Sunday, December 7, 2008
Christmas is nearly here - I can't believe how quickly the year has flown! I am in the midst of a Christmas baking frenzy, as I am still working on my Christmas boxes, which have to be finished by next weekend. In the meantime, I am juggling that with the usual round of Christmas functions and doing the things that I enjoy doing - oh yeah, and going to work. I have two weeks off very soon, when I will join my family for Christmas - can't wait!
I have posted a lot of sweet things lately, and there will be more (I went through around 2kg of sugar today). However, just to mix things up a bit, I thought I'd post about one of the savoury dishes that I have made recently, which has slightly more nutritional value and is a little healthier than my cakes. This dish is a lamb curry, based on the Sri Lankan pork curry recipe in the November 2008 edition of BBC Australian Good Food magazine. The recipes in this magazine are good because they tell you how evil (or not!) they are at the end of the recipe, and this one is relatively low in fat and calories - I don't think the substitution of lamb would have changed this much. As always, I changed the recipe to match the ingredients that I had rather than going out and buying more.
Regular readers will know that I like a good curry, and I am always keen to try new ones. This one is simple but lovely, being packed with tomatoes and zucchini. I served it with boiled rice. To make it, you need:
2 tablespoons cooking oil
1.5kg pork shoulder, cubed (I used 1kg lamb instead)
1 finely chopped onion
2 crushed cloves garlic
1 tablespoon curry powder
1 1/2 cups chicken stock
3 diced tomatoes
3 zucchini, quartered lenghtways and sliced
1 bunch chopped coriander
salt and pepper
cooked rice to serve
Heat the oil in a frypan, then brown the meat in batchesand set aside. Cook the onion in the frypan for 5 minutes until soft, then add back the meat with the garlic and curry powder. Cook for around a minute, then stir in the stock and the tomatoes. Cover the frypan, reuce the heat and simmer for 1 1/2 hours.
Add the zucchini, and cook the curry for a further ten minutes. Stir through the chooped coriander and season the curry with salt and pepper to taste. Serve on a bed of rice.