The clock has been turn back and the first frost has set in. It is that time of the year when I reach for my slow cooker.
I am looking forward to something warm and cosy to welcome me home from the dark and cold evening. I know the clock goes back every Autumn but somehow I still find myself saying things like “look at how dark it is?” or “it’s only 5pm?” so a warm comforting food is definitely in order.
I have decided that we are going to be having a curry this Friday. Something that is full of flavour but not too hot just enough heat to make you reach for that cold beer.
I still have some diced lamb from the local farm shop left in the freezer that would be perfect for what I had in mind.
The problem was when it comes to prepping for this dish on a Thursday night, I had a huge headache! So I kinda thrown things together, made a very bad note and went to bed. I know you are saying Thursday night? Why? It is because I like to brown my meat and cook the sauce before I add it to the slow cooker.
There is a debate on do you or do you not brown the meat before you add to your slow cooker? Well I am definitely brown the meat and make the sauce first people. I would make everything ready and place it in my slow cooker before I go to bed.
I would then turn the slow cooker on in the morning and leave it to do it’s magic.
Any way, the next day I went to work and think nothing of it till I was driving home.
I did have a slight panic as to what my dinner was going to be like and was wondering if I will be calling the local fish and chips shop for my dinner.
To My surprised it was great!!
I am not sure what to call this curry at first, as I kinda made it up as I went along. Like a mystery box challenge but only it’s “what do I have in my cupboard?” challenge.
As the result was pretty delicious I though I’d share it with you all.
Mr M and I shared this curry but it could easily be enough to serve 4 for dinner as we had plenty left over.
You will need;
600g Diced lamb
2 Peppers – cut into chunks
2 Shallots – thinly sliced
2 Cloves garlic – minced
1 Thumb of ginger – thinly sliced
20g (handful) Coriander – chopped
60g Dates – chopped
60g Dried apricot – chopped
1tbs Red curry paste
1 Stock cube
1tsp Tamarin paste
pinch of salt
Drop of oil
Brown the meat with a drop of oil and put into the slow cooker. in the same pan add the shallots, ginger, garlic, coriander cook till soft. Add red curry paste, tamarin paste and stock cube cook for a few more minutes. Now add the dates, apricots and pasata give it a good stir and add to the slow cooker. As my kitchen is now quite cold I just give everything a good stir and leave it as it is, with the lid off. You can put it in the fridge if you are not cooking it right away. I’d then turn the cooker on low the next morning, put the lid on and go to work. and when I am back 7 hours later, I just give it a good stir check that I am happy with the flavour (I did have to add salt as I had forgotten the night before)
I cooked some rice and heat up some poppadom to have with this curry that I have now decided to call “Slow Cooked Fruity Lamb Red Curry”
Note: English is not my first language. Please excuse any spelling or grammatical errors.