Pages

Tuesday, January 10, 2012

Apple and lamb curry - for JohnG

Hey, Johnno, ...... seeing as your local grocers may be a a little bit more on the conservative side in the provision of "Ingredients in Stock" department, I thought I'd give you a nice  a nice, quick lamb dish with a little bit of curry to reflect the UK's new multi-cultural social changes - LOL!




APPLE AND LAMB CURRY

INGREDIENTS

1lb Diced lamb (buy enough lamb shanks or forequarter chops and trim them down)
3 tbs vegetable oil
1 onion, finely chopped
1 tsp of garlic paste (or two or three garlic cloves, peeled, crushed and chopped)
1 tbs Curry powder (any good old curry powder - Keen's or Clive of India is fine! )
1 tsp Paprika (bottled spice version is fine)
½ tsp Ginger paste (or finely grate a lump of ginger)
½ tbs Brown sugar
dash of chili flakes (if you cannot get them, use a dash of Worcestershire sauce as an alternative)
50 g sachet of triple concentrated tomato paste
1 cup of water
2 cups of chopped green apple

METHOD

Heat oil in pan and saute onion and garlic until onion is transparent
Add curry powder, paprika, ginger, sugar and chili flakes and cook until onion is browned
Add lamb and continue to cook until lamb is brown on all sides
Boil water and mix with tomato paste and add to pan
Cover and cook for twenty minutes
Add apple and cook a further ten minutes

Plate and serve on a bed of boiled rice.

4 comments:

John Gray said...

lol, I can JUST about todo this one!!!!!!!!!!!!!!!

Sharon said...

50 g sachet of triple concentrated tomato paste?
Um... what is this? Sachet? Triple concentrated? I get tomato paste, but...

It really sounds and looks delish! Too tired to cook, I had a pop-tart for supper. I know, not good for me, but any port...

JohnD said...

Sharon, tomato paste is a staple pantry item in Aussie kitchens - never without several packets - it goes into most stews, curries and hot pot recipes!

We can buy Leggo's packets of 4x200gm sachets of triple concentrated tomato paste - ie 2 tablespoons of triple concentrate/sachet, so I reckon that's equal to around 6 tablespoons of ordinary tomato paste. Doesn't really matter what strength you use, just keep dissolving the tomato paste you've got in hot water to make your own tomato stock to your own taste. If, after adding it to the recipe base, it tastes a bit aneemic, slurp in some more tomato paste. If it's too strong, dilte it down and boil it off LOL!

It's really a dead set easy recipe and I've substituted diced beef and mince meat for the lamb and it still comes out great.

Maria said...

That looks incredible. Since I am not much of a cook, I'll pass this one on to Bing...