Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

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I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

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Bon appétit!

Over the next while I will be developing seasonal recipes using Plains Paddock delightful lamb and veal. As a lover of all things paddock to plate (excuse the pun) and farmer Anna Kelly’s product this is going to be nothing but a delight for me.

As with most curries made from scratch, there is a little bit of work in prepping the ingredients, but if you give it a go, I promise you will be richly rewarded with my healthy take on this Indian classic.

You'll Need

1 heaped tsp coriander seeds

1 heaped tsp cumin seeds

1 heaped cup raw cashews

1 tbs ghee or olive oil

1 large onion, sliced thinly

3 cloves garlic, finely chopped

1 long green chilli, add more for a hotter curry

1 small piece of fresh ginger , finely grated

1 tsp garam masala

1 tsp turmeric, ground

3 tomatoes, chopped

300 mls chicken stock

1 – 2 tsp salt

1 bunch coriander, leaves chopped

750 grams Plains Paddock diced lamb leg

2 bunches silverbeet, about 700 grams


Gently toast cumin, coriander in a small frypan until fragrant (be careful not to burn). Pound spices with a mortar and pestle and set aside in a bowl.

Whizz the cashews in a food processor until fine and set aside.

In a large pot, heat the ghee on a medium heat and gently cook the onion for 5 minutes. Add the garlic, chilli, ginger, milled spices, garam masala, turmeric and saute gently for a further 4 mins.

Add the ground cashews, tomatoes, stock, salt and coriander then add the lamb and cook for 1 hour, gently stirring from time to time.

Chop the silverbeet leaves and add about half of the chopped silverbeet into large pot with boiling water to reduce volume, then add the rest of the silverbeet and cook for  5 mins. Drain the silverbeet and puree with a stick blender. Add the pureed silverbeet to the curry and stir through.

Serve with paratha bread or basmati rice.