Lamb Curry

Lamb Curry

Today’s feature is a guest post from my favorite baking goddess – my lovely mum Marilyn – who graciously offered to make this delicious lamb curry during a recent visit to our home in California. The original recipe (from Food.com) is S-P-I-C-Y – just the way I like it! – but can be adjusted for those with less adventurous palates. You may also substitute chicken breast for lamb, if looking for a more budget-friendly family meal. The combination of spices – cinnamon, cloves, turmeric, cayenne pepper, and garam masala – is delectably fragrant while cooking, and absolutely heavenly (if someone fiery) while eating. I would definitely make this curry again, and encourage you to give it a try as well. Enjoy!

LAMB CURRY

Yields: 6 servings

  • 14 cup vegetable oil
  • 2 dried bay leaves
  • 1 black cardamom pod
  • 1 (2 inch) cinnamon stick (or 1/2 tsp ground cinnamon)
  • 10 whole peppercorns (or 1/2 tsp ground black pepper)
  • 4 whole cloves (or 1/4 heaping tsp ground cloves)
  • 1 12 large onions, finely chopped
  • 1 tbsp fresh ginger paste
  • 2 tsp minced fresh garlic
  • 1 12 lbs boneless lamb, trimmed of fat and cut into 1-inch pieces
  • Salt
  • 12 tsp turmeric
  • 2 tsp coriander powder
  • 1 tsp ground cayenne pepper (optional)
  • 1 12 tsp garam masala
  • 4 cups + 2 tbsp water
  • 1 cup diced tomato
  • 1⁄2 cup plain yogurt
  • 2 tbsp chopped fresh cilantro leaves (optional)
  • Steamed basmati rice and naan bread, to serve (optional)
  1. Heat oil in large pot or pan; add bay leaves, cardamom, cinnamon stick, peppercorns, and cloves.
  2. When leaves begin to sizzle and fragrance starts to release, add onions and saute until light golden, about 12-15 minutes, stirring frequently.
  3. Stir in the ginger paste, garlic, and lamb.
  4. Season the lamb with salt; continue cooking, stirring mix for about 20 minutes more, adding a little water if necessary to keep ingredients from sticking to pot.
  5. Add turmeric, coriander powder, cayenne, and garam masala; stir for 5 minutes, adding 2 tablespoons water.
  6. Add diced tomatoes, and cook for 5 minutes, stirring frequently.
  7. Then add remaining 4 cups of water and simmer for 15 minutes, or until meat is almost tender.
  8. Lower heat.
  9. Whisk the yogurt with a fork; then add to pot slowly.
  10. Then cook until meat is done to your liking and sauce is thickened.
  11. Garnish with cilantro leaves and serve with steamed basmati rice, or hot naan.
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Spaghetti with Chorizo and Rosemary Pangritata

Spaghetti with Chorizo and Rosemary Pangritata

I’ve been quite keen to make this pasta ever since discovering the recipe in the January 2012 edition of Olive magazine. Chorizo, garlic, tomatoes, fresh herbs, breadcrumbs – how can you go wrong?! As a matter of fact, you can’t go wrong with this dish, as it’s quite possibly the easiest and quickest homemade pasta I’ve ever tossed together (literally).

What is pangritata, you may ask? A mixture of breadcrumbs and fresh herbs lightly toasted in olive oil, pangritata (or ‘poor man’s Parmesan) is the ingenious invention of southern Italians eager to add flavor and texture to pasta without the added expense of fine cheeses and other ingredients. In this recipe, pangritata is made from the crumbs of a day-old ciabatta loaf and fresh rosemary, although other hardy, aromatic herbs – including thyme and sage – are also excellent substitutes. Toasted pangritata adds great color and crunch to this hot and flavorful dish, one that goes from fridge to table in less than 20 minutes!

Enjoy!

SPAGHETTI WITH CHORIZO + ROSEMARY PANGRITATA

Serves: 2

  • 150 grams dried spaghetti
  • Olive oil
  • 100 grams chorizo, diced
  • Pinch of red chili flakes
  • 1 fresh garlic clove, finely sliced
  • 150 grams fresh cherry tomatoes, halved or quartered
  • 1/2 loaf day-old ciabatta bread, crust removed + pulsed to rough breadcrumbs
  • 2 fresh rosemary sprigs, needles chopped
  • 1/4 cup crushed tomatoes (optional)
  1. Cook the spaghetti according to package instructions. While cooking, heat two tablespoons in a pan and add chorizo. Cook over medium-high heat until starting to crisp – approximately 3 to 5 minutes – then add chili flakes, garlic and tomatoes. Cook until the tomatoes just start to burst, approximately 2 to 3 minutes.
  2. In a small frying pan over medium heat, warm one tablespoon olive oil. Add breadcrumbs and toast, stirring often, until crisp and golden. Add rosemary and stir through.
  3. Drain the spaghetti and tip into the chorizo pan. Toss together with 1/4 cup crushed tomatoes, if desired, then sprinkle with rosemary pangritata to serve.

*Re-posted from my old blog, Cucina Fresca*