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

Mish Delish Good Food Blog

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:

Vegetables: Artichoke Asparagus Beans Beets Broccoli Cabbage Carrot Chili Corn Cucumber Eggplant Garlic Olives Onions Peas Peppers Potatoes Pumpkin Spinach Squash Sweet Potatoes and Yams Tomatoes Turnip Zucchini

Fruits: Blackberries Blueberries Apple Apricot Banana Berries Cantaloupe Cherry Coconut Cranberries Fig Kiwi Lemon Orange Peach Pear Pineapple Raisins Raspberries Strawberries Watermelon

Meat: Bacon Beef Breasts Brisket Caribou Chicken Corned Beef Duck Game Hens Ham Kangaroo Lamb and Mutton Pigeons Pork Poultry Rabbit Ribs Spam Turkey Veal Venison Wings Livers

Seafood: Bass Catfish Clams Crab Lobster Mussels Oysters Prawns Salmon Scallops Shellfish Shrimp Snapper Sole Squid Swordfish Trout Tuna

Pasta, Rice, Breads and Grains: Barley Bran Buckwheat Cereals Cornflakes Cornmeal Grains Lasagna Noodles and Pastas Oats Rice Whole Wheat

Dairy: Butter Cheese Sour Cream Crème Fraiche Eggs Dairy Milk Mozzarella Yoghurt

Nuts: Walnuts Hazelnuts Almonds Peanuts Pecans Pistachios

Herbs and Spices: Basil Chilli Mint Oregano Salt Pepper Sesame Seed Cardamon Curry Ginger

Other Ingredients: Honey Oils Soda Soy Tabasco Tofu Yeast

Cuisines: Arab Balinese Berber Chinese Japanese Cambodian Indonesian Javanese Malaysian Penang Burmese Singaporean Thai Vietnamese Indian Italian Spanish Turkish Greek Moroccan Portuguese French Mexican Haute and Home Style

Dishes: Entrees Starters Mains Salads Sauces Soups Toppings Sides Deserts Canapes Hors d' Oeuvres

Bon appétit!

This is a basic, but very tasty lamb curry and has become a firm family favourite. I often make it when kitchen stocks are low as I usually have all the ingredients on hand.  Ensure you follow all the steps as the technique of reducing the sauce before topping it up with water again, creates a beautiful gravy that is full of flavour. Enjoy.


You'll Need

  • 700g lamb shoulder, diced
  • 1 tbs fresh ginger, grated
  • 5 garlic cloves, crushed
  • 1 tbs cumin seeds or ground up to you
  • 1 tbs coriander seeds or ground up to you
  • 1 tsp ground turmeric
  • 1 tsp sweet paprika
  • 2 tsp garam marsala
  • 3 tbs rice bran oil
  • 2 onions sliced
  • 1 tbs sea salt
  • 1/2 cup fresh coriander, chopped
  • steamed rice to serve

Method

Toast the coriander and cumin seeds until fragrant and pound in a mortar and pestle (you can cheat and use ground spices if you want to).

Coat the lamb with ginger, garlic, cumin, coriander, turmeric, paprika, and garam marsala. Leave to marinate for as long as you can.

Heat the oil in a large stove top casserole dish or heavy based saucepan. Add the onion and cook on a medium heat for 10 minutes until golden and soft.

Turn the heat to high and add the meat and stir. Cook for 2 minutes. Stir well, reduce the heat to low, cover and cook for 15 minutes. Uncover and fry for 3 minutes or until the liquid is evaporated. Add 1/2 cup of water and cover and cook for 5 minutes or until the oil is starts to separate out and float to the surface. Take the lid off and cook for another 2 minutes, then add 1 cup of water. Cover and cook on a low simmer for 1- 1.5 hrs. The cooking time varies but it’s ready when the meat is tender and coated with  a delicious gravy.

Season with the sea salt and serve with basmati rice and chopped coriander.

Author