Danny's curry
Curry powder (in pretty liberal ammounts) makes Danny's curry fairly formidable, though one can scale-down the ammounts to make the dish milder.
Danny's recipe calls for both fresh and powdered curry for a full, delicious flavour.
This traditional Indian curry dish from Danny Todt is enough for 10 to 12 people.
You'll need:
Stage 1
• 3 kilograms lamb shin
• 3 X large onions, finely chopped
• 3 X tbsp cooking oil
• 1 X tbsp butter
• 4 X sticks whole cinnamon
• 6 X whole cardamom, cracked
• 6 X whole cloves
• 3 X star anise
Stage 2
• 3 X bay leaves
• 1 x knob fresh ginger (thumb-sized), grated
• 6 X cloves fresh garlic, chopped/crushed
• 7 X large green chilies – seeded and chopped
• 4 X tspns ground cumin
• 4 X tspns ground coriander
• 8 – 10 curry leaves
• 2 X chopped tomatoes (optional) If using this option, ad 2 tspns. sugar
• 4 X tbsp hot curry powder/masala (mutton)
• 3 X tspn chili powder (Add more if desired)
• 500 ml water/stock
• salt, to taste
• a bunch dhania (fresh coriander leaves), ¾ chopped, ¼ unchopped for garnish
Stage 3
• 1 X tbsp garam masala
• ½ bunch chopped dhania
Here's how:
1. Heat the oil and butter in a large saucepan until butter is foaming. Add chopped onions and all spices in Stage 1 and simmer till brown.
2. Reduce heat slightly and add half the garlic and all the ginger from Stage 2 and cook for 6 minutes. Add the rest of the ingredients from Stage 2, as well as the lamb and bring to the boil.
3. Reduce heat and simmer with lid on. Check every now and again that there is enough liquid. Do not burn. After an hour add the balance of the garlic and continue simmering for a further 30 minutes or until meat is really tender and ready to fall off the bone.
4. Once ready, add ingredients from stage 3 (dhania and garam masala) and simmer for a further 5 minutes or if you plan to prepare the day before only add these ingredients once heated through.
5. Remove all whole spices where possible. I have learnt not to brown your meat as it seals it and prevents the flavors from being absorbed.
This is very basic and I do add additional spices if I feel there is something more needed, but as is should be pretty good.
Basmati rice
You will need:
• 4 cups basmati rice
• 5 X whole Cardamoms Crushed.
• 2 X sticks whole cinnamon bark
• 2 X Tspns Butter.
• 1 X Tspn Oil
• 500ml boiling water
• 2 X tspns salt.
Here's how:
1. Heat oil and butter and spices together until foaming. Add rice and fry until the oil is absorbed and the rice slightly browned.
2. Add boiling water and bring to the boil, cover and reduce heat to low for 5 minutes. Switch off heat and allow rice to cook in it’s own heat for 10 minutes or until it has absorbed all the water. Don’t allow to overcook.
3. Strain and remove the spices.
4. Reheat in microwave before serving and garnish with dhania.
Other recipes to try out:
Lentil curry
Smoorsnoek
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