Dried Fruit Lamb Or Beef Curry Recipes

FRUITY LAMB CURRY WITH YELLOW RICE

Steps:

• Method Lamb Curry Pour the strong, hot rooibos tea over the dried fruit and allow to soak. In a large heavy-based saucepan, heat the oil and brown the lamb knuckle. Remove and set aside. In the same saucepan, add the onions and sautè until soft and caramelised. Add the ginger, garlic, chilli and spices and sautè for a few minutes. Add the meat back to the pot, together with the chopped tomatoes. Measure out 125 ml of the rooibos tea soaking liquid and add to the lamb. Cover, bring to a gentle simmer allow to cook for 1 hour and 15 minutes. Drain the remaining liquid off the soaked fruit and ad the fruit to the pot. Simmer for a further 30 minutes or until meat is falling off the bone and the fruit is soft. Remove the cinnamon stick. Stir in the fresh coriander and season to taste. Rice Place all the ingredients into a medium-sized, heavy-based saucepan, cover and boil until the rice is tender and the liquid has cooked away. Once cooked, place the rice into a colander and put under running water to rinse. Put the rice back into the saucepan, cover, and heat through over a low heat, to allow the rice to steam for a few minutes. Fluff up with a fork. Serve the fruity curry on a bed of fluffy yellow rice, garnished with fresh coriander. Tip: This curry can easily be done in a pressure cooker for +- 45 minutes in total.

FRAGRANT LAMB STEW WITH DRIED FRUITS

Steps:

• -Preheat oven to 350 degrees F.
• Heat olive oil in bottom of 4 to 5 quart heavy-bottomed Dutch oven.
• Brown cubes of lamb in oil, in batches, remove lamb to plate. Add onions to pot, scraping up brown bits and stirring.
• When softened, add crushed garlic; stir to incorporate, then add carrots.
• Cook 2 to 3 minutes.
• Add curry, salt, pepper, cinnamon, ginger, cloves, lemon zest, cayenne or pepper flakes, and rosemary.
• Stir to mix in well, then add water and wine. Raise heat and let the liquids bubble. Lower heat, then add the tomatoes, balsamic vinegar, and the lamb cubes.
• Add dried fruits, the lemon juice, and the almonds.
• Adjust seasonings to taste, adding more water if the stew seems too thick.
• Add 1/2 cup of cilantro, cover pot, and place in oven for 75 to 90 minutes.
• From time to time, check stew, adding water as needed to keep it moist. When lamb is tender and dried fruits have softened almost enough to become part of the sauce, remove from oven and stir in remaining cilantro.
• Let stew rest 5 minutes and serve.

DRIED FRUIT LAMB (OR BEEF) CURRY

Steps:

• Combine the apples, prunes and raisins in a bowl, pour the water over them and let soak for at least an hour, turning the fruit occasionally.
• Dry the cubed meat with a paper towel and sprinkle them with the salt.
• In a heavy large skillet, heat the oil over moderate heat until it is hot enough that a haze forms above it; brown the meat in the hot oil in 2 or 3 batches, turning the meat even ly to get them a good rich brown color; as they brown transfer to a plate and set aside.
• Pour off all but about 2 tbsps of the fat from the pan and drop in the onions; stir constantly and scrape up the browned bits from the bottom of the pan; cook the onions for about 3 to 4 minutes, until they are soft.
• Reduce the heat to low, add the Curry powder and stir for 2 minutes or so to toast the Curry a bit, thus intensifying it's flavor ( a step you should always take when using Curry powder; it leeches any bitterness from some of the stronger spices in Curry).
• Return the meat to the pan, along with any liquid that has accumulated around it; stir in the fruits along with their soaking water, the vinegar and the lemon juice.
• Bring to a boil over high heat, then reduce the heat to low.
• Partially cover the skillet and simmer for about one hour or until the meat is tender and shows no resistance when poked with a sharp knife.
• Check the pan periodically and if it looks too dry, add up to a 1/4 cup water, a few tablespoons at a time; when the curry is done however, most of the liquid should be dried up as this is a dryer curry not a soupy one.
• Taste for seasoning and mound the curry on a heated platter; just before serving sprinkle with the peanuts and slice the bananas and arrange around the curry.
• Serve with hot rice, preferably Jasmine, and your favorite chutney.
• Also, I like a hotter curry and have found that adding an additional 1/2 tbsp of curry powder or paste does the trick, especially if I am serving with a hot chutney.