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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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! 🙂

IMG_2645-1

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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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