Winter is on the way, so it is time to start making very hearty and filling food.
The other day a big packet of spice that I’d ordered arrived in the post, so it is now possible for me to rustle up some interesting, and spicy food.
Today I decided to make a Lamb Curry.
Here’s what I did.
Step One: Create a spice paste.
I used a ‘secret blend’ of spices which included Black Cardamon Pods, Fenugreek, Fennel Seeds, and a few other spices.
To the ground spice powder I added olive oil, and coconut oil.
Then I placed the paste on a Bain Marie (bowl over a saucepan on a low heat) to gently warm the oils, and help release the spice oils.
Step Two: Dice lamb and introduce the meat to the spice paste.
Mix the spice paste thoroughly with the lamb, and then place it in a sealed container or airtight bag and place in a fridge for 24 hours to allow the spice to fully infuse with the lamb.
Step Three: The following morning I finely chopped onions and garlic, which I sweated down until soft and golden.
Halfway through browning the onions and garlic I added some fresh finely chopped fresh ginger, and chili pepper.
Next I added chopped mushrooms. Then topped-up the saucepan with water, or you could use vegetable stock.
Next add some tomato puree.
Then to thicken the sauce I added some potatoes, which I diced in to very small pieces. The potatoes will more or less disintegrate and thicken the sauce during cooking. Alternatively you could use a flour ‘roux’.
Step Four: Brown the spice covered lamb in a frying pan.
Do not overload the frying pan with too much lamb. Instead, cook the meat in small batches and add it to the sauce. Be careful not to burn the spice paste.
Once all of the lamb is cooked and in the saucepan, add a little water to the frying pan to wash out (deglaze) the remaining spice paste and meat juices into the saucepan.
Step Five: Bring the saucepan to a boil, and then simmer for 2 hours.
Step Six: Serve with Basmati rice, and homemade Naan bread.
If you do not want to make any vegetable side dishes, you could always add peas to the curry, and sweetcorn plus a teaspoon of turmeric to the rice.
N.B. If you are using all fresh (not frozen) ingredients, you can make the lamb curry any volume you want, and then freeze what you do not eat to enjoy it another day.
Disclaimer ~ This is not a specific recipe, which is why I haven’t written any measurements, or quantities of the ingredients I used. I am more of a ‘conceptual cook’, preferring to make food by instinct rather than set rules, and balancing everything I cook by how my palate feels at the time.
This lamb curry was stupendous!
By Richard Randall