Boom! Curry club is back! It’s been a funny old summer – four weddings and two funerals worth to be precise. Doesn’t have much of a ring to it, but therein lies the rub.
There’s been a whisper of autumn crispness in the air today so we seized the day and decided to make a warming Rajasthani red meat curry from Madhur Jaffrey’s Curry Easy (which sounded similar to the amazing dish I ate at Cinnamon Soho). On the side I made some tasty pan-grilled courgettes. The final result was delicious and hot, hot, hot. The recipes were of course, easy…
Rajasthani red meat curry (serves 4–6 people)
- Mix 1 tsp cayenne pepper and 2 tbsp of sweet (or smoked) red paprika.
- Cut up 900g of stewing lamb (shoulder is best) into chunks, rub on the spice mix and leave for a couple of hours.
- Heat 2 tsp oilve oil in a frying pan and fry 5 inches of cinnamon stick, 6 cloves, 8 green cardamon pods and 2 black cardamon pods. After a couple of minutes add one chopped red onion and cook until browned.
- Add 3 tsp ginger and garlic paste, plus 1 tbsp of ground coriander and cook for one minute.
- Add the lamb and cook until browned.
- Add 1 litre of water, bring to the boil, cover with a lid and simmer for an hour (or more) untl the meat is lovely and tender.
- Sprinkle chopped coriander on top and serve with a spoonful or two of greek yoghurt.
Pan-grilled courgettes (serves 2–4 people)
- Five small courgetters, sliced into quarters
- Fry the slices in olive oil until the skin is turning a chargrilled colour. Lay the slices out and sprinkle with lemon juice, salt, pepper, a sprinking of roasted and ground cumin, and a dash of cayenne pepper.
Try it if you dare.
Marks: 8/10
kentishtowncurryclub 
