Lamb shoulder ready to rock and roll
Curryclub started on a high today with a delicious lamb curry recipe from Mr Curryclub’s 90-year-old great uncle. He is great company and was the original inspiration for this blog, having founded his own long-running Curry Club at home in Gospel Oak (the other members are his grandchildren and we have both been lucky enough to attend as guests).
Had a good flick through Mafhur Jaffrey’s Ultimate Curry Bible today for inspiration and we’re feeling excited about the weeks ahead – hopinng Curryclub will turn Sunday evenings into an event in our household, rather than just the start of the inevitable decline into the moroseness of Monday. I’m ashamed to have never made anything from this cookbook, despite being given it for my birthday by my lovely ex-colleagues 2 years ago. I bought 5 pairs of trousers in Uniqlo yesterday – excessive I know, but I can never find ones that fit me – here’s hoping they still fit this time next year.
Marks: 9/10. More side dishes required apparently.
Unbeatable lamb curry
Serves 4
- 175ml olive oil
- onions x 2
- lamb 750g
- chopped tomatoes 300–400g
- garlic cloves x 4
- medium potato x 1
- aubergine x 1
- salt x1 flat dsp
- tumeric x 2tsp
- marsala (TRS Hot Madras Curry Powder) x 4 tsp
- cloves x 4
- cinnamon bark x 3″
- fresh ginger x thumb-sized
- fennel seeds x 2tsp
- fenugreek leaves x 40g (fresh leaves don’t taste as good as dried).
Heat oil. When hot, add one chopped onion and fry until golden. Add cinnamon, cloves, marsala and turmeric. After a minute or so add the diced lamb (rinsed first( and salt). Cook vigorously and stir regularly for approximately 1 hour. Top up with boiling water.
When the cubes of meat can be crushed between thumb and forefinger add the ginger, garlic, tomatoes and the second chopped onion. Cook vigorously for 20 minutes, stirring contstantly.
Heat the fennel seeds (souff) in a pan and when brown and just smoking, grind and add the potatoes, aubergine and fenugreek (mehti) as well. Cook for 20–30 minutes or until the potatoes and bringal are cooked. Serve with chopped coriander leaves. This curry freezes well.
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