Boyd Recipes

Online Recipe File for Joshua & Deb Boyd


mustard seed

Mixed Vegetable Curry

From Everyday Food, Sep ’09

  • 2 in piece of ginger thinly sliced
  • 5 cloves garlic
  • 2 tbsp vegetable oil
  • 1 tsp mustard seed
  • 1 tsp cumin seed
  • 2 large tomatoes, diced
  • 2 medium russet potatoes, peeled and cut into 1/2″ pieces.
  • salt and pepper
  • 1 head cauliflower in florets
  • 1/2 pd okra, stemmed and halved length-wise
  • 3 cups cooked white rice.

Puree giner and garlic with 1/4 c water until mostly smooth.

In a large sauce pace, heat oil over medium high.  Add mustard seed and cumin, cook till fragrant.  Add paste, reduce to medium low and cook, stirring, until most of liquid has evaporated, 5-7 min. Add tomatoes and cook until they begin to break down, about 3 min.

Add potatoes and 3 1/2 C water, 1tsp salt, 1/4 tsp pepper.  Increase heat to high and boil until potatoes are tender, about 12 minutes.  Fold in cauliflower and okra, cover and cook until tender, 9-10 min.

Mustard Lamb

  • 2 racks of australian lamb, frenched
  • olive oil
  • 1 tbs yellow mustard seeds
  • 1 tbs chopped fresh oregano
  • 1/2 cup fresh mixed herbs, chopped (pick 2 from tarragon, marjoram, thyme, or rosemary)
  • 2 tsp lemon zest
  • 1 cup white wine vinegar
  • 6 potatoes cut into wedges

Brush the lamb with olive oil, then salt and pepper.  Scatter mustard seeds and oregano on a plate and press the meat side of the lamb into the mix to cover.  Wrap tightly and refrigerate 1-2 hours or overnight.

Place the herbs and lemon zest in a food process with vinegar and process to combine.  Pour into jar or bowl and set aside.

Preheat over to 400degF.  Brush potatoes with oil and season with salt/pepper.  Place on tray and bake 25-30 minutes or until crisp.

When potatoes have been in the over for 10 minutes, place the racks in a roasting pan meat side up and roast for 12-15 minutes for medium rare.

Internal temp should be 140degF.  Transfer to warm plate, cover, and allow to rest for 5 minutes.

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