Slow Food Film Night Recipes

By March 25, 2014 April 10th, 2014 No Comments

The Cafe hosted the latest Slow Food Film event last week. The screening was Jeans and Marto; a film that challenges the roles of tradition, heritage and honour within a local Ethiopian community. Fitting with the Ethiopian theme, after the first film showing, we served up a hearty, rich curry, cooked fresh in our Edinburgh Larder Cafe kitchen using meat raised by the The Scottish Goat Meat Company, which is based at Glen of Newmill, Banffshire. Their goats are reared in Scotland but from the South African Boer. Goat is known as ‘the healthy red meat’ as it is less calories than beef and lamb, and much less fat and cholesterol, with higher iron levels. The curry was also served with homemade flatbread, and now you can try both out for yourself at home with the recipes below 🙂 

photo 1 (1) (800x600)


100g buckwheat flour
125g whole meal flour
275g strong plain flour
1 1/2 tsp salt
1 sachet dried yeast
Water to form dough.

Mix dry ingredients in a mixer, gradually add water until a smooth dough forms.
Place somewhere warm until doubled in size.
Place the risen dough in a blender and process gradually adding water to form a smooth, fairly runny batter. Add another 1/2 tsp salt.

Fry the batter like pancakes in a dry, non stick pan.


Make up the spice paste as below:
1 onion
4 cloves garlic
50g ginger
2 red chillies 
1 1/2 tsp ground fenugreek
1/2 tsp fenugreek leaves
1/2 tsp dried basil
1 tsp ground cinnamon
4 cloves
1/2 tsp ground nutmeg
1 1/2 tsp ground cardamom
1/2 tsp celery seed
1 tsp nigella seeds.

Process all in a blender until smooth paste ( May need to add a little oil)

1.5kg diced goat
Spice paste 100g red lentils 
Salt and pepper

Cook out spice paste in a large pan.
Add the diced goat and a good sprinkling of salt and pepper and stir to coat the meat.
Cook for a further 5 minutes.
Add enough water or meat stock if available to cover the goat and bring to the boil.
Turn down to a simmer and leave to cook for about 2.5 hours until goat is tender.
Add the red lentils and cook for a further 20 minutes until breaking apart and the sauce has thickened.
Check seasoning before serving.

All that’s left to do is enjoy it! 

IMG_7618 (800x533)

Sign Up for News from Edinburgh Larder

Edinburgh Larder

15 Blackfriars Street, EH1 1NB
0131 556 6922

Opening Hours
Monday - 7.30am - 3pm
Tuesday - 7.30am - 3pm
Wednesday - 7.30am - 3pm
Thursday - 7.30am - 3pm
Friday - 7.30am - 3pm
Saturday - 8am - 3pm
Sunday - 8am - 3pm

Little Larder

11 Blackfriars Street, EH1 1NB
0131 556 6922

Opening Hours
Monday - 9am - 2pm
Tuesday - 9am - 2pm
Wednesday - 9am - 2pm
Thursday - 9am - 2pm
Friday - 9am - 2pm
Saturday/Sunday - 8.30am-2pm


Please contact us at: