African Curried Lamb

Tonight’s recipe comes from “The Sainsbury book of Party Cooking” by Norma MacMillan

This is a recipe we quite frequently cook for dinner parties or when my sister is not in the house (she doesn’t like spices).

The recipe is as follows (makes enough for 3). It has been modified by us to our tastes so adjust as you need:

Ingredients

25g butter
2 tablespoons of olive oil
500g fillet lamb but in to small pieces up to 3cm cubed
1 large onion, finely chopped
2 cloves of garlic, finely chopped
4 table spoons of mild or 2 level table spoons of medium or ¾ table spoon of hot curry powder
3 table spoons of white wine vinegar
½ tea spoon of paprika
¼ teaspoon of cayenne pepper
3 bay leaves
1 x 400g can of chopped tomatoes
3 large tablespoons of apricot jam – or in our case, mango chutney

African curried lamb 1

(For those of you with sharp eyes, there are two and a half small onions and the mango chutney is missing from the image.. my mistake)

Basmati rice – enough for 4 – in our case 4 x 70g (280g) is more than sufficient

Instruction

Melt the butter with the oil in a frying pan (or we use an electric frying pan). Add the lamb and cook till slightly browned.

African curried lamb 2

Add the onion and garlic to the pan and fry until softened. Add the curry powder, cayenne and white wine vinegar. Cook for 1 minute, but keep an eye on it and continually stir.

African curried lamb 3

Add the remaining ingredients (I usually add water equal to a third of the can of chopped tomatoes as it can dry out too fast otherwise). Stir and then cover with lid. Simmer for around 30-40 minutes. Stir every 8-10 minutes to make sure it hasn’t gotten too dry.

African curried lamb 4

(The bay leaves are inside of the tea sphere so they can be easily removed later)

African curried lamb 5

African curried lamb 6

(What it should look like after cooking for 30-40 minutes)

Serve with basmati rice, naan, onion bhajis, raisins, tomato wedges, and banana slices (all optional).

African curried lamb 7

(Homemade lemonade can be seen in the jug)

African curried lamb 8

Enjoy!

Homemade lemonade

This is one of our favourite summer time drinks and since today the weather has improved, it’s time to make this refreshing drink after a hard day’s work in the garden.

Ingredients

3 lemons
170g (6oz) white sugar
1 pint of warm water
2 pints of cold water (later)

Home Made lemonade 1

Instructions

Cut the lemons in half and juice.

Home Made lemonade 2

Add the juice to the jug of sugar and place the juicer on top of the jug. Pour the 1 pint of warm water through the juicer to get more flavour.

Home Made lemonade 3

Home Made lemonade 4

Stir the jug thoroughly to dissolve as much sugar as possible. Place the jug in the fridge for 2 hours. Remove and add 2 pints of cold water. Stir again to dissolve any sugar crystals left.

Enjoy!

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Update: After drinking a little of this, we found it a little sharp as the lemons pictured, were very juicy. So we added another 2 oz (60g) of sugar. It all depends on your taste, so if you’re unsure, start with the amount of sugar specified and add more if needed.

Lamb and chickpea pilaf

Today I decided to try the lamb and chickpea pilaf recipe from delicious magazine.  The recipe ingredients and instructions can be found here: http://www.deliciousmagazine.co.uk/recipes/lamb-and-chickpea-pilaf.

It was simple to make, but it didn’t have quite enough depth in flavour.   Next time I try this recipe I’m going to try adding 2 to 3 table spoons of mango chutney and also frying the chickpeas in step 2 with the spices to get more flavour from the chickpeas.