I HEART CURRY

Dear Amelia,
For the past couple of days I’ve spent every spare moment punching heart shapes out of the pages of Mills and Boons romance novels.
The idea is that we’ll scatter the hearts along the centre of the tables at your Mum and Dad’s wedding reception, thereby providing guests who may not know each other with handy conversation starters (“Christ! Have you read this crap?”).
In other news, your dress arrived from over East last week, so I hot-footed it down to the post office to pick it up.


This is not your flower girl’s dress.
This is what the French call your “avant le marriage” frock (no they don’t, I just made that up).
Nanna saw it on buyinvite.com.au and had to have it, so the pre-ceremony preparations with your Mum and the bridesmaids seemed as good an excuse as any to buy it.
On the day, you’ll be able to do exciting things like sit on the floor and spill stuff down it while everyone’s getting ready for the wedding.
As you get older you’ll notice that one of Nanna’s many talents is buying stuff that is essentially non-essential.
On the kitchen bench, for example, is a pistachio-green Kitchenaid mixer, which cost $625 and was my reward for giving up smoking six years ago.
I’ve used it roughly seven times.
I also have six plate/bowl thingies that are the size of car tyres.
They were THE thing to buy a few years back if you really wanted to look the business on the foodie front.
Unfortunately they’re too big to stand upright in the dishwasher so I don’t use them.
I’ve already mentioned the pasta machine elsewhere, but if you open the drawer above the one where the car tyres are stored, you’ll find a tonne of other useless crap that includes a lemon zester, an avocado slicer, a meat thermometer, a turkey baster, a bean stringer/slicer, a pasta server that your Grandpa uses to scratch his back and a purple plastic spoon in the shape of an aeroplane (guess who that’s for?).
Next I want one of these double egg poachers.


Your Grandpa is always whingeing about the quality of his eggs, plus the testicle-ness of this design always makes me smile.
Having said all that about non-essential stuff, I actually used the car tyres last night to serve a curry.
This wasn’t just any curry. It was curry that involved major faffing around but was totally worth it because it was fabulous.
I copied the recipe out of a magazine at Great Southern Radiology while I was waiting to have some bits x-rayed a couple of months ago.
I can’t remember which magazine it was but suspect it may have been Delicious.
You’re supposed to use cottage cheese but I didn’t have any so I used natural yoghurt instead.
I also halved the number of chillies and increased the cooking time by more than an hour.
Seriously good stuff – your Grandpa’s still raving about it.

LAMB SHANK ROGAN JOSH WITH BASMATI RICE

Serves 4

4 lamb shanks
2 tsp finely grated fresh ginger
3 garlic cloves, crushed
2tsp ground turmeric
3 fresh bay leaves
1 tbsp fennel seeds
6 green cardamom pods
½ tsp ground ginger
4 tbsp vegetable oil
1 onion, thinly sliced
3 small red chillies
100g natural yoghurt
½ a can (about 200g) tinned chopped tomatoes
coriander to garnish

Pre-heat oven to 170C.
Put the lamb shanks in a heavy, lidded casserole dish that will take them in one layer.
Mix the ginger, garlic, turmeric and bay leaves in a small bowl and rub this mixture into the shanks.
Wash your hands immediately or you’ll look like you have a 60-a-day cigarette habit.
Put the shanks to one side while you make the sauce.
Whack the cardamom pods with the flat of a knife to split them and expose the seeds inside.
Put the cardamom seeds in a mortar and pestle with the fennel seeds and grind to a coarse powder.
Tip the ground ginger on top.
Heat 2 tbsp oil in a non-stick frying pan over medium-low heat.
Cook the onion, stirring, for 6 minutes or until softened.
Stir in all the spices from the mortar and pestle and cook for another 5 minutes.
Set aside to cool slightly then put the onion/spice mixture in a food processor or blender with the chillies (including seeds), yoghurt, tomatoes and remaining 2 tbsp oil.
Puree to a coarse paste (it will be the colour of cat sick at this stage but worry not – it doesn’t stay that way).
Grab the casserole dish containing the lamb shanks and tip in the paste and enough water to cover the meat  (about 350ml).
Stir it all around to combine.
Tear off a big sheet of baking paper, crumple it up and wet it under the tap.
Push the baking paper onto the meat/liquid to cover it closely, then cover this with a sheet of alfoil (this hold in moisture).
Cook in the oven for 2½ to three hours, stirring occasionally, until very tender.
Pour off all the oil/fat that’s gathered on top and serve sprinkled with chopped coriander.

BASMATI RICE
Wash one cup of basmati rice under running water then put it in a saucepan.
Cover with two cups of boiling water (from the kettle).
Stir in about a tbsp of olive oil, four cloves and a pinch of salt.
Cover the saucepan with a lid, bring the water back to the boil and cook for 8 minutes over a medium heat.
Remove the pan from the heat but leave the lid on and let the rice sit for 10 minutes.
It will be fluffy and delicious.

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