I’m the Spice Guy, I am on a mission to go back to basics with our food and to add the freshest spices and herbs to your life as our ancestors once did.

I genuinely believe that if we go back to making our food the right way we will not only have delicious food but we will also be healthier, happier and in some cases hornier! Yes spices has that power !

Spices have truly shaped our civilisation from early hunter gatherers who wrapped meat in leaves accidentally discovering that this process enhanced the taste. 

Then as time went on we discovered the medicinal powers of spice, then its qualities of preserving food, along with leaves (herbs), seeds, and roots.  I will talk about more about the history and all the amazing facts of spices as time goes by, but for now people, trust me spices are truly a gift from the gods.

We have become obsessed with complication and food in a hurry as we do not have time.   It baffles me why people are so bothered about time and convenience that when ordering a takeaway, it sometimes can take up to an hour and sometimes more to arrive.   

We wait for this food because we do not know the simple short cuts that have been forgotten and also the fun and pleasure food can give when given a go.

So I have put together a simple spice storage set that every cook must have in their kitchen to create simple food magic ! Or alternatively I have created spice blends that will aid you in the kitchen.

In my recipe to help inflammation I have used my Bombay Balti blend which has the correct balance of spices to make an authentic style curry.

Please visit my products section to see the amazing array of spices and the different blends that are available. 

Lamb, Spinach & Bottle Gourd Curry 

Ingredients

• 600g - Lamb steak or Lamb Chops 
• Stewing Beef or Chicken Legs Or Thighs can also be used
• 2- Med Onions - sliced  / (Shallots lower Carb) 
• 50g - butter
• 1 - Cinnamon stick, 1 - Star Anise, 3 - Cardamoms 
• 3 -Garlic Cloves thinly sliced
• 2 - inches Ginger thinly sliced
• 2 - Chillies sliced
• 1 - Large Fresh Tomato roughly chopped
• 2- Tsp Tomato Puree
• 3 - Tsp Bombay Balti Blend
• 1 - 2 Tsp heap chilli powder for more heat.
• 1 - Bottle Gourd, peeled & chopped into chunks
• 1 - bag spinach
• Hand full of fresh coriander chopped
• 300ml water or stock
• Pink Salt to taste 

Method

• In heavy bottom pan melt the butter and add the onion or shallots
• Once softened and brown add the whole spices 
• After 3 mins add ginger and garlic and cook for a further 2 mins 
• Add the lamb, turn up the heat and brown off the meat and onions turning regularly but do not allow to burn
• Now add the chillies and fresh tomatoes 
• Cook for approx ten mins, turn the heat down with a lid on and cook the mixture so that the tomatoes dry out 
• Now add the bombay balti mix (chilli powder may be added if you want hotter - 1 tsp= med hot) and cook for 5 mins turning regularly .
• Now add your stock or water a little at a time
• Add some salt to taste
• Cover with lid and cook gently for 30 mins,  the sauce will have thickened
• Add the spinach half of the coriander and yogurt and cook until the spinach has wilted
• Check seasoning and serve with a naan bread with honey, pistachio & cinnamon 
• Serve hot, garnished with coriander.