Yesterday we celebrated Mother's Day. I cooked a selection of curries, some had previously been frozen to free up the day. The two curries I cooked over the weekend were a Lamb Dansak and a Beef Madras.
(Mary Berry version - altered to use frylight instead of oil.
- 1kg (2lb 2oz) diced lamb
- (shoulder or leg, or a mixture)
- 2 onions, diced
- 25g (1oz) fresh ginger root, peeled but left whole (I used frozen)
- 4 garlic cloves, peeled but left whole (I used frozen)
- 1 red chilli, deseeded and chopped
- 10 green cardamom pods
- 1½ tablespoons ground cumin
- 1½ tablespoons ground coriander
- ½ tablespoon ground turmeric
- 1 x 400g can chopped tomatoes
- 200ml (7fl oz) beef stock
- 75g (3oz) dried red lentils - (I missed these out.)
- 3 tablespoons clear honey - (I didn't use honey as I don't like it.)
- salt and freshly ground black pepper
- Preheat the oven to 150°C/130°C fan/Gas 2.
- Heat frylight in a large frying pan. Add half the lamb and fry until browned. Remove from the pan with a slotted spoon and set aside, then brown the other half of the lamb and set aside. Add more frylight to the pan. Add the onions and fry for 4-5 minutes until beginning to soften.
- Meanwhile, place the ginger, garlic and chilli in a small food processor and whiz until finely chopped.
- Bash the cardamom pods with the end of a rolling pin to split the husks, then remove the seeds and grind them to a fine powder using a pestle and mortar. Add to the pan along with the remaining spices and the garlic and ginger mixture.
- Add the remaining ingredients to the pan and add the lamb. Bring to the boil, then cover and place in the oven to simmer for 1-2 hours until tender. Check the seasoning and serve.
Frylight1 onion chopped
4 cloves 6 cardamon pods
2 fresh chillies (I use Asda frozen)
1 tsp dried ginger
2 garlic cloves peeled and crushed (I use Asda frozen)
2 dried red chillies
1 tbspoon medium curry powder
9oog braising steak – all visible fat removed
2 tsp ground coriander
1 tsp ground cumin
250ml beef stock
Chopped coriander to garnish (I use Asda frozen)
Spray pan with frylight . Add the onions, cloves and cardamom pods. Stir fry for 3-4 minutes.Add the chillis, ginger, garlic and dried chillis and stirfry for a further 2 minutes.
Add the curry powder and beef chunks and stirfry until meat is sealed.
Add the ground coriander and cumin and stock.
I placed the casserole dish in the fridge so the meat could marinate over night
I then slow cooked it the following day.
I prepared the spices for both curries on Friday afternoon and had a senior moment - not sure what happened but all I can say is I am not sure what exactly was in each of the curries, but they were delicious!
For desert I made a roulade which was so lovely, difficult to imagine it was diet friendly....lush!
0.5 SYNS PER ROULADE500gms Quark
1tsp Vanilla Extract
7 tbsp Sweetener
1 tsp Baking powder
1 Punnet Strawberries (I used frozen summer fruits)
Separate all the eggs, mix yolks with half of the quark, baking powder,vanilla essence, 4 tbsp of sweetener & whisk together wellIn another bowl put the egg whites & whisk until stiff, then whisk together
half of the egg whites into the yolk mixture, then fold in the rest of mixture
Spread on baking parchment or foil & cook gas 4 or 180 for 15 to 20 minutes until brown.
Mix the rest of sweetener & quark spread on cake add strawberries & roll.