The Kitchen ~~~~~ Heart of The Home.

Cooking ahead is the perfect solution for those people who love the taste of a homemade meal, but rarely have enough time to cook and actually enjoy it. The whole idea is to take a day and create your meals for the entire week.


Nowadays a lot of people seem to be busy working full time in high income jobs in the cities to pay for an overpriced mortgage just to keep up with "Jones's". The attitude is "I want, I want". Material possessions seem to play an important part in their lives. Yes, it's nice to have a nice home and a nice car and a holiday every year with the family but the home is hardly ever lived in because everyone is at work, the car sits in the driveway looking pretty and the holiday is the only time the family have quality time together! No-one has time to cook! They get home from work, take something out of the freezer, pop it in the microwave and, hey presto! A family meal! That's all well and good maybe once a week, but every day? No wonder the population is becoming unhealthy and overweight.

There's nothing quite like eating a home cooked meal. Prepared from scratch it is much tastier and more nutritious than something pulled out of the freezer. It's also very satisfying to know that you have cooked a tasty and healthy meal for your family. Even if you don't know how to cook, there really is no excuse as there are plenty of cookery books out there!


So next time you go to the freezer or order a take-away, think first! I am sure that your family would appreciate a home cooked meal once in a while! Go on, try it - you just might like it!


KEEMA MATTAR


Ingredients:

1/2 c ghee,
3 md onions, finely chopped,
1" thick piece of ginger peeled & minced,
5 garlic clove; peeled/minced,
6 whole cloves,
1/2 ts cinnamon,
1 tsp powdered coriander,
1 tsp powdered cumin,
1 tsp turmeric powder,
1 tsp salt,
1/4 tsp red pepper
3 tsp tomato paste
2 tsp yogurt, plain
2 lb lamb, ground
1 c peas

Method:

Heat butter or margarine in wide pot. Add onions and saute untilthey brown lightly. Add spices and stir well. Add tomato pasteand yogurt and cook 10 minutes. Add lamb, breaking it into finemince with a wooden spoon. Make sure the mixture has no lumps.Bring to a boil, lower heat and cook 50 minutes. Add peas andsimmer to heat through. Serve with naan or rice.

Yield: 8 servings as part of a large meal.