medium–high heat for a minute or two, until the spices begin to release their aroma – take care not to burn them. I know, I know. Some people object to this liberal use of the word (which derives from the Tamil ‘kari’, meaning sauce) to cover a vast range of dishes and see it as a gross mashup of various culinary traditions. Peel the eggplant in alternating strips. powder, then transfer to a large bowl and stir in all the remaining 3 cloves. . Heat another tablespoon and a half of oil in the same pan on a medium-high heat, then fry the garlic, ginger and chilli for a minute. I know, I know.

Meanwhile, mix all the salsa ingredients with a good pinch of salt. 500g minced lamb. Lamb keema. ingredients, apart from the lamb. A mild and buttery squash curry, a richly spiced fish dish with lime salsa and my take on korma made with tofu and cauliflower, Last modified on Tue 9 Jul 2019 04.26 EDT. There’s curry – and there’s M&S curry: Indian food writers’ outrage at meal kits. Return the pan to a medium heat, add the ginger, garlic and chillies, and saute, stirring occasionally, for three minutes, until fragrant. But, to me, ‘curry’ is just a shorthand for a collection of dishes that I love.

Arrange on a plate and chill until you are ready to cook them, for up to one day (see notes). So many things have happened in the, I'm not that familiar with Middle Eastern food, other than going to Layla's Falafel, a local eatery where, It’s been a long time since my last post. e’ve come to use the word ‘curry’ as an umbrella term for almost anything cooked in a spiced sauce. . Learn how your comment data is processed. However, along the way, the humble meatball trundled its fatty course through the Middle East like some sort of greasy, snail-tracking crusader with a hint of herbs. The sauce can be made one or two days ahead: just add a splash of water to reheat, because it tends to thicken as it sits. https://www.theguardian.com/food/2018/nov/10/yotam-ottolenghis-curry-recipes 2 bay leaves. . The Guardian aims to publish recipes for sustainable fish. This version from none other than Jerusalem-born Yotam Ottolenghi uses a mixture of lamb and beef. Drizzle the remaining tablespoon of coconut cream over the top, then serve in the pan with the salsa spooned inside the pan or on the side. On a high heat, melt two tablespoons of the ghee in a large, oven-proof cast-iron saucepan for which you have a lid.

They are rich, filling and immensely satisfying, and are all best served on rice. 3 cloves garlic, minced. Try to use good-quality, jarred butter beans: they’ll make a world of difference. They’ll be dried or tinned; beluga or puy; urad, channa, masoor, toor, moong … And within this vast range comes huge versatility.