Indian Lamb Curry

An adventurous spirit leads Michael to the bright flavours of India. Lamb curry, aromatic basmati rice, spicy cilantro relish and cucumber mint raita are surprisingly easy to prepare.

• Aromatic Basmati Rice
• Cucumber Mint Raita
• Garam Masala
• Lamb Curry
• Pea Pancakes
• Spicy Cilantro Relish
  

Aromatic Basmati Rice

Yield: 2

Ingredients:

Aromatic Basmati Rice

• 1 cup of basmati rice
• 1 1/2 cups of water
• 1 tsp of garam masala
• pinch of salt

Directions:

Aromatic Basmati Rice

1. Put rice, water and seasonings into a saucepan and bring to a boil. Turn heat down, cover and simmer for 20 minutes. Turn heat off and let rest 5 to 10 minutes.

Cucumber Mint Raita

Yield: 4

Ingredients:

Cucumber Mint Raita

• 1 cup of plain yogurt
• 1 x cucumber
• 1 x small bunch of fresh mint, chopped

Directions:

Cucumber Mint Raita

1. Grate cucumber into a small bowl. Add yogurt and mint and season with salt and pepper.
2. Mix well.

Garam Masala

Ingredients:

Garam Masala

• 2 tbsp of ground cardamom
• 2 tbsp of ground cinnamon
• 2 tbsp of ground cloves
• 2 tbsp of whole cumin
• 2 tbsp of peppercorns

Directions:

Garam Masala

1. Blend everything together in a spice grinder, or by hand with a mortar and pestle.

Indian Lamb Curry

Ingredients:

Indian Lamb Curry

• 2 x onions, chopped
• 2 tbsp vegetable oil
• 5 x cloves of garlic, minced
• 1 x green chili, minced
• 3 tbsp curry powder
• 1 x boneless shoulder of lamb, fat trimmed and meat cut into 2 inch pieces
• 1 x potato, cubed
• 1 x turnip, chopped into 1inch pieces
• 3 x carrots, cut into 1inch pieces
• 1 x 28 oz can of chopped tomatoes
• Salt

Directions:

Indian Lamb Curry

1. Place a large pot over medium-high heat and add oil
2. When it’s hot, add onions and sauté for 3 minutes and then add garlic. Continue to sauté and then add chili. Cook until everything has softened and is beginning to caramelize.
3. Add curry powder and cook out for a few minutes to release its aroma. Add lamb and stir vigorously.
4. Add the vegetables and can of tomatoes and top up with 1 can full of water.
5. Season with salt and bring to a simmer. Cover stew with a lid and simmer for 1 hour.

Pea Pancakes

Yield: 4

Ingredients:

Pea Pancakes

• 1 cup of frozen peas, thawed
• 1 x large egg
• 1 x onion, chopped
• 1 clove of garlic
• 1 tbsp of chopped cilantro
• 2 tbsp of water
• 2 tbsp of oil
• 1 cup of chickpea or 1 cup white flour
• 1 tsp of baking powder
• 1 tsp of curry powder
• 1 tsp of salt
• 2 tbsp of oil

Directions:

Pea Pancakes

1. Put peas, egg, onion and garlic, cilantro, water and oil into the bowl of a food processor and puree.
2. Add flour, baking powder, curry powder and salt and puree until a smooth batter forms.
3. Heat a skillet over medium heat and add 2 tbsp of oil. Using a small ladle, add batter to the hot pan to make 3” pancakes. Cook on the first side until bubbles form on top, flip and cook the other side until golden brown.

Spicy Cilantro Relish

Ingredients:

Spicy Cilantro Relish

• 1 bunch of fresh cilantro
• Juice of 1 lemon
• 2 tbsp of water
• 1 tsp of cumin seed
• 1 x small green chili

Directions:

Spicy Cilantro Relish

1. Place ingredients into a bowl and blend with an immersion blender. Alternately puree in a food processor.

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