Invite 8 Friends Over for Indian Lamb Curry
The best Indian cooking known to us is curry. Curry has a sauce base and may be hot and spicy but many Indian curries have great delicacies and mildness. All of them have many ingredients and are made with tender care.
Most Indian spices are found in our grocery stores and are ready-made. Indians usually grind their own spices into a paste or powder with a mortar and pestle. Spices include saffron, garlic, ginger, turmeric,coriander and cumin.
Rice and Condiments
Rice is the basic diet of India. The bland flavor actually complements the flavorful curry.
A very nice custom is to have small bowls of assorted condiments surrounding the curry bowl and these are sprinkled on the curry to suit each person's taste. Condiments may include dried fish, chopped egg, green onions, peanuts, crumbled bacon, coconut and chutney. Chutney is a sweet-hot marmalade-type relish. For example, one type of chutney may include mangoes,raisins, ginger, garlic, chili peppers and other spices. Flatbread is usually served with the condiments, such as poppadum, also known as Papad, a thin Indian crispy cracker.
Indian Curry Sauce Base
4 slices bacon, finely chopped
1/4 cup chopped onion, finely chopped
1/4 cup celery, finely chopped
1/2 clove garlic, crushed
2 Tablespoons olive oil
1/4 cup flour
In a heavy 1 quart saucepan, saute bacon, onion, celery and garlic in the olive oil for about 10 minutes. Place flour in a container with a lid and add 1 1/4 cups water. Shake until smooth and set aside.
Stir in the following ingredients to the saucepan mixture until well mixed..
1/4 cup curry powder
3 Tablespoons tomato paste
1 Tablespoon lemon juice
1/2 cup applesauce
1 Tablespoon sugar
2 chicken bouillon cubes
1/4 teaspoon salt
Shake flour-water mixture again and add to the saucepan until mixture is thickened. Cover and cook over low heat, stirring frequently, approximately 45 minutes. Makes 2 cups and will be added to the lamb curry later.
For now, cool and store, covered, in refrigerator.
Add 1 cup light cream to 1 cup curry sauce base. For a milder sauce, increase cream. For a hotter sauce, decrease cream.
Indian Lamb Curry
Serve curry and rice in separate bowls.
2 1/2 cups diced onions
1 clove garlic, minced
1/4 cup butter
4 pounds boned leg or shoulder of lamb, cut in 1 1/2 inch cubes
2 quarts water
2 Tablespoons coriander
16 peppercorns, crushed, about 1/4 teaspoon
2 teaspoons turmeric
1 1/2 Tablespoons salt
2 cups Indian Curry Sauce Base
1/2 cup flour
1 1/2 cups milk
In a Dutch oven, saute onions and garlic in butter until transparent. Remove from pan and set aside. Brown lamb in the Dutch oven quickly and then return onions and garlic to the pan. Add water, coriander, peppercorns, turmeric and salt to meat and onions. Cover and bring to a boil. Reduce and simmer about 1 1/2 hours or until meat is tender.
Drain meat from liquid. Add the Curry Sauce Base to 1 quart of meat stock. Make a paste of flour and milk (I put it in a container with a lid and shake it). Add to the curry mixture gradually, while stirring constantly. When thickened, about 5-10 minutes, it should be done.
Serve over Spicy Coconut Rice (recipe follows) Serve condiments like sliced bananas, raisins, chopped apple, toasted coconut, chopped peanuts and chopped chives. Makes 8 servings.
Spicy Coconut Rice
2 2/3 cups flaked coconut
4 2/3 cups milk
6 Tablespoons chopped onion
1/4 cup butter
2 2/3 cups packaged pre-cooked rice
1 teaspoon salt
dash of pepper
Combine coconut and 2 2/3 cups milk in a saucepan. Simmer over low heat until mixture foams (about 2 minutes) Strain coconut-milk mixture and reserve coconut.
Saute the onion in butter until tender. Add the rice, coconut-milk, remaining milk, salt and pepper. Stir and bring to a boil, uncovered. Remove from heat, cover and let stand 5-10 minutes. Fluff with a fork. Makes 8 servings.
To use drained coconut, return the moist coconut to the saucepan and add 6 Tablespoons butter and 1/4 cup confectioner's sugar. Stir over low heat until blended. Spread thinly in a shallow pan. Toast in oven 350 degrees F for 25 minutes, stirring occasionally. Serve with curry.
To top off the meal, serve pineapple sherbet. Sit down and enjoy your guests.
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