Category Archives: Traditional

Lamb Shank Curry

Standard

Serves: 2

Introduction:

There was a time, not so long ago, when lamb shanks were considered a waste piece of meat and could be bought for next to nothing from you local butcher. Oh how times have changed. Lamb shanks are wonderful things; perfectly portioned for an individual serving, good fat content and, if cooked properly, packed with juicy, tender meat. In other words they’re perfect for curries.

Ingredients:

  • 3 tbsp. Vegetable oil
  • 2 Lamb Shanks
  • 1 Onion, finely sliced
  • 1 tbsp. Garlic and Ginger paste
  • 1 tsp. Cumin powder
  • 1 tsp. Coriander powder
  • 1 tsp. Chilli powder
  • 1/4 tsp. Turmeric powder
  • 1 tsp. Salt
  • 1 tsp. Fennel seeds
  • 2 pieces of Cassia bark
  • 1 Star Anise
  • 1 Clove
  • 4 Cardamom pods
  • 1 tsp. Garam Masala
  • 1 Can of chopped tomatoes
  • 4 tbsp. Natural Yoghurt
  • 1 Block of creamed coconut
  • 1 small bunch of coriander
  • Boiling water

Method:

Warm the oil in a large pan over a low to medium heat and add the cassia bark, fennel, star anise, clove and cardamom pods for a few minutes until they start to release their aroma, then add the ground spices, apart from the garam masala. Now add the sliced onion and fry until starting to brown slightly, then add the garlic and ginger paste. Now turn the heat up and add the lamb shanks to brown. Chop the stalks from the coriander and added them to the pot, then add the yoghurt and stir well before adding the chopped tomatoes. Now add enough boiling water to just cover the shanks, turn the heat down, pop a lid on and leave to simmer until the meat is cooked. This should take between two to three hours depending on the shanks. Keep checking the meat as it needs to be cooked and tender, but you don’t want it to fall apart.

Once the lamb is tender but not quite falling off the bone, remove them to a warm dish, cover with foil and pop them in a warm oven. Now strain the cooking liquor in to a clean pan and turn the heat up. Add the creamed coconut block and stir until it has completely melted in to the sauce, then add the garam masala. Allow the sauce to boil until it reduces to around a quarter of it’s current volume, this usually takes around ten to fifteen minutes, by which time it should be glossy and thick, add the salt to taste.

Plate up the lamb shanks alongside some pilau rice and using a ladle, pour of the thickened curry sauce. Garnish with a little chopped coriander and you’re done.

Lamb shank curry

Lamb shank curry

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Beef Rendang

Standard

Serves: 2

Introduction:

Originating in Southern Asia and synonymous with the islands of Malaysia and Indonesia, Rendang is now a very popular dish across the world. Traditionally a very thick, dry curry Rendang really can be adjusted and tweaked to exactly how you want it. Here’s our recipe for, what we consider to be, the perfect Beef Rendang. Hope you enjoy.

Ingredients:

  • 3 tbsp. Vegetable oil
  • 400g Good quality braising steak, cut in to 1 inch cubes.
  • 1 Onion, finely diced
  • 4 Red chillies, finely diced
  • 1 Red chilli, whole
  • 2 tbsp. Garlic and Ginger paste
  • 1 tsp. Cumin powder
  • 1 tsp. Coriander powder
  • 1/4 tsp. Turmeric powder
  • 1 tsp. Salt
  • 1 tsp. Fennel seeds
  • 2 inch piece of Cinnamon
  • 1 Lemon grass stalk, broken
  • 1 tbsp. Tamarind paste
  • 1 tbsp. Lime juice
  • 1 tsp. Worcestershire sauce
  • 400ml Coconut milk
  • 100ml Water
  • 2 tbsp. Toasted almond flakes

Method:

Warm the oil in a large pot or casserole dish, add the finely diced onion and turn the heat to medium low. Allow the onions to sweat for fifteen minutes or so, stirring occasionally. Once the onions are translucent and just starting to colour, add the finely diced chillies and the garlic and ginger paste. Stir well and let the ingredients cook through. Now turn the heat up and add the cubed beef and the dry spices including the cinnamon, brown the meat all over and stir well. Once the meat has browned add the water, de-glaze the pan by using a wooden spoon to scrape the caramelised bits from the pan base and stir them back in to the mixture.

Rendang simmering

Rendang simmering

Add the lemon grass, Worcestershire sauce, tamarind paste and lime juice then stir occasionally and let it boil until the water has almost completely evaporated. Take the whole chilli and using the point of a sharp knife, make a few slits and pop it in to the curry. This will help add the flavour of the chilli, but without adding excess heat. Now add the coconut milk, turn the heat down to low, cover the pan and allow it to simmer for an hour and a half, or until the meat is tender. Stir every now and again, and don’t forget to scrape the caramelized sauce from the sides of the pan.

After the time is up, remove the lid and fish out the lemon grass, cinnamon stick and whole chilli, then turn the heat up, the oil should now be starting to separate. Boil everything until it reaches the desired consistency, remember, Rendang is traditionally a very thick, dry dish, but it’s completely up to you. Serve, garnished with the toasted almond flakes, alongside hot, fluffy rice.

The finished Beef Rendang curry

The finished Beef Rendang curry

Slow Roast Black Masala Lamb Biryani

Standard

Serves: 4

Introduction:

We’ve been threatening to post non “BIR” recipes for a while, and here is our first one.

Black Masala Lamb Biryani

Black Masala Lamb Biryani

This biryani recipe is most definitely not quick, but is worth it, we promise you. The recipe makes use of the Black Masala or Kaala Masala mix powder, you can find the recipe here: https://thecurrybible.wordpress.com/2015/04/12/black-masala-mix-powder/ We’ve chosen to use boned and rolled lamb shoulder, but there’s no reason you couldn’t leave the bone in, or choose to use lamb leg instead.

This recipe is made up of two stages. The first stage is the marinade and slow roast of the lamb, the second stage is putting all of the ingredients together as a biryani. Enjoy.

Stage 1

 Ingredients:

  • 2 tbsp. Black Masala Mix Powder
  • 3 tbsp. Vegetable oil
  • 750 gm Boned and rolled lamb shoulder.
  • 3 Garlic Cloves, finely sliced.
  • 1/2 Onion, finely sliced.
  • 1 Lemon.
  • 150 ml cold water.

Method:

Firstly, you need to marinade the lamb. Add the lamb shoulder to a clean bowl, add the finely sliced garlic cloves, oil, juice of half the lemon and the black masala mix powder, massage it all over the meat, inside and out. Now cover the bowl with cling film and leave for at least two hours, preferably over night.

Lamb Shoulder marinading

Lamb Shoulder marinade

Once the meat has had time to marinade take a flame-proof casserole dish and put it on a medium heat, also turn the oven on to 160c, 140c fan. Using a spoon take about 2 tbsp. of the spiced marinade oil and add it to the pan. Add the finely sliced onion and brown off in the spiced oil.

Caramelizing onions

Caramelizing the onions

Once the onions have begun to caramelise remove them from the casserole dish to a bowl. Now add the lamb and the rest of the contents of the marinading bowl. Brown the lamb all over, taking care not to let the garlic burn. Add the onions back to the dish, both halves of the lemon and add the water to deglaze the pan. Using a wooden spoon scrape up and brown bits from the bottom of the dish. Cover with a tight-fitting lid and pop in the oven for four hours, or until the meat is beginning to fall apart.

Lamb shoulder ready to go in the oven

Lamb shoulder ready to go in the oven

Stage 2

 Ingredients:

  • Cooked lamb from stage 1.
  • 2 tbsp. Vegetable oil.
  • 240 gms Basmati Rice, washed and drained.
  • 1 tbsp. Ginger, grated.
  • 1 tsp. Cumin powder.
  • 1 tsp. Coriander powder
  • 1 tsp. Curry powder.
  • 1/2 tsp. Chili powder.
  • 1/2 tsp. Turmeric powder.
  • 3 tbsp. Sliced Almonds.
  • 6 Cardamom pods.
  • 2 Cloves.
  • 1 bunch of Spring Onions, sliced.
  • 1 bunch of Coriander, finely chopped.
  • 300 ml cold water

Method:

Once the lamb is cooked, remove it from the flameproof casserole dish to a clean bowl, using a slotted spoon, fish out the sliced onions and garlic, discard the lemon pieces. Cut any butcher’s string holding the lamb together and using clean hands, simply tear the meat in to bite sized chunks. Try you’re very best not to just stand there eating it all with your hands, remember, you’re cooking a biryani!

Pour away all but about two table spoons of the liquid from the casserole dish, add the vegetable oil, and pop it on the hob on a medium heat. Add the spring onions and ginger, and stir for a few minutes until the onions are softened and the ginger is fragrant. Now add the spice powders, cloves and cardamom pods. Stir thoroughly for a minute or two, then add the rice and the sliced almonds. Stir well and ensure all of the rice is coated with the spiced oil. Now add the ingredients from stage 1, the lamb pieces, garlic and sliced onions. Fold everything through carefully, add the water, then pop the casserole dish lid on and pop it back in the oven for a further 45 minutes or so.

Check the casserole after 45 minutes and rice should have steamed to perfection. Stir through the chopped coriander and serve. Biryani’s are often served with another curry as an accompaniment, we chose to serve ours with a Vegetable Bhuna.

Biryani and Vegetable Bhuna

Biryani and Vegetable Bhuna