It seems that I am not very consistent in my blogging these past months, I tend to go in spurts! Oh well, my thoughts are, as long as I get to share with you the yummy recipes that we eat, then that is all that matters!
These recipes are from my "Best Ever Curry" recipe book. This recipe book is a staple in our house, not one recipe has failed us, and there is so much variety with in the book, it might be the only one you need!
The lamb recipe is right from the book, however the cauliflower recipe is actually my take on the traditional spinach with golden potatoes dish.
Spinach with Golden Cauliflower
1 lb spinach
2 tbsp vegetable oil
1 tsp black mustard seeds
1 onion thinly sliced
2 garlic cloves, crushed
1 inch piece fresh root ginger finely chopped
1 large head of cauliflower, cut into 1 inch chunks
1 tsp chili powder
1 tsp salt
1/2 cup water
Blanch the spinach in boiling water for 3-4 minutes, then drain in a sieve and leave to cool. When it is cool enough to handle, squeeze out any remaining liquid using the back of a wooden spoon or with your hands.
Heat the oil in a large pan over a medium heat and fry the mustard seeds until they begin to sputter.
Add the sliced onion, crushed garlic and chopped ginger and fry for about 5 minutes, stirring.
Stir in the cauliflower, chili powder, salt and water and cook for 8 minutes, stirring occasionally.
Add the spinach to the pan. Cover and simmer for 10-15 minutes until the cauliflower is tender. Serve.
Lamb Korma
1 tbsp white sesame seeds
1 tbsp white poppy seeds
1/2 cup blanched almonds
2 fresh green chillies, seeded
6 garlic cloves, sliced
2 inch piece fresh ginger root, sliced
1 onion, finely chopped
3 tbsp ghee or vegetable oil
6 green cardamon pods
2 inch piece cinnamon stick
4 cloves
2 lb lean lamb, boned and cubed
1 tsp ground cumin
1 tsp ground coriander
Preheat wok over a medium heat without any fat, and add the first seven ingredients. Stir until they begin to change colour. They should go just a shade darker.
Allow the mixture to cook, then grind to a fine paste using a food processor. Heat the ghee or oil in the pan over a low heat.
Fry the cardamoms, cinnamon and cloves until the cloves swell. Add the lamb, ground cumin and coriander and the prepared paste, and season with salt, to taste. Increase the heat to medium and stir well. Reduce the heat to low, the cover the pan and cook until the lam is almost done.
Garnish with the sesame seeds.
I forgot to mention how much Eyla loved this dish, here is a picture of her dinner plate before my husband and I sat down!
1 tsp salt
1/2 cup water
Blanch the spinach in boiling water for 3-4 minutes, then drain in a sieve and leave to cool. When it is cool enough to handle, squeeze out any remaining liquid using the back of a wooden spoon or with your hands.
Heat the oil in a large pan over a medium heat and fry the mustard seeds until they begin to sputter.
Add the sliced onion, crushed garlic and chopped ginger and fry for about 5 minutes, stirring.
Stir in the cauliflower, chili powder, salt and water and cook for 8 minutes, stirring occasionally.
Add the spinach to the pan. Cover and simmer for 10-15 minutes until the cauliflower is tender. Serve.
Lamb Korma
1 tbsp white sesame seeds
1 tbsp white poppy seeds
1/2 cup blanched almonds
2 fresh green chillies, seeded
6 garlic cloves, sliced
2 inch piece fresh ginger root, sliced
1 onion, finely chopped
3 tbsp ghee or vegetable oil
6 green cardamon pods
2 inch piece cinnamon stick
4 cloves
2 lb lean lamb, boned and cubed
1 tsp ground cumin
1 tsp ground coriander
Preheat wok over a medium heat without any fat, and add the first seven ingredients. Stir until they begin to change colour. They should go just a shade darker.
Allow the mixture to cook, then grind to a fine paste using a food processor. Heat the ghee or oil in the pan over a low heat.
Fry the cardamoms, cinnamon and cloves until the cloves swell. Add the lamb, ground cumin and coriander and the prepared paste, and season with salt, to taste. Increase the heat to medium and stir well. Reduce the heat to low, the cover the pan and cook until the lam is almost done.
Garnish with the sesame seeds.
I forgot to mention how much Eyla loved this dish, here is a picture of her dinner plate before my husband and I sat down!
