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Indian coleslaw with gammon

Name: Indian coleslaw with gammon
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 900g-1.2kg piece of gammon, soaked in water overnight; 1 onion, halved; 1 carrot; Few bay leaves; 1 tbsp mustard; 1 tbsp demerara sugar; For the Indian coleslaw; 2 tbsp olive oil; 1 tbsp whole mustard seeds; 1 whole dried red chilli (optional); 300g carrots, shredded; 1 smallish white cabbage (approx 300g), cored and finely sliced; 1 tsp salt; ½ tsp caster sugar; Juice of 1 lemon

Published: 31 Jan 04
Updated: 18 Mar 24

Try this easy mustard-roasted gammon served with an Indian-inspired coleslaw, with mustard-seeds and red chilli.

Easy
February 2004

Test kitchen approved

Serves 4
About 2 ½ hours cooking

Try this easy mustard-roasted gammon served with an Indian-inspired coleslaw, with mustard-seeds and red chilli.

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Ingredients

900g-1.2kg piece of gammon, soaked in water overnight
1 onion, halved
1 carrot
Few bay leaves
1 tbsp mustard
1 tbsp demerara sugar

For the Indian coleslaw

2 tbsp olive oil
1 tbsp whole mustard seeds
1 whole dried red chilli (optional)
300g carrots, shredded
1 smallish white cabbage (approx 300g), cored and finely sliced
1 tsp salt
½ tsp caster sugar
Juice of 1 lemon

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Method

Put the gammon in a large pan with the onion, carrot and bay leaves. Bring to the boil, then simmer for 2 hours until tender. Lift out of the water and cool slightly. Peel off the skin. Preheat the oven to 220°C/fan200°C/gas 7. Put the gammon in a roasting tin, spread with the mustard and sprinkle with the demerara sugar, then roast for 20-25 minutes.
For the coleslaw, heat the oil in the widest-bottomed pan you have and when it is hot, throw in the mustard seeds. Cover the pot with a lid as the seeds will begin to pop. Give them about 20 seconds. Remove the lid and add the chilli, carrot and cabbage. Stir-fry everything for about a minute, then add the salt and sugar. Stir-fry for a further minute. Stir in the lemon juice, and remove from the heat after another minute. Check the seasoning. The coleslaw should be crunchy with a sweet and sour taste. Serve hot or cold with the gammon.

Recipe from February 2004 Issue

delicious. tips

This is not coleslaw as you know it but a nickname given to Gujarati dish of very quickly cooked carrot and white cabbage with mustard seeds. It is inspired by a Madhur Jaffrey recipe.