Heart (or Meatball) and Vegetable Curry
This is a comforting vegetable curry using whatever vegetables you have to hand.
I would regard the root vegetables and some beans or chick peas as essential, though.
And it contains a little meat for unrepentent carnivores (vegan version here).
INGREDIENTS
- 500 gm Ox or Lamb Heart cut into 1.5 cm cubes
(It works with ~350 gm Swedish Meatballs if you don't like hearts)
- 2 Large Onions
- 1-3 Tsp Garlic paste (to taste)
- 1-3 Tsp Ginger paste (to taste)
- 1-3 Dsp Tomato paste (to taste)
- 4 Tbsp Sunflower oil
- 2 Vegetable (or tamarind if you've got 'em) stock cubes
- ¾ Pint Dry Hard Cider or Vegetable Stock. (Approx - use what you need but there should not be too much liquid)
- Vegetables chopped in 1.5 cm cubes: potatoes, carrots, swedes, parsnips, celery, 1 or 2 tins chick peas - drained, or whatever is available.
And
- 2-4 Dsp Patak’s Jalfrezi Paste
Or
- 3-6 Dsp Patak’s Handi Masala Paste
Or (quantities may be adjusted but try these to start)
- 3 Dsp Powdered Cumin (Jeera)
- 2 Dsp Powdered Coriander (Dhania)
- 1 TspTurmeric (Haldi)
- 1½ Dsp Powdered Paprika (Deghi mirch)
- Cayenne (powdered hot chilis - Lal mirch) to taste
- 1 Tbsp Chopped Coriander Leaves (Dhania)
- 1 Tbsp Chopped Fenugreek Leaves
PREPARATION
The quantities provide spice and liquid for 4-6 portions so make sure the total quantity of vegetables matches this.
Sauté together in the oil the onion, garlic and heart pieces (and mushrooms if they are among the vegetables used - I put the bell peppers in now, too, because I find them indigestible if cooked al dente - if you don't they can go in at the end). Add the spices and sauté for a couple of minutes more. Add the liquid, the chick peas and the long-cooking vegetables (including white cabbage) and bring to the boil. Simmer for 30-40 minutes. Add any quick cooking vegetables (chopped green or savoy cabbage, green peas, green beans, mange toute, sweet corn, etc.) about five minutes before the end of cooking (less if you like them really crunchy, more if you prefer 'em softer). Serve with rice or naan.
This curry is even better kept overnight and reheated.
This is a recipe page on the James Bryant (G4CLF) Web-site.
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