13 October 2009

Lamb Madras

Ingredients:

1kg leg of lamb, cut into cubes
1 1/2 teaspoons ground turmeric
2 tablespoons coriander seeds
2 tablespoons cumin seeds
10 dried chillies
12 curry leaves
10 garlic cloves, roughly chopped
5cm ginger, roughly chopped
1 teaspoon fennel seeds
1 tablespoon tamarind puree
4 tablespoons oil or ghee
3 large onions, sliced
625 ml (2 1/2 cups) coconut milk
8cm cinnamon stick
6 cardamom pods

Method:
1. Rub the cubed lamb with the ground turmeric.
2. Place a small frying pan over low heat and dry-roast the coriander seeds until aromatic.
3. Remove and dry-roast the cumin seeds, then repeat with the chillies.
4. Grind them all to a powder in a mortar and pestle (or spice grinder).
5. Add six curry leaves, the garlic and the ginger, and grind to a paste.
6. Dry roast the fennel seeds in a pan until they brown and start to pop.
7. Dissolve the tamarind in 125mL (1/2 cup) hot water.
8. Heat the oil or ghee in a pot over low heat and fry the onion for 5-10 minutes until soft.
9. Add the chilli paste and cook for a few minutes or until aromatic.
10. Add the meat and toss will with the paste.
11. Add 500ml (2 cups) of coconut milk and 60ml (1/4 cup) water.
12. Bring to the boil and simmer over medium heat for 10 minutes, of until the liquid has reduced.
13. When the liquid has reduced, add the remaining coconut milk, the cinnamon stick, cardamom pods and whole fennel seeds.
14. Season with salt and pepper.
15. Partially cover and cook over medium heat for 1 hour, or until the meat is tender, stirring occasionally.
16. When the meat is tender, add the tamarind and check the seasoning.
17. Stir until the oil separates out from the meat, then spoon it off or blot with paper towels before removing the pan from the heat.

Naan Bread

500g plain flour
310ml (1 1/4 cups) milk
2 teaspoons (7g) dried yeast
2 teaspoons kalonji (nijella/black cumin seeds)
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
2 tablespoons of oil
185ml (3/4 cup) plain yoghurt

1. Sift the flour into a large bowl and make a well in the centre.
2. Warm the milk over low heat in a saucepan until it is hand hot (the milk will feel the same temperature of as your finger when you dip your finger into it).
3. Add the yeast, kalonji, baking powder and salt to the flour.In another bowl, mix the egg, oil and yoghurt.
4. Pour the above mixture into the flour along with 1/2 a cup of milk and mix to form a soft dough.
5. If the dough seems dry gradually add the remaining milk.
6. Turn out onto a floured work surface and kneed until smooth and elastic (approx 5 minutes).
7. Put into an oiled bowl, cover and leave in a warm place to double in size (this will take several hours)
8. Preheat the oven to 200 degrees Celsius.
9. Place a roasting/casserole dish half-filled with water at the bottom of the oven. This provides moisture in the oven which prevents the naan from drying out too quickly.
10. Punch down the dough, kneed it briefly and divide it into ten portions.
11. Using the tips of your fingers spread out one portion of the dough to the shape of a naan bread. They are traditionally tea-drop in shape, so pull the dough on one end.
12. Put the naan on a greased baking tray.
13. Bake on the top shelf for 7 minutes, then turn the naan over and cook for another 5 minutes.
14. While the first naan is cooking, shape the next one.
15. If your tray is big enough, you may be able to fit two naan at a time.
16. Remove the cooked naan from the oven and cover it with a cloth to keep it warm and soft.
17. Repeat the cooking process until all the dough is used. You can only use the top shelf of the oven because the naan won't cook properly on the middle shelf. Refill the baking tray with boiling water when necessary.