Rabbit Chana Masala Curry

IMG_0152Ingredients:

  • 1 rabbit, skinned, jointed, fried and meat taken off the bone.
  • 1 tin of chick peas
  • 1 large onion
  • 5 cloves of garlic
  • 1 thumb size price of ginger
  • Small bunch of fresh coriander
  • 1/2 tsp black mustard seeds
  • 3 cardamon pods
  • 2 tsps ground coriander
  • 1 tsp cumin
  • 1/2 tsp tumeric
  • 1/2 tsp paprika
  • 1/2 tsp garam masala
  • 1/2 tsp mango powder (amchor)
  • 1/4 tsp black pepper
  • 1/4 tsp chilli powder
  • 3 tblsps natural yoghurt
  • 10-12 cherry tomatoes
  • 1 tsp tomato purée
  • Salt

Method:
Fry the mustard seeds and cardamon for a few mins until mustard seeds are popping
Fry the onion.
Make a paste from the ginger, garlic and fresh coriander and add to the frying onion
Add the rest of the powdered spices and salt and fry for a few mins
Add the yoghurt, tomatoes and tomato purée
Add the rabbit and chick peas and simmer for 30-45 mins
Served here with corn tortillas garnished with more fresh coriander

IMG_0150

Gourmet Gorman cooks Prawn Dhansak

A delicious and easy Prawn Dhansak cooked with prawns, lentils, lemon, yoghurt, chilli and spices…

Prudence Pullao (and dhal)

Prudence Pullao

Yesterday I arrived home from Denmark after playing a Boy George gig at the Esbjerg Rock Festival.
As usual, after a full days travel, which commenced with a (reasonably) early start, following on from the previous days travel – soundcheck – gig – and a couple (ahem) of drinks at the bar  after the show, I was pretty tired and in two minds about whether to cook, or just plump for the takeaway option.

However, a look inside the fridge quickly persuaded me that cooking would be the far more prudent path to take on this occasion, given the fact that I had so much stuff to use up, not least of which was a few pieces of lamb kebab left over from a barbeque a couple of days before. There was also 1/2 a bunch of asparagus and a single carrot. I quickly hatched a plan. Here’s what commenced:

Ingredients:

  • about 6 pieces of leftover barbequed lamb,
  • 1 small tin of anchovies,
  • 1 small onion,
  • 1/2 inch pce of ginger,
  • 3 cloves of garlic,
  • 1/2 tsp tumeric,
  • 1/2 tsp garam masala,
  • 1/2 tsp mustard powder
  • 1/4 tsp black pepper
  • 1 carrot,
  • 4 sticks of asparagus,
  • 1 red chilli,
  • 1 tblsp natural yogurt,
  • 1/2 tblsp tomato puree
  • 1 tsp dried mint
  • 1 cup basmati rice (soaked and drained)
  • 2 cups of boiling water

Method:

  • Heat some oil in a pan, and mash the anchovies into it until they’re dissolved.
  • Chop and fry the onion, ginger, and garlic.
  • Add the tumeric, garam masala, mustard powder and black pepper, and fry briefly.
  • Add the lamb (sliced thinly) and fry in the spices.
  • Add the chopped carrot, asparagus and chilli, and fry round some more
  • Add the rice and fry for a few moments.
  • Add the yohurt and tomato puree and stir through.
  • Add the boiling water and mint and bring to a simmer.
  • Cook until the rice is done, adding more water if necessary or drying off in a medium oven for 10 mins if needs be.

And that was that. You may notice I used anchovies instead of salt or stock. I tend to do this a lot with lamb, since it’s such a strong flavour, I think chicken stock confuses the issue. But anchovies go very well with it and don’t taste at all fishy in the mix….

Finally, I found a portion of dhal in the freezer, which I’d made some weeks earlier, so just thawed it out slowly in a warm pan.
To serve, I moulded the pullao into a small bowl, and simply upended it into the serving bowl – (hey presto !) and surrounded it with dhal as you can see above.

All in all, preferable to a takeaway, and very welcome after planes, trains and automobiles……

A spinach and mushroom dhal

This is a quick and easy dhal to make.

Ingredients:

  • 250 grams red lentils
  • 1 large onion
  • 4 Cloves garlic chopped
  • 1 piece thumb sized ginger chopped
  • 1 long dried red chilli
  • 1 tsp tumeric
  • 1 tsp mustard seed
  • 1 tsp cumin seeds
  • 1 bunch of spinach
  • 10 chesnut mushrooms (or 3 portabello mushrooms)
  • Boiling Water
  • 1 tsp salt

Method:

Chop half the onion, and place in a pan with the lentils, ginger, garlic, tumeric, red chilli and salt. Cover with boiling water and bring down to a simmer. Cover the pan.

When the lentils are cooked, chop the spinach and add to the lentils. Cover and simmer until the spinach has wilted. If to watery, simmer for a few minutes open.

Pour 1 tbls of vegetable or sunflower oil into a frying pan and turn the heat up.

Slice the remaining half of the onion, and slice the mushrooms into thin slices.

Put the mustard seeds and cumin seeds into the hot oil. They should spit and splutter.

After about 30secs add the sliced onion, and fry until browned well. Then add the mushrooms.

Fry until the mushroom is soft then pour the whole contents of the frying pan into the dhal, stir, and serve immediately.