I might have mentioned before, we have family on a farm at New Norcia 140ks out of Perth. They keep us supplied in wild rabbits and kill their own meat so we do a swap with them occasionally for fish. This curry was made with their lamb. We prepared a half recipe, but altered some of the spices up to suit us. I’ll write it as I would make it for 4 because I reckon the original recipe was a bit light on for spices for a curry!
- 2 onions, sliced into rings
- 2 onions, roughly chopped
- 3 garlic cloves, roughly chopped
- 2.5cm piece of ginger, grated
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons chilli powder (or to taste!)
- 1/2 teaspoon turmeric
- 1/2 teaspoon cinnamon (original asks for 1 but I don’t much like it!)
- 1 teaspoon garam masala
- 4 tablespoons water
- 4 tablespoons oil
- 600g boneless lamb, cut into bite sized cubes
- 6 tablespoons natural yoghurt
- salt and pepper (I used a teaspoon of salt and 1/2 teaspoon pepper for our half recipe)
- fresh coriander to garnish
- steamed rice to serve
- Put the roughly chopped onions in a food processor with the garlic, ginger, ground coriander, cumin, turmeric, chilli powder, cinnamon and garam masala. Add the water and process to a paste.
- Heat 2 tablespoons of the oil in a pan and cook the remaining (sliced) onions and cook stirring for about 5 minutes. Remove with a slotted spoon and set aside.
- Add the rest of the oil, heat, then add the lamb and cook, stirring for 5 minutes. Remove to a plate with a slotted spoon.
- Add the onion paste to the pan and cook over a medium heat, stirring until the oil separates. Stir in the yoghurt, salt and pepper and the lamb. Stir well.
- Bring the mixture gently to the boil then reduce to a simmer and cook around an hour or until the meat is very tender. Stir in the reserved onion rings and cook a further 5 mins.
- Serve over steamed rice garnished with coriander.
We had rice leftover from our yummy Lamb Dopiaza (lamb curry with onions) last night, and smoked salmon needing to be used, so I adapted this from an old fashioned Tuna and Rice pie recipe. I’d make this again with our own smoked fish (if we had any left lol) as it made for a great lunch for us today.
Smoked Fish and Rice Pie
- 2 cups cooked rice
- 1/4 small onion, finely diced
- 2 tablespoons melted butter
- 1 beaten egg
- 1/2 teaspoon dried oregano leaves
- salt and pepper
- 200g smoked fish (or about a cup if using my own)
- 2 tablespoons capers
- 3 eggs, beaten
- 1/4 small onion finely diced
- 1 cup milk
- 1 cup grated cheese (I used parmesan as it also needs using up, but tasty would be better)
- 1/2 teaspoon dried oregano
- salt and pepper
- 1 large tomato, slice thinly
- Preheat your oven to 190c
- Grease a pie dish (mine’s a 6 cup one)
- Mix all the base ingredients together well, then spread over the case and sides of your pie dish.
- Place the salmon and capers on top of the rice base.
- Mix together the eggs, onion, milk, cheese, oregano and salt and pepper. Pour over the salmon and rice etc.
- Top with the tomato slices and bake in the oven for 45 minutes or until set and golden.