Spicy Lamb Curry by Chef Hugh Fearnley-Whittingstall

Taken from Astroview April 2010; Serves 4

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 2 tbsp rapeseed oil
• 1 kg lamb shoulder, trimmed of excess fat and cut roughly into 4 cm cubes
• 1 onion, sliced
• 2 cloves of garlic, chopped
• 6 cm piece of fresh ginger, grated
• 2 tsp curry powder
• 500 gm jar of spicy apple chutney
• Water
• 500 gm butternut squash, peeled and cut roughly into 3 cm cubes
• Salt and ground black pepper

Note: Adding the jar of chutney is a great shortcut for adding real depth of flavour to the dish. A good fruity chutney will do too.

Method:

1. Grind the cumin and coriander together
2. Heat a little rapeseed oil in a large frying-pan over a medium-high heat and brown the meat evenly all over. Don’t overcrowd the pan – you may need to do this in batches. Transfer the browned meat to a large saucepan
3. Add a little more oil to the frying pan and add the onion, garlic, ginger, crushed cumin and coriander seeds and curry powder. Saute for 5 mins to release the aromas
4. Tip the spiced onion mixture into the pan with the meat, along with the chutney and enough water or stock just to cover
5. Bring to the boil, lower the temperature and simmer very gently, uncovered, for an hour
6. Add the chopped squash and cook for a further hour until the lamb is very tender
7. Adjust seasoning if required and serve with rice or bread

Braised Mutton Cuisine from Maggi

Preparation & cooking time: 90 mins
Serves: 4
Per person: 41 gm fat, 738 kcal (3100 kilojoules)

1 kg mutton ribs, cut into pieces
1 tbsp cooking oil

A)
2 pkts Maggi Rendang Mix
6 tbsps Maggi Tomato Sauce
1 cube Maggi Chicken Stock

B)
150 gm shallots
50 gm garlic
100 gm dried chillies, soaked
50 gm fresh red chillies
1 cm galangal
2 stalks lemon grass
3 tbsps cooking oil

C)
3 stalks curry leaves
2 cm cinnamon sticks
3 petals star anise
2 pcs cardamom

1 litre water
1 cup fresh milk

Method:
1. Marinate mutton with A in a bowl
2. Mix B in a blender and grind to paste. Set aside
3. Heat oil in a saucepan, add C and stir-fry until fragrant
4. Add marinated mutton, mix together with B and stir-fry until fragrant
5. Pour in water and fresh milk. Mix well and bring to boil. Cook meat until tender

Lamb Kabuli Rice by KNORR

Preparation: 30 mins
Cook: 1 hr
Serves: 8

Rempah (Ground to fine paste):
20 shallots
6 cloves garlic
4 cm knob ginger

2 KNORR Ikan Bilis Cubes
1 kg lamb cubes
30 gm meat curry powder
3 tbsps oil
5 cardamoms
2 cups water
Rind (peel) of 2 lemons
2 cups thick coconut milk (squeezed from 1 large coconut)
2 turmeric leaves
Salt to taste

Fragrant rice:
2 tbsps oil
2 cinnamon sticks
2 star anise
3 cups basmati rice
1 cup thin coconut milk (squeezed from leftover coconut used for curry)
2 cups water

Method:
1. Marinate lamb cubes with rempah and curry powder for 30 mins
2. Heat oil in a pan over a medium fire. When hot, add lamb cubes and cardamoms. Fry for 2 mins then add water, crumbled KNORR Ikan Bilis Cubes, lemon rind, coconut milk and turmeric leaves
3. Simmer over a low fire, stirring every 10 mins for the next 40 mins until lamb is tender. Season with salt to taste
4. To prepare rice, heat oil in a pan. When hot, stir-fry cinnamon sticks and star anise till fragrant. Add rice and fry for 1 min
5. Add 1 cup gravy from lamb curry, mix well then add coconut milk and water. Stir to mix well. Bring to a boil. Stir, then turn fire to low and cover pot with a lid. Cook for 10 mins. Leave rice to stand for another 20 mins before fluffing grains with a fork
6. Serve rice topped with lamb curry. Garnish with chopped chillies and coriander

Tip:
You can cook basmati rice in a rice cooker too. After step 4, transfer rice and dry spices into a rice cooker. Add gravy, coconut milk and water. Leave to cook in the rice cooker until all liquid has been absorbed

Lamb Korma by KNORR

Preparation: 10 mins
Cook: 45 mins
Serves: 5

1 KNORR Chicken Cube
75ml KNORR Natural Coconut Extract
600gm lamb, cut into 4cm pieces
2 rounded tbsps Korma spice mix
2 tbsps natural yoghurt
2 tbsps oil
4cm cinnamon
3 cardamoms
4 cloves
3 cloves garlic, sliced
2cm ginger, sliced
5 shallots, sliced
1 large tomato, wedged
2 tbsps chopped coriander

Method:
1. Marinate lamb with spice mix and yoghurt. Set aside for 30 mins
2. Heat oil in a pan and fry the dry spices for 1 min. Add garlic, ginger and shallots. Fry for 2 mins
3. Add marinated lamb. Turn fire to high and cook for 10 mins. Add KNORR Chicken Cube, tomato and water to cover. Lower fire and simmer for 30 mins until lamb is tender
4. Add KNORR Natural Coconut Extract. Cook 10 mins. Season to taste with salt. Serve sprinkled with chopped coriander