Lamb & cauliflower curry

It's been a while since I posted a curry recipe, purely because I try and be varied and adventurous with our family meals as possible so curries don't make as much of an appearance during the week.

I try and keep the weekends for curries as i can make them last to see us through the weekend, and don't have to rush around trying to get it all cooked at a decent time for dinner on a school night.

So this weekend I made lamb & cauliflower curry & served it with chappatis. I have to be careful when it comes to red meat as my poor husband suffers with gout if he eats it too much, so this was a real treat as I've not cooked a red meat based curry in about 6 months.

So to serve 4-6 people you will need:

3 large onions chopped
1 tsp salt
1 tsp curry powder
3 green chilies
1 bay leaf
6 cloves garlic crushed
Thumb size peice grated ginger
Tin of tomatoes
3 tbsp dried fenugreek leaves
1 tsp garam masala
1kg lamb on the bone
1 1/2 kg cauliflower chopped ( i used frozen)

• Add all the ingredients except the cauliflower, fenugreek leaves & garam masala to a heavy based pan

• Pour in enough water to just cover the meat. Pop the lid on and leave to simmer on a medium heat for 45 minutes or until about 3/4 of the water has absorbed.

• Turn up the heat to high and cook ( stirring intermittently) until all the moisture has evaporated. Add in the fenugreek leaves & garam masala & stir through.. continue to cook on a high heat until the lamb is just beginning to tenderise.

• Add in the cauliflower, pop the lid back on and leave to steam on a low heat to soften the cauliflower

• Turn the heat back up and cook the lamb & cauliflower on a high heat until all the moisture has completely evaporated, the oil should begin to separate.

• The cauliflower should begin to break down and the lamb should be fully cooked & tender - this is what is referred to bhun the dish - cooking rapidly on a high heat whilst intermittently stirring

• Take a piece of the lamb and a little of the cauliflower to check the tenderness of them both.. once the cauliflower is soft with a very slight bite & the lamb is tender the dish is ready.

• Just before serving, garnish with fresh coriander & serve alongside chappatis

Corker of a curry sauce

It's Saturday night and that means if you're not going out then you're most likely about to watch some form of a reality program and you've had to order your favourite take out .. Lets face it, reality tv and a good old take out go hand in hand.

For me it's got to be the British classic fish & chips - chunky chips, fish in a crispy bubbly batter and a good kick of vinegar. My favourite side would have to be a tough choice between onion rings and curry sauce... (it's the Asian in me screaming out for some spice)

Being the perfectionist I am when it comes to food, I haven't found a take away curry sauce that I love enough to have with my beloved fish & chips , so I always make my own ( surprise surprise !)

This curry sauce can be made in advance, I sometimes even freeze batches as it can be used as a base for almost any curry

You will need:

5 medium onions
1tsp salt
3 green chillies
1 1/2 tsp curry powder
1 tsp cumin seeds
1/2 tsp smoked paprika powder
1/2 tin chopped / plum tomatoes
2 tablespoons garlic paste
1 tablespoon ginger paste

Start by slicing your onions and fry in a heavy based pan in a little oil. When the onions have softened , add the salt, chillies, ginger and garlic paste.

Stir over a medium heat, stirring to ensure the mixture doesn't catch the pan. If you find it begins to catch, add a splash of water.

When the chillies have softened and the onions are turning golden brown, add the curry powder, paprika, cumin seeds and tomatoes.

Leave to simmer on a low heat for about 15 minutes , then blend together with an electric hand blender. If you've not got an electric blender it's just as good to quickly mash with a hand masher.

And that's all it takes ! If the consistency is too thick for your liking add a little water and simmer for a couple of minutes to heat through