Soft Meat Cool Curry

The one thing I haven't been able to cook much of at the moment is curry. The kids complain that its too spicy, J1heartburn issues, you know the usual story. All that aside I have managed to work out a compromise. A curry which has soft meat, tastes like curry and chilli can be added to later (not quite the right intense hit that most of us love) but under the circumstances its better than not eating curry at all.

The photo of the curry above is a variation on the recipe below.

Non Fiery Lamb Curry

Black mustard seeds
1 onion chopped
2 garlic cloves crushed
1 tbsp ginger minced
125g plain yogurt
2 tsp ground cumin seed
2 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cardamom
2 tsp salt
Curry leaves (if you have them)
5-6 organic lamb chops
Water or tin of diced tinned tomato
Pumpkin or potato

Cook onion till starting to turn golden, add garlic and ginger. Add mustard seeds until they start to crackle. Add meat, cook 2-3 mins. Add yogurt, salt and spices, cook until liquid has almost evaporated. Add water or tomato, bring to boil, cover pan, reduce heat and simmer until tender (can take 2-3 hours). After about 1.5-2 hours you can add potato or pumpkin. Check seasoning. Serve with rice and a mango chutney. If you like crush dried chillies over to apply heat to one or more servings.

You can also use an cut up organic free range chicken instead of the lamb - cooking time required will be less, total about 1 - 1/2 hours, I used coconut milk instead of yogurt and added some blachan and kaffir lime leaves. Serve this with crushed peanuts, coriander, hard boiled eggs, cucumber, rice and chilli (of course).