Lamb curry
Asparagus risotto
- 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
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 more 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.
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.
For other delicious risotto recipes, see cauliflower risotto, risotto alla siciliana, risotto with mackereland chocolate risotto.
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