Tale of Curry
March 25, 2006 Saturday 3PM CT
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This hour, on Here on Earth, Jean Feraca's guest talks about the history of Indian foods and cooking, proving that almost every well-known dish is the product of different food cultures and traditions.
Guest
- Lizzie Collingham, food historian, freelance scholar and writer, author of "Curry: A Tale of Cooks & Conquerors"
Sample Recipes From "Curry: A Tale of Cooks & Conquerors"
LAMB KORMA
- 1¾ lb. tender lamb, cut into pieces
Marinade
- 3 tablespoons vegetable oil
- ¾ in. cinnamon stick
- 10 cardamom pods
- 10 whole cloves
- 8 bay leaves
- 1 large onion, finely chopped
- 2 oz. ground almonds
- 6 tablesppons yogurt
Sauce
- 4-6 tablesppons vegetable oil
- ¾ in. fresh ginger, finely grated
- 6 cloves garlic, crushed
- 2 green chillies, finely chopped
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon garam masala
- salt to taste
- 1 teaspoon sugar
- 1 cup single cream
Heat the oil in a pan and when it is hot add the cinnamon stick, cardamom pods, cloves, and bay leaves. Stir in hot oil for 30 seconds. Turn down the heat and add the onions. Fry until browned and then add the almonds. Fry, stirring for 5-6 minutes. Remove from the heat and allow to cool. Add to the yogurt in a bowl and mix in the lamb. Cover and put in the fridge overnight.
The next day remove the meat from the fridge and allow to come to room temperature. Heat the oil in a pan and add the ginger, garlic, and chillies, and fry for about 10 minutes. Add the cumin, coriander, and garam masala and fry for another 1-2 minutes, stirring.
Add the lamb and its marinade to the pan and fry vigorously for about a minute. Add the salt and sugar. Turn the heat low and simmer gently until the lamb is tender. You may need to add a few more tablespoons of yogurt or some water to prevent the mixture from burning.
Once the meat is tender, add the cream and simmer for another 10 minutes.
GREEN CORIANDER CHUTNEY
This is a fresh chutney that should be made just before it is required. It is difficult to give precise amounts for the ingredients in this sort of dish. It is best to keep tasting it and adjust the flavor as you make it. It tastes good with idlis (you can buy packet mixes from Indian grocers if making them from scratch seems intimidating). It is also good as a side dish with coconut-based curries and with grilled fish.
- large bunch of fresh green coriander (the size you can buy at vegetable markets rather than the tiny packets you can buy in supermarkets)
- ½-¾ cup coconut milk, or fresh coconut, grated
- 1-6 fresh green chillies
- 3/8 in. piece of fresh ginger, chopped
- 2-3 cloves of garlic, chopped
- a handful of raw peanuts (if you only have salted ones, add less salt)
- salt to taste
- sugar to taste
- lemon or lime juice to taste
Wash the coriander and blend it in a food mixer with the other ingredients until it is smooth. Add more coconut milk or lemon juice if you need extra liquid. Keep tasting and when it is sharp, tangy, bright green, and smooth it is ready.
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