Coconut Lamb Curry

Here is a really special Indian dish that I wanted to share with you in a long time. I’m sharing it now, to celebrate my return! It’s like a kind of Indian-style rendang: moist morsels of lamb coated in thick meaty sauce and coconut. It is deeeelicious! So flavoursome, and such fun to eat. I love the lamb pieces wrapped in roti, or with some other nice bread. In any case, you’ve got to eat this with your hands!

This curry is based on a recipe by Anjum Anand from her Indian Food Made Easy BBC series. I changed (upped) the spicing to suit my tastes, and added a South-Indian touch with curry leaves, dried red chillies and mustard seeds. Basically, the lamb is cooked with spices until the meat is tender, and the sauce is well reduced. Then, you sprinkle toasted grated coconut in (fresh or desiccated), and coat the lamb. Yes, it takes time to cook it, but it requires little attention, and it’s really worth it. The first time I made it, I totally forgot about it and spent 2 hours on the phone to a friend, but miraculously, it didn’t burn, and it didn’t harm it all. Next time I was more careful, but it was equally good.

Our camera issues haven’t been resolved yet, so no pics this time, sorry. We’re in a long and slow process of choosing a new camera. Possibly, hopefully, a DSLR!

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Coconut Lamb Curry

 

SOURCE:  Based on a recipe from Anjum Anad’s Indian Food Made Easy

PREPARATION TIME: about 5 min

COOKING TIME: about 2 h 40 min

CUISINE: Indian

SERVES: 4 as a side dish, or 2 – 3 as a main

 

INGREDIENTS:

50 g desiccated coconut

2 tbsp ghee

3 dried red chillies

2 – 3 sprigs of fresh curry leaves

a pinch of black mustard seeds

1 onion, peeled and finely chopped

2 cm ginger, grated

2 garlic cloves, crushed

1/3 tsp turmeric

1/2 tsp chilli powder

1/2 tin of chopped tomatoes

salt to taste

500 g boneless lamb, diced

200 g water

1/2 tsp garam masala

 

METHOD:

I. Toast the desiccated coconut in a non-stick pan until a little past golden, and set a side. This will take a minute or two, so watch it!

II. 1. Heat the oil in a wide pan (I love to use my wide and shallow Le Creuset pan, but any thick-bottomed pan will do, with good non-stick properties if possible.). You’ll know it’s hot enough when you put a spoon in it and it starts sizzling. Then add the dried chilies, mustard seeds and curry leaves. When the mustard seeds start to pop, put the lid on. When they stop, add the onions and cook them until they start going golden. Next, add the ginger and garlic, and then cook the mixture until onions are well browned.

2. Now add the chilli powder and turmeric. Stir, and add the tomatoes and salt. Cook this until the oil starts oozing out, separating from the tomato and onion mixture, glossy and beautiful.

3. Now you’re ready to add the meat. Brown the meat in the pan with the onion mixture for a few minutes, add water, and bring to boil. Then cover and simmer on a low heat for about 50 min, or until the lamb is tender. I love to cook it even longer, until it’s melt-in-the-mouth soft. Check the lamb occasionally and add more water if it starts sticking to the bottom of the pan. Once the lamb is done, uncover and continue cooking, stirring often, until any excess water has evaporated.

4. When there is only a bit of liquid left coating the lamb, sprinkle in the garam masala, check the seasoning, and then stir in the coconut. Serve with roti or some other nice bread, with a few veg side dishes if you want. Enjoy every morsel! And let me know how you got on.

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RCI Hyderabad: Murgh/Gosht Tamatar (Lamb/Chicken with tomatoes)

Regional Cuisines of India (RCI) is the blogging event started by Lakshmi of Veggie Cuisine, to celebrate the rich and diverse cuisines of India. It’s been a while since I had time to take part in what is probably my favourite event. This month we’re exploring the cuisine of the princely state of Hyderabad. Our host this month is Mona, from Zaiqa.

I know I should be making a byriani, the celebrated dish of the Royal Hyderabad, for this event. But the time is a little tight, so my second entry for this event is a simple, light and aromatic lamb curry with tomatoes, coriander and curry leaves. I made it twice in the last two weeks, the second  time with chicken (see photo). I think I prefer it with lamb, though. It goes really well with Hyderabadi Coriander and Mint Chutney.

 

 

 

Hyderabadi Lamb with

Tomatoes

 

(Timatar Gosht)

 

SOURCE: Madhur Jaffrey’s ‘The Ultimate Curry Bible’

PREPARATION TIME:10 – 15 min

COOKING TIME: 1 – 1.5 h 

CUISINE: Indian – Hyderabadi

SERVES: 2

Ingredients:

500 g boneless lamb, cubed

1 tbsp fresh ginger, peeled and finely grated

6 cloves of garlic, peel and crushed

1 1/2 tsp ground cumin

1/2 tsp turmeric

1/2 tsp salt (or according to taste)

3 desert spoons of ghee

210 g chopped yellow onion

1 can tomatoes (or 450 g fresh tomatoes, peeled and crushed)

6 green chilies, chopped

15 – 20 fresh curry leaves

2 – 3 tbsp fresh coriander, chopped

 

Method:

1. Marinate the meat with garlic, ginger, cumin, turmeric and some salt for 30 minutes or longer.

2. Meanwhile, prepare the onions. Then, heat the oil to high medium heat. When hot (it sizzles when you put a wooden spoon in it), add onions and fry until brown.

3. Add the meat with its marinade and stir-fry for a minute or two. Cover, reduce heat to medium-low and cook in its juices for another 8 – 10 min. Keep an eye on the pot, so the meat doesn’t burn. If it starts sticking badly, add a little water to the pan and stir.

4. Now add the tomatoes, the chilies, the curry leaves and coriander and bring to simmer. Cover and reduce heat to low, then cook for another 30 – 40 min or until the meat is done, and the tomatoes turned into a dark, luscious, thick sauce. Serve with rice or roti.

 

Notes

It’s worth seeking out fresh curry leaves (though use dried curry leaves, if you have to), because they make a difference to the flavour.

I might try this with fresh tomatoes next time.

The chilies are boiled in the sauce and therefore very very mild. I loved biting into them, though. I think I’ll try and add a few more next time, to add more heat to the dish.   

 

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  Murgh Timatar – For the chicken version (pictured above), replace the lamb with the same amount of chicken. I used chicken thigh.

 

RCI Rajasthan: Lal Maas (Red Lamb Curry)

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Blogging event Regional Cuisines of India (RCI) was started by Lakshmi of Veggie Cuisine, to celebrate the rich and diverse cuisines of India. I’ve decided to dedicate a page to it that contains round-ups of past events, and RCIs that are yet to come, so that I can find it and refer to it easily! This month, we are exploring the cuisine of the princely state of Rajasthan, and our host is Padmaja from Spicyandhra, who created this gorgeous icon for the event. I must say I’m really looking forward to the round-up! It sounds really interesting.

 

 

 

 

India-RAJASTHAN.svg 

Map of Rajashtan – Wikipedia Commons

I’ve really wanted to take part in this event, and I’ve chosen a recipe for a typically Rajasthani dish Lal (Red) Maas (Lamb/Goat). Unfortunately, I haven’t had much time this month to explore it further, so I stuck to the recipe that I found online. However, when I read it more carefully, I wasn’t sure about some of the techniques used, e.g. adding whole spices together with yogurt, so I decided to adapt it using more familiar techniques, e.g. of adding spices to hot oil in order to get most of their flavour. Anyhow, here’s the result. Think of it as the first version of the dish. My husband liked it, but I’ve had better lamb curries. I’ve found some other versions elsewhere that I’m keen to try, especially because a lot of these use yogurt to tenderise the meat, which works better with this cut. Still, I guess it’s yours to judge!

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Rajasthani Lal Maas (Red Lamb Curry)

 

SOURCE: adapted from Indian Food Forever website

PREPARATION TIME: 5 – 10 min

COOKING TIME: about 1 h 20 min

CUISINE: Indian – Rajasthani

SERVES: 2

Ingredients:

1.5 tbsp vegetable oil

1/2 tbsp ghee

3 cloves

3 bay leaves

3 black cardamoms

8 black peppers

300 g red onions (sliced)

40 g ginger (about 5 cm), grated

1 small to medium head of garlic, crushed

1 tsp red chili powder

1/3 tsp Turmeric

1.5 tsp coriander

500 g lamb neck with bone (or 4 pieces)

4 oz. yogurt

1/2 can plum tomatoes, chopped

Salt To Taste

Preparation:

1. Heat the oil and ghee. When the oil is hot, add the whole spices, stir 2 – 3 times, and then add chopped onions and fry them until brown.

2. Add the garlic and ginger paste, and stir until cooked. It will take about 5 minutes.

3. Now add powdered spices and stir for 30 s. Then, add the lamb, and cook for another 5 – 10 min, until the meat is browned and the onions have  started falling apart, creating a thick brown sauce.

4. Next, add the yogurt, carefully, one tablespoon at a time, stirring to incorporate it into the mixture. In this way, the yogurt won’t split. Cook for another 5 – 10 min.

5. Finally, add the tomatoes and cook on low fire for 30 – 40 min.

6. When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.

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Sunday Roast Special!

Let me tell you about George. George is a funky, chunky kind of guy. A guy every girl likes having around the house. Especially around the kitchen. Or in the kitchen! 😉 You see, our George makes one mean Sunday roast! Chicken is his speciality – succulent, delicious, with golden crispy skin. Simply to die for. Leaves us breathless every time. And very very happy.

And the best of all is – every girl/boy can have a George! You see, George is our – rotisserie! 😀

He he! I bet you all thought George is my new heartthrob! Well maybe he is… This is one hell of a roast we’re talking about here!

I’m giving you three recipes in one tonight, three recipes for fantastic British-style Sunday roasts: Chicken with tarragon, and Lamb with rosemary + gravy. The first roast is made with our George’s help, and the other in the oven. Actually, both can be successfully made in the oven, so don’t worry if you don’t have a George. The gravy recipe may not be traditional, but it’s definitely tasty!

Which one do I prefer? Oh no, don’t make me chooose….. I love both!

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Recipe 1

 

Roast Chicken with Tarragon Rub

 

SOURCE: Our George’s Owner Manual

PREPARATION TIME: 5 min

COOKING TIME: 50 min

CUISINE: British

SERVES: 3 – 4

 

INGREDIENTS:

1 whole chicken  (ours was 1 kg)

2 -3 tsp dried tarragon

1- 2 tsp freshly ground black pepper

1 – 2 tsp salt

METHOD:

1.  First, make a rub of equal quantities of dried tarragon, pepper and salt. Make about 2 – 3 tbsp in total. We went for extra super herby – delish!

   NOTE: It is suggested that you make 1 – 2 tbsp of rub per 500 g of meat.

 

2. Next rub the mixture into the chicken.

3. Then, put the chicken into the rotisserie, or onto a baking tray and into the oven.

4. How long you will roast it for depends on the size of your chicken. See below for suggestions.

  ROASTING TIMES: According to Delia, it’s 20 min per lb (450 g),   plus 10 –  20 min extra, at 190 C/Gas mark 5/375 F.

 

5. We did ours in George, so that made it really easy. We just shoved it in, and went off to do sth else. Minimum effort. That’s why we like our George! 😀 The only thing we did was to collect the juices at some point towards the end, which we used to make gravy!

6. When the chicken is done, take it out of the rotisserie/oven and leave for at least 15 min to stand before carving it. This is absolutely vital. This way, the juices will not evaporate as you cut the chicken, but they will stay inside, so your bird will remain juicy and succulent! While the chicken is roasting, you can make the gravy! See below for details.

Serve with roast potatoes and a few other vegetables (boiled broccoli, peas, carrots, corn, etc). Pour over some gravy. Take a forkful and put it in your mouth. Close your eyes and go mmmmmm! 🙂

Roast chicken

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Recipe 2

 

Roast Lamb with Rosemary

 

SOURCE: My husband taught me this 🙂

PREPARATION TIME: 5 min

COOKING TIME: 1 h 15 min min

CUISINE: British

SERVES: 3 – 4

 

INGREDIENTS:

1 kg lamb shoulder

a few sprigs of rosemary

freshly ground black pepper

salt

METHOD:

1.  Preheat your oven to 190 C. Make incisions in the meat, and put pieces of rosemary in them. 

2. Wrap the lamb in aluminium foil and put on a roasting rack, placed in a roasting tray. This will keep the juices in the foil, and the meat will be lovely and tender.

3. Roast the meat 25 min per lb (454 g), plus 25 extra. In our case, that was 1 h 25 min. 15 minutes before the end of cooking, take out the lamb out of the oven. Carefully peel the foil, and let the juices out. Reserve the juices. You will need them to make gravy. Then, return the lamb to the oven, uncovered, so it browns nicely on the outside. You can whack the temperature up a bit now.

4. When the lamb is done, leave it to rest for 15 min before cutting. Meanwhile, make the gravy! 🙂

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Gravy

 

SOURCE: A friend

PREPARATION TIME: 1 min

COOKING TIME: 5 min

CUISINE: British

SERVES: 3 – 4

 

INGREDIENTS:

butter

flour

a glug of wine (red for the lamb, and white for the chicken)

meat juices from the roast

(if you don’t have enough juices, add some chicken/lamb/beef stock, too)

METHOD:

1.  Put the same amount of flour and butter together in a pan (make it non-stick, it will make your life easier).  

2. Put it on the hob and stir. The butter will start melting incorporating the flour into it, forming a thick past.

3. Slowly add other liquids, keep stirring!

4. Boil for a few minutes until the flour is cooked (you can’t taste it as much). Reduce to the pouring consistency. Serve warm.

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For more British recipes on this blog, click here.

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Stuffing for the Croatian roast lamb on the spit

I promised you the recipe for the stuffing for the Croatian roast lamb on the spit in one of my previous post. I’m sure not many will attempt to roast the lamb like this (an under-under-understatement!), but here it is, just in case! If you do, you must tell me! 😀

I haven’t had this for ages, but I like it a lot. It contains a mix of structures: soft intestine contrasts with the firmness of prsut (Dalmatian smoked ham similar to Spanish jamon serrano, or Italian Parma ham), all bound together with eggs. It tastes great, too, lamby and salty and hamy…. yum! 🙂

 

 

Stuffing for the Croatian roast lamb on the spit

 

SOURCE: my grandma’s recipe (as reported by mum!)

PREPARATION TIME: 30 min

COOKING TIME (inside the lamb):  2.5 – 3 h

CUISINE: Croatian (Dalmatian)

SERVES: 15*

INGREDIENTS:

  • lamb’s intestine, washed and cleaned
  • liver
  • stomach
  • lungs
  • 5 – 6 eggs
  • 0.5 kg or more prsut
  • bread (crust removed)
  • salt, pepper, vegeta

METHOD:

  • wash the intestine, liver, stomach – everything from lamb’s stomach and boil it for a few minutes
  •  when done, drain, and cut into small pieces
  •  put in a big bowl and add chopped prsut, 5 – 6 whole eggs (fresh), pieces of bread (crust removed), salt, pepper, vegeta. Add more bread if necessary to make a malleable mixture.  
  • mix the ingredients – that’s the stuffing
  • stuff the lamb’s belly with the above mixture, and saw it up so it doesn’t fall out.
  • Roast the lamb!

 

* On average, use 0.5 kg lamb per person. The numbers here are for a lamb weighing 12 – 15 kg (uncooked).

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