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In a saucepan, heat the apples, sugar, ginger, cloves, staranise and water over a medium temperature for about15 minutes or until the apples have softened and thespices have yielded their aroma. Take off the heat andstir in the plums.
Pop the flour, oats, baking powder and butter into amixing bowl and massage with your finger tips until themix takes on the appearance of fine breadcrumbs. Nowstir in the jaggery (sugar), elaichi powder and groundcinnamon.
Using a shallow oven proof dish fill it with the fruit mixand sprinkle the crumble topping evenly withoutpressing down. Bake in a pre-heated oven at 180oC/Gas4 for 30-40 minutes until golden and crispy.
Serve with single cream infused with a couple ofMadagascan vanilla pods.
Step 1Using a large stock pot, pour in 1.5ltrs water and all the yakhni ingredients and cook over a medium heat until the broth starts to boil. Cover the pot, lower the heat and simmer for an hour or until the mutton has lost its springy toughness and become tender. Strain the yakhni through a sieve into a bowl removing the whole spices and separate the meat.Step 2Using the same large stock pot, heat the oil over a medium high temperature and fry the onions until crispy at the edges, pop in the rest of the whole spices and cook for 5 minutes until the aroma dances around your nostrils. Slip in the lamb and fry with the rest of the ingredients for 5 minutes, covering the meat with the onions and spices. Lower the heat, tip in the rice plus 1ltr of the yakhni stock, season with a little salt, cover and cook until the rice has soaked up this yummy stock adding water to prevent it from drying out if needs be. Typically this will take around 30 minutes or so. Stir from time to time making sure the rice isn’t sticking to the pan.Disgorge the contents of this Pakistani mutton pilaf into a large serving bowl and jumble the meat and rice and serve with mixed vegetable tangy pickle.
Heat the cream in a pan until it bubbles rather than boils. In a bowl, combine the egg yolks, sugar, cardamom andbeetroot powder plus the mango until the mix resembles a happy peach melba complexion. Now pour in thedouble cream and whisk thoroughly ensuring the egg doesn’t cook.
Pour into 4 ramekins and pop into a baking tin, filling the tin with water until it reaches half way up the ramekins.In a preheated oven, 160oC/Gas mark 3 cook for 25 minutes or until the contents feel a little firm to the touch.Remove, sprinkle with sugar and using a blow torch or under a hot grill caramelise the surface until it bubbles andcrackles. Leave to cool and refrigerate for a couple of hours before serving this Indian mango crème brûlée to thedelight of your guests.
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