Recipes continued
Spicy Dry Lamb Curry | Serves |
2 tablespoons vegetable oil
1kg lamb forequarter chops, trimmed of fat
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
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 |
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Dried Tomatoes | Serves |
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
½cup 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
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
5.Season to taste and serve hot with mashed potatoes or rice.
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