This month, just in time for Valentines Day, Sarah Ali Choudhury shares with us two of her very delicious recipes. Sarah’s Succulent Lamb Curry with a delightful Butternut Bhaji.
Make this year 50 shades spicier by cooking this for that special person in your life and let food be the language of love!
Succulent Lamb Curry
1/2 kg diced lamb
1 finely chopped onion
5 cloves finely chopped garlic
1 tbsp grated ginger
1/2 tsp salt (or to taste)
1/4 green pepper Finely chopped
1 large tomato chopped finely
1tsp concentrated tomato puree
1 bay leaf
3 cardamons
1 inch cinnamon stick
1tbs mixed curry powder
1/2 tsp tumeric powder
1tsp garam masala
1 tbs coriander powder
1/4 tsp chilli powder (optional)
1/4 tsp paprika
2tbsp sunflower oil
Fresh Coriander for garnish
50ml water
1. Heat oil
2. Add bay leaf, cardamons and cinnamon stick,
3. Add garlic, ginger, onion, green pepper and salt and fry on a low to medium heat, stirring regularly until onions soften 5-10 mins.
4. when onions start to caramelise add the tumeric, coriander, garam masala, mixed curry powder, chilli powder, paprika and the tomato puree and stir well.
5. Add 50 ml water and stir well then add the tomato.
6. After about 10 mins you will notice a little oil come to the top of the mixture. This means the spices are cooked and it is at this point that you add the diced lamb.
7. Stir well and cover. Cook this for 15- 20 mins regularly stirring ensuring it doesn’t burn and for the last 5 mins leave it on slow heat and covered.
8. Garnish with fresh coriander and serve.
Butternut Bhaji
1 small/medium Butternut squash (peeled and finely diced)
1 medium onion finely chopped
4 cloves fresh garlic finely chopped
1 tsp Coriander powder
1 tbsp cumin powder
1/4 tsp Tumeric Powder
1 tsp concentrated tomato puree
1tbsp sunflower oil
Coriander or spring onion for garnish
25ml water
1. Heat oil in a heavy based pan
2. Add garlic, onion and salt
3, Allow to soften and then add cumin, tumeric and coriander powder, along with the tomato puree
4. Add water and allow to cook on a slow heat for 5-7 mins
5. turn to medium heat for 3-5 mins
6. Add the butternut squash , stir well and cover.
7. You will need to cook for about 15-20 mins on slow heat to allow squash to cook through properly, ensure that you stir regularly.
8. When done, serve and garnish with fresh coriander or spring onion.
What is Butternut Squash?
Butternut Squash is a type of winter squash. It has a distinctly nutty and sweet taste very similar to pumpkins.
It is technically a fruit but can be used as a vegetable being sautéed, toasted, roasted, mashed or pureed.
I find that cumin brings out the flavour of butternut squash and works really well with it. It is one of my favourite foods and I love to sometimes cook it together with a chicken or lamb curry.
Best way to peel Butternut Squash.
Lots of people try peeling it with a knife but I find the easiest way to peel it is actually with a potato peeler in a downward motion. Then top and tail it.
Once completely peeled, topped and tailed, cut in half lengthways and scoop out the seeds with a spoon. Then dice.
You can use the seeds by washing and drying them. Toss and bake them by ensuring they are evenly coated with oil and salt, spread them out into a single layer and roast for about 20 mins or until starting to brown.
