Massaman beef curry with cashews

It's winter and time for some comforting warming meals, to me that means slow cooking the old fashioned way on the stove or in the oven. Whilst away I managed to read the JULY copy of Australian GoodFood, it took some tracking down but I managed to get my hands on a copy it's filled with lots of recipes I want to try.

Here is my version of the Massaman beef curry from page 130.

Ingredients (my altered version)

• 1tbsp vegetable oil   (olive oil maybe only 2 teaspoons as I use a non stick pan)
•  650g gravy beef, trimmed and cut into 3cm pieces  (700g chuck steak)
• 1 brown onion, finely chopped
• 1/3 cup massaman curry paste   (1/3 Valcon Massaman curry paste in a jar)
• 1 whole star anise
• 1 1/2 cups salt reduced beef stock  (my pan is a larger one and I always find that with a bigger cooking surface it tends to need more stock, so I used 2 cups)
• 500g chat potatoes, halved  (I would quarter then next time as I did need longer in the cooking time on the halves)
• 400ml can coconut milk  (OK had the skinny evaporated coconut milk - this could be the cause of mine splitting slightly but we liked it)
• 1 tbsp fish sauce
• 1/2 cup chopped unsalted cashews, toasted
• 250g green beans, trimmed
• 1/2 cup chopped coriander
• Rice to serve

Heat oil in a heavy-based saucepan on high. Cook beef, in batches, for 2-3 minutes, until browned. Transfer to a plate, Add onion and cook, stirring, for 2-3 minutes, until softened. Add curry paste and cook, stirring, for 1-2 minutes, until fragrant.

Return beef to pan, along with any juices. Add star anise and stir to combine. Stir in stock and bring to boil. Reduce heat to medium-low and simmer, covered for 45 minutes.

Add potato, coconut milk and fish sauce to pan and simmer, uncovered for 25 minutes, until potato and beef are tender. Stir in beans and simmer, uncovered for 5 minutes, until beans are bright green and just tender. Remove from heat. Stir in half of cashews and half of coriander.

Serve in bowls with rices and top with remaining coriander and cashews.

Afghani Lamb & Spinach Curry

Serves 4
Prep & Cook time 2 hours 30 mins

Ingredients
1 1/2tablespoon vegetable oil
1kg Lamb Shoulder, diced
1 Lge brown onion, chopped
4 Cloves garlic, crushed
2 teaspoons tumeric
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
400g can tomatoes
2 cups beef stock
150g baby spinach
1 tablespoon finely grated lemon rind
1/3 cup toasted slivered almonds

1. Heat half the oil and brown the lamb. set aside.
2. Add remainder of oil to the pan and fry off the onions, garlic and spices.
3. Return the lamb to the pan, with tomatoes and stock, simmer covered for 1 hour  45 mins.
4. Uncover and simmer for further 15 mins till the sauce thickens and the lamb is tender (I actually took the meat from the pan and boiled the sauce for a bit to thicken it and then still made a small cornflour water mix to make it a little thicker)
5. Add spinach & lemon rind stir over heat until spinach wilts.
6. Season to taste with salt and pepper.
7. Sprinkle over almonds and serve with Afghani bread (not knowing what afghani bread was, we had it with garlic toasted turkish and it was perfect to mop up the sauce...although family agreed we needed some rice next time.) 

Indian Style Salmon Curry with Tomato & Lime

Well having just got a phone call from Janet who is craving my 12 hour dinners - and this one in particular....so this recipe share is for them, and I know whilst they eat they will remember us.

Recipe by Bill Granger from Feed Me Now Image Source Serves 4

WHAT YOU WILL NEED 

• 2 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• 400g tin chopped tomatoes
• 10-15 fresh curry leaves
• sea salt
• 250ml chicken or fish stock
• 1 teaspoon caster sugar
• Juice of 1 lime
• 900g skinless salmon fillet
• freshly ground black pepper

to serve

• Steamed rice
• coriander leaves
• dollop of yoghurt
• finely diced white onion, diced red tomatoes, salt and pepper - combined to make salsa

Method

1. Heat the olive oil in a large heavy-based pan over a medium-low heat.Add the onion and cook stirring occasionally, for the 5 minutes or until translucent. 
2. Add the ground coriander, cumin and turmeric, and cook, stirring for another 2 minutes or until fragrant.
3. Add the cayenne, tomatoes, curry leaves and 1 teaspoon salt, then pour in the stock. Cook, stirring frequently, for 10 minutes. 
4. Add the sugar and lime juice and cook for 1-2 minutes.
5. Meanwhile, cut the salmon into 3cm cubes. Add to the pan and simmer for 2-3 minutes, then remove from the heat. 
6. Set aside for 5 minutes to allow the salmon to finish cooking in the residual heat. Season with salt and pepper to taste.

***I like to serve this with a fresh tomato and onion relish, and a salad of baby spinach, red onion and cucumbers. Also a nice yoghurt and mint raita.

QUICK CHICKEN CURRY

This is a family true family favourite – the kids love it, and its a super family meal that is cooked and on the table in under 30 minutes. 

YOU WILL NEED

• 2 Skinless Chicken Breast Fillets
• 2 Skinless Chicken thigh Fillets
• 4 Teaspoons Vegetable Oil
• 2 Onions, peeled and quartered
• 8 Teaspoons Curry Paste
• 1/3 cup blanched almonds
• 4 Teaspoons peanut butter
• 425g can Tomatoes
• 1/3 Cup low-fat natural yoghurt
• Coriander or Mint Sprigs to garnish

Method

1. Cut the chicken fillets into quarters.
2. Heat oil in a non-stick or heavy-based frying pan over a medium heat. Add chicken and cook until sealed, stirring frequently. Cover and set aside.
3. Place onions, curry paste, almonds and peanut butter in a food processor or blender. Mix to a chunky textured paste, stopping to scrape down sides when necessary.
4. Cook onion/curry mixture on a low heat stirring continuously, for 2 minutes.
5. Add Chicken and tomatoes; increase heat to medium-high and bring to the boil, stirring continuously.
6. Reduce heat to low, cover pan and simmer for 10 to 15 minutes, until chicken is tender.
7. Stir in yoghurt, heat through gently and serve, garnished with coriander or mint sprigs.

We like to serve it on rice with a dollop of natural yoghurt and a spoonful of mango chutney, and of course a side plate of microwaved poppadums.

PREPARATION TIME: 10 minutes

COOKING TIME: 20 minutes

VARIATION 

In place of the chicken you could substitute 500g trim lamb or lean beef, cut into strips or cubes.

We also like to add some green beans or even red peppers strips in the last 5 minutes