nigel slater lamb curry

500ml coconut milk  (I used a standard 400ml can with no trouble), 5 tablespoons lime juice (I used a squeezy bottle). © 2020 Guardian News & Media Limited or its affiliated companies. Wipe out the pan with a paper towel, and heat a little more oil for cooking the lamb. Season a best end of lamb fillet (weighing 350g of thereabouts) with a little black pepper, then let it sizzle in the oil for about 5 minutes, turning it every now and again until the outside is evenly browned. Theme: Newsup by Themeansar. A very good risotto, from a recipe card I found at the shops, Classic pancakes, from Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery, Baked peaches with almond and ginger butter, from Maggie Beer (Lantern Cookery Classic). The coconut milk has a softening effect here, so I use a hot blend. Bring to the boil, then turn the heat down and simmer for 10 minutes, stirring from time to time. Spread the love The recipe An uncomplicated curry. Leave everything to simmer, giving it the occasional stir, for 10 minutes or so, until you have a thick, red-brown sauce. Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Seasonings that never jar. The foremost would have to be Charmain Solomon’s The Complete Asian Cookbook. I love it with lashings of mint sauce, surrounded by roast potatoes and veg and covered in thick meaty gravy. Some nights you just feel like a curry. ( Log Out /  Feeling the pinch in my wallet has meant my takeaway curry nights have become far and few between (besides – when did “cheap and cheerful” become so expensive? Photographs copyright Jonathan Lovekin 2020. Nigel Slater. Stir in 2 tsp of curry powder and a little salt. Add the quartered mushrooms to the casserole and fry until golden-brown, adding more oil if needed. © 2020 Guardian News & Media Limited or its affiliated companies. A rich and tasty Leftover Lamb Curry that’s a perfect filling family meal, and a great way to make the most of all of that yummy leftover lamb. Drain the apricots, reserving 4 tbsp of the syrup, then roughly chop them and add to the walnuts and cherries. Sugared quinces will be served with sour cream cheese, long-cooked stews of lamb with sweet onions and pungent dried limes; each dish fragrant with pomegranates, sour oranges, and flower waters. We breakfasted each morning on soft sheets of warm bread, quince jam and spoonfuls of thick, sour cream. Every weekend for twenty-seven years I have sat at my kitchen table and written a column for The Observer. Peel the garlic, slice thinly then add to the onions when they have been cooking for 15 minutes. And it definitely sated my curry-night cravings. Part recipe journal, part kitchen chronical, each story has, at its heart, a recipe I have cooked during the week that I feel I would like to share. Add the curry powder, turmeric, flour and lamb, and then stir well to make sure that the meat is coated. Proudly powered by WordPress The result was a mild, creamy, satisfyingly zingy, fresh casserole (though I think curry does it more justice) that was just a delicious the next day. Serve with rice or flatbread. Nigel Slater’s recipe for lamb with tomato, coconut and coriander. Warm 3 tbsp of groundnut or vegetable oil in a straight-sided, shallow pan. Continue layering the pastry until it and almost all the butter is used up. Melt the butter over a moderate heat. Chop the leaves and fine stalks from 40g of coriander, stir into the sauce and check the seasoning. This volume is the be-all and end-all of cuisine from the Asian continent. Remove the cooked chicken pieces from the casserole with a slotted spoon. () Denotes recipes without meat or fish. Cook for at least two minutes more, until the spices are really fragrant, to make sure that the sauce won’t taste of flour. For the curry paste, slice the lemongrass finely. Each one is a postcard from home kitchens. ©2020 Nigel Slater. 6 medium-hot green chillies, seeded and chopped, leaves from a large bunch (about 20g/0.7oz). Part recipe journal, part kitchen chronical, each story has, at its heart, a recipe I have cooked during the week that I feel I would like to share. Change ), You are commenting using your Facebook account. The result is three hour-long documentaries, made for the BBC with my producer James Thompson. This time, though, for a spring supper it was the coconut and coriander lamb that grabbed me. Mix the reserved apricot syrup, orange blossom water and honey and bring to the boil. Learn more, Nigel Slater’s recipe for lamb with tomato, coconut and coriander, The full list of Pret A Manger stores closing in the UK, Generation of ‘little chefs’ emerges as families spend hours cooking at home in lockdown, Woman on TikTok horrifies users after appearing to cook steak in a toaster: ‘This is an abomination’, Coronavirus: Year-long waits for hospital care in England worst since 2008, UK’s coronavirus R rate is finally back BELOW 1, Covid app study claims, Black and Asian people at greater risk from Covid, study finds, Rainbow bright! Amateur cook, writer, thinker, flat white drinker, toast lover, sometimes baker, cookbook collector, beach goer, procrastinator. Some of these breakfasts were taken under tangled fragolino grapes and bougainvillea, others on city roofs that shuddered from construction work beneath as we gazed at distant mosques. Stir in 3 tablespoons of the herb paste (I added the whole lot at this point) and simmer for a further 10-15 minutes. Here is a selection of those columns, personal, practical, often a little eccentric, an archive of recipes and journalism from the Guardian website. We cut wedges of chilled watermelon, squeezed sweet-sour oranges and cracked fat walnuts. Put the yogurt in a large bowl, pour in the saffron liquid (holding back the stamens if you wish) whisking continuously. I reached for Nigel Slater’s A Year of Good Eating: The Kitchen Diaries III. Nigel Slater's lamb shanks recipe. Brown the lamb well on all sides, making sure not to overcrowd – patience is a virtue. Nigel Slater: Flatten a piece of meat with a rolling pin, and supper will be ready in 15 minutes, says Nigel Slater. Recipes are developed in collaboration with James Thompson. All rights reserved. Add the Turmeric, Crushed Chillies, Medium From the simplest bowl of soup to the most elaborate feast, there is balance and harmony. You’ll need your favourite blend of curry spices. Stir in the curry powder, black pepper and turmeric and cook for a few minutes then return the lamb to the pan and pour in the water. It’s got to be my favourite Sunday Lunch meat. Change ). ( Log Out /  Warm the reserved lamb fat in a heavy, shallow pan, add the butter and onions and cook over a low heat for about 25 minutes. Text and website photographs copyright Nigel Slater. Peel the remaining onion, cut in half then into 1cm-thick slices. When all the lamb is browned, add the coconut milk to the same pan, and scrape away at any sticky bits on the bottom. You could divide the tomatoes in half, add the first batch as per the recipe and leave it to simmer down to a thick sauce, then introduce the second half nearer the end, to give a little more texture to the dish. The result was a mild, creamy, satisfyingly zingy, fresh casserole (though I think curry does it more justice) that was just a delicious the next day. Last week, though, I was feeling a bit more mid-week supper than weekend feast. Flavours that are timeless. Finish with sour cherries. https://www.bbc.co.uk/food/recipes/nigelslatersthaigree_80244 - Nigel Slater, The Kitchen Diaries. Inevitably I’ll end up sitting and reading, like I would with a novel; Nigel’s prose has that effect on you. By continuing to use this site, you accept our use of cookies. Lamb Recipes Slow Cooker Recipes Savoury Recipes Easy Delicious Dinner Recipes Lamb Shank Recipe Nigel Slater Lamb Shanks Winter Food Appetizer Recipes. A gorgeously simple, succulent and meaty curry. Turn up the heat under the lamb liquor and boil to reduce by half. Add the pistachios, walnuts and rose petals. Stir in 2 tsp of garam masala. Put the cherries in a bowl. You’ll need your favourite blend of curry spices. Serves 3-4. middle neck of lamb 1 kgolive oil 3 tbsponions 3, largegarlic 6 clovescurry powder (mild) 3 tspblack pepper 2 tspturmeric 2 tsp, groundwater 1 litresaffron stamens 2 pinchesbutter 30gyogurt 500ml, thickpistachios shelled, a large handfuldried sour cherries a handful. Whether it’s braised lamb with turmeric or filo pastry with dried apricots, these delicious dishes sing with spice. Read about our approach to external linking. The vibrant pink and orange edition may be a long way from the mossy green cloth of the original, but it still holds as much inspiration – and information – as ever. Warm 3 tbsp of groundnut or vegetable oil in a straight-sided, shallow pan. Pour the reduced liquor into the yogurt, then spoon over the lamb. As the pieces brown, remove them from the pan and add them to the bowl with the onions and garlic. The second time I made this recipe, I stirred in 3 tsp of double cream and the sauce became pleasingly soft and silky. Open the cardamom pods and grind the seeds to powder, then add to the bowl. Slow roast leg of lamb with herb rub — Series 1, When Nothing Else Will Do Duration: 04:46 See all clips from Nigel Slater's Dish of the Day (63) Using a draining spoon, lift the lamb pieces out on to a warm serving dish. While the onion is cooking, peel and thinly slice 3 plump cloves of garlic and peel and grate 30g of ginger, then add to the pan. ( Log Out /  Serves 8-10. apricots 250g, driedcherries 100g, driedwalnuts 125gsoft brown sugar 70glemon 1cardamom pods 8butter 90gfilo pastry 270gTo finish:the reserved apricot water 3 tbsporange blossom water 1 tsphoney 2 tbsppistachios 100g, shelledwalnuts a handfulrose petals a small handful. My version of a 16th-century Persian recipe. Battered at the edges, food-stained, with smudgy fingerprints on the pages I turn to most often (gyoza; moghrabieh with chorizo and tomato; pork chops with mushrooms), it’s my go-to when I’ve only got a few ingredients in the cupboard and very few ideas on what to do with them. Cook onions and garlic in a little oil in a heavy-based saucepan over a medium heat, until soft and translucent.