Well, week 3 already and I’m starting to delve deeper and deeper into my freezer! I did a sneaky swap with my daughter – her lamb for my pork.
I found a wonderful Chicken Gallantine in the freezer that I’d made some time ago.
Tonight’s tea was Madras Lamb Curry:
1 tsp turmeric
750g boneless leg lamb (can use shoulder, but cook longer)
Cut lamb into 2.5cm cubes and massage turmeric in.
2 tsp fennel seeds
2 tsp ground cinnamon
2 tsp ground cardamom
Roast in Thermomix for 5 minutes/Varoma/Speed 2.
2 tsp coriander seed
1/2 tsp dried chilli flakes (more if you like it hotter)
1 tsp cumin seeds
Roast for 5 minutes/Varoma/Speed 2.
1 tsp fenugreek seeds
Grind on speed 6 for a few seconds. Place paper towel between lid and bowl.
5 roughly chopped garlic cloves
2.5cm piece ginger, roughly chopped
2 Tbsp oil or ghee
Blend to a smooth paste on speed 7, scraping bowl down every few seconds.
Cook for 5 to 10 minutes/Speed 3 until fragrant.
250ml coconut milk (reserve rest of 375ml can)
Cook on Varoma/Speed spoon/Reverse/10 minutes.
Add remaining coconut milk and reserved spices. Season with salt to tast.
Cook on 90/Speed spoon/Reverse/60 minutes.
2 Tbsp lime juice or tamarind to taste
Check for seasoning and tenderness. Can continue cooking if necessary.
Serve with basmati rice and Vegetable Korma (from the Every Day Cooking Book)