Lamborghini Curry by Kimber
Curry for early afternoon dinner, 3rd June 2007, 8 Nixon Street.
Good idea for a curry with the weather so cold outside today. Nearly 8 degrees centigrade, just the 3rd Day of winter, and the fire is roaring in the wood burning heater. I’ve got some of Josh’s army socks on and we are watching Australia demolish the Welsh in the 2nd test in Brisbane (replayed from last night) in anticipation of the Cardiff game Sarah, Camille and I will watch in September.
But back to the curry.
Bernice has brought her book “Madhur Jaffrey’s Ultimate Curry Bible”. I thought that might be a misuse of the word bible; might have to do some research on that point.
Particularly interested in a lamb curry; lamb seems to have the best flavour. Mind you lamb, pork, beef, veal and goat to choose from, and with what sort of rice. I should have mentioned the ‘goat’ to Jim Paltos yesterday; but that old horny toad about Greeks and goats is probably wearing a bit thin.
By the way, Jim and I caught the water taxi to the footy at Bellerive. That was the best part about it.
Recipe:
Serves 4 to 6 (well, that means 2 with quite a lot left over to take to work on Monday, and Tuesday).
2 teaspoons whole cumin seeds
5-6 cloves garlic, peeled and very finely chopped
4 teaspoons whole coriander seeds
10-15 fresh curry leaves, if available. If not, well you can’t use them dopey!
2 teaspoons whole mustard seeds
2 medium tomatoes, peeled and chopped
2-4 whole, dried, hot red chillies
900 g boneless lamb or pork shoulder or stewing veal or beef, cut into 3cm pieces
2 teaspoons whole fennel seeds
1 ½ teaspoons of salt
2 teaspoons whole fenugreek seeds
5 tablespoons corn or peanut oil
3 large shallots, about 140g peeled and very finely chopped
4 cm piece fresh ginger, peeled and very finely chopped
Medium sixe cast iron frying pan on a medium high heat. When hot, put in the cumin seeds, coriander seeds, mustard seeds, chillies, fennel and fenugreek seeds. Stir them around until they are a shade darker (‘yes memsarb’). Quickily empty them out and let them cool slightly. No put them into a clean coffee grinder or other spice grinder and grind to a powder.
Pour the oil ino a wide pref no stick lidded pan and set over a medium/high heat. When oil hot, add the shallots, ginger and garlic. Fry, stirring, 5 min until golden brown. Add curry leave and tomatoes. Cook, stir, until the tomies are reduced to a thick paste. Add the ground roasted spices. Stir into the paste and cook for a minute. Add the meat and sale. Stir and cook for further 5 minutes. Add 250ml water and bring to a simmer. Cover tightly with the lid. Reduce the heat to low, and simmer gently for about 80 minutes or until the meat is tender. Beef will take about 1.5 hours. Remove the lid, increase the heat to high, and cook, stirring continuously, until the sauce is reduced to the point where it clings to the meat.
Recommendation: *****. June 2007.
C:\Documents and Settings\Friend\My Documents\Curry for early afternoon dinner 2007.doc
Good idea for a curry with the weather so cold outside today. Nearly 8 degrees centigrade, just the 3rd Day of winter, and the fire is roaring in the wood burning heater. I’ve got some of Josh’s army socks on and we are watching Australia demolish the Welsh in the 2nd test in Brisbane (replayed from last night) in anticipation of the Cardiff game Sarah, Camille and I will watch in September.
But back to the curry.
Bernice has brought her book “Madhur Jaffrey’s Ultimate Curry Bible”. I thought that might be a misuse of the word bible; might have to do some research on that point.
Particularly interested in a lamb curry; lamb seems to have the best flavour. Mind you lamb, pork, beef, veal and goat to choose from, and with what sort of rice. I should have mentioned the ‘goat’ to Jim Paltos yesterday; but that old horny toad about Greeks and goats is probably wearing a bit thin.
By the way, Jim and I caught the water taxi to the footy at Bellerive. That was the best part about it.
Recipe:
Serves 4 to 6 (well, that means 2 with quite a lot left over to take to work on Monday, and Tuesday).
2 teaspoons whole cumin seeds
5-6 cloves garlic, peeled and very finely chopped
4 teaspoons whole coriander seeds
10-15 fresh curry leaves, if available. If not, well you can’t use them dopey!
2 teaspoons whole mustard seeds
2 medium tomatoes, peeled and chopped
2-4 whole, dried, hot red chillies
900 g boneless lamb or pork shoulder or stewing veal or beef, cut into 3cm pieces
2 teaspoons whole fennel seeds
1 ½ teaspoons of salt
2 teaspoons whole fenugreek seeds
5 tablespoons corn or peanut oil
3 large shallots, about 140g peeled and very finely chopped
4 cm piece fresh ginger, peeled and very finely chopped
Medium sixe cast iron frying pan on a medium high heat. When hot, put in the cumin seeds, coriander seeds, mustard seeds, chillies, fennel and fenugreek seeds. Stir them around until they are a shade darker (‘yes memsarb’). Quickily empty them out and let them cool slightly. No put them into a clean coffee grinder or other spice grinder and grind to a powder.
Pour the oil ino a wide pref no stick lidded pan and set over a medium/high heat. When oil hot, add the shallots, ginger and garlic. Fry, stirring, 5 min until golden brown. Add curry leave and tomatoes. Cook, stir, until the tomies are reduced to a thick paste. Add the ground roasted spices. Stir into the paste and cook for a minute. Add the meat and sale. Stir and cook for further 5 minutes. Add 250ml water and bring to a simmer. Cover tightly with the lid. Reduce the heat to low, and simmer gently for about 80 minutes or until the meat is tender. Beef will take about 1.5 hours. Remove the lid, increase the heat to high, and cook, stirring continuously, until the sauce is reduced to the point where it clings to the meat.
Recommendation: *****. June 2007.
C:\Documents and Settings\Friend\My Documents\Curry for early afternoon dinner 2007.doc
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