Archive for November, 2015

Bend It Like Beckham the musical where the heroine has to decide which to follow between her passion for playing football or how to learn to cook dhal and aloo gobi!

Bend It Like Beckham The Musical is a fantastically feel-good new modern British musical. A celebratory fusion of culture, music, emotions and fun, bursting with warmth, humour and heart. Now showing at the Pheonix Theatre in Leicester Square

I’m sure most of you have seen the movie now it’s time to see the musical!

Jess needs extra time. She is facing the most important decision of her life: live up to family expectations of university, career and marriage, or follow in the footsteps of her hero David Beckham. When the talented teenager is spotted playing football in Southall, a world of unexpected opportunities opens up before her. But as her sister’s traditional Indian wedding approaches, can she keep her family happy and still follow her dreams

We have two tickets up for grabs simply: To enter the competition this is how you

can!

EMAIL: Send your details to

competition @britishcurryclub.co.uk with

“BEND IT LIKE BECKHAM” in the subject line

FACEBOOK: ‘Like’ our page and

share our competition post

TWITTER: Re-tweet our competition

post and follow us

CLOSING DATE: 31^ST  DECEMBER 2015

Tickets have terms and conditions of use, no spend necessary.

Zurbian

Saudi rice cooked with lamb and garnished with fried nuts.

Ingredients: 500g of Kohinoor Platinum Basmati Rice (available at Sainsbury’s, Asda and Morrisons), washed and well drained,

1kg lamb pieces (if vegetarian replace with Chickpeas), 2000ml of water,

2 cubes of chicken stock (or vegetable stock),

2 tbsp ghee,

3 medium finely chopped onions,

250g yoghurt,

2 medium finely chopped tomatoes,

3/4 tsp white ground pepper,

3/4 tsp ground coriander,

3/4 tsp ground turmeric,

3/4 tsp ground cardamom,

3 crushed garlic cloves.

Serves: 3-4

Preparation time: 15 minutes

Cooking time: 30 minutes

1. Place lamb pieces and water into a large pot. Bring to the boil and remove froth as it appears.

2. Add the chicken stock cubes, cover and simmer over low heat for 1 1/2 hours or until the lamb pieces are cooked.

3. Remove lamb pieces from the stock. Add the Kohinoor rice to the stock which should be around 1500ml, and boil it for 10 minutes or until almost cooked. Drain the rice and set aside.

4. Heat ghee in a large pot, add and cook the onions, stirring for 5-7 minutes or until golden brown. Add the cooked lamb pieces to the onions and mix carefully.

5. Combine the yoghurt with the tomato, spices and the garlic and pour over the lamb pieces.

6. Add the cooked rice over the meat mixture, cover and cook over a low heat for 25-30 minutes or until the rice is cooked

Fruit Cake Recipe included in the Churchill Cookbook from the Imperial War Museum

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