Saturday, April 16, 2011

Spring is coming Dinner...

     Yesterday I had one of the best lamb curries ever.  A friend of mine went and tried out a new restaurant in town and I was very impressed by the curry, so I came home and tried to replicate the dish for my own personal kitchen.  I love the aromas that are in the kitchen when I make a curry.  I can picture myself in India or the Far East, seeing exotic things and exploring the world.  Curry is one of those spices that just transforms you and takes you away to a whole new place.  I was very pleased with how well this came out, it was delicious.  I also made Chai Cupcakes for dessert, such an amazing dinner!  It makes me feel like Spring is here.  I am ready for picnics and evenings on the patio sipping lemonade at sunset.  Goodness doesn't that sound idyllic?

Lamb Curry


2 tablespoons vegetable oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 1/2 pounds lean ground lamb
1 1/2 tablespoons curry powder
1 medium sweet potato, peeled, cubed
One 14-ounce can unsweetened coconut milk, stirred
1 cup chicken stock or low-sodium broth
Salt and freshly ground pepper
1/3 cup coarsely chopped cilantro
Hot sauce, for serving


In a large, deep skillet, heat the oil until shimmering. Add the onion, garlic and ginger and cook over moderately high heat until barely softened, about 4 minutes. Add the lamb and cook over moderately high heat, breaking it up with a wooden spoon, until it starts to brown, about 10 minutes. Add the curry powder and sweet potato and cook for 2 minutes. Add the coconut milk and stock and season with salt and pepper. Cover partially and simmer over moderate heat until the sweet potato is tender, about 15 minutes.  Stir in the cilantro and serve with hot sauce.

Serve with naan or rice.

Chai Cupcakes

1/4 cup instant chai powder
3 eggs
1 cup unsalted butter, softened
1 cup sugar
1/4 cup milk
1 1/2 cup flour
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger


1/4 cup sugar
cinnamon sugar
12 star anises (for garnish)


Preheat oven to 350 degrees.  In a small bowl, add 1/4 cup hot water to the spiced tea mixture, stand for 15 minutes, strain and set aside.

In a medium-sized bowl, lightly beat the eggs. Add butter, sugar and vanilla extract, then mix until light and fluffy.

Add milk and sifted flour in two batches, and stir to combine. Add remaining ingredients. Beat with an electric mixer for 2 minutes, until light and creamy. Add chai tea to mix and stir through.

Divide the mixture evenly between the cupcake papers. Bake for approximately 30-35 minutes if making large muffins, or 18-20 minutes for smaller cakes, until risen and firm to touch. Allow to cool for a few minutes and then transfer to a wire rack. Allow to cool fully before icing.

Meanwhile, combine the raw sugar, and 2 tablespoons warm water in a small bowl, mix with a wooden spoon, spoon onto cupcakes and sprinkle with cinnamon sugar. Decorate each cupcake with a single star anise.

1 comment:

Chris's Gourmet Fashion said...

Your curry looks delicious. I love curries too .. like you I love most Indian dishes ... in fact we went to our favorite Indian restaurant on Friday night! Your Chai cupcakes look really interesting.