Lamb is expensive, we all know that. But Pork Shoulder is inexpensive and because it has been boned out you can remove the strings and there is a great place to add herbs. It's easy to roll the joint back up and roast. This was one of our experiments that really – really worked!
We had ½ a chicken left over. How often do I start a recipe with those words?! Anyway Sue found a traditional Chicken Curry recipe.
Ingredients:-
Chicken cut into bite sized pieces
1 tbsp Lemon juice
Salt and Pepper to season
3 tbsp Oil
1 tsp Cumin
1 Large Onion, chopped
1 tsp grated Ginger
1 can of chopped Tomatoes
1 tsp Chilli powder
1 tsp Garam Masala
A squeeze of Tomato Pureé
1 tsp Cumin Seeds
1 tsp Coriander
1 tsp Paprika
1 tsp Turmeric
2 medium Potatoes, cubed
1 ½ cups of water
3 tbsp Yoghurt
1 tsp Garlic minced
Fresh Coriander to garnish
Method:-
(1) In a large bowl toss the Chicken in the Lemon Juice, Salt and Pepper and set aside.
(2) In a large pan stir the Cumin seeds in a little oil and cook for a minute.
(3) Mix the Onion, Garlic and Ginger and cook until tender.
(4) Add the Tomatoes and season with Chilli powder, Turmeric, Garam Masala, Cumin, Coriander and Paprika.
(5) Continue to cook and stir for a further 2 minutes.
(6) Stir in the Yoghurt.
(7) Add the Chicken pieces, Potatoes, water and Tomato Pureé and simmer to reduce for 40 minutes.
We served ours on a bed of rice with Home Made Onion Bhajis and Naan bread
