date:May 21, 2014
Ingredients
30g unsalted butter
1 tablespoon olive oil
2 onions, finely chopped
2 garlic cloves, finely chopped
5 coriander roots, plus leaves to serve
2 teaspoons ground coriander
1 teaspoon ground turmeric
3 teaspoons cumin seeds
1kg carrots, chopped
1.25L (5 cups) chicken stock
1 tablespoon lemon juice
150g chorizo, finely chopped
Method
1.Heat the butter and oil in a large saucepan over medium-low heat. Cook the onion and garlic, stirring, for 5-6 minutes until softened. Add the cori