Another Womens Weekly recipe – I love curry but I really loved this one. I hope you enjoy it as much as I did…
1 kg diced lamb
1 cup yoghurt
1 tbsp malt vinegar
4 cloves garlic, crushed
4 cm piece fresh ginger grated
2 tbsp ghee
4 car domain pods, bruised
1 cinnamon stick
2 medium brown onions, chopped finely
3 tsp ground cumin
1 tbsp ground coriander
1 tsp ground fennel
1 1/2 tsp sweet paprika
3/4 tsp chilli powder
1 1/4 cups chicken stock
1 tsp garam masala
2 tbsp finely chopped fresh coriander
1 tbsp fresh mint
Combine yoghurt, vinegar, half the garlic and ginger in a large bowl and mix well. Cover; refrigerate 3 hours or overnight.
Heat ghee in a large frying pan, add cardamom,cinnamon, and cloves, cook stirring until fragrant.
Add onion, remaining garlic and ginger; cook, stirring, until fragrant. Add lamb mixture, stir to coat in spice mixture.
Add stock, bring to boil; reduce heat,simmer, covered, for 1 1/2 hours. Uncover and simmer for another 15 minutes or until is tender. Just before serving stir in garam masala. Sprinkle with fresh herbs and serve with basmati rice.
This curry was cooked in a Master Chef Australia master class by Gary Mehigan. It has become one of my favourite curries to cook because it is full of flavour and if you follow the recipe you just cannot go wrong. I sometimes cook this using chicken thigh fillets and it still works a treat.
- 80ml (1/3 cup) peanut or grape seed oil
- 1 small chicken (1.2kg) jointed into 8 pieces
- 2 large onions, thinly sliced
- 2 tsp finely chopped garlic
- 2 tsp finely chopped ginger
- 4.5 tomatoes, seeds removed, finely chopped
- 2 tsp ground turmeric
- 1 1/2 tsp red chilli powder
- 4 green cardamom pods
- 6 cloves
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1/4 cup Greek-style yoghurt
- Coriander sprigs, to garnish
- 80ml grape seed or peanut oil
- 1/4 cup curry leaves
- 6-8 dried chillies
- 6 green cardamom pods
For the curry, heat oil in a large, deep-frying pan over medium-high heat. Cook chicken for about 5 minutes until lightly golden. Remove and set aside. Add onions and cook for about 5 minutes or until golden, scraping the base of the pan with a wooden spoon. Transfer onions to a small food processor and blend to a paste. Set aside.
Reduce the heat to medium. Add garlic, finer and stir fry for about 20 seconds before adding tomatoes, stirring well to combine. Cook for 2 minutes, then add turmeric, and chilli powder, and stir to combine. Meanwhile pound cardamom, cloves, coriander and cumin seeds in a mortar and pestle until ground then add to pan, cook for 5-6 minute, stirring regularly. Add onion paste and yoghurt, and stir well to combine.
Add chicken piece to pan with about 250ml (1 cup) of water, or more to taste. Cover with a lid, and cook for 30-35 minutes or until the chicken is cooked through and tender, adding more water if necessary, throughout cooking.
For the tempered spices, add oil to a frying pan over high heat. Add remaining ingredients and swirl pan until spices pop and are fragrant. Turn off heat, and carefully tip spice mitre over the curry.
To serve, divide curry among bowls, garnish with coriander.
I grew up eating this dish but I have changed the recipe ever so slightly. When I get lazy this is what I cook. Luckily it is my husbands favourite dishes so it is well received.
- 6 Eggs hard-boiled, shell removed.
- 1 small red onion finely sliced
- 2 medium-sized tomatoes chopped roughly
- Handful of fresh coriander chopped
- 1 clove garlic crushed and chopped finely
- salt to taste
- 1/2 tsp mustard seeds
- 1/2 tsp turmeric
- 1/2 tsp curry powder
- 1/2 tsp chilli powder (optional)
- 1/2 large red chilli (de seed it if you wish)
- 2 tsp vegetable oil
- 1/4 cup water.
Heat 1 tsp of oil in a wok or frying pan. Add eggs and blister their skins by frying for a minute or so. Remove and set aside
Add remaining oil to pan. Add mustard seeds, as they start to pop, add fresh chilli, coriander stalks, and onion: fry till onions begin to soften, add garlic,salt and spices. Fry for a minute, add the water and tomatoes. Lower the heat, add eggs and simmer for 4 mins or until the sauce is reduced. Add spinach leaves, once the leaves start to wilt give the curry a gently mix and remove from heat.
Garnish with coriander leaves and serve with Roti, parathas or hot rice.