Tag Archive | "indian cuisine"

Lamb and Tomato Curry

This lamb and tomato curry recipe is a popular Indian dish. The curry can be hot or mild and not too overpowering, depending on what you prefer. Serves 2.

Ingredients

  • 4 lamb chops, diced in cubes
  • 1 tablespoon of peanut oil
  • 1 garlic clove, finely chopped
  • 1 small onion, thinly sliced
  • 1 tablespoon of curry powder
  • 1 ripe tomato, peeled and chopped
  • coriander for garnish
  • 1/4 cup of water
  • 1 small apple, thinly sliced
  • 1 tablespoon of sultanas

Cooking Instructions

Using sharp knife cut away any fat and bones from the lamb chops. Cut the meat into 1 inch cubes.

Heat oil in a medium saucepan. When the oil is hot enough add the garlic, onion, and curry powder and cook over a medium heat, stirring constantly, for 3 minutes, or until onion is softened. Add the tomato and water and keep on stirring constantly for an additional minute.

Add meat to pan, stir constantly over a high heat until the meat is well coated with curry mixture.

Bring to a boil, reduce heat. Simmer, cover, for about 30 minutes or until the lamb is tender. Stir in apple and sultanas, simmer and cover, for 5 minutes or until apple is nice and tender.

Serve the lamb and tomato curry with boiled rice and sprinkle over coriander for garnish.

 

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Coconut Chicken Curry

This is a delicious chicken curry which is served with rice and naan bread or pappadums. Serves 2.

Ingredients

  • 1 lb of chicken, diced
  • 1 small onion, diced
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon of olive oil
  • 2 tablespoons of curry paste
  • 1 1/4 cups of coconut milk
  • salt and freshly ground black pepper to taste
  • 1/2 red pepper, thinly chopped
  • 1 tablespoon of fresh  parsley, finely chopped

Cooking Instructions

Heat oil in a frying pan. When the oil is hot enough stir in the curry paste and cook for 2 minutes, or until the curry paste starts to sizzle and become fragrant. Add the diced chicken and continue to cook until brown on all sides. Remove the chicken from pan and set aside.

Heat oil into the same pan and add the chopped onion and garlic. Cook until the onion is soft.

Add the red peppers and any other seasonal vegetables which you have available. Continue to cook until the vegetables are soft.

Add diced chicken to the vegetable mix which has softened, then pour in the coconut milk gradually, stirring constantly until smooth. Season with salt and pepper to taste.

Continue to simmer the curry over a low to medium heat for 20 minutes, stirring occasionally. It should be very fragrant.

Serve immediately accompanied with noodles.

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