Curry Night

Ingredients

• 1.5 kg diced lamb shoulder
• 4 onions, finely sliced
• 6 garlic cloves, crushed
• 1 thumb ginger, grated
• 150 g cashews
• 300 g plain yoghurt
• 150 ml cream
• 3 tbsp ghee or oil
• 2 tsp garam masala, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric
• 4 cardamom pods, 1 cinnamon stick, 2 bay leaves
• Salt to taste

Method

1. Soak the cashews in hot water for 15 minutes, then blend with a splash of water to a smooth paste.
2. Heat ghee in a large heavy pot. Fry the onions slowly until deep golden, about 15 minutes. This is the flavour base, so do not rush it.
3. Add garlic, ginger and the whole spices (cardamom, cinnamon, bay). Cook 2 minutes until fragrant.
4. Stir in the ground spices for 1 minute, then add the lamb and brown all over.
5. Lower the heat. Whisk the yoghurt and stir it in a spoonful at a time so it does not split.
6. Add the cashew paste and enough water to just cover. Cover and simmer gently for 1 hour 15 minutes, until the lamb is fork-tender.
7. Stir through the cream, season well, and finish with a little extra garam masala.

Ingredients

• 1.5 kg diced beef chuck or skirt
• 4 onions, finely sliced
• 6 garlic cloves, crushed
• 1 thumb ginger, grated
• 150 g ground almonds
• 300 g plain yoghurt
• 300 ml cream
• 3 tbsp ghee or oil
• 2 tsp garam masala, 2 tsp ground coriander, 1 tsp ground cumin, 1 tsp turmeric, 1 tsp mild chilli powder
• 1 green chilli, finely chopped (for medium heat)
• 4 cardamom pods, 1 cinnamon stick
• Salt to taste

Method

1. Heat ghee in a large pot and fry the onions until soft and golden, about 12 minutes.
2. Add garlic, ginger, the chopped green chilli and whole spices. Cook 2 minutes.
3. Add the ground spices and stir for a minute, then add the beef and brown well on all sides.
4. Reduce the heat and stir in the yoghurt a spoonful at a time so it stays smooth.
5. Add the ground almonds and enough water to almost cover. Cover and simmer very gently for 2 hours, until the beef is meltingly tender.
6. Stir through the cream, season, and simmer uncovered for 10 minutes to thicken into a glossy sauce.

Ingredients

• 800 g waxy potatoes, 2 cm cubes
• 600 g baby spinach
• 2 onions, finely chopped
• 4 garlic cloves, sliced
• 1 thumb ginger, grated
• 1 green chilli, sliced (optional)
• 2 tsp cumin seeds
• 1 tsp turmeric, 1 tsp ground cumin
• 3 tbsp oil or ghee
• Salt to taste

Method

1. Parboil the potato cubes for 6 to 8 minutes until just tender, then drain.
2. Heat oil and add the cumin seeds. When they sizzle, add the onions and cook until soft and golden.
3. Add garlic, ginger and chilli, then the turmeric and ground cumin. Stir for a minute.
4. Add the potatoes and toss to coat in the spices. Fry a few minutes so they take on some colour.
5. Add the spinach in handfuls, letting it wilt down. Season and cook until any excess liquid cooks off.

Ingredients

• 500 g red lentils, rinsed
• 1 tsp turmeric
• 1.5 litres water
• Salt to taste
• For the tarka
• 4 tbsp ghee or oil
• 2 tsp cumin seeds
• 6 garlic cloves, sliced
• 1 onion, finely chopped
• 1 tsp mild chilli powder

Method

1. Put the lentils, turmeric and water in a large pot. Bring to a boil, then simmer 30 to 40 minutes, stirring now and then, until soft and creamy. Season with salt.
2. For the tarka, heat the ghee in a small pan. Add cumin seeds, then the garlic and onion. Fry until golden and fragrant.
3. Stir in the chilli powder for a few seconds, then pour the sizzling tarka over the dal.
4. Stir most of it through, leaving a little on top for the look.