Tag-Archive for » raita «
This is a different way of doing a curry with great results my family really like this one especially my brother and my son.
Ingredients
1kg Lamb Fillets, chopped coarsley
2 Tablespoons mild curry paste (I use rajah brand)
2 Tablespoons hot curry paste (I use rajah brand)
2 Tablespoons peanut oil
4 Cardamon pods, bruised
1 Teaspoon cumin powder
1 Brown onion, finly chopped
2 Cups white rice
250ml Water
1 Teaspoon chicken stock concentrate ( powder, cube, paste etc..)
500ml coconut milk
Raita 
300g Natural yogurt
5-6 green onions, sliced
1 medium cucumber, seeded, sliced thinly
Bruising caradamon pods simply means splitting them, do this by placing on flat surface and pressing down on them with flat side of a knife until the pod splits.
1. Combine lamb with both pastes in storage container or ziploc bag, coat lamb thouroughly in paste and refrigerate several hours or overnight. (preferably overnight)
2. Heat half the oil in a large saucepan, add onion and cardamon and stir until onion softens, add cumin and stir until fragrant. Add rice, stock, water and coconut milk, bring to boil and then reduce heat to a simmer, cook covered about 20-25 min’s until rice is just tender and liquid has absorbed.
Note: I have had times when I make this that all the liquid is gone and the rice is not quite cooked, just leave the lid on over the lowest heat you have on your stove, stir from time to time until done. Don’t add more liquid it will just make rice go stoggey.
3. While the rice is cooking, heat the other half of oil in a large frying pan. Add lamb with paste stir, put a lid on and cook until lamb is done stiring from time to time about 20 min’s.
Raita
1. In a medium bowl combine yogurt, onions and cucumber. This can be made ahead of time if desired.
To serve place rice on plate top with lamb pour some liquid from pan over and top with raita.
4-5 servings
All photo’s taken by me unless otherwise stated.
I made this as kebabs with couscous to keep it lighter than serving as a curry with rice. If you prefer that or your not a lover of couscous the marinade recipe can be used in this way, just reserve the marinade to cook with the lamb pieces as the sauce and serve over rice topped with raita.
Ingredients
800g-1kg Lamb fillets (depending on appetites my hubby and son will eat 3 to 4 kebabs each where as I’m happy with 2)
3 Tablespoons Tandoori paste (I use Rajah brand)
150g Natural yogurt pot
1 Tablespoon lemon juice
Raita
300g Natural yogurt
1 Medium cucumber (120g), Seeded and chopped
11/2 Tablespoons fresh mint, finely chopped
1 Teaspoon mint sauce
Couscous
2x100g Sachet quick cook couscous ( The brand I buy come in 100g individual sachets for 4 servings it is between 150g-200g )
1 Teaspoon vegetable stock powder
1 small red pepper, finely chopped
1/2 small yellow pepper, finely chopped
1 small red onion, finely chopped
3 Green onions, thinly sliced
2 Tablespoons fresh mint, finely chopped
3 Tablespoons fresh parsley, finely chopped
1 Tablespoon white wine vinegar
2 Tablespoons lemon juice
3 Tablespoons olive oil
Method
1. Chop lamb into about 1 inch cubes, combine paste, yogurt and lemon juice, add lamb and marinate several hours or overnight.
2. Either thread lamb on metal skewers or if using wooden skewers make sure they are soaked for 20-30 Min’s in water to prevent burning during cooking.
3. Cook lamb on BBQ or grill 4-6 inches from heat until cooked as desired. (approx 5-10 Min’s a side, medium rare-medium well)
Raita
1. In a medium size bowl combine yogurt, cucumber, mint and mint sauce mix well and refrigerate until needed.
Couscous
1. If using quick cooking sachets I add 1 teaspoon of chicken stock powder to the water, bring to boil and add the sachets for a couple of minutes. Remove from pan and add couscous to a large bowl and fluff. If using another type of couscous prepare according to packet.
2. Add both peppers, red and green onions, mint and parsley combine well.
3. Combine vinegar, lemon juice and olive oil in screw top jar shake well. Pour over couscous and mix well.
To serve place couscous on plate top with kebab and drizzle with raita.
4-5 servings
All photo’s taken by me unless otherwise stated.
