We are still enjoying the supply of beef from Louise’s Askernish herd, just delicious. We made this very easy beef curry last night, and reheated it the next day. It is from Madhur Jaffrey’s Curry Easy.
- 6 tbsp olive oil, or vegetable oil
- 6 cardamom pods
- 1 cinnamon stick
- 1 kg stewing steak
- 1 teaspoon whole cumin seeds
- 225g chopped onions
- 300ml plain yoghurt
- 2 tbsp ground coriander
- 2 tsp grated fresh ginger
- 1/2 tsp cayenne
- 1 tsp salt
- Heat the oven to 180C
- Heat the oil in a casserole dish, and when the oil is hot, add the cardamom and cinnamon, stir once and then add the meat. Keep moving the meat until is browned all over, then transfer to a bowl.
- In the same pan, add the cumin seeds and onions, on a medium to high heat. Keep stirring and cooking for 10 minutes, until the onion is browning. Turn off the heat when the onion is cooked.
- Return the meat to the pan, and then add all of the other ingredients, and bring to a simmer. Cover the pan with the lid, and put it into the oven to bake for at least an hour and a half, until the meat is tender.
I served this with almonds browned in a little oil, and with baked potatoes.
We have some wild goose breasts in the freezer, and I am always looking for good ways to cook them. Somewhere I have a traditional goose soup recipe to try, but before I could test it, I came across a recipe for a lamb dish in Nightingales and Roses by Maryam Sinaiee.
I must tell you, it was sensational, best recipe ever for wild goose. Spices are available from Seasoned Pioneers, and the other ingredients I got from Persepolis in Peckham.
- 100g slivered or flaked almonds
- 2 dried limes
- 2 tbsp olive oil
- 2 small onions, finely chopped
- 3 goose breasts, sliced into strips
- 1 teaspoon of ground turmeric
- 2 tbsp tomato paste
- 1/2 stick cinnamon
- 100g dried barberries
- 30g butter
- 1/2 tbsp rose water
- a small pinch of saffron, ground and steeped in 1 tbsp boiling water
- a teaspoon of brown sugar or date syrup
- a large pinch of salt, to taste
- Cover the almonds in cold water, and leave to soak.
- Cover the limes in boiling water, and put something on top to weigh them down so they remain immersed
- Heat the oil in a heavy pan, and fry the onions over a medium heat for around 8 minutes, stirring frequently to make sure they don’t stick as they fry – they should be sticky and beginning to brown.
- Increase the heat to high, and add the goose meat and turmeric. Fry until the meat is browned on all sides.
- Add the tomato paste, cook for a couple of minutes, then add the cinnamon and enough water to cover the meat. Bring to the boil and then simmer for half an hour.
- Rinse the limes, and pierce them in three or four places. Add them into the stew along with the drained almonds, and simmer for another half an hour.
- Fry the barberries in the butter.
- Just before serving, when the goose is cooked, check the flavour. Add salt and sugar to balance the sourness, and boil off any excess water.
- Add the rosewater, saffron water and barberries, and serve with plain rice.
This is a list of my favourite recipe books at the moment, from the shelf in my kitchen, and based on the books I am referring to the most.