Indian Lamb Curry

Serves 4

Ingredients:

1 tablespoon cumin seeds
10 cardamom seeds
1 teaspoon fennel seeds
1 teaspoon turmeric powder
1 teaspoon curry powder
1 teaspoon cayenne pepper
4 tablespoons vegetable oil
1 onion, thinly sliced
3 garlic cloves, finely chopped
1 tablespoon finely chopped peeled fresh ginger
2 pounds leg of lamb, cut into 1 1/2-inch/4-cm cubes
Salt and freshly ground black pepper
2 tomatoes, finely diced
4 cups water
1 russet potato, peeled and cut into 1-inch cubes
2 carrots, peeled and cut into 1-inch chunks
1 celery stalk, cut crosswise into thick slices
2/3 cup fresh peas
1/2 cup unsweetened coconut milk
2 cups fresh spinach leaves
Steamed basmati rice

Method:

Stir all the seeds in a heavy medium skillet over medium heat until fragrant and toasted, about 8 minutes. Cool.

Crush the seeds with a mortar and pestle until they form a powder.  Alternately, you can use a coffee grinder to grind the spices. Stir in the cayenne pepper, curry powder and turmeric.  Heat 2 tablespoons of oil in a heavy large pot over medium-high heat.  

Add the onion slices and sauté until they become pale golden brown, about 8 minutes.  Add the garlic and ginger and sauté for 2 to 3 minutes, or until tender.  Add the spice mixture and sauté for a further 2 minutes.  Transfer the onion mixture to a bowl.  Heat the remaining 2 tablespoons of oil in the same sauce pan over high heat.

Sprinkle the lamb with salt and pepper.  Add the lamb and cook until brown on all sides, about 10 minutes.  Return the onion mixture to the pot.  Stir in the tomatoes.  Stir in the water.

Bring the liquid to a simmer and continue to simmer over medium-low heat for 1 hour, stirring occasionally.  Add the potatoes, carrots and celery. If necessary, add more water to cover the meat and vegetables.  Cook until the vegetables are almost tender, stirring occasionally, about 30 minutes.  Add the peas. Season with salt and cook for 5 minutes.  Stir in the coconut milk.

Simmer for 5 minutes, or until the vegetables and meat are tender and the sauce coats thickens slightly.  Add the spinach. Stir for 1 to 2 minutes or until the spinach wilts.  Serve with rice.

Deep Fried Plantains and Peanut Butter Ice Cream

Serves 4

Ingredients:

1 pint container vanilla ice cream, slightly softened
3 tablespoons roasted peanut butter
1/4 cup crushed ice
1 cup cold water
1 cup plus 2 tablespoons all-purpose flour
Vegetable oil, for deep frying
2 ripe plantains (or bananas), peeled, each cut diagonally into 6 slices
1 tablespoon/15 g granulated sugar

Method:

Transfer the ice cream to a large bowl.  Using a potato masher, mix the peanut butter and ice cream together.  Before the ice cream softens too much and begins to melt, cover the ice cream and freeze it until it is firm, at least 1 hour.

To make the Batter:

Place the crushed ice in a large bowl. Stir in the cold water. Using your fingers, slowly stir 1 cup/150 g of the flour into the ice water just until a thin batter forms and a few lumps of flour are still visible. The less the batter is mixed, the crispier the coating will be.

For The Fritters:

Heat the oil in a heavy large saucepan over medium-high heat.  Lightly coat the plantains with the remaining 2 tablespoons/20 g of flour.  Working in batches, dip the plantains in the batter to coat, and deep fry for 4 minutes or until the coating is crisp and the plantains are heated through.

Using tongs, transfer the fried plantains to a paper towel lined plate to drain the excess oil.  Toss the warm plantains fritters and sugar in a bowl to coat.  Divide the fitters among bowls and top with a scoop of peanut butter ice cream and serve immediately.