Author; Lizzie Collingham<o:p></o:p>

Book title; CURRY a Tale of Cooks and Conquerors<o:p></o:p>

Lamb korma

Persian cooks introduced to <st1:country-region w:st="on"><st1:place w:st="on">India</st1:place></st1:country-region> the idea of marinating meat in yogurt. At the Mughal court spices were added to the marinade and in <st1:City w:st="on"><st1:place w:st="on">Lucknow</st1:place></st1:City> the chefs added dollops of cream. The Mughals would not originally have used chilies but by the eighteenth century chilies, spread by the Marathas, were becoming popular among northern Indians. They were eventually incorporated into Mughlai and Lucknavi dishes. Serves 4�?

Ingredients;

8oog tender lamb, cut into pieces

Marinade

2tablespoons vegetable oil

2cm cinnamon stick

10 cardamom pods

10 whole cloves

2 bay leaves

1 large onion, finely chopped

50gms ground almonds

6 tablespoons yoghurt

Method;

Heat the oil in a pan

When it is hot add the cinnamon stick, a cardamom pods. cloves and bay leaves.

Stir in hot oil for 30 seconds.

 Turn down the heat and add the onions.

Fry until browned and then add the almonds.

 Fry stirring for 5-6 minutes.

 Remove from the heat and allow to cool.

 Add to the yogurt in a bowl and mix in the lamb.

 Cover and put in the fridge overnight.

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Sauce;

4�? tablespoons vegetable oil

2cm fresh ginger finely grated

6 cloves garlic crushed

2 green chilies, finely chopped

1 teaspoon coriander powder

1 teaspoon cumin powder

½ teaspoon garam masala

Salt to taste

1 teaspoon sugar

250ml single cream

The next day remove the meat from the fridge

 and allow in come to room temperature.

 Heat the oil in a pan and add the ginger, garlic and chilies,

and fry for about 10 minutes.

 Add the cumin, coriander and garam masala and fry for another 1�? minutes, stirring.

Add the lamb and its marinade to the pan and fry vigorously for about a minute.

 Add the salt and sugar.

 Turn the heat low and simmer gently until the lamb is tender.

You may need to add

A few more tablespoons of yogurt or some water to prevent the mixture from burning.

Once the meat s tender, add the cream and simmer for another10 minutes.

PAULAS CASSEROLLE

 in a baking dish cube a french bread loaf and place cubes in bottom of lightly greased dish.. ad slightly cooked brocolli,red or greenchopped peppers and some green onions. in a separate bowl beat 3 or 4 eggs adding saltand pepper and a littl pinch of nutmeg..cover  all the ingredients with the egg mixture then put gratted cheese on top. bake in preheated oven for 35 minutes at 350 degrees.. great for brunch or dinner.. add your own vegies to it.. 'shrooms if you like which i don't but whatever you wish will make it that much better..

Friday's Nanna's Boiled Fruit Cake

 

125 grm butter

1 cup milk

1 cup brown sugar

500grm dried fruit

1/2 teaspoon cinamon

1 teaspoon mixed spice

1/4 cup sweet sherry - or port or rum or whatever

1 teaspoon bicarb soda

2 eggs lightly beaten

1 cup self raising flour

1 cup plain flour

 

Line a 20cm cake tin

 

Put butter, milk, sugar, fruit, and spices in a pan. Bring to the boil. Simmer until fruit is softish. Cool slightly. Add sherry and bicarb soda. Stir well. Cool completely and add eggs. Sift flours and fold in to fruit mixture. Bake at 180C for 1 to1.5 hours. Turn out and cool.