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Recipes
from Sri Lanka
Curry
recipes
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Italian
recipes
Asparagus
recipes
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Risotto
recipes |
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Lamb curry
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Asparagus risotto
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- 700 GRAM LAMB, in cubes
- 2 ONIONS, chopped
- 1 TSP CURRY POWDER
- 2 CLOVES GARLIC, chopped
- 2 TBSP FLOUR
- 50 GRAM COCONUT, grated
- 1 CUP COCONUT MILK
- 4 CARDAMOM PODS, cut open and use black seeds
- 1/2 TSP CINNAMON POWDER
- 2 CUPS BROTH
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- 400 GRAM RISOTTO RICE
- 1/2 CUP CREAM
- 2 CUPS CHICKEN BROTH
- 1/2 CUP WHITE WINE
- 50 GRAM BUTTER
- 200 GRAM GREEN ASPARAGUS,
cleaned and halved
- 100 GRAM SMOKED HAM, sliced
- HANDFUL BASIL LEAVES, cut
- 50 GRAM CHEESE, grated
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Fry the onions and
garlic for 5 minutes; add the meat and fry until brown on all sides.
Add the flour and curry powder and stir fry 2 Minutes. Add the
remaining ingredients, bring to the boil and simmer for 2 hours.
Serve this curry between 12
and 15 January,
within that period Tamil Thai Pongal Day is celebrated, a harvest festival
in Sri Lanka. Click on culinary
calendar for more links between cooking and celebration.
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Melt the butter and
stir fry the rice a few minutes. Add the cream and simmer until all
fluid had disappeared. Add 1/4 cup of chicken broth and simmer until
the fluid has gone. Continue, first with the broth and then with the
wine until all fluid has gone. In the mean time, cook the asparagus
5 minutes and fry the ham 2 minutes on each side, cut it into pieces.
Add finally the ham, asparagus and cheese and salt to taste to the risotto.
Sprinkle with basil leaves.
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