Making a curry from scratch doesn’t need to be complicated. When it comes to curry, the herbs and spices are the stars of the show. As long as you stock up on those and follow these simple instructions, you’ll be cooking up an incredible curry that is far tastier and healthier than a takeaway.
|烹調時間：2小時10分鐘||Cooking time: 2 hours 10 minutes|
|300克切粒瘦羊肩||300g diced lean lamb shoulder|
|1茶匙芥菜籽||1 teaspoon mustard seeds|
|½ 茶匙薑黃粉||½ teaspoon ground turmeric|
|1 茶匙辣椒粉||1 teaspoon chilli powder|
|1 湯匙馬德拉斯咖喱粉||1 tablespoon Madras curry powder|
|5厘米薑片||5cm piece of ginger|
|4 瓣蒜頭||4 cloves of garlic|
|10片 咖哩葉||10 curry leaves|
|2罐400克鷹嘴豆||2 x 400g tins of chickpeas|
|1 包有機蔬菜湯粒||1 organic vegetable stock cube|
|1罐400克聖女果||1 x 400g tin of plum tomatoes|
|1罐400克輕怡椰奶||1 x 400g tin of light coconut milk|
|200 克菠菜苗||200g baby spinach|
|1束新鮮芫荽||1 bunch of fresh coriander|
|有蓋大煲||Large, deep saucepan with lid|
Heat 1 tablespoon of oil in a large, deep pan over a medium heat, then add the lamb, spices and curry powder.
Cook gently for 15 minutes, or until browned all over, stirring occasionally.
Peel and finely slice the ginger, garlic and onions.
Add the sliced ingredients and curry leaves to the pan, then cook for a further 10 to 15 minutes, or until softened, stirring occasionally.
Tip in the chickpeas (and their juice), then crumble in the stock cube. Pour in the tomatoes and 1 tin’s worth of hot water.
Season lightly with sea salt and black pepper, then slowly bring to the boil, breaking up the tomatoes with the back of a spoon.
Cover with a lid, reduce the heat to low, and simmer gently for 1 hour 30 minutes, or until the lamb is tender and the sauce has thickened and reduced, occasionally stirring and scraping any bits from the bottom of the pan.
Give the coconut milk a good shake before opening it, then add to the pan (save the rest for another day). Add the spinach, stir well, then bring just back to the boil.
Have a taste and season to perfection, then tear the coriander leaves over the top. Delicious served with brown basmati rice.
Jamie的煮食提示 Jamie’s Top Tips
Bulking out your curries or stews with pulses and beans is a great way to make your meals go further and save money. Double bonus!
Curry is a savory popular in South-east Asia. It is a mixture of spices and herbs. Each ingredient contributes its flavor and nutrition to the curry. The most important ingredient is turmeric. It has high pharmaceutical and nutritional value due to its curcumin. It is an anti-inflammatory agent that can prevent a variety of pains and aches. It can also prevent Alzheimer’s disease since it can reduce the deposition of plaque in the neural pathways. It is an anti-oxidant that can prevent cancer, especially colon cancer. Eating a suitable amount can also support the healthiness of bones and the heart.
United States Department of Agriculture
Special Recipe Translation by Evelyn Chan