Lamb curry

 

This Indian dish is very easy to make. 

Ingredients for lamb curry

1.5kg lamb shoulder, boned weight, cut into cubes

2 tbsp vegetable or sunflower oil

4 tbsp medium Indian curry paste

generous knob of butter

2 onions, thinly sliced

1 cinnamon stick

6 cardamom pods

400g chopped plum tomatoes

1 tbsp tomato purée

300ml/½ pint lamb or chicken stock

400g/14oz can chickpeas, drained

125g/4½oz baby leaf spinach, well washed

How to Cook lamb curry

• Place the diced lamb shoulder into a bowl or food bag. Mix in three tablespoons of curry paste and leave to marinate for 30 minutes at room temperature, or up to 24 hours in the fridge.
• Heat the oil and butter in a large heavy based pan, then add the onions, cinnamon stick, cardamom pods and the remaining tablespoon of curry paste. Fry over a medium heat for 10 minutes, until the onions are softened and starting to turn golden-brown.
• Add the marinated lamb, and fry for a couple of minutes until the meat has changed colour - it doesn’t have to be browned.
• Stir in the chopped tomatoes, tomato purée and enough stock to cover most of the lamb, with the top pieces just poking clear of the liquid.
• Add the chickpeas and bring the mixture up to the boil, then turn the heat down to a simmer, and cook gently for 1 – 1½ hours, until the lamb is very tender and the sauce is rich and thick.
• Spoon away the excess fat that will have gathered on the top of the curry, then season with salt and freshly ground black pepper to taste.
• Add the spinach, stirring the spinach leaves into the curry until they wilt.
• Serve the curry with your favorite rice, breads and chutneys.

Coconut chilli chicken

This recipe is very much simple and easy.You can serve this gravy coconut chilli chicken with boiled or fried rice.

Ingredients

1 tbsp oil

2/3 cup chicken stock

½ cup creamed coconut or coconut milk

250 gm. chicken boneless stripes

2 red chili, thinly sliced

4 green onions, sliced

4 tbsp  peanut butter

1 lemon, grated rind and juice

Cooking Method

Pour the chicken stock into a measuring cup or small bowl, crumble the cream coconut into the chicken stock and stir the mixture until the coconut cream dissolves.

Ø  Heat the oil in a wok. Add the chicken stripes and cook stirring until the chicken turns into a golden color.

Ø  Stir in the chopped red chili and green onion and cook gently for a few minutes.

Ø  Add the peanut butter, coconut chicken stock mixture, and lemon rind and lemon juice. Simmer it.

Ø  Uncovered it for 5 minutes, and stir it frequently to prevent the mixture sticking to the bottom of the wok.

Ø  Transfer the chili coconut chicken to a dish and garnish it.

Ø  Serve hot with boiled or fried rice.

Mushroom Soup

This recipe for those people who love mushrooms.This is a Chinese food and obviously a healthy dish.This is really delicious and so easy to make. you will need only 10 to 30 min to cook.

Ingredients

25g butter

1 green pepper, finely chopped

1 large onion, finely chopped

1 medium leek, finely chopped

2 garlic cloves, crushed

300g/10½oz chestnut mushrooms or button grated

2 tbsp plain flour

450ml/16fl oz vegetable stock

450ml/16fl oz milk

1 tbsp parsley finely chopped

freshly ground black pepper

Salt

crusty bread, to serve

Cooking method

Ø  Melt the butter in a pan over a low heat, and gently sweat the onion, green pepper, leek and garlic until they start to soften.

Ø  Increase the heat and add the mushrooms to the pan, stir until well combined. Continue to fry until the mushrooms are cooked. Stir in the flour, and cook for one minute. Remove the pan from the heat and add the stock a little at a time, stirring well between each addition.

Ø  Once all the stock is added, return the pan to the heat, bring to the boil, reduce the heat and simmer for a few minutes. Pour in the milk and bring to a simmer. Stir in the chopped parsley and season to taste with salt and freshly ground black pepper.

Ø  Ladle the soup into bowls and serve with crusty bread.

Irish beef stew

 

 This is a food from Ireland and is popular across Europe. Like most other stews, this stew consists of a variety of vegetables and meat simmered in a thick sauce. The sauce gets a lot of its flavor from Irish stout beer, it will make a big difference in the taste of the stew. You can also make it with lamb. For Saint Patrick’s Day this is perfect. 

Ingredients

1½kg  stewing beef, cut into cubes

3 tbsp olive oil

175g/6oz streaky bacon

12 baby onions, peeled

18 button mushrooms, left whole

12 baby carrots, scrubbed and left whole or 3 carrots, cut into quarters

1 tbsp chopped thyme

2 tbsp chopped parsley

salt and freshly ground black pepper

10 cloves of garlic, crushed and grated

425ml/15fl oz red wine

425ml/15fl oz chicken or beef stock

For the roux

50g/2oz butter

50g/1¾oz flour

champ, to serve

Cooking method

Ø  Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.

Ø  Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.

Ø  Place these back in the casserole, along with the herbs and garlic.

Ø  Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.

Ø  To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.

Ø  When the stew is cooked, remove the meat and vegetables.

Ø  Bring the remaining liquid to the boil and add one tbsp of roux.

Ø  Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.

Ø  Replace the meat and vegetables, and taste for seasoning.

Ø  Sprinkle with chopped parsley and serve with champ.