Thursday, 16 July 2009

Spice Routes

My husband loves curry. He doesn't love my curry, he says there are too many bits in it. He likes his curry to be hot and spicy - without leaves and bark!

His favourite restaurant is Bukhara , and when he wins the lotto, he is going to employ the chef to come round 4 times a week to make him supper. Until that time, he just has to make do with me - that's what "for better or worse" means!

This is my version of un-authentic Lamb Neck Curry - made with lots of love for my special man!

800g Lamb Neck
2 Large Onions Thinly Sliced
1 Large Carrot Peeled and grated
15 Garlic and Ginger Paste
2 Fresh Tomatoes Peeled and Chopped into small dice
30ml Hot Curry Powder (I use Spice Mecca)
15ml Kashmiri Chilli Powder (Gives a wonderful red colour)
15ml Dried Crushed Chilli
10ml Sugar
15ml Dried thyme (or a whole bunch of fresh thyme)
2.5ml Cinnamon powder (or one stick)
3 -4 Bay Leaves

Brown the onions in a little oil.
Add the meat and brown.
Add the spices and toast for a about a minute.
Add the rest of the ingredients.
Stir everything together.
Add a little water and reduce heat.
Cook at a very low heat, adding water slowly as needed.
If you wish, in the last 30 minutes you can add some potatoes and increase the water level slightly.

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Jeremiah 17: 7-8

"Blessed is the man who trusts in the Lord, whose confidence is in Him. He will be like a tree planted by the water."

It is not your business to succeed, but to do what is right : when you have done so, the rest lies with God.
C.S. Lewis

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