Lamb, potato and spinach curry

No need to bother with an Indian takeaway when you can serve up this delicious lamb and vegetable feast. Freshly ground spices give extra taste

Ingredients
4 cardamom pods
1tsp coriander seeds
2tsp ground spices
450tg lean lamb fillet, trimmed and cut into bite-size pieces
2tbsp sunflower oil
2 onions, sliced
2 garlic cloves, chopped
1 green chili, deseeded and finely chopped
300ml canned coconut milk
450g potatoes, peeled and cubed
250g fresh spinach
Salt and freshly ground black pepper
Paprika, to garnish (optional)
Bread to serve

Preparation
Step1
Crush the cardamom pods with a pestle and mortar to split the husks. (Or crush the pods in a small bowl using the end of a rolling pin) Prise out and reserve the black seeds, discarding the husks, crush the cardamom, coriander and cumin seeds together and mix the spices.
Step2
Put the lamb in a bowl, add the spices and toss to coat the meat.
Step3
Heat the oil in a large pan and gently cook the onion, garlic and chili for 5 minutes until softened. Add the lamb and cook for 3 to 4 minutes, stirring, until the meat is browned all over.
Step4
Add the stock and coconut milk, bring to the boil, cover and simmer gently for 20 minutes. Add the potatoes, stir well and simmer, uncovered, for a further 2 minutes until the spinach has wilted.
Step5
Sprinkle with paprika, if wished, and serve with warmed bread.
Serves 4
Preparation time 20 minutes
Cooking time 35 minutes
Fat per serving 36g
Calories per serving 460

Hearty gammon cobbler (dish for dinner)

Apples and pork are a winning combination in this rich supper dish that marries the sharp, tart taste of apple with the smoothness of double cream.

Ingredients
1tbsp sunflower oil
25g butter
1 onion, chopped
2 sticks celery, trimmed and sliced
2 eating apple, peeled, cored and thickly sliced
450g lean un-smoked rind-less gammon, trimmed and cubed
1tbsp chopped fresh sage or 1tsp dried sage
300ml chicken stock
150ml dry cider
Salt and freshly ground black pepper
2tbsp corn flour
4tbsp double cream

Preparation
Step1
Preheat the oven to 200C/Gas 6. Heat the oil and butter in a large pan. Fry the onion, celery, apple, gammon and sage for 10 minutes, stirring, until lightly browned.
Step2
Add the stock and cider and season well. Bring to the boil, cover and simmer gently for 10 minutes
Step3
Blend the corn flour and cream to make a paste, stir into the gammon mixture and cook, stirring, for 2 minutes until the sauce has thickened. Spoon into a large, oval gratin dish and set aside
Step4
To make the topping, sieve the flour into a bowl and rub in the butter like breadcrumbs.
Step5
Stir in the herbs, salt, bacon and milk and bind together to form a softish dough. Transfer to a floured surface and knead very lightly until smooth.
Step6
Roll out to a thickness of 1cm and using a 5cm found cutter, stamp out nine or ten scone rounds, re-rolling when necessary. Arrange the scones round the edge of the dish so that they overlap slightly. Glaze the tops with a little milk.
Step7
Put the dish on a baking sheet and cook in the oven for 25 minutes until the scones have risen and are golden
Now our dish is ready to serve
Serves 4
Preparation time 30 minutes
Cooking 25 minutes
Fat per serving 37g
Calories per serving 690

"GREAT" 3

"Great" views of "Great" Palace of "Great" Benazir Bhutto (Late) in Dubai.

How to do pedicure at your home.

A well done pedicure can enhance the appearance of your feet and toenails which are often a neglected part of the body. Pedicure includes trimming, shaping, polishing toenails, as well as feet
You will need the following things to pedicure:
1, A basin
2, Nail polish remover
3, Cuticle oil
4, Pumice
5, Toe separator
6, Nail polish
7, Base
8, Moisturizer
9, Towel
How to use pedicure
Step1:
The first thing you should do is to remove the old nail polish using nail polish remover.
Step2:
Transport a basin of warm water to a cozy chair. Add some oil or bath soak in it .The oil smooth the skin, smooth the nails. Surface and makes the cuticles supple. Soak your feet for about 20 minutes. File your nails using an emery board. File them straight across each nail. Remember always file in one direction. Keep the length 3 mm shy of the tips of your toes for a groomed look. Remember: never cut your nails if they are wet as they will be more prone to tearing.
Step3:
Smooth cuticle oil over your cuticles and leave it to work for a few minutes and then push the cuticles back using an orange stick. Run the stick under your nails to clean them. Use pumice stone on the sole and back of the heel to remove any rough skin.
Step4:
Use a foot scrub to slough away the dead skin cells on the balls and heel of your feet. The scrub will leave your feet feeling smooth and fresh. Make sure your nails are completely dry before applying nail polish. Use the toe separator to create space between toes. Splurge on a good base coat.
Step5:
Apply one sweep of polish down the centre of the nail and then continue on either side. Apply two coats of colored polish. When the nail polish is completely dry, remove the toe separator and apply a dusting of foot powder. Use a cotton bud dipped in remover to clean up around the edges.

For a heel scrub you can mix milk, baking soda and salt.
If you want to nourish your feet, to make them silky and smooth you can cover them with a thick layer of Vaseline and put on a pair of socks before going to bed.
Never go to bed or wear shoes until the polish is completely dry.
Never file your nails too deep.
Shimmer polish enhances a tan, while bright colors and complement an outfit. Use foot cream to soften the skin.

Flames Caribbean fruit (Mango and Pineapple)

Exotic tropical fruits are now available all year round, so you can add a luxurious taste of summer to any meal with this easy-to-prepare dessert
Ingredients
1 ripe pineapple, peeled, cored and thickly sliced
2 ripe mangoes, peeled, de-stoned and thickly sliced
2 ripe papaya, peeled, deseeded and thickly sliced
Juice and zest of 1 lime
1 tsp ground mixed spice
50g unsalted butter, melted
2 tbsp dark brown sugar
4 tbsp white rum
Whipped cream or yogurt, to serve
Preparation
Step1
Put the pineapple, mango and papaya in a large bowl, add the lime juice and zest, mixed spice, butter and sugar and toss well.
Step2
Preheat the grill to a medium to hot setting. Line the grill pan with foil and spread the fruit mixture on top in a single layer. Grill for 7 to 8 minutes, without turning, until the sugar has melted and is bubbling.
Step3
Meanwhile, heat the rum in a pan until hot, but do not allow to boil. Transfer the cooked fruit and juices to a heatproof serving dish and pour over the rum.
Step4
Carefully set light to the rum with a long match, Serve the fruits while still flaming, with whipped cream or yogurt.
Serves 6
Preparation time 25 minutes.
Fat per serving 7g
Calories per serving 200