This started out life as one of those little quicky videos on youtube. Zippy music and just hands making a curry. It looked very tasty and filling.. and I had a blizzard on the way. Just think of it as Indian Chili.
The video had a lamb shoulder, which I looked at several stores for ( finding a Halal grocer in the process, filed that one away ) In the end just got an on sale pork shoulder. Worked just fine - although the slight gaminess of lamb would work good with the sweetness of the final coconut milk. This is one that you should try - easy peasy , save the time. And really, once everything is tossed together there is no reason it could not go into a slow cooker or the oven.
It was from a British site so it is in grams.. but just wing it. I added much more meat that called for, doubled the spices and added carrots, because , I add carrots.
HERE is the link, maybe the little video is on here .. you can not link them to the blog on their own.
- olive oil or veg
- 300 g diced lean lamb shoulder ( again, I used pork - and just use the whole shoulder, and up the spices as you think you need to.)
- 1 tesapoon mustard seeds
- ½ teaspoon ground turmeric
- 1 teaspoon chilli powder
- 1 tablespoon Madras curry powder ( do buy madras curry powder, find an indian or asian market where you live, spices are cheap as chips )
- 5 cm piece of ginger
- 4 cloves of garlic
- 3 onions ( the holy trinity of Indian cooking, if you are not at ease with cooking Indian, you might not want to wing it, I think I used 5 smallish... )
- 10 curry leaves - ( yes, you have to use these, again, Indian market )
- 2 x 400 g tins of chickpeas ( doubled )
- 1 organic vegetable stock cube
- 1 x 400 g tin of plum tomatoes
- ½ x 400 g tin of light coconut milk
- 200 g baby spinach ( just use a whole bag )
- 1 bunch of fresh coriander
then just follow this pretty much to the letter, other than adding the chopped carrots when you add the beans
- Heat 1 tablespoon of oil in a large pan over a medium heat, add the lamb, spices and curry powder, then cook gently for 15 minutes, or until browned all over, stirring occasionally.
- Meanwhile, peel and finely slice the ginger, garlic and onions. Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.
- Tip in the chickpeas (and their juice), then crumble in the stock cube. Pour in the tomatoes and 1 tin’s worth of hot water.
- Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.
- Cover with a lid, reduce the heat to low, and simmer gently for 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan.
- Add the coconut milk and spinach to the pan, stir well, then bring just back to the boil.
- Have a taste and season to perfection, then tear the coriander leaves over the top. Delicious served with brown basmati rice.
- Top with the cilantro leaves