I have a very fussy child who has a strange palate. I suspect I am not alone on this. While he is happy, and in fact chooses, to take ciabbiatta bread with his own tub of olive oil to school, he won't eat chicken or pork, is ambivalent about mashed potato, hates bananas but loves a juicy T-Bone. The following recipe is an adaptation of a curry I was shown during a very short lived career as a cattle station cook when I was 17. Jorge and his friends love this meal. I suspect it is the sweetness in the fruit. One tip for this recipe, is to cook it for a very long time until the sauce goes dark.
Ingredients
500gm lamb, cut in cubes
1 tablespoon ghee
2 onions finely diced
3 cloves garlic finely diced
Fresh ginger, grated (around 1 teaspoon)
1-2 tablespoons water or stock
2 tablespoons tomato puree
Mild curry paste or powder
Tumeric powder and ground cinnamon
1 apple or banana
Method
1. Melt ghee over low heat in a heavy saucepan.
2. When melted, add onions, garlic and ginger and sautee over low heat until well cooked and soft.
3. Add curry paste, and a few pinches of both cinnamon and tumeric. Cook for 2 more minutes more.
4. Add diced lamb and brown.
5. Turn the heat down low and cover.
6. After 30 minutes, add fruit and tomato and cover again. Cook for around 2 hours, checking every half hour or so. If the curry gets too dry, add a few tablespoons of water or stock.
7. Continue to cook until the meat is very tender and the surrounding sauce is dark. You almost want a toffeed sauce. Don't overcook the meat.
8. Add salt to taste.
Serve
.. with basmati rice, yoghurt, papadams and chutney.
Ingredients
500gm lamb, cut in cubes
1 tablespoon ghee
2 onions finely diced
3 cloves garlic finely diced
Fresh ginger, grated (around 1 teaspoon)
1-2 tablespoons water or stock
2 tablespoons tomato puree
Mild curry paste or powder
Tumeric powder and ground cinnamon
1 apple or banana
Method
1. Melt ghee over low heat in a heavy saucepan.
2. When melted, add onions, garlic and ginger and sautee over low heat until well cooked and soft.
3. Add curry paste, and a few pinches of both cinnamon and tumeric. Cook for 2 more minutes more.
4. Add diced lamb and brown.
5. Turn the heat down low and cover.
6. After 30 minutes, add fruit and tomato and cover again. Cook for around 2 hours, checking every half hour or so. If the curry gets too dry, add a few tablespoons of water or stock.
7. Continue to cook until the meat is very tender and the surrounding sauce is dark. You almost want a toffeed sauce. Don't overcook the meat.
8. Add salt to taste.
Serve
.. with basmati rice, yoghurt, papadams and chutney.
