic and ginger, finely minced
• Garam masala, turmeric, cumin, and coriander powder
• Chili powder (optional)
• Salt and sugar, to taste
• Fresh cilantro, for garnish
• Cooked rice or naan, for serving

Instructions:

1. Marinate chicken in a blend of yogurt, ginger, garlic, and spices, refrigerating for at least an hour or overnight for enhanced flavor. 
2. In a slow cooker, combine the chicken with tomato puree, butter, and a dash of sugar to offset tomato acidity, enriching and balancing the spices. 
3. Cook on low for 6-7 hours or high for 3-4 hours; low cooking is preferable for tender chicken and developed flavors. 
4. After cooking, mix in heavy cream and adjust the salt, adding a luxurious touch to the dish. 
5. Serve the rich, indulgent butter chicken garnished with cilantro, alongside steamed rice or warm naan.

The post Perfect Slow-Cooked Buttered Chicken appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Joe Scarlotta Sr (@joescarlottasr)

Ingredients:

• 4 fish fillets (such as cod, salmon, tilapia, or your choice of fish), about 6 ounces each
• 2 tablespoons olive oil
• 1 lemon, juiced and zested
• 2 garlic cloves, minced
• Salt and freshly ground black pepper, to taste

Optional:

• fresh herbs (such as parsley, dill, or thyme), chopped
• spices like paprika or a pinch of cayenne pepper

View this post on Instagram

A post shared by Jon & Dean (@jon_and_dean)

Instructions:

1. Preheat your oven to 400 F. 
2. Rinse the fish fillets and pat them dry with paper towels. 
3. In a small bowl, combine the olive oil, lemon juice, lemon zest, and minced garlic for the marinade.
4. Lay the fish fillets on a baking sheet lined with parchment paper. Brush the fillets with the marinade, then season both sides with salt and pepper. If you’re using additional herbs or spices, sprinkle them on.
5. Bake for about 12-15 minutes or until the fish flakes easily with a fork. 
6. Once done, remove from the oven. If you used fresh herbs, sprinkle them over the fish to add a burst of color.

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A post shared by America's Test Kitchen (@testkitchen)

The post Beginner-Friendly Oven-Baked Fish Recipe appeared first on foodisinthehouse.com.

Ingredients:

(Serves 4)

• 2 cups chopped mixed nuts 
• 2 large onions
• 3 cloves garlic
• 2 carrots
• 1 red bell pepper
• 1 cup button mushrooms
• 1 cup veg stock
• ½ cup red wine
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary
• Salt and pepper, to taste

View this post on Instagram

A post shared by Cheryl Standing (@scoff_it_simple_vegan_cooking)

Instructions: 

1. Preheat the oven to 350℉.
2. Chop the onions, garlic, carrots, pepper, and mushrooms.
3. Heat some oil in a large pot and add the onions, carrots, and bell pepper.
4. Fry for 10 minutes and then add the garlic, mushrooms, thyme, rosemary, salt, and pepper.
5. Fry for a further 5-10 minutes.
6. Remove from the heat and add the nuts, stock, and wine.
7. Stir thoroughly to ensure everything is well mixed.
8. Transfer to an oven-proof dish and cover with foil.
9. Place in the oven for 20 minutes.
10. Remove the foil and return to the oven for a further 30 minutes.
11. Leave to stand for 5-10 minutes before serving.

The post This Simple Nut Roast Hits the Spot appeared first on foodisinthehouse.com.

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 cup chicken or beef broth
• 1 ½ cups chopped onion
• 2 cloves garlic, minced
• 1 ½ cups elbow macaroni or pasta of your choice
• 1 can or jar of tomato sauce
• 1 can diced tomatoes
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon paprika
• 1 pound ground beef

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A post shared by Mike – Chili Pepper Madness (@chilipeppermadness)

Instructions:

1. In a large pot, heat oil over medium-high heat.
2. Add onion and ground beef, and break up meat as it cooks until it is no longer pink.
3. Add garlic and spices and stir until well mixed.
4. Add in tomatoes, tomato sauce, and brother and bring to a boil.
5. Reduce heat to medium-low for 5 minutes.
6. Add macaroni and cook uncovered, stirring occasionally, until al dente.
7. Remove from heat and let stand for 5 minutes before serving.
8. Sprinkle parmesan over the top, and enjoy!

The post Try This Delicious Hungarian Goulash appeared first on foodisinthehouse.com.

Ingredients:

View this post on Instagram

A post shared by Dana Vento (@deevent)

• 8 ounces of pasta of your choice
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of shredded cheddar cheese
• 1/2 cup of crumbled feta cheese
• 2 cups of milk
• 1/4 cup of unsalted butter
• 1/4 cup of all-purpose flour
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt
• Black pepper
• Pinch of nutmeg
• Fresh basil or parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside. In a large saucepan, melt butter over medium heat. Add flour and whisk continuously to form a smooth roux.
2. Gradually pour in the milk, whisking constantly to avoid lumps.
3. Continue stirring until the sauce thickens, then add Dijon mustard, garlic powder, salt, black pepper, and a pinch of nutmeg. Mix well.
4. Reduce the heat to low and add the mozzarella, Parmesan, cheddar, and feta cheeses. Stir until the cheeses melt and the sauce is smooth.
5. Add the cooked pasta to the cheese sauce, tossing to coat each piece evenly.
6. Cook for an additional 2-3 minutes until the pasta is heated through and coated in the luscious cheese blend.
7. Adjust seasoning if necessary. Garnish with fresh basil or parsley if desired. Enjoy the exciting twist in this gourmet four-cheese pasta that takes comfort food to a whole new level!

View this post on Instagram

A post shared by Meghan Rauckman (@epicure_with_meghan_and_nathan)

The post This 4-Cheese Pasta Has an Exciting Twist! appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Tieghan Gerard (@halfbakedharvest)

Ingredients:

• 8 oz macaroni pasta
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk, preferably whole
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese

View this post on Instagram

A post shared by Stephanie Melchione | The Cozy Cook (@thecozycook)

Instructions:

1. Cook macaroni according to the package instructions until al dente. Drain and set aside.
2. In the same pot, melt the butter. Sprinkle the flour over the melted butter and whisk continuously for about 1 minute, forming the base of your roux.
3. Slowly pour in the milk, whisking constantly to prevent any lumps. Continue to cook and stir until the sauce thickens.
4. Add the salt, pepper, and paprika.
5. Lower the heat and gradually add the shredded cheese. Stir until the cheese is completely melted and the sauce is smooth and creamy.
6. Add the cooked macaroni to the cheese sauce, stirring gently to coat the pasta evenly.
7. Serve immediately while it’s gorgeously creamy and smooth. 

View this post on Instagram

A post shared by America's Test Kitchen (@testkitchen)

The post Velvety and Creamy Stovetop Mac and Cheese appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Receitas rápidas e práticas (@cozinhandopara2ou1)

Ingredients:

• 12 ounces of fettuccine pasta (or pasta of your choice)
• 1/2 cup of unsalted butter
• 1 cup of heavy cream
• 2 cloves of garlic, minced
• 1 cup of grated Parmesan cheese, plus extra for garnish
• Salt and black pepper to taste
• Chopped fresh parsley, for garnish (optional)

View this post on Instagram

A post shared by @mitoperfect

Instructions:

1. Cook the fettuccine pasta according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to brown the garlic.
3. Pour the heavy cream into the skillet and bring it to a simmer, stirring occasionally. Gradually add the grated Parmesan cheese to the cream mixture, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
4. If the sauce is too thick, you can add some of the reserved pasta cooking water, a little at a time, until you reach your desired consistency.
5. Season the Alfredo sauce with salt and black pepper to taste, adjusting as needed. Add the cooked fettuccine pasta to the skillet, tossing gently to coat the pasta evenly with the Alfredo sauce.
6. Cook for another 1-2 minutes until the pasta is heated through and coated in the sauce. Remove the skillet from the heat and transfer the Pasta Alfredo to serving plates. Garnish with additional grated Parmesan cheese and chopped fresh parsley, if desired.

View this post on Instagram

A post shared by Unger‘s KITCHEN (@ungers_kitchen)

The post Try Making Pasta Alfredo at Home appeared first on foodisinthehouse.com.

Ingredients:

• 1 pound of lamb shoulder, cut into bite-sized pieces
• 1 cup of plain yogurt
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1/2 cup ground almonds
• 1 cup chicken or lamb broth
• 1/2 cup of heavy cream
• Salt and black pepper to taste
• Chopped fresh cilantro, for garnish
• Sliced almonds, for garnish

View this post on Instagram

A post shared by Jade (@jadelovespeanutbutter)

Instructions:

1. In a bowl, mix the yogurt with a pinch of salt. Add the lamb pieces to the yogurt, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight.
2. In a large skillet or frying pan, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and lightly browned, about 5-7 minutes.
3. Add the minced garlic and grated ginger to the skillet, and cook for another 1-2 minutes until fragrant. Stir in the ground coriander, ground cumin, ground turmeric, ground cinnamon, ground cloves, ground cardamom, and cayenne pepper. Cook for a few minutes until the spices release their aromas.
4. Add the marinated lamb pieces to the skillet, along with any remaining yogurt marinade. Cook, stirring occasionally, until the lamb is browned on all sides, about 5-7 minutes.
5. Stir in the ground almonds and chicken or lamb broth. Bring the mixture to a simmer, then reduce the heat to low and cover. Let it simmer gently for 1-1.5 hours, or until the lamb is tender and the sauce has thickened.
6. Stir in the heavy cream and simmer for another 5-10 minutes until the sauce is heated through and slightly thickened. Season with salt and black pepper to taste. Garnish with chopped fresh cilantro and sliced almonds before serving. Enjoy!

View this post on Instagram

A post shared by Young, Wild and Glutenfree. (@youngwild_and_glutenfree)

The post This Recipe for Lamb Pasanda is Incredible appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Sainsbury's (@sainsburys)

Ingredients:

(Serves 2)

• 1 cup fresh prawns
• 1 white onion
• 2 cloves garlic
• 1 inch piece of ginger
• 1 bell pepper
• ¼ head of broccoli 
• 1 teaspoon dried coriander
• ¼ teaspoon dried chili seeds
• 1 tablespoon soy sauce 
• Rice or noodles to serve
• Handful of cilantro to serve

View this post on Instagram

A post shared by Better Homes and Gardens (@bhgaus)

Instructions:

1. Chop the onion, garlic, ginger, pepper, and broccoli into small chunks.
2. Heat some oil in a wok and add the onion, pepper, and broccoli.
3. Fry for 10 minutes then add the prawns.  
4. Fry for 5-10 minutes, until the prawns start to brown slightly.
5. Add the garlic, ginger, chili seeds, and coriander.
6. Continue to fry for another 5-10 minutes until the prawns and veg are all fully cooked. 
7. Add the soy sauce and stir through for a few minutes before removing from the heat.
8. Serve immediately with rice or noodles and some cilantro scattered over.

View this post on Instagram

A post shared by Eileen (@love_cooking_eating)

The post Easy and Delicious Prawn Stir Fry appeared first on foodisinthehouse.com.

Ingredients:

• 1 pound of chicken thighs, cut into bite-sized pieces (or substitute with tofu or chickpeas for a vegetarian option)
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground turmeric
• 1 tin of diced tomatoes
• 1 cup of vegetable broth
• 1 cup of dried apricots, chopped
• 1/4 cup of sliced almonds
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. In a large skillet or tagine pot, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, and cook until softened and fragrant, about 3-4 minutes.
2. Add the chicken (or tofu/chickpeas) to the skillet and cook until browned on all sides, about 5-6 minutes. Sprinkle the ground cumin, coriander, cinnamon, ginger, and turmeric over the chicken, stirring to coat evenly and releasing their aromatic flavors.
3. Pour in the diced tomatoes and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer. Add the chopped apricots and sliced almonds to the skillet, stirring to distribute them throughout the dish.
4. Cover the skillet or tagine pot and let the tagine simmer gently over low heat for about 30-40 minutes, allowing the flavors to meld together and the chicken (or other protein) to become tender. Season the tagine with salt and pepper to taste, adjusting the seasoning as needed.
5. Serve your tasty tagine hot, garnished with fresh cilantro or parsley for a burst of color and freshness. Enjoy your flavorful tagine with couscous, rice, or crusty bread to soak up all the delicious sauce.

The post Try This Recipe for a Tasty Tagine appeared first on foodisinthehouse.com.