21 February, 2007

French-style curry

This is nothing like real Indian food, but it’s very nice nonetheless, and easy to do.


800 g boneless lamb or pork
1 onion
1 bay leaf
2 tbsp vegetable oil
1 tsp cumin seed
1 clove
1/2 tsp ground cardamom
salt and pepper
Marinade:
2 pots plain yogurt
juice of 1 lemon
2 cloves garlic, crushed
1 sprig each of coriander and mint, chopped
1 tsp ginger
2 tsp curry powder
1/2 tsp turmeric
pinch cayenne pepper

Mix the marinade ingredients in a bowl, add the trimmed and cubed meat, and refrigerate for three hours.

Peel and chop the onion. Heat the oil in a casserole, add the spices, and cook gently for a couple of minutes before adding the onion. Cook until the onion is lightly coloured.

Add the meat with its marinade and the bay leaf. Season with salt and pepper, cover, and simmer for about an hour and a half.

Serve with rice pilaf and mango chutney.

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