Lazyness and Curry

The last 10 days have been incredibly stressful and generally not so fun.  My roommate hopes were dashed when the guy who was all set to move in never showed up to pay his damage deposit and refused to answer his phone or emails.  Since then I’ve had people email me about the room, but 75% of the people who make an appointment to come see it never show up.  I’ve stopped attempting to contact them when they don’t simply because I’m not going to chase after people anymore!  This has left me rather strapped for cash and stressed out to the point where I’m having migraines and haven’t felt like doing anything, including the exercise I started two weeks ago and anything remotely resembling cooking or baking. 

This weekend was different tho.  I felt an urge to create something.  I’ve never really cooked Indian food, but wanted to try something different…something spicy and warming.  I searched through and found a lamb curry, which was perfect as I have so much lamb in my freezer and don’t really know what to do with it.  I also went to chapters and found an indian recipe book in the bargain section and so I decided to try the lamb curry from there.  It is Indian Food Made Easy by Anjum Anand.  I also don’t have the recipe in front of me and I made changes to the recipe so I will do it from memory for now.

Lamb and Chickpea Curry

2 tbsp vegetable oil

1 bay leaf

4 cardamom pods (2 green, 2 black (I only had green))

1 large onion, minced

1lb Lamb stewing meat (bone in if you can, mine wasn’t)

1tbsp ground coriander

1tbsp garam marsala (I made my own using this recipe)

1tsp tumeric

2 dried whole red chili’s

salt to taste (I didn’t add any)

1 can stewed tomatoes

1 can chickpeas ( or 2 cups cooked)

2 cups water

1. Heat the oil in a large non-stick skillet (I used my wok).  Add the cardamom pods and bay leaf, cook for about 10-15 seconds.  Add the onion and cook till brown and soft.

2. Add the lamb and spices, stirfry for about 2-3 minutes or untill it’s dry.  Add the tomatoes, bring to a boil.  Let it boil for 10 minutes or untill the marsala has released the oil.  Add the chickpeas and water.  Bring to a boil, lower the heat and simmer, covered, for 35-45 minutes or untill lamb is tender.  Serve over rice or with roti. 

What I like about curry is that it only gets better as it sits.  The 2nd day it was spicier and we’ll see how it is today!


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