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w&h’s Food and Lifestyle Editor, Jani Venter, suggests some delicious recipes for you to try out this month...
QUICK & EASY RECIPES
Four fab curries
Winter’s the best time for warm and indulgent curries and stews, so we’ve picked four fab curries to share with you. Taken from chef and writer Anjum Anand’s book, I Love Curry, these recipes burst with flavours from India. Chicken korma, beef madras, prawn or veggie curry – take your pick of one of our favourite comfort foods.
Beef madras
You’ll need:
2,5cm cinnamon stick
10 green cardamom pods
8 cloves
10 black peppercorns
2tsp cumin seeds
1tbsp coriander seeds
3-6 dried Kashmiri red chillies, seeds shaken out
5tbsp vegetable oil
1 onion, sliced
½tsp turmeric
1-1¼tsp garam masala, or to taste
salt, to taste
500g diced beef
20g fresh root ginger, peeled weight
7 garlic cloves
2 tomatoes
2-5 green chillies, whole but not pierced (optional)
4tbsp cream
handful of chopped fresh coriander
1 Using a spice grinder, grind all the whole spices and chillies to a fine powder.
2 Heat the oil in a large, non-stick saucepan. Add the onion and cook until well browned. Stir in all the spices, salt and a splash of water and cook for 1 minute.
3 Add the beef and brown in the spice paste for a good 6 to 8 minutes over a moderate heat. I often add a splash of water when it starts to stick.
4 Meanwhile, blend the ginger, garlic and tomatoes until smooth, using a little water to help. Add to the pan with the green chillies, bring to a boil, then cover and simmer gently until the liquid has reduced. Check after 10 minutes, give the pot a stir and come back in another 5 minutes.
5 Now increase the heat and brown the beef and sauce together until it has been absorbed by the beef. Pour in enough water to cover, bring back to a boil, cover and cook until the meat is tender; it will take around 1 hour 15 minutes.
6 Uncover the lid and reduce the sauce in the pan until it is creamy. Add the cream and chopped coriander, taste, adjust the seasoning and serve with pilaf, naan or Indian flatbreads.
Recipes taken from I Love Curry by Anjum Anand (Quadrille Publishing)
Mild prawn curry with cashew nuts
Golden chicken korma
Lentil and vegetable curry
