Easy like a Sunday morning
I do like the Spooky!LJ theme :-)
I've skived off church this morning under the guise of getting masses of Indian food ready for this evening's extravaganza, plus a bit of tidying up to make the house look presentable. In fact, I'll end up getting most of the day to myself, because Eldest is going to a party this afternoon, and Hubbie is taking Youngest to the cinema to allow me even more cooking time. I suppose that makes up for Friday/yesterday, when Hubbie was out putting laminate floor down in my MIL's kitchen.
Anyway, I promised some Indian recipes, so I'd better get on and type them. The first one (which is currently cooking in the kitchen), is alicit's Lamb Karahi, with my little 'tips' included here and there:
Ingredients:
1kg (2.2lb) diced lamb
1 tablespoon chopped ginger (I use the jarred 'lazy' ginger)
1 inch cube of fresh root ginger, peeled and cut into small sticks
4-5 green chillies, cut in half
2 green chillies, finely chopped
3 tomatoes, finely chopped (I've substituted most of a 400g can of chopped tomatoes)
2 teaspoons ground black pepper
2 tablespoons garam masala (spice powder mix)
4 tablespoons chopped coriander leaf
2 teaspoons salt
½ cup of oil
* Heat oil in a large shallow frying pan or karahi (I've used my wok). Add chopped ginger and halved green chillies. Stir frequently and fry for a minuute or two
* Add meat and salt and stirfry until the meat is all browned
* Add water (alicit, your recipe didn't specify how much, so I've estimated at 5-6 fluid ounces (275ml)), stir well and simmer for 20-25 minutes or until the meat is tender and nearly all the water has evaporated. (NB. During this time, I also take the opportunity to skim off some of the fat which rises to the surface of the water)
* Add chopped tomatoes and stirfry for about 10 minutes until the tomatoes are reduced to a pulp
* Add ginger sticks, chopped green chillies, black pepper and garam masala. Stir to mix and fry for a few minutes longer.
* Sprinkle with the finely chopped coriander leaves
* Serve hot
And here's the egg curry recipe as well, which I'll make later this afternoon. I boiled all the eggs yesterday, so that bit of prep is already done.
Ingredients:
3 tablespoons vegetable oil
2oz (50g) finely chopped onion
1 teaspoon 'lazy' ginger
½-1 fresh, hot green chilli, finely chopped
½ pint (275ml) single cream
1 tablespoon lemon juice
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon garam masala
2 teaspoons tomato paste
¼ pint stock (chicken or vegetable)
8 hard boiled eggs, peeled and cut crosswise into halves
1 tablespoon finely chopped coriander leaves or parsley (optional)
* Heat oil in a large sauté an over a medium heat
* When hot, put in onions and stir and fry for 3 minutes or so, until the pieces are starting to brown at the edges
* Put in the ginger and chilli and stirfry for a minute
* Put in the cream, lemon juice, ground cumin, cayenne, salt, garam masala, tomato paste and stock
* Stir thoroughly to mix and bring to a simmer
* Put all the egg halves into the sauce in a single layer, cut side up. Spoon the sauce over them.
* Cook over medium heat for about 5 minutes, spooning the sauce frequently over the eggs as you do so
* When the sauce has thickened, put the egg halves carefully in a serving dish, cut side up, and pour the sauce over them
* Garnish with the coriander/parsley (Optional)
This one is really quick to make, so it's quite possible to make the sauce earlier in the day, then reheat it last minute and add the eggs for 5 minutes to heat through before serving.
If anyone does use these recipes, do let me know what you think!
I've skived off church this morning under the guise of getting masses of Indian food ready for this evening's extravaganza, plus a bit of tidying up to make the house look presentable. In fact, I'll end up getting most of the day to myself, because Eldest is going to a party this afternoon, and Hubbie is taking Youngest to the cinema to allow me even more cooking time. I suppose that makes up for Friday/yesterday, when Hubbie was out putting laminate floor down in my MIL's kitchen.
Anyway, I promised some Indian recipes, so I'd better get on and type them. The first one (which is currently cooking in the kitchen), is alicit's Lamb Karahi, with my little 'tips' included here and there:
Ingredients:
1kg (2.2lb) diced lamb
1 tablespoon chopped ginger (I use the jarred 'lazy' ginger)
1 inch cube of fresh root ginger, peeled and cut into small sticks
4-5 green chillies, cut in half
2 green chillies, finely chopped
3 tomatoes, finely chopped (I've substituted most of a 400g can of chopped tomatoes)
2 teaspoons ground black pepper
2 tablespoons garam masala (spice powder mix)
4 tablespoons chopped coriander leaf
2 teaspoons salt
½ cup of oil
* Heat oil in a large shallow frying pan or karahi (I've used my wok). Add chopped ginger and halved green chillies. Stir frequently and fry for a minuute or two
* Add meat and salt and stirfry until the meat is all browned
* Add water (alicit, your recipe didn't specify how much, so I've estimated at 5-6 fluid ounces (275ml)), stir well and simmer for 20-25 minutes or until the meat is tender and nearly all the water has evaporated. (NB. During this time, I also take the opportunity to skim off some of the fat which rises to the surface of the water)
* Add chopped tomatoes and stirfry for about 10 minutes until the tomatoes are reduced to a pulp
* Add ginger sticks, chopped green chillies, black pepper and garam masala. Stir to mix and fry for a few minutes longer.
* Sprinkle with the finely chopped coriander leaves
* Serve hot
And here's the egg curry recipe as well, which I'll make later this afternoon. I boiled all the eggs yesterday, so that bit of prep is already done.
Ingredients:
3 tablespoons vegetable oil
2oz (50g) finely chopped onion
1 teaspoon 'lazy' ginger
½-1 fresh, hot green chilli, finely chopped
½ pint (275ml) single cream
1 tablespoon lemon juice
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon garam masala
2 teaspoons tomato paste
¼ pint stock (chicken or vegetable)
8 hard boiled eggs, peeled and cut crosswise into halves
1 tablespoon finely chopped coriander leaves or parsley (optional)
* Heat oil in a large sauté an over a medium heat
* When hot, put in onions and stir and fry for 3 minutes or so, until the pieces are starting to brown at the edges
* Put in the ginger and chilli and stirfry for a minute
* Put in the cream, lemon juice, ground cumin, cayenne, salt, garam masala, tomato paste and stock
* Stir thoroughly to mix and bring to a simmer
* Put all the egg halves into the sauce in a single layer, cut side up. Spoon the sauce over them.
* Cook over medium heat for about 5 minutes, spooning the sauce frequently over the eggs as you do so
* When the sauce has thickened, put the egg halves carefully in a serving dish, cut side up, and pour the sauce over them
* Garnish with the coriander/parsley (Optional)
This one is really quick to make, so it's quite possible to make the sauce earlier in the day, then reheat it last minute and add the eggs for 5 minutes to heat through before serving.
If anyone does use these recipes, do let me know what you think!