We’ve had torrential downpours for the last 48 hours here in Melbourne (well, in my neck of the woods, anyway), and a definite drop in temperature again. It would be very conducive to stitching, except the light in my flat is appalling when the weather’s like that … but at least it’s helped give me an excuse to continue kitting a few projects up from my stash, as well as getting some housework done, like stripping my bedding etc and getting my laundry washing done. I also got a leg of lamp all de-boned and chopped up and marinating in yoghurt overnight yesterday – so tonight I have to cook it all up, for my new favourite curry recipe … this version of Rogan Josh became an absolute fave in our old flat when I made it for a dinner party for friends … just divine, and the meat just melts in your mouth! In fact, seeing as I don’t have any stitching progress to post yet again (but hopefully that’ll be changed tomorrow, as that’s going to be my main stitching day!), I think I’ll share the recipe here … rightio, here goes:
1kg diced lamb
1 cup (250ml) yogurt
1 tablespoon malt vinegar
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
2 tablespoons ghee
4 cardamom pods, bruised
1 cinnamon stick
2 medium onions (300g), finely chopped
3 teaspoons ground cumin
1 tablespoon ground coriander
1 teaspoon ground fennel
1 1/2 teaspoons sweet paprika
3/4 teaspoon chilli powder
1/2 cup (125ml) chicken stock
1 teaspoon garam masala
2 tablespoons chopped fresh coriander leaves
1 tablespoon chopped fresh mint leaves
1) Combine lamb, yogurt, vinegar, half the garlic and half the ginger in large bowl; mix well. Cover, refrigerate 3 hours or overnight (I always do it overnight).
2) Heat ghee in large pan, add whole spices; cook, stirring, until fragrant.
3) Add onions and remaining garlic and ginger; cook, stirring, until onions are browned lightly.
4) Add ground spices; cook, stirring, until fragrant. Add lamb mixture, stir to coat in spice mixture.
5) Add stock; simmer, covered, for 1 1/2 hours. Remove cover; simmer about 30 minutes or until lamb is tender. Just before serving, stir in garam masala and fresh herbs; heat through.
Serves 6 to 8
Actually, I think that’ll be perfect for dinner tonight – something warm and hearty to fight the winter chills that are in this flat! Unfortunately the ducted heating flame has gone out, and I need the landlord to come and fix it (gas heating scares the hell out of me, and I don’t know what I’m doing, so I’m not touching it!) – so my flat is like an icebox today, and I’m wrapped up in my trackpants and warmest sweatshirt and furry slippers … definitely won’t be winning any fashion awards today, but it’s comfy ;P
And the finish the post, here’s another travel piccie – this time of Government Gardens, Rotorua, New Zealand. Hope you’re all having a lovely Easter 🙂