highlyeccentric: Manly cooking: Bradley James wielding a stick-mixer (Manly cooking)
[personal profile] highlyeccentric
If anyone's wondering what kind of day today is, it's the kind of day where I put a pot on to boil for pasta, and come back five minutes later to find the pot's hob cold and the one under the chopping board has melted the chopping board and a plastic container-lid.

Meanwhile, a Good Recipe from last weekend. Adapted from Campion & Curtis' In The Kitchen.

This recipe is: Gluten-free
This recipe requires: time. You may find it easier to manage in a slow cooker, but I actually found I didn't have time to contemplate the slow-cooker version and went for the stovetop.
This recipe could be: dairy-free fairly easily, I think - perhaps add some cashew cream in place of the yoghurt; either more spicy (add more chilli or use fresh) or savoury-spice-only (use no chilli, as per original recipe)

2tsp ground coriander seeds
2 tsp ground cumin
1 tsp ground turmeric
2/3 cup of greek or natural yoghurt
2 tbsp lemon juice
About 300 grams diced beef
1 onion, diced
vegetable oil
mustard seeds (about 1 tbsp?)
1/2 tsp chilli powder
2 cloves diced garlic
4-5 medium potatoes, washed and diced
1 large carrot
About 1/2 cup red lentils, washed
1x 400 g can diced tomatoes
2 tbsp tomato paste
About 3 1-inch cubes of frozen spinach (or 100g fresh? Ish?)
Ground black pepper
1/3 to 1/2 cup water

1. Combine yoghurt, lemon juice, and the ground spices in a large bowl. Mix with beef, marinade 2-3 hours.
2. In a large saucepan over medium heat, heat the oil and cook the onions 2-3 minutes. Add garlic, mustard seeds, and chilli powder and stir for a further 2 minutes or thereabouts. Add the beef, carrots and potatoes, and stir until the yoghurt mix is blended with the onion mix. Add lentils, tomato paste, tomatoes, spinach and the water. Season with pepper.
3. Cook for 1 1/2 hours, give or take (until the beef and lentils are both tender). If the lentils absorb enough liquid for the curry to start drying out, add a dash more water.
4. Serve with rice.
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