Recipe of the Day: Anjum Anand’s Super-quick Kashmiri kebabs with yoghurt and dried apricots


These are absolutely delicious and the epitome of quick and easy Indian food. Kashmiri cuisine has many different lamb kebabs and meatballs. My version is a taste explosion of savoury, sweet, creamy, tangy, hot and cold. It is delicious and different. You can leave out the apricots if you prefer and scatter with shredded mint leaves. Serve with naan bread or rice.

Serves 4

400g minced lamb
6 tbsp breadcrumbs (around
2 small slices of bread)
15g root ginger, peeled
weight, grated
4 fat garlic cloves, grated
3⁄4–1 tsp salt
1⁄2 tsp chilli powder, or to taste
11⁄2 tsp garam masala
31⁄2 tsp ground fennel seeds
1⁄3 tsp freshly ground
black pepper
2 small handfuls of chopped
coriander leaves
3 tbsp shredded mint leaves,
plus more to serve (optional)
400g plain yogurt
3 tbsp vegetable oil
6 ready-to-eat dried apricots,
cut into slivers

Preheat the oven to 140°C/275°F/gas mark 1.

Put the lamb in a mixing bowl and add the breadcrumbs, ginger, garlic, salt, chilli, garam masala, 2 tsp of the ground fennel seeds, the pepper, coriander, mint and 4 tbsp of the yogurt. Mix well and divide into 16 balls, flattening each slightly.

I cook these in two large non-stick frying pans (if you don’t have two pans, cook in two batches instead, keeping the first batch warm in the oven). Heat half the oil in each pan and add eight kebabs to each. Cook until golden on the base, then flip over and cook for another minute. Add 75ml of hot water, a good pinch of salt and half of the remaining ground fennel seeds to each pan; cover and cook for another three or four minutes.

Meanwhile, whisk the remaining yogurt with a little salt.

Once the kebabs are done, place on a warmed plate and cover with foil. Bubble up the liquid in the pans, scraping at any bits, until the juices reduce to 6–8 tbsp of stock. Pour this sauce over the kebabs. Top evenly with the yogurt and scatter over the apricots, with more mint if you like. Serve immediately.

This recipe is taken from Quick & Easy Indian by Anjum Anand (Quadrille, £18.99)

Photography by Lisa Linder

Recipe of the Day: Cabana’s Prawn Soup


When we told our family and friends we were planning to write a cookbook, David’s Brasilian godmother Sandra passed on her own collection of family recipes as a source of inspiration. We thought this recipe was absolutely delicious and we had to share it with you. So thank you, Sandra!

Serves 4

450g raw king prawns

20g butter

1 small onion, finely chopped

1 celery stick, finely chopped

1 carrot, finely chopped

50g white or chestnut mushrooms, chopped

¼–½ tsp cayenne pepper

75ml dry white wine

200ml double cream

1 tbsp olive oil

1 tbsp finely chopped flat-leaf parsley

sea salt

Remove the shells from the prawns, put the shells in a saucepan and cover with cold water. Bring to the boil. Reduce the heat and simmer for 20 minutes, then strain and reserve the liquid, discarding the shells.

Meanwhile, devein the prawns and reserve 12 for the garnish. Chop the rest into small pieces. Cover with clingfilm and chill.

Melt the butter in a large, heavy-based saucepan over a medium heat, add the vegetables and cook for 6–8 minutes, stirring frequently, until softened. Season with salt and cayenne pepper. Add the wine and let it boil until reduced by half. Pour in the prawn stock and bring to a simmer. Cook gently for 10–15 minutes, then add the double cream and bring back to a simmer. Finally, add the chopped prawns and cook for 2–3 minutes, until just cooked through. Remove from the heat.

Heat the oil in a frying pan until hot and add the reserved whole prawns. Season with salt and cayenne pepper and fry for 2–3 minutes, tossing once or twice, until they turn pink and opaque and are just cooked through.

Ladle the prawn soup into warmed bowls and garnish with the fried whole prawns and a sprinkling of chopped parsley and cayenne pepper. Serve immediately.

This recipe is taken from Cabana: The Cookbook by David Ponte, Lizzy Barber and Jamie Barber (Quadrille, £20)

Photography by Martin Poole