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Beer and Curry
Well I like beer and I like curry I make my own beer and I make my own curry, so why not a beer and curry recipe I thought... ; - ) However, for this recipe I am using good ole guineas for that full flavour, in fact, we are going full out on the flavour front and using guineas and lamb together with some pretty powerful spices. Made this up tonight and was scrumptious. Ingredients: 4 red chillies, de seeded and chopped thickly
5 large cloves of garlic, chopped finely
2 inch piece of ginger, chopped finely
2 large onions, 1 chopped finely and one halved and sliced
3 tomatoes, blanched and pealed, leave seeds in.
1 tablespoon of ghee
Half a lime 1 kilo/ leg of lamb, include bone weight. Chop up into medium sized bits, remove fatty bits and keep bone.
1 tin of guineas
1 tin of chick peas
10 small baby potatoes halved and par boiled for 5 minutes
20 small button mushrooms 1 tablespoon of cumin seeds
Half a tablespoon of coriander seeds
Half a teaspoon of turmeric
3 green cardamom pods
1 black cardamom pod
4 cloves
1 tablespoon if methi leaves
1 teaspoon of salt Method: Grind up all the hard spices to as fine a power as you can. Mortar and Pestle for this job or use a spice grinder if you are lucky enough to have one Heat up the ghee in a large pan/skillet or karahi to medium and add onions, garlic, ginger, chillies, lamb bone and lamb fat to pan, cook for 10 minutes stirring often. Turn up heat to high and remove lamb fat, leave the bone though, add lamb, brown it, and then add ground spices, including turmeric and cook on high for 3 minutes, stirring constantly. If it dries out (shouldn't do because of all the fat) but if it does add a little more ghee, do not add water. Add mushrooms and drained potatoes and stir for another minute. Add the tomatoes and keep stirring for 3 minutes, they should start to break up a bit. :) Add tin of guineas, give it a good stir, turn down heat to low to medium and leave to simmer uncovered, you want it thicken the sauce and cook the potatoes through. This should take around 30 minutes. Check potatoes, if they are firm but cooked and the curry is looking very thick and rich, then add the tin of chick peas, the salt, the methi leaves and squeze in the half lime, cook for 3 minutes,remove the bone and serve with rice and naan bread. Yum! |
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May, 2012
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