Curry Night!

Last night we had an Indian style feast. I make a very easy and simple lamb curry which can be tweaked according to time and ingredient constraints. In fact if you always have beef or lamb in the freezer, tins of tomatoes and either coconut milk or evaporated milk, bottled garlic, chilli and ginger and basic spices this is something you can throw together easily.

Easy Lamb Curry

1 tbs ghee or oil (cooking oil spray can be used to cut down on fat)

750g beef or lamb, cubed

1 large onion, chopped

2 cloves garlic chopped (can be substituted for 2 tsp bottled minced garlic)

2 chillies, chopped (or 2 tsp bottled minced chilli) or to taste

1 tbs grated fresh ginger (1 tbs bottled minced ginger)

1 1/2 tsp turmeric

1 tsp ground cumin

1 tbs ground coriander

1/2 - 1 tsp chilli powder

1 tsp salt

400g (13oz) tin crushed tomatoes

1 cup coconut milk or evaporated milk flavoured with coconut

Heat the ghee or oil in a large pan and brown the meat in small batches. Remove from the pan. Cook the onion, stirring until it is just soft. Add the garlic, chilli, ginger, turmeric, cumin, coriander and chilli powder. Cook off the spices until fragrant, cooking the spices is the secret to a good curry.

Stir in the salt and tomatoes. Simmer, covered, for 1 - 1 1/2 hours or until the meat is tender.

Stir in the coconut milk and simmer uncovered, for another 5 minutes, or until the sauce has thickened slightly.

I do this is the slow cooker now, yesterday I was late putting it on so I cooked it for about 4 1/2 hours on high (I usually cook it for 8 on low) and it was great. I don't reduce the liquid as it's only a tin of tomatoes. A garnish of fresh coriander is nice. Yesterday I used fresh garlic, chilli and ginger and I have to say the flavour was better than when I've used bottled stuff.

We had it with

Channa Dhal

1 tin chickpeas, rinsed

2 tbs vegetable oil

1 medium onion, finely chopped

1 tsp grated fresh ginger

3 cloves of garlic, crushed

2 tsp garam masala

2 tsp ground cumin

2 tsp ground coriander

2 tsp sweet paprika

1/2 tsp chilli powder

1/4 tsp ground turmeric

1 tsp yellow mustard seeds

400g can tomatoes

2 tbs coconut cream

2 tsp salt

Heat oil in large pan, cook onion, stirring until onion is browned lightly. Add ginger, garlic, spices and seeds, cook, stirring, until fragrant.

Add undrained crushed tomatoes, coconut cream, salt and chickpeas, cook, stirring, about 5 minutes or until mixture is thickened.

Serves 4 - 6.

This is a really quick easy and tasty dish, it can be an accompaniment or eaten with naan or roti. My fussy son loves it.

I also made

Lemon and Saffron Rice

1 litre (4 cups) chicken stock

1/4 tsp saffron threads

2 tbs ghee

2 small onions, sliced

2 cloves garlic, crushed

1 tsp grated fresh ginger

6 curry leaves

2 tsp grated lemon rind

2 cups basmati rice, washed, drained

1/4 cup lemon juice

1/4 cup chopped fresh coriander

Bring stock to boil in medium pan, remove from heat, stir in saffron, cover, stand 15 minutes.

Heat ghee in medium pan, cook onions, garlic, ginger and curry leaves, stirring, until onions are browned lightly. Stir in rind and rice. Add stock to rice mixture, simmer, covered, about 15 minutes or until rice is tender and liquid absorbed. Stir in juice and coriander leaves and stand covered for 5 minutes.

Serves 4 - 6.

Raita

I medium Lebanese cucumber

1 tsp ghee

1/4 tsp cumin seeds

1/4 tsp black mustard seeds

1/4 tsp ground cumin

1 cup yoghurt

2 tbs chopped fresh mint

1 tbs lemon juice

1 clove garlic, crushed

1/4 tsp cayenne pepper

Peel cucumber, halve lengthways, discard seeds. Chop cucumber coarsely. Heat ghee in small pan, cook seeds and cumin, stirring, until seeds pop, cool.

Combine spice mixture with cucumber and remaining ingredients in small bowl.

Cover refrigerate at least 2 hours.

We had shop bought naan bread and broccoli, cauliflower and carrot in fresh ginger and sesame oil.

I also made an easy Indian style dessert.

Shahi Turka

6 slices stale white bread

2 tbs ghee

375ml evaporated milk

1/2 cup milk

2 cinnamon sticks

6 cardamom pods, bruised (just press down lightly with the side of a knife till they crack a bit)

pinch saffron threads

1/4 cup caster sugar

1 tbs flaked almonds

1 tbs chopped shelled pistachios

Using a cookie or scone cutter cut bread slices into rounds.

Heat half the ghee in a large pan, cook half the bread rounds until browned both sides. Repeat with remaining ghee and rounds.

Arrange rounds, overlapping slightly, in shallow 1 litre (4 cup) ovenproof dish.

Combine evaporated milk, milk, spices and sugar in large pan, stir over low heat until sugar is dissolved then simmer, uncovered, 5 minutes, stirring occasionally. Strain into small bowl.

Pour mixture over bread rounds, sprinkle with nuts, stand for about 30 minutes. Bake uncovered in moderate oven for about 15 minutes or until browned lightly.

Tip - Living in a country town we can't always get the ingredients we need. I buy curry leaves (and kaffir lime leaves for Thai cooking) when I am in the city and keep them in the freezer, just taking out what I need for a recipe. I also keep my saffron in the freezer.