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Posts Tagged ‘curry’

For Easter I decided to do two lamb shanks recipes this one and a second that I will publish later in the week. There are other versions of Rogan Josh Lamb Shanks but this is my version.

To get the best from this recipe you need to slash the lamb shanks a few times to allow the spices to penetrate.

Like all lamb shanks meals this one needs a long cooking time to tenderise the meat.

INGREDIENTS:

  • 2″ piece of ginger, chopped
  • 6 garlic cloves
  • 4 tbsp water
  • vegetable oil
  • 12 cardamom pods
  • 2 bay leaves
  • 6 cloves
  • ½tsp of peppercorns
  • 2 onions, chopped
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 4 tsp paprika
  • 1 tsp cayenne pepper
  • 1½ tsp salt
  • 250 g plain yogurt
  • 400g tin chopped tomatoes
  • 2 to 4 lamb shanks, depending on how many you are cooking for

METHOD:

  1. Blend together the ginger, garlic and the 4 tablespoons of water.
  2. Put the inner pot on a medium heat and add 4 tablespoons of vegetable oil.
  3. Add the lamb shanks and brown all over 2 at a time. Then put them to one side while you prepare the sauce to cook them in.
  4. Put the cardamom, bay leaves, cloves, peppercorn and cinnamon in the inner pot and stir for 30 seconds.
  5. Add the chopped onions and cook for 5 minutes.
  6. Add the ginger and garlic mixture and stir for 30 seconds.
  7. Stir in 1 tablespoon of the yogurt and mix well.
  8. Slowly add the rest of the yogurt and the tin of tomatoes  stirring as it is added. Cook for 3 minutes.
  9. Place the shanks into the sauce making sure that they are cover. If the sauce does not cover them add a little water.
  10. Bring to the boil before turning down to a simmer.
  11. Put on the lid and simmer for 10 minutes before placing the inner pot into the insulated outer container.
  12. Shut the lid and thermal cook without power until the shanks are tender. This will be 5 to 6 hours.
  13. Serve with rice and nan bread.
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Yesterdays recipe for Madras Lamb Curry.

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This recipe is really easy and the ideal meal make when you are on the road. It comes from a very old book that I have, produced by Bisto and uses bisto gravy powder. I have used granules as they are easier and were all I had in the cupboard.

INGREDIENTS

  • 3 tbsp of vegetable oil
  • 1 large onion, chopped
  • 1 green pepper, deseeded and chopped
  • 2 chillies, deseeded and finely chopped. Use less if you don’t want it too hot
  • 2 garlic cloves, crushed
  • 2 tbsp of Madras curry powder
  • 500g of lamb shoulder, cut into cubes
  • 3 tsp of Bisto or other gravy powder
  • 500ml of water
  • 2 tbsp tomato puree
  • juice of 1 lemon

METHOD

  1. Put the inner pot on a medium heat and add the oil.
  2. When the oil is up to temperature (not too hot) add the onion, green pepper, chillies and garlic. Cook for about 4 minutes until the onion just starts to soften.
  3. Add the curry powder and cook for 2-3 minutes stirring all the time to stop it sticking to the base of the pot.
  4. Add the meat and keep moving it around until it starts to brown.
  5. Mix the Bisto with a little water to make a smooth cream. You won’t have to do this if you are using granules.
  6. Add the rest of the water, tomato puree and lemon juice  to the inner pot and stir well.
  7. Stir in the Bisto and bring to the boil.
  8. Simmer for 5 minutes with the lid on.
  9. Put the inner pot into the insulated outer container.
  10. Leave to thermal cook for at least 2 hours. Longer will be better.
  11. Check seasoning and adjust before serving with rice and Nan bread.

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A mussaman curry is one of the most delicious dishes. It is thought to have arrived in Siam with the first Persian envoy to the court of Ayuthyia in the sixteenth century. Mr D has adapted this recipe for the Shuttle Chef from one published in Fresh Magazine and they have kindly given their permission for us to use it. This unusual version of Thai mussaman curry is highly seasoned with tamarind and will delight you and your guests.

INGREDIENTS:

  • large duck breasts
  • 2 star anise
  • 2″ piece of cinnamon stick
  • 3 bay leaves
  • 6 cardamom pods
  • 1 large onion chopped
  • 3tbs Mussaman paste
  • 400ml coconut milk
  • 200ml water & 1 chicken stock cube
  • small jar 100gm tamarind paste
  • 1tbs fish sauce
  • 75g salted peanuts
  • 350g potatoes cut into 2.5cm cubes
  • small bunch of coriander leaves

Method:

  1. Put a frying pan on a high heat and when hot add the two duck breasts skin side down. Cook for 5-6 minutes until the skin is golden brown.
  2. Turn the breasts over and cook for a further minute.
  3. Remove from the pan slice the duck breasts and put to one side for later.
  4. Heat 2 tbsp of oil in the shuttle chef inner pot over a medium heat.
  5. Add the star anise, cinnamon, bay leaves and cardamom and cook for 30 secs.
  6. Add the chopped onion and cook for 4-6 minutes until golden.
  7. Stir in the Mussaman paste and cook for 1 minute.
  8. Add the sliced duck and make sure that it well coated with the mixture. Cook for 2 minutes.
  9. Add the cocunut milk, tamarind and fish sauce.
  10. Add the chopped potatoes and make sure that they are nicely covered with the sauce. Bring to the boil.
  11. Add 3/4 of the peanuts (saving the rest for garnish).
  12. Turn the heat down to a simmer and cook for 5 minutes.
  13. Put the lid on the inner pot and place it into the insulated outer pot.
  14. Put the lid down and leave it to cook for 2 hours.
  15. Serve with Jasmine rice and garnish with the remaining peanuts and the coriander.

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I just love Malaysian curry and this one is very versatile. Although I have made this with beef meatballs you can add whatever meat you prefer.
For this meal you will need to either buy or make up your own Malaysian curry powder. I have put the ingredients to make your own and any that you don’t use should be stored in a sealed container until needed again. Like all spices to get the best flavours you should not keep it too long.

INGREDIENTS FOR CURRY POWDER:

  • 2 tbls coriander seeds
  • 1 tbls cumin seed
  • 3/4 tbls fennel seed
  • 1/2 tbls chili powder
  • 1/2 tsp turmeric
  • 1/4 tsp cloves
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp black pepper

Grind all of these ingredients in a grinder.

INGREDIENTS FOR THE CURRY

  • 2 tbls cooking oil
  • 3 large onions, sliced
  • 2 cloves garlic, chopped
  • 1½” fresh ginger, sliced
  • 5 tbsp Malaysian meat curry powder (see above)
  • 1-2 tbs chili powder, or to taste
  • 12 small beef meatballs (I used ready made but you can make your own)
  • 1 can coconut milk, combined with 2 cups of water
  • 2 star anise
  • 8 curry leaves
  • 2 potatoes, cut into chunks
  • 4 tbsp tomato paste
  • 3 tbsp finely chopped coriander
  • salt and pepper

METHOD

  1. Heat the oil in the inner pot over a low heat.
  2. Add the onions, garlic and ginger. Fry on a low heat until the onions are soft.
  3. Stir in the Malaysian curry powder and chilli powder. Cook for 2 minutes make sure it doesn’t burn.
  4. Turn up the heat to medium and add the meatballs. Make sure they are nicely covered by the curry mixture and cook until they brown. You may need to add a little more oil but don’t add too much.
  5. Remove the meatballs and keep on a plate.
  6. Add the coconut milk, star anise and curry leaves. Slowly bring to a boil
  7. When the curry is boiling, start carefully adding the meatballs back into the inner pot, stirring occasionally.
  8. Add the potatoes bring back to the boil and boil 5 minutes uncovered, then add tomato paste, season with salt and stir gently to mix
  9. Put on the lid, turn off the heat and place the inner pot into the insulated outer pot.
  10. Shut the lid and leave to cook for a minimum of 2 hours. If you leave it longer it will not be a problem.
  11. When ready to serve stir in the coriander.
  12. Check the seasoning. Adjust if necessary.
  13. Serve with bread or steamed rice

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We have always looked upon lamb biriani cooked in a thermal cooker as being our signature dish. It was the first thing I cooked in a thermal cooker and since then have made it many times for parties, evening diners and Sunday lunches. It is always popular with everyone who tries it.
Last June we made a video on how to cook this dish and posted it on You Tube along with a number of others and it has turned out to be the most popular recipe video on Mr D’s Kitchen You Tube Channel. The nearest to it is another great dish Mussaman Duck Curry .
If you are not one of the 1,534 people who have viewed in on You Tube and would like to see it here it is.

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