Curry Recipes Online
British Indian Restaurant Recipe Requests => British Indian Restaurant Recipe Requests => Topic started by: rapscalli on January 25, 2014, 01:50 AM
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Hi all,
i had the above curry in the Noel Arms in the cotswolds. The menu described it as using the following ingredients:-
curry leaves, ground black pepper, pendan leaves, lemon grass, curry powder.
I also found a note on a blog about the recipe:
I ate the most delicious black lamb curry this week. You know the sort of dish that makes you lie in bed dreaming about it a few days later. Or is that just me?
Indunil Sanchi, chef of The Noel Arms in Chipping Campden, my favourite local place for a curry, explained to me that he adds 100g of black pepper to 1kg of lamb. The lamb is local, delicious and cooked slowly for hours, which tenderises it beautifully but also does something magical with all that pepper. When Indunil, who has been awarded Pub Curry chef of the year for the last 3 years, once told a judge how much pepper he was adding to this dish, the judge thought he?d made a mistake with quantities. Then he tasted it. And obviously enjoyed it as much as I did; it was the winning dish.
from
http://www.shabbychick.me.uk/2013/09/13/black-lamb-curry-and-cotswolds-indian-feasting/ (http://www.shabbychick.me.uk/2013/09/13/black-lamb-curry-and-cotswolds-indian-feasting/)
Does anybody know of a similar recipe i can try?
And hello!
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Hi Rapscalli,
I work with a Sri Lankan chef at the Uni. When he makes a curry, it is traditional Sri Lankan style and I have had to teach him how to cook BIR style.
He certainly uses curry leaves and fresh chilli, but I am thinking that the meal you had has been created specifically by the chef in that pub.
Black pepper is used in greater quantities more in Southern India and Sri Lanka as a cooling agent, because of it's heat, it makes you sweat. The sweat cools on your face and body, therefore cooling you down somewhat.
I'll ask him next week if he has come across this dish or something similar. Traditionally in Sri Lanka, they eat a lot of fish (bountiful supply) and chicken. Meat (lamb) is quite a luxury for them as it is expensive.
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You sure its not pinged in a microwave? ;D
http://www.cotswoldtraiteur.co.uk/sri-lankan-black-lamb-curry.html (http://www.cotswoldtraiteur.co.uk/sri-lankan-black-lamb-curry.html)
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You sure its not pinged in a microwave? ;D
Oh ...
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It would surprise me given that the chef is current holder of " the Best Pub Curry Chef Award at the Great British Pub Food Awards" !
Was one of my favourite curries i have ever had out, would love to know an approximate recipe.
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Did you get a chance to speak with your friend about this recipe?
Hi Rapscalli,
I work with a Sri Lankan chef at the Uni. When he makes a curry, it is traditional Sri Lankan style and I have had to teach him how to cook BIR style.
He certainly uses curry leaves and fresh chilli, but I am thinking that the meal you had has been created specifically by the chef in that pub.
Black pepper is used in greater quantities more in Southern India and Sri Lanka as a cooling agent, because of it's heat, it makes you sweat. The sweat cools on your face and body, therefore cooling you down somewhat.
I'll ask him next week if he has come across this dish or something similar. Traditionally in Sri Lanka, they eat a lot of fish (bountiful supply) and chicken. Meat (lamb) is quite a luxury for them as it is expensive.
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I found a recipe for Sri Lankan black fowl curry in Atul Kochhars Curries of the World
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I then found this at celtnet.org.uk
Elumas Curry
(Mutton Curry)
Origin: Sri Lanka Period: Traditional
Ingredients:
500g mutton, cut into 3cm pieces
1 medium onion, chopped
2 green chillies, chopped
5 curry leaves
3cm piece of rampe (pandan) leaf, finely shredded
1 piece of lemongrass, dry outer layers removed
3 garlic cloves
1.5cm piece of ginger, peeled and chopped
1 ripe tomato, finely chopped
1 tsp hot chilli powder
1 tsp black curry powder
1/2 tsp ground turmeric
1/2 tsp freshly-ground black pepper
1/2 tsp black mustard seeds, crushed
salt, to taste
1 tbsp vegetable oil
1 tbsp vinegar
Method:
Pound the garlic and ginger in a mortar to a smooth paste. Mince the lemongrass finely.
Place the meat in a bowl and mix with the chilli powder, curry powder, turmeric, black pepper, salt and lemongrass. Cover and set aside to marinate in the refrigerator for at least 2 hours.
Heat the oil in a wok and use to fry the onion, chillies, curry leaves, pandan leaf and the ginger and garlic paste over low heat until the mixture is golden brown. Now add the chopped tomato along with the mustard seeds. Cover the pan and simmer for 3 minutes.
At this point, stir in the meat along with its marinade and the vinegar. Cover the pot and continue cooking over low heat for about 35 minutes, or until the meat is cooked through and tender.
Take off the heat and serve accompanied by rice.
Black Curry Powder
Origin: Sri Lanka Period: Traditional
Ingredients:
150g coriander seeds
55g curry leaves
1 tbsp cloves
1 tbsp green cardamom pods, crushed
1 tbsp cinnamon stick, crushed
1 tbsp raw rice
1 tbsp fenugreek seeds
1 tbsp black mustard seeds
1 tbsp fennel (sweet cumin) seeds
90g cumin seeds
120g dried red chilli pieces
Method:
Place a heavy frying pan over medium heat and use to toast the coriander seeds and curry leaves for 90 seconds. Now add the cloves, green cardamom pods, cinnamon and rice. Lightly toast these ingredients until golden brown.
At this point, add the fenugreek seeds, black mustard seeds, fennel seeds and cumin seeds. Fry for a few minutes more, or until the spice blend is fragrant (but take care the spices do not burn). Finally add the chilli pieces and toast for 1 minute more.
Turn the mixture onto a plate and set aside to cool.
Once cooled to room temperature, grind the spices to a powder either in a mortar, or using a coffee grinder. Spoon into an air-tight container and keep in a cool, dry, place.
The spice blend will keep for up to a year, but is best used within a few months of preparation
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That looks interesting, might have a pop this week, especially as I got an address for getting hold of proper mutton. Is the raw rice just standard basmati?
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I would hazard a guess that basmati rice would be fine, that would be what I would use. I found the recipe on the web but have yet to attempt to make it.
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Done. Lovely if not completely to spec.
I made the black curry powder to spec and very good it smelled too. The curry leaves gave it a taste completely different from a normal mix. Scaled it down a lot.
I was planning on using mutton but there was a deal on goat, so I used that instead. Getting hold of Pandan leaf proved impossible, even if my local asian shop is Sri Lanki. Got home and found out that someone had chucked my lemon grass out.
I substituted some Kaffir lime leaves for the lemon grass and added a bit more black pepper.
It took about 3h to cook through the goat and the result was delicious. It remined me of a rendang or one one the south east asian recipes that includes whole spices.
I have plenty of curry powder left, I'll try it again with some lemon grass and see if I can find the pandan.
Recommended for something different. I didn't bother with a photo as it looked like a bog standard traditional curry.
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Now this sounds different. Cheers! Is it black because of the
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Done. Lovely if not completely to spec.
Thanks for the report. Looks like it's another one for me to try.
Have got a Ma Goa Vindaloo marinating in the fridge at the moment. A Tesco half price leg of lamb is defrosting for a Maddhur Jaffrey Rogan Josh, Channa Dhal is soaking for Mrs Balbir Singhs Kabuli Channa and some black eyed beans are waiting for the Cooking With My Indian Mother-in-law Black Eyed Beans curry. Looks like a busy day tomorrow but the weeks dinners will be something to look forward to.
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Getting hold of Pandan leaf proved impossible
The Asian Cookshop in Braintree does dried and fresh Pandanus Leaves by mail order
http://www.theasiancookshop.co.uk (http://www.theasiancookshop.co.uk)