I would like to say that being Indian means that I am automatically born with brain cell that allows me to make curry from scratch with no recipe. But alas I was born with no such gene. I did , however, stumble upon these lovely recipes which made for a lovely Thursday night dinner for 6. I find curry with its accompaniments are so filling you don't need a starter, just a lovely cooling dessert..
Menu
Main: Lamb Rogan Josh
Sides: Home-made naan bread and Saffron Rice with Almonds
Dessert: Coconut and pineapple no churn ice-cream April delicious magazine
Lamb Rogan Josh - (fragrant, spicy and melt in the mouth)
Cardamom ground Masterfoods Fennel ground
Cumin ground
Coriander ground
1.5kg diced lamb shoulder
vegetable oil
2 brown onions
Fresh Ginger
4 small red chilli's
4 cloves garlic
400g crushed tomatoes
1/4 tsp saffron threads
2 bay leaves
2 cinnamon sticks
1/4 cup poppy seeds
1 cup Greek style yoghurt
2 tsp brown sugar
Mix the lamb with the dry spices and set aside. Then fry the onion, garlic, chilli and ginger until the onion is translucent. Add the lamb and fry for about 5 minutes until it is slightly browned. Then add the tomatoes, saffron, bay leaves, cinnamon sticks and mix until it is combined. The carefully add the Greek yoghurt spoon by spoon and gradually mix in so it doesn't curdle. Add the poppy seeds and let the fragrant curry simmer for 1 hour and 3/4. Mix in the sugar and season to taste (I added 2 tablespoons of salt). Let it cool and leave overnight so the flavours can develop.
Naan bread - yummy, warm and delicious
1 tsp Dried yeast
2/3 cup of warm water
1 tsp Caster sugar
2 cups Plain flour
1 tsp Salt
Yoghurt
Mix the water, yeast and sugar until the yeast dissolves. Put in a warm place for 10 minutes until it is frothy. Sift the flour and salt and add the yeast mixture. Combine then knead the dough for 5 minutes until the dough is smooth and elastic. place in a greased bowl for 1 and 1/2 hours or until it doubles in size. Knead for 5 minutes and cut into 6 portions. Roll each portion to an oval shape (about 20 cm). Place in hot oven for 8 minutes..serve with ghee
Saffron Rice with Almonds - fluffy, buttery & yellow
2 cups of rice
2 tbsp of butter
Flaked almonds
2 tsp saffron threads
Melt butter in a hot pan. Add the almonds and brown. Add rice, coat in butter mixture and toast for 5 or so minutes. Put into a rice cooker and cook as per manufacturer instructions.
Coconut & Pineapple no churn ice-cream - fresh, zesty, creamy.
1/2 cup pineapple juice
Malibu small
Coconut essence
Lime juice to taste
2/3 cup icing sugar
500 ml cream thick
40 g toasted coconut chips
Mix the icing sugar, coconut essence, Malibu, lime juice and pineapple juice until the icing sugar dissolves. Add the cream and whip until it forms soft peaks. Put in an air tight container and freeze overnight. Serve with a sprinkling of coconut chips and a squeeze of lime
What can I say? The food was delicious, the wine was flowing and the company was top notch. A great Thursday night at the Indian Home Diner.
