Goan Lamb Curry Food

GOAN LAMB AND COCONUT CURRY

Steps:

• Preheat your oven to 200c (400f) and roast the lamb bone until browned
• Break open your coconuts and grate all the flesh.
• Add 1 tablespoons of the oil to a pan over medium heat and toast the coconut with the turmeric until fragrant. Remove from the pan and set aside.
• Add another tablespoon of oil to the pan and brown your lamb with the garam masala. You may need to do this in batched. Set aside.
• Wipe the pan clean and pour the rest of the oil into the pan. When hot, add the cumin, mustard seeds and curry leaves.
• Allow to sizzle for about 40 seconds and then add the chopped onion.
• Fry until translucent and soft and spoon in your garlic and ginger paste.
• Meanwhile, blend the coconut milk, green chillies, coriander and grated coconut in a blender for about a minute. Although some of the grated coconut will be blended and smooth you should still have some nice crunchy bits.
• Add this blended sauce to the onions in the pan and stir in the browned meat and roasted bone.
• Simmer until the meat is good and tender.
• Just before serving, season with salt and pepper to taste and pour in the vinegar.

EASY SLOW COOKER LAMB CURRY

Steps:

• Heat the slow cooker if you need to. Season the lamb, then brown it in batches for 5-8 mins using a little oil for each batch. Transfer each batch of lamb to the slow cooker.
• Put the onions in a frying pan with a little more oil and fry, stirring, for around 10 mins until tender. Stir in the garlic, ginger, spices, chilli and tomato purée and fry together for 1 min more. Add everything to the slow cooker.
• Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.
• After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further ½ to 1 hrs on low. Don't worry if the sauce splits a little, just stir well before serving. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.

GOAN-STYLE VEGETABLE CURRY WITH KITCHARI

Steps:

• Boil the rice in a pan of water for 25 mins until tender, then drain.
• Meanwhile, make the curry. Heat the oil in a large pan and fry the onions, chillies and ginger for 8-10 mins until softened. Add the spices and garlic, stir briefly, then pour in the bouillon and stir in the cauliflower. Cover and simmer for 5 mins.
• Stir in the tamarind with the beans, tomatoes and courgettes, then cover the pan and cook for 10-15 mins more until the veg are tender, but still retain a little bite. Remove the lid for the last 5 mins to reduce the sauce a little. Remove from the heat and stir in the yogurt and half the fresh coriander.
• Meanwhile, for the kitchari, heat the oil in a non-stick pan and add the ground coriander. Warm briefly, then tip in the rice and drained lentils. Warm through for 1 min, then stir through the remaining fresh coriander.
• If you're following our Healthy Diet Plan, serve half the curry and rice now, then chill the rest to eat another night (cool the rice quickly on a wide tray, then chill immediately). Reheat the rice and curry in the microwave or on the hob. You may need to add a drop of water to the rice to stop it sticking.