Sunday, February 20, 2011

Lamb korma

500g diced lamb
1 onion
bay leaf
cinnamon stick
coconut milk
korma paste
coconut oil

Heat some coconut oil and fry the onions for a couple of minutes, then add the lamb and fry until borwned all over.

Add the korma paste and stir well to cover the lamb.

Add in about a half can of coconut milk, the bay leaf and cinnamon stick and cook on lowest heat setting for about 5 hours.

serve sprinkled with almonds

Chicken korma

2lb chicken, diced
2 onions
1 green chilli (optional)
cinnamon stick
bay leaf
korma paste
can of coconut milk
thumb sized piece of fresh ginger (or if you don't have it, use ground ginger)
2 tbsps desiccated coconut
flaked almonds

Heat some oil and fry the onions, chilli and ginger in dutch oven...if you're using ground ginger, don't add it yet!

Add the korma paste (and ground ginger), stir well to coat the onions.

Add the coconut milk, chicken, bay leaf, cinnamon and desiccated coconut.
Cover and cook on 1 for 4 hours.

Add some sliced mushrooms and cook a while longer until they're ready..
Serve with some toasted flaked almonds!

Thursday, February 3, 2011

Korma paste

Recipe from Jamie's Ministry of Food (I just use Walnut oil instead!)

5 cloves of garlic
2 1/2 thumb sized pieces of fresh ginger
1 1/2 tsp cayenne pepper
2 1/2 tsp garam masala
1 tsp salt
5 tbsps walnut oil
2 1/2 tbsp tomato purée
5 fresh green chillies
7 1/2 tbsps desiccated coconut
5 tbsps ground almonds
bunch of fresh coriander
For toasting: 5 tsps cumin seeds and 2 1/2 tsps coriander seeds.

First peel the ginger and garlic and top the chillies.

Toast the coriander and cumin seeds until fragrant and golden brown.

Crush the seeds to a powder.

Mix all the ingredients in a food processor until smooth.
Makes about 2 cups of korma paste. Freeze one, use one, or just make less!

Slow cooked tarragon lamb

1/2leg (approx 1kg) of lamb
3 tbsp tarragon
350ml stock
ground linseed

Heat a little oil on a pan and brown the lamb all over for a few minutes.

Put it into the dutch oven/slow cooker with the stock and tarragon.

Cook on lowest heat setting for 8-10 hours....but which time the meat will just fall from the bone.
Remove the meat, and set aside, add some ground linseed to the stock, increase the heat and allow the gravy to thicken, stirring.
So tender it practically melts in the mouth!

Tuesday, February 1, 2011

REALLY good chocolate chilli


2lb minced beef

2 onions, 1 red, 1 yellow
1-2 bay leaves
1 tsp cumin
1 tsp smoked paprika
1 tsp oregano

5 cloves of garlic
3 fresh red chillies
1/2 tsp dried chillies
1 cinnamon stick
dash salt and pepper

1 tbsp honey
3 tbsp organic cocoa powder
1 tbsp cider vinegar
1 can tomatoes
1 1/2 cups stock

Heat a little coconut oil and fry the onions, cumin, smoked paprika, oregano and bay leaves for a few minutes until softened.

Add the chillies, garlic, cinnamon, salt and pepper.

Add the honey, cocoa powder, vinegar and stock.

Then add the tomatoes, wine and beef.

Simmer on lowest heat setting in dutch oven for 8-10 hours.
I let it cook over night and it was perfect!

Serve with spinach and sprinkled with flaked almonds....
or cauliflower rice and sliced avocado!