Recipes

DRY LAMB CURRY

3 tbsp ghee

2 tbsp oil

2 large onions, sliced

3 cloves garlic, chopped

3 tbsp shredded stem ginger

4 tbsp meat curry paste

1 kg lean lamp, cubed

1 large carrot, cubed

1 coconut, shredded

600ml water

2 tsp salt

1 stalk curry leaves

Squeeze coconut with water for milk. Add 1/2 tsp salt and set aside. Heat a non-stick or heavy bottomed pot with oil and ghee and fry onions, ginger and garlic until golden brown.

Add meat curry paste moistened with 2 tbsp of coconut milk and continue frying until oil seeps out again. Add cubed lamp and fry for a few more minutes until well-steeped with spices.

Add half the coconut milk and simmer for 15 minutes. Add carrots and remaining coconut milk and simmer for 10 minutes more. You may simmer it more until gravy is reduced by half and the lamb is very tender.

When re-heating this dish, add a little more water. Serve with rice.

CUCUMBER & PRAWN SALAD

2 tbsp oil

1 large onion, finely sliced

3 cloves garlic, sliced

150ml water

1 tsp salt

400g prawns, shelled

2 cucumbers

Sauce :-

3 red chillies or 6 birds eye chillies (chilli padi)

1 tbsp sugar

1 tbsp fish sauce

2 tbsp lime or lemon juice

Heat oil and fry sliced garlic and onion until brown and crisp. Dish up and set aside. Boil water and cook prawns until just done. Add salt and set aside.

Skin cucumbers and remove pulp after cutting into four lengthwise. Cut each into diamond-shaped pieces. Drain prawns and mix with cucumbers. Roughly crush chillies and mix with sugar, fish sauce and lime juice. Add a little of the prawn liquid and pour over salad. Sprinkle with fried garlic and onions and serve.

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