I have previously blogged the lamb curry / chicken curry recipe which was not necessarily "reboot" friendly. It was the traditional way that my mother and grandmother used to cook it.
Since beginning my Reboot journey, in March 2015, I have tweaked the recipe to suit the eating plan. It's not that different at all, it's just swapping out the seed oil for coconut oil and the normal potatoes for sweet potatoes. You must know that for a Durbanite Indian, a meat or chicken curry is always incomplete without potatoes! :-)
At least once in two weeks I enjoy a good curry - either chicken or lamb. We had load shedding this morning, so the curry was cooked over a gas cooker :-)
So here is what you need to gather and prepare for the curry:
Ingredients list
Whole spices
This is how you put it all together....
Method
Heat pan and then add the coconut oil, throw in the whole spices and toss around till it sizzles. Add the onion and cook until it reaches a golden brown tinge. Add the ginger and garlic paste and the curry powder and stir until all is mixed well with the onion. Add 1/4 cup or less boiling water to cook the spices and immediately add the meat and stir well, so that the meat is coated well with the spices.
Healthy and wholesome :-)
Since beginning my Reboot journey, in March 2015, I have tweaked the recipe to suit the eating plan. It's not that different at all, it's just swapping out the seed oil for coconut oil and the normal potatoes for sweet potatoes. You must know that for a Durbanite Indian, a meat or chicken curry is always incomplete without potatoes! :-)
At least once in two weeks I enjoy a good curry - either chicken or lamb. We had load shedding this morning, so the curry was cooked over a gas cooker :-)
So here is what you need to gather and prepare for the curry:
Ingredients list
- 1 large onion finely chopped
- 3 sweet potatoes - peeled and chopped
- 1 kg lamb pieces
- 1/2 tomato grated
- 1 Teaspoon (heaped) crushed garlic
- 1/2 Teaspoon crushed ginger
- 1 tablespoon coconut oil (not melted - if melted then make it 2 tablespoons)
- Fresh chopped coriander
Whole spices
- 3 whole cloves
- 3 small sticks cinnamon
- 3 pods Cardamom (Elaichi)
- 1 bay leaf
- 1 teaspoon Cumin seeds (Jeera)
- 1 1/2 heaped tablespoon curry powder (I buy blends which are clean i.e no cereal and thickeners and I further blend them. 100g Taj mixed with 150g Bombay delight)
- 1/2 teaspoon Garam Masala (can be bought, but you can also make your own)
Preparation
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| Top left to bottom right: whole spices, chopped onion, mixed curry powder with garam masala, Garlic, coconut oil, pink salt and whole cumin seeds Chopped sweet potato, lamb pieces, 1/2 grated tomato |
This is how you put it all together....
Method
Heat pan and then add the coconut oil, throw in the whole spices and toss around till it sizzles. Add the onion and cook until it reaches a golden brown tinge. Add the ginger and garlic paste and the curry powder and stir until all is mixed well with the onion. Add 1/4 cup or less boiling water to cook the spices and immediately add the meat and stir well, so that the meat is coated well with the spices.
Add salt to taste and sprinkle the cumin seeds over the meat. Cover and allow to cook on medium to high heat. After 15 minutes, add the sweet potatoes and stir in to blend with the spices. At this point you will notice that the juices from the meat has been released and the curry has some gravy already.
If the curry seems dry, add 1/2 cup boiling water and then cover the pot and allow the curry to continue cooking. After 15 minutes, add the grated tomato and stir well - be careful to not stir too heavily, as this will break the potatoes.
Add another 1/2 cup boiling water and allow to simmer for 10 minutes. Turn off the heat but leave the pot on the stove. Sprinkle with chopped coriander and allow to rest.
Serve up with Cauliflower rice and a fresh tomato samble accompaniment to keep it strictly Reboot friendly. I had a stir fry veg as my meal accompaniment.
Brilliant for cold days!
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