RECIPE: VG’S DRY MEAT CURRY

This dry curry works well with pork, lamb and beef. Another one of those ‘spur of the moment’ concoctions. Add more dried chillies or curry powder if you like your dishes ‘warm’. I had to compromise because of the kids.

Ingredients
1 kg meat (I used pork) – diced
3 tbsp meat curry powder
Salt to taste
Water
3 tbsp veg oil
Grind the following to a fine paste with just enough water to turn the blades :
10 large shallots or 4 large red onions
½ head of garlic
Thumb size fresh ginger
2 stalks lemon grass
Handful of long (as opposed to short) dried chillies – deseeded and soaked in hot water to soften

Method
Heat oil and fry ground ingredients until oil seeps through and the paste is relatively dry. Add in the curry powder with 1 cup of water and repeat the process.

Add in your meat, coat well and cook for 2 to 3 mins, stirring constantly until the meat changes colour. Add in a cup of water and cook until the meat is done. You may need to add in more water during this process but make sure that the end result is a very dry curry. Serve with breads such as CHAPATTIS, PURIS or with rice such as CUMIN AND CARROT RICE.


VG's Thali (Platter): Eggplant and Mint Chutney, Pak Choy with Mustard and Egg, Dry Meat Curry with Cumin and Carrot Rice

RECIPE: LAMB KEEMA (MINCED LAMB WITH SPICES)

Keema is a traditional dish of the Indian subcontinent. Originally this word meant minced meat. It is typically minced-lamb curry with peas or potatoes. Keema can be made from almost any meat, can be cooked by stewing or frying, and can be formed into kebabs. Keema is also used as a filling for samosas or naan. (Source: WIKIPEDIA)

This is how I make my Keema. The ingredients may be intimidating but you can find it at almost any supermarkets. We used to have a friend in Malaysia who could ‘sniff out’ when I made Keema and he would turn up with a loaf of white bread. Most of the time he would just bring some fresh mince meat over and asked (actually demanded) that I cooked him some Keema. I wonder where you are now, J and V van der Wetering?

Ingredients – serves 6 to 8
1 kg minced lamb
Salt to taste
2 tbsp ghee or veg oil
Large handful frozen peas
Around 2 cups of water
1 cup milk
1 cup plain or Greek style yoghurt
A
2 cinnamon sticks
8 cloves
4 whole star anise
B – grind in a processor with a little water
3 large red onions
½ a large head of garlic
Thumb size fresh ginger
½ thumb size fresh turmeric or 1 tsp turmeric powder
C
3 tsp chilli powder
3 tsp cumin powder
6 tbsp meat curry powder
1 tsp ground white pepper

Method
Heat oil or ghee in a pan. Fry A ingredients until aromatic. Add in B and fry till the water has nearly evaporated and the paste is slightly browned.

Add in C and a cup of water. Mix well and add the other cup of water. Cook until the water evaporates again and the oil has seeped through the paste.

Next add in the meat and coat well with the spices. You may need to add a little water at this stage. Make sure that the meat is not lumpy and is well coated with the spices. Cook for around 5 mins then add in the milk and salt. Simmer until the liquid evaporates and the meat is dry in texture. Add in the peas and the yoghurt. Mix well and cook for another 3 mins.

Lift and serve hot with fresh bread such as CHAPATTIS OR PURIS.

RECIPE: ROAST LEG OF LAMB WITH ROSEMARY

Mr G made roast lamb tonight. Recipe as follows.

Ingredients
1 leg of lamb
3 large fresh rosemary sprigs
4 to 5 cloves garlic – sliced in wedges
Dried mixed herbs – enough to cover meat
Sprinkling of garlic salt
1 tbsp oil
Extra oil (2 cm oil – to cook roast vegetables)
Vegetables of choice – Mr G used onions, carrots, potatoes and sweet potatoes

Method
Pierce meat randomly with paring knife. Rub with oil and insert garlic wedges and rosemary.

Sprinkle with dried herbs and garlic salt.

Put on a roasting rack positioned in the middle of a roasting tray, add 2 cm oil and 1 cup water and place in the middle rack of the oven.

Cook at 180°C for ½ an hour, turn down to 160°C and cover with foil. Add in carrots and onions into the pan (not rack). Cook for ½ hour, turning the vegetables once during that time.

Remove carrots and onions and add in potatoes. Cook until meat is cooked (when juices run clear if pierced with a cooking fork). Remove meat and let stand for 10 minutes. During this time, turn up heat to 180°C and turn potatoes. Cook until brown and crispy. Serve with GRAVY and other vegetables such as cauliflower and peas if desired.

RECIPE: VG’S LAMB CURRY

This is one way I make my lamb. I will share other versions later. Whenever I cook Asian dishes, Mr G always looks on and make me write the recipes. So today I present VG’s Lamb Curry recipe but cooked by Mr G. Here tis’.

Ingredients
1 kg lamb or mutton – cubed. FYI, Malaysians call goat meat mutton. Here in Australia it is older sheep (over two years old)!
10 shallots – sliced thinly (or substitute with 2 to 3 onions)
2 inches ginger*
6 cloves garlic*
2 sprigs curry leave
1 can coconut milk
5 heaped tbsp Malaysian style meat curry powder (available at Asian grocers)
Salt to taste
2 cinnamon sticks#
4 cloves#
4 whole star anise#
2 big potatoes – quartered
Water
2 tbsp oil or ghee/clarified butter

Method
Grind * and coat the cubed meat. Set aside for half an hour.

Heat oil/ghee and fry # for 30 secs. Add in curry leaves and the onions. Cook for 2 mins.

Add in curry powder and 1 cup water and cook on medium heat until the oil releases in the paste. This may take up to/more than 5 mins.

Add in meat and coat well and cook until the meat changes colour. Add in coconut milk and salt and simmer until meat is cooked and the gravy has thickened. Half way through this process, add in the potatoes.

Dish and serve hot with rice, Indian breads (such as CHAPATTIS or naan) or crusty bread.