Curry Night or Dreaming of Owning a Dishwasher

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I obviously love cooking but always think that it is even more fun when done for friends. I find it extremely satisfying. There is just something special about sitting around a table with people you love, sharing good food, stories and some laughs and I'm sure most people feel exactly the same.

We had some of our friends round for a curry night yesterday, so I spend most of the day shopping, preparing, stirring pots and generally enjoying myself. We had poppadoms, bajis and samosas (which I didn't make myself) to start with and then for the main I made a Chicken Korma, Lamb Rogan Josh and some Saag Aloo, served with rice and naan. I'm not a huge fan of Indian puddings though, apart from maybe some kulfi, so I stuck with a British classic and made Apple Crumble with Custard.

Well, I think everyone enjoyed the food and generally had a really nice evening, I certainly did. That was until I had waved the last taxi goodbye and entered the battle ground that was my kitchen. I usually don't mind not having a dishwasher that much as there are just the two of us and it's usually quickly done, but on days like yesterday at 2 o-clock in the morning washing up is the last thing I want to do. I did it however, as I knew I really didn't want to face that mess with a hangover and boy was I glad this morning!



Rogan Josh

3tbsp lemon juice
250ml natural yoghurt
1tsp salt
2 cloves of garlic, crushed
1 inch of fresh ginger, grated
2lbs lean lamb, cubed
4tbsp vegetable oil or ghee
1/2tsp cumin seeds
2 fresh bay leaves
4 green cardamom pods
1 onion, chopped finely
2 tsp ground coriander
2tsp ground cumin
1tsp chili powder
1 can chopped tomatoes (400gr)
2tbsp tomato puree (US: tomato paste)
150ml water

Mix the lemon juice, yoghurt, salt and one of the crushed garlic cloves in a large bowl. Add the cubed lamb, cover and marinade in the fridge overnight.

Heat the oil or ghee in a heavy bottomed pan and fry the cumin seeds for about two minutes. Add the bay leaves and cardamom pods and fry for a further two minutes.

Add the onion and the other garlic clove and fry for about five minutes. Now add the cumin, coriander and the chili powder, mix well and fry for another two minutes. The spices should become fragrant.

Add the lamb and all the marinade, stir well to combine with the spices and onions and fry for five minutes. Then ad the tomatoes, tomato puree and water and mix well.

Cover and simmer for 1 hour, stirring occasionally. Then remove the lid and simmer for another 45 minutes until the sauce has reduced and the lamb is tender.




Saag Aloo

300gr spinach, fresh or frozen
2 cloves garlic, roughly chopped
1 inch ginger, roughly chopped
2 onions,chopped
1-2 green chilis chopped with seeds
200 g waxy potatoes, peeled and cubed
1 teaspoon tumeric
4 tbsp ghee or butter
1 tsp cumin seeds
1 tsp garam masala
1/2 tsp ground corriander
1/2 tsp ground cumin
1 tbsp single cream
salt, to taste

In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.Remove from the pan and blend to a fine puree and keep aside.

In the meantime boil the potatoes with salt and turmeric until done, approximately 10 minutes and set aside when done.

Heat ghee or butter in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.

Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.Simmer for few minutes till the potatoes absorb the flavor.

Add fresh cream.