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Spicy Dry Lamb Curry Serves 4-6
2 tablespoons vegetable oil
1kg lamb forequarter chops, trimmed of fat
5-6 fresh curry leaves
1 teaspoon black mustard seeds
1 small onion, roughly chopped
2 cloves garlic, crushed
2 tablespoons grated fresh ginger
1 tablespoon curry paste
2 teaspoons tandoori paste
2 teaspoons ground cumin
1 teaspoon garam masala
2 teaspoons chilli powder
2 tablespoons lemon juice
1 cup water
1 cup roughly chopped fresh coriander
1. Heat oil in a large frypan, cook lamb in
batches until brown. Set aside.
2. To the same pan, fry mustard seeds and
curry leaves until seeds begin to pop. Add
onion and garlic and cook until onion is
soft. Add dry spices and fry 1-2 minutes
until spices are fragrant.
3. Add lamb and remaining ingredients,
except coriander to the frypan. Cover and
cook on setting 4 for about 1 – 1 ½ hours
stirring occasionally.
4. Season to taste and sprinkle with fresh
coriander. Serve with steamed basmati
rice.
Family Beef Casserole with Semi
Dried Tomatoes Serves 6-8
2 kg chuck steak, cut into 2cm cubes
½ cup flour
3 tablespoons olive oil
2 bunches of spring onion, stalk trimmed,
peeled and left whole
2 cloves garlic, crushed
1
/3 cup tomato paste
½ cup red wine
3 carrots, diced
3 celery stalks, sliced
1 cup beef stock
1 cup water
2 tablespoons fresh thyme, chopped
2 bay leaves
1 cup semi dried tomatoes
Salt and freshly ground black pepper
1. Dust beef in flour, shaking off excess
flour. Heat oil in frypan and cook beef in
batches until brown. Set aside.
2. To the same pan, add onion and garlic,
cook stirring for 1-2 minutes, or until
onion starts to colour. Stir through tomato
paste and cook for 1 minute.
3. Add wine and allow alcohol to evaporate
and liquid to reduce slightly. About 2
minutes.
4. Place beef, vegetables, stock, water,
thyme and bay leaves in frypan. Cover
and cook on setting 4 for 1 hour stirring
occasionally. After 1 hour add tomatoes
and cook for a further 20-30 minutes or
until beef is tender.
5. Season to taste and serve hot with mashed
potatoes or rice.
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