My name is Shayek Ahmed and I worked as a trainee chef for eight years under head chef Nurul Amin at the Aziz Restaurant. I am presently the head chef at Aziz and my cooking style is Bangladeshi/Indian.

My signature dish is Kodu Gosht (lamb with pumpkin).

My favourite place to eat in Oxfordshire is Bodrum, in Cowley Road, as it’s convenient and has halal food.

As I don’t drink alcohol, I enjoy a cup of tea or coffee at G&D, also in Cowley Road.

The strangest food I have ever eaten was Mutton Brain Masala.

My favourite type of cuisine is Bangladeshi and I am inspired by the renowned Bangladeshi cook and food writer the late Siddika Kabir.

GOSHT RAZALA - MEAT CURRY

Oxford Mail:

Ingredients:

* 1kg / 2.2 Ib (approx) mutton or lamb (mutton would take few minutes longer to cook)
* 4-6 tbsp oil
* 3 medium onions, thinly sliced
* 1 medium squeeze of onion paste (blended)
* 1tbsp ginger paste
* 1tbsp garlic paste
* 1tbsp ground coriander
* 1 tsp ground chilli
* 1 tsp of Cayenne pepper
* 2 inch cinnamon sticks
* 4 cardamoms
* 3 small bay leaves
* 1 tsp salt
* 4 tbsp plain yogurt,
* 1 /1/2 tbsp lemon juice
* 1/2 tbsp sugar s
* 1/2 tsp saffron soaked in a few drops of water
* 1 diced onion
* 1 diced green pepper
* 1 diced red pepper
* 4 tbsp single cream
* 6/8 dry red chilli

Method:

Debone the leg of lamb and dice. Rinse and drain in a colander.

Heat the oil then add the three sliced onions and fry until reddish-brown. Now add the blended onion paste, ginger, coriander powder, chilli powder, Cayenne pepper, cinnamon, cardamoms, bay leaves, salt and yogurt and mix thoroughly.

Cook until brown then add the lemon juice, sugar and salt and stir for a minute.

Add the diced pieces of lamb and saffron and again mix thoroughly. Cook on a very low heat, add a cup of hot water and stir.

Cover with a tight-fitting lid and cook for 10 minutes on a medium heat then reduce the heat to a low setting and cook for about 45 to 50 minutes, occasionally stirring so it doesn’t stick to the pot.

Uncover the lid to add diced pieces of green pepper, red pepper and onion and stir.

Add the single cream and red chillies and stir.

Cover the lid for a further 10-12 minutes so that the chillies and peppers have released their fragrance yet retained their colour.

Serve your razala with pilau rice or nan or both.

Upobhog (enjoy)!