First ever blog
This is my first ever blog, and I have to admit that I'm totally clueless. Anyway...here goes:
Well our container from India arrived into port last Wednesday, and we are still waiting on delivery. Arrgg!! I feel like a kid waiting for christmas, but it keeps getting put back a day. It was meant to be delivered today. but with the pouring rain, it has been delayed another day :( Fingers crossed for tomorrow.
We have some really cool new products coming, as well as restocking some of the super popular items which have sold out. One of our lushious and colourful patchwork kantha quilts is certainly going to be finding its way to our bedroom!!
We will also be back in stock with beautiful crackled tea candle lanterns in all sorts of different and dazzling colours. I will be flat out photographing them and getting them up online so you can have a squizz.
There is also going to be loads of wickedly awesome Indian furniture. Nearly all of it is unique one off pieces, and mostly made from recycled timber, otherwise they are old vintage pieces which have been restored. Exciting!!
I"m making a yummy Lamb Rogan Josh for dinner tomorrow night, so we can celebrate everything Indian. Here is the recipe if you feel the desire to whip up a mouth watering curry! I mean, it's pretty hard to go past a mighty fine curry isn't it :)
- 1kg lamb chops
- 4 bay leaves
- 1/2 teaspoon cumin seeds
- 2 cinnamon sticks
- 8 cloves
- 1 teaspoon fennel seeds
- 2 teaspoons of ginger paste
- 8 cardamon pods
- 2 medium onions finely chopped
- 2 teaspoons red chilli powder
- 4 tablespoons of cooking oil or clarified butter
- Salt to taste
- 1 teaspoon of salt
- 2 cups of tomatoes, deseeded, peeled and roughly chopped
- 1 cup of beef or lamb stock
Remove excess fat from lamb chops, sprinkle with salt and set aside.
Heat oil of clarified butter and add the sugar, cloves, bay leaves, cardamon pods, fennel seeds and cinnamon sticks. Lightly saute for a couple of minutes
Add the lamb chops and cook until lightly browned. Add the onions and cook until browned
Add chilli powder,cumin, ginger, tomato and fry until the oil separates.
Add the stock and cook on a low heat until the chops are tender.
Serve with steamed rice and an ice cold Kingfisher lager. YUM!! I'm hungry...
Well Christmas is only 8 days aways. YIKES. I got to admit I've been pretty slow to make a start on Christmas shopping. With our container hopefully arriving tomorrow, it's going to be a hairy few days, and I'm now wishing the Christmas list was already crossed off!! We have been busy in-store and online is ticking along nicely. If you are not in Rotorua and wish to have some funky exotic goodies for Xmas, you can hint at your significant other that www.exoticimports.co.nz is a website they should maybe take a look at :)
Loads of funky goodies from Mexico, Morocco and India!!
Well I'm having a bit of brain strain now.....that didn't take long!! It's going to take a bit of practice this blogging thing. Thanks for taking the time to read our first blog, I promise to get better!!
Hopefully we are going to be flat out restocking the shop tomorrow. Fingers CROSSED...
Chow for now, Anne :)
Posted: Thursday 18 December 2014