Lamb Korma

The winter weather has arrived with full force this year and the temperatures have been the coldest I can remember  in years.
One tends to think of  hearty dishes to warm you up. Casseroles, stews, braises, curries and roasts come to mind. My go to dish for winter is a Lamb Korma easy for me because I have been making it forever. The heat is determined by you, so it is a great dish for all the family. A little bit of India.
Yes you can buy a jar of curry paste at the supermarket but the ingredients are all readily available and the taste is far superior if made from scratch. Once you have the spices you can churn it out as a regular winter meal.
Better made the day before, easily transportable and adaptable for the freezer. Serve it with a delicious chutney, yoghurt and poppadoms.
You can buy lamb already diced, but I buy small half legs and cut them myself into cubes.

approx 11/2 kilos lamb diced
2 medium onions
3 cloves garlic
1 tablespoon freshly chopped ginger
2 teaspoons ground cumin
2 teaspoon ground coriander
raw almonds or cashews approx 1/2 cup
6 red chillies deseeded ( if you wish it be be not as hot add 2 at this point )
1/2 teaspoon of chilli powder ( again omit if you want it milder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamon
1/4 teaspoon ground cloves
3 teaspoons salt
1 cup yoghurt
3 tablespoons oil
handful of chopped coriander leaves

Cut the lamb into cubes removing all the fat.
Place the onions, garlic, ginger, chillies and nuts into the food processor. Blend and then add half a cup of water and blend again. Add all the spices. This is your curry paste and should be as smooth as possible
Heat the oil in a large pot and add the blender contents. Cook until aromatic a couple of minutes and the oil is separating. Add another  1/2 cup of water to the blender and wash out the remainder of the paste and add the water to the pot. Cook a little longer.
Add the lamb slowly, a bit at a time until the meat is coated with the spice mixture and fry until it changes colour.
Add the salt and yoghurt and mix in evenly. Cover  and turn down simmering for 1 hour or until lamb is cooked.
Stir through fresh coriander in the last 5 minutes saving some for a garnish. Serve with rice and all the condiments.

Curried Chicken Drumsticks Madras Style

This dish is one I haven't made since my children were young and loved drumsticks. It is a great family meal, pretty inexpensive and very easy. It is a great introduction to "spicy food" for little ones, as it is not terribly hot .The dish keeps and freezes well and as usual with this type of dish, it is often better the next day, so prepare ahead.  You can adjust the seasoning to your liking, you can adjust the amount as well. This  recipe is for 1 kilo which isn't a lot if you have a hungry family to feed ! You could use thigh cutlets as an alternative.



1 kg chicken drumsticks
1 tablespoon Madras curry paste
60 mls of canola oil
1 birds eye chilli finely chopped
3 cm piece of fresh ginger finely chopped
2 garlic cloves
2 tomatoes chopped
2 teaspoons turmeric
1 tablespoon brown sugar
1 can coconut cream
2 teaspoons salt

Gently fry the chicken drumsticks to colour and remove from the pot. Add the rest of the oil you may need extra and fry the garlic, ginger, chilli , turmeric and tomatoes together and add the curry paste. Cook these for a minute or two. Add the coconut cream , sugar and salt and blend with the spices.
Return the drumsticks to the pot and cook on a gentle simmer for about 30-40 minutes. Give it a stir every 10 minutes or so to stop it catching on the bottom of the pan and too make sure all of the drumsticks are covered and cooking.
Add some chopped coriander for garnish and serve with rice and poppadoms and a little chutney.

I used about 2 kilos of drumsticks and obviously increased amounts of everything

A sprinkle of coriander and toasted peanuts for garnish

Restaurants and Fab Finds

Last week, I had the pleasure of being invited to the soft opening of a new restaurant 414 or 4 Fourteen in Surry Hills. It has the Four in Hand and Paddington Arms boys at the helm, with Colin Fassnidge in the kitchen. It is a very cool space with a bar running through the centre, where you can sit and have a drink. Not far from the pub idea!
We didn't choose our meals, but sampled many yummy dishes. Keeping the tradition of  Four Food there was a few offal dishes on the menu. Normally not my favourite, I absolutely loved the Crumbed Pigs Tail with a Crab and Corn salad and Avocado Puree. The other entree, which I have been dreaming about, was a Pork Parfait and Quince Chutney sandwiched between a piece of crispy Tortilla on the bottom and a crispy skinned Chicken Wing on top ( just the meatiest part ) to die for! Not something most would do at home ! Mixed Grain salad was fabulous too.Mains were served in cast iron pots, centre of table to share. Desserts were gorgeous, and I am not a dessert girl. White Chocolate Sandwich with Vanilla Cucumber had us all talking. I would love to go back and try the Suckling Pig or Licorice " Beef and Bone ".
The staff were very attentive and knowledgeable. Wine list was broad, and we had some great reds! As I wasn't ordering, and by that stage I was trying to take in all the food, I can't tell you what they were. We did feel there should have been a wine under $59 on the list, however menu prices were very reasonable.

Also dined at Flying Fish, always beautiful. Love the position on the water at Jones Bay Wharf. The restaurant fit out is stunning, in a former maritime warehouse and the staff are so attentive. I had Line caught Snapper with White Sri Lankan Curry sauce, parsley mallum and date and tamarind. If you haven't been you must try it soon and watch him on TV.... Peter Kuruvita !

I found these little piping bags in Woolworths not long ago! My friends, with little girls who love making and decorating cupcakes, probably have everything associated with the art, you can buy. For those of us who haven't succumbed to the complete cake decorating set, try these. Not expensive, but you may find it's not your thing. I think it's fun, and it doesn't have to be cakes, what about canapes? Impress the guests with a very professional looking tray of canapes, mini tart shells or toasts with piped fillings . Only bound by imagination !