Spinach and Lamb Curry

I keep finding with these Mistress of Spice curries, that the longer you let them cook the more perfect and flavoursome and moreish they become. So last night I let the meat cook for three hours. With every bite I found I wanted more and more!

My other half didn't speak until he had finished eating and the first thing that came out of his mouth afterwards... "There had better be more babe!" Thats why its fantastic that each of these curries leaves plenty of left overs, and they always taste even better the next day!

The health benefits are huge too! Some of the spices in this curry include, Coriander, Cumin, Fenugreek, Tumeric, Mustard, Pepper, Chilli... And with all that spinach, you can't go wrong...

800g lamb
Diced 2 large onions
Finely chopped 4 cloves garlic
Finely chopped 4 tsp Mistress of Spice Madras Curry Powder

500g frozen spinach, defrosted
1 x 400g can diced tomatoes
¾ cup Greek yoghurt
½ cup cream (this can be replaced with yoghurt to make a lower fat version if you like)
1 bunch coriander leaves, roughly chopped
2-3 tbsp oil

Heat oil in large saucepan or frying pan that has a fitting lid. Add the onions and sauté until softened. Add the garlic and fry for a couple of minutes before adding the curry powder. Stir this through the onions and garlic for about 20 seconds and add the diced lamb. Brown the meat, stirring to coat well in the spice mix.

When lamb is lightly browned add the can of tomatoes and about 1 cup of water. Stir, cover and simmer for about 40minutes. Stir occasionally to prevent sticking.

Add the spinach, stir, cover and simmer again for another 20 minutes. Then mix through the yoghurt (or cream if using). Do NOT let the sauce boil at this stage. A very gentle simmer is alright but boiling will cause the yoghurt to curdle. Put in the coriander, stir and season with salt to taste.

Serve with rice and yoghurt.

E.

Beef Wat

By far my favourite of the Mistress of Spice curries so far... The meat was so tender. Its a hot dish but its just the right amount of heat. I've made it twice in one week already. I am amazed at how few ingredients it takes and how healthy such a great tasting meal can be!

1.5kg beef, diced
3 tablespoons olive oil
3 large onions, chopped
3 good size cloves of garlic, finely chopped or minced
3 rounded teaspoons Mistress of Spice Berbere
800g chopped tomatoes
Salt to taste

Fry the onion unitl lightly golden then add garlic. Fry for a couple of minutes longer. Add the Mistress of Spice Berbere spices and fry for a minute to release the aroma of the blend.

Add the meat, allowing to brown, stirring occasionally to coate the pieces well and increase the absorption of the flavours.
Pour in the tomatoes. Salt to taste. Simmer for a good hour and a half or longer if you can.

This great spice mix is wonderful for its effect on the taste buds as well as healthy. Black pepper and cloves aid food digestion by increasing digestive juices, including natural stomach acid. Ayurvedic medicine use it to treat colds, flus and other infections. Chilies contain capsaicin, which, among its other advantages, is a natural painkiller.

E.

Mauritian Curry

This is another gorgeous recipe from the Mistress of Spice website! And so healthy! http://www.mistressofspice.com.au/

I changed it a tiny bit and put extra veggies in. It can be modified as you see fit!

1kg chicken thighs

2 tablespoons olive oil
1 onion, finely chopped
3 large cloves garlic, finely chopped
2 cm piece ginger, finely chopped or grated
3 - 4 teaspoons Mistress of Spice Mauritian Massalé (can be purchased from spice stores of from the Mistress of Spice website)
4 large potatoes, cut into large dice
1 sweet potato chopped

2 ripe tomatoes, roughly chopped
Handfull green beans

1 red chilli, chopped

Salt to taste
Basmati rice

Pappadums

Greek Yoghurt

Start by heating oil in a large saucepan. Fry onions until lightly golden then add garlic and ginger and fry for a couple of minutes longer. Add the Mistress of Spice Mauritian Massalé and fry for a minute to release the aroma of the blend.

Add the meat, allow to brown stirring continually to coat the pieces well and increase the absorption of the flavours.

Add the tomatoes and potatoes, stir to coat with the spiced oil. Cover with water and allow to simmer for approximately 30-45 minutes, until the potatoes break up very easily and thicken the sauce.

About fifteen minutes before it is ready add the chilli and the beans. Add salt to taste. If the sauce is getting a dry, add a little water.

Serve with rice, pappadums and greek yoghurt.

E.

Easy Kerelan Curry

I had never cooked a curry in my life when i decided to make this one my first, considering it had EASY in the name! And EASY it was!

I bought the spice from the Mistress of Spice Website. And they have certainly become my new best friend.

I adapted the recipe to suit me and I have written down exactly what I did...

3 teaspoons Mistress of Spice Keralan Curry Powder
500g chicken thighs
3 small potatoes

1/2 sweet potato

1 zucchini

600ml lite canned coconut milk
3 teaspoons grated ginger
3 teaspoons grated, minced garlic
2 onions finely chopped
3 red chillies

Heat oil in a pan and sauté onions until soft, add garlic and ginger and fry for a couple of minutes longer. Add the Mistress of Spice Keralan Curry Powder and heat until fragrant.

Then add the meat. Cook until done. Add chopped and peeled vegies.

Pour in the coconut milk, add chillies, if using, and simmer on low heat until sauce is thicker, like a cream. I simmered for probably an hour.

Serve with basmati rice and greek yoghurt.









E.