Back to the Basics

Today on my blog I am featuring a cooking group called Back to the Basics.


The blog is managed by a mate of mine, Preshana Singh whom I studied with at university. As we moved on with our busy lives we lost touch with each other. I was therefore so excited to re connect with Preshana via Facebook and discover that she and her beautiful family now live in the UK.

More so I was thrilled when Preshana started a Facebook page group called Back to the Basics (B2B). Preshana started B2B as a hobby, in the hope of interacting with like-minded people, who would inspire her. She envisioned that via the group she could learn from others who shared her culinary passion. Additionally, she uses the group as a way of keeping a record of recipes for future reference for her two beautiful daughters. Preshana is always in the kitchen experimenting and trying out new recipes. Already the group which started off about 9 months ago has 1200 members, as well as 2 admin staff to assist.

All her exceptional culinary skills are showcased in her cooking group page and on top of just recipes there are always handy hints for stuff around the home.

Currychick is featuring this mouth-watering recipe from Back to the Basics.

 Lamb Mince, Peas and Potato Curry back-to-basics-2

250g mince( a few marrow bones optional)
1 onion sliced fine
1 tsp each ground ginger and garlic
curry leaves
1 green chilli
1/2 tsp garam masala
1/2 tsp chilli powder
1/4 tsp tumeric powder
2 potatoes cut into quarters
1 cup peas
2 small tomatoes
1 teaspoon salt
300ml water
1 tablespoon oil

Heat a non stick pan or pot on high heat. Add one tablespoon oil. Add the mince. Fry until the mince changes colour from pink to brown.
2. Add finely chopped onion. Cook until the onions are soft and slightly brown. This should occur after 5-7 minutes.
3. Add the green chilli then add the ginger and garlic and curry leaves.
4. Lower the heat then add the powdered spices and tomatoes mix until combined.  Braise for 5 minutes on low heat.
5. Add 200 ml water then add the peas and potatoes. Add the rest of the water. Cover and allow to cook for another 15 minutes or until the potatoes are soft. Cutting the potatoes into smaller pieces will reduce their cooking time.
6.Remove from stove. Top with fresh coriander.

See more of  Preshana’s fabulous recipes and cooking ideas here.


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