So, time for Blog Goal number 2 for this week. The snazzy font in the featured image above is made using the Typorama app, which is free and is brilliant by the way!
Not sure why, I’m certainly no future Jamie Oliver (think the ship has sailed on that one), but I felt like posting some of my cooking efforts. Lucy and I do really enjoy cooking when we get the chance. Lucy’s a keen baker, and I like to make a mess when I do savoury stuff!
This Sunday, I made us a lamb curry. This was a lot easier than you’d think, especially if you skip out the whole blender phase. We like chunky bits anyway!
I’m not going to take any credit for the recipe itself, it’s a Mary Berry one taken from the BBC Food website (which is an amazing website by the way!).
- 3 tbsp sunflower oil
- 1 kg/2lb 4oz diced lamb shoulder or leg, or a mixture of both
- 2 onions, chopped
- 25g/1oz fresh root ginger, peeled – I used some ‘Easy Ginger’ out of the fridge
- 4 garlic cloves, peeled
- 2 red chillies, seeds removed, chopped – I used chilli flakes!
- 1½ tbsp ground cumin
- 1½ tbsp ground coriander
- ½ tbsp ground turmeric
- 1 tbsp Garam Masala powder
- 1 x 400g/14oz can chopped tomatoes
- salt and pepper
If you look closely enough, you’ll see I left out some of the ingredients that we didn’t have. I don’t know how different it would taste with those added, but this slimmed-down version was still delicious and something we’d definitely be able to do again with our stock ingredients!
A quick summary of the actual process (again, I’m basically nicking this from Mary Berry with a few lazier moderations!):
- Fry the onion, garlic and ginger till the onions are softened. It’s probably best to keep the heat low-medium, making sure you don’t burn the garlic.
- Add the spices and stir them in until all the bits are coated.
- Then add the lamb chunks and fry for about 3-4 minutes, turning up the heat a bit to brown the lamb. Again, get it all coated in the spice mix so it all tastes glorious.
- Add the tomatoes, some salt and pepper, and let it simmer down for about half an hour. You can get the rice on or any extras whilst this is happening (we use a mix of Basmati and Jasmine rice).
- That’s it! The sauce should thicken and you should be left with a delicious, quick and easy lamb curry! It definitely felt like a treat at the end of a good weekend.
This would almost certainly work with any meat. We had some leftovers from my Daddy/daughter day out in the freezer, but I’m sure anything else would work fine.
Hopefully I’ll be able to bring you more Cheffy Daddy delights in future blogs! Whilst I wouldn’t recommend this one as part of a weaning baby’s diet (it was a bit spicier than expected, not sure it’s worth the risk!), Lucy has had a go at making some things that are suitable for Bea at breakfast time that are considerably less squishy than her other options! If you want a sneak peak, you can check out my Instagram page.
Two down, two to go…