Sunday, April 25, 2010

Lamb and Silverbeet Curry

I was trying to think up a way to get some excellent mileage out of this week's vege box, and was contemplating making another Spanakopita with my bunch of silverbeet. However there had been a request for curry tonight, and requests (good ones) should invariably honoured, right. It occurred to me that lamb and silverbeet are great friends, in most every cuisine. So the search for a recipe began....and ended promptly, when I found this:

I sat reading this recipe stunned, and practically drooling. So that's what I made. Sort of. I had to make a few adjustments to utilise the ingredients I have at home. Like; Silverbeet instead of spinach, fresh curry leaves off my plant, fresh galangal out of the garden because I didn't have ginger on hand, crushed garlic instead of cloves, harissa paste in place of chillis just 'cos I wanted to use some up, etc. :)

I thought I would record my own recipe here, for future reference, but either recipe would send any hungry mouth/belly into a state of bliss. There are a few repetitious steps to this recipe that require you to add the same spices more than once, but I did it anyway, why not? It's a bit like an asian curry method, and an indian compliment of ingredients. So very wonderful, and the whole house smelt divine.

Lamb and Silverbeet Curry

You will need:

2 tsp crushed garlic
1 2cm piece galangal, peeled, grated
1/2 tsp ginger powder
1 tbsp harrisa paste
1.5kg lamb leg roast, I had a hip/leg joint
2 onions chopped roughly
oil to saute, plus more for later on
1/2 tsp turmeric
1/2 tsp coriander seeds
3 tsp tomato paste + 1 cup water, mixed together
1 beef stock cube, crumbled into above mix
a pinch fenugreek powder
2 curry leaves, crumbled
2 tsp coriander powder
salt, to taste
a pinch of saffron threads
1 tsp cumin powder
1 tsp coriander powder
reserved lamb stock, fat removed
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
1 bunch silverbeet, washed thoroughly, stalks removed, roughly chopped
2 onions, thinly sliced
1/4 tsp mustard seeds
a pinch fennel seeds
a pinch cumin seeds

Make a paste with garlic, galangal, ginger powder, and harrisa paste. Set aside. Pressure cook lamb roast with 1 cup of water, for 30-40 minutes, until falling off bone. Remove from bone, and chop roughly into 2 cm-ish cubes, ie keep it chunky.

Heat a few tablespoons of oil over medium high heat, and fry onions stirring to coat. Add tumeric and coriander seeds. Fry until onion is becoming translucent. Add tomato paste and water mixture. Bring to a simmer, then lower heat to hold at a simmer. Add fenugreek, curry leaves, and 2tsp coriander powder. Simmer for 10 minutes, then add salt to taste. Add saffron, simmer until colour is released about 2 minutes. Add cumin and coriander powders. Simmer until oil starts separating. Add reserved, skimmed lamb stock. Stir a few times and bring back to the simmer. Add final cumin and coriander powders, and garam masala. Simmer for 5 mins, until thickened slightly. Add silverbeet, and push under the curry gravy gently to submerge. Cook until wilted, but still vibrant green.

Meanwhile fry remaining sliced onions in a little fry pan until golden, remove from pan, set aside, reserve any oil. Add lamb to curry, stir gently and heat through. Reheat oil in small frypan, adding a little more oil if necessary. Lightly fry the mustard, fennel, and cumin seeds until golden and fragrant, the mustard seeds will start popping like popcorn. Add to lamb curry with fried onions. Stir gently to distribute. Serve. Best with fresh steamed rice, a hearty ale, and a good friend or three. :)

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