Penguin CurryCurry. If you're an American there's no middle ground. You despise or enjoy it.
More than likely if curry evokes a negative reaction you've eaten the day long-simmering glop at the $5.99 all-ya-can-eat luncheon special ("Is that a dirty mop I smell?".) No, the carefully prepared curry is a delight, an amalgamation of tastes and flavors that first titillate the nose than work over the tongue in many places with la
PenguinsWon, an EP'er also with splendid la
If I use the word orgasmic to describe the consumption of the dish I might expect to be peppered with snide remarks. Bring 'em on.
The valuable spice arrives. Typical American reaction.
Foundation ingredients, clockwise from the cubed lamb: Apricot preserves, lime and
bay leaves, diced tomatoes, grated coconut, chicken stock (home made), chopped
jalapeno peppers, garlic and ginger, fruits for a chutney ba
Simmering. The flavors combine and intensify.
Plated with Basmati rice and a simple garnish of coconut.
Original Cape Malay Curry ~ The recipe
2 cups finely grated onion
1 Granny Smith apple peeled and chopped fine
1 35 oz can of diced tomatoes
Saute onions and apple in 3tablespoons of butter until translucent. Add tomatoes.
Boil 1 cup of chicken stock; add 1 cup of unsweetened coconut and soak for an hour.
Coat 3 lbs of cubed stewing lamb with 3 tablespoons of curry powder and let site for a few hours.
Brown the lamb.
In a food processor, blend:
3 T of lime juice
3 T fruit chutney
2 T apricot preserves
2 jalapenos chopped (keep the seeds)
2 inch piece of ginger
3 cloves of garlic
Add this mixture to the browning lamb and mix well.
Add the tomato mixture
Add the coconut and the stock
Toss in two bay leaves
Cook at a simmer for the minimum of an hour. It is a dish that I can vouch for that does even better
when it can stand for a while.
Serve with grated coconut, chopped tomatoes and chutney on the side. Green peas and fresh
cauliflower worked for us.