The Kind Kitchen by Jason McNamara

Author:Jason McNamara
Language: eng
Format: epub
Publisher: Penguin Random House South Africa

GRANDPA MAC’S ‘LAMB-STYLE’ CURRY

I really cherish this childhood memory. The smell of a slow-cooking curry, and Neil Diamond playing in the background, while my grandpa Mac whistled a high-pitched tune through his dentures. This dish has always reminded me of happy times in his kitchen. He'd savour a good ol' whisky or three, while he merrily cooked away for hours to feed the family. Enjoy this trip down memory lane with me as we save the lamb and cook the 'shroom instead.

SERVES 6

4 Tbsp canola-olive oil, divided

2 red onions, chopped

1 litre (4 × 250 ml) vegetable stock (for homemade stock, see page 144)

600 g oyster mushrooms, chopped

2 Tbsp chopped garlic and ginger

2 Tbsp garam masala

2 Tbsp mild curry powder

2 tsp dried rosemary

2 tsp dried thyme

1 red chilli, chopped, optional

400-g can chopped tomatoes

3–4 medium potatoes, skin left on, cubed

2–3 medium carrots, chopped

1 Granny Smith apple, peeled and cubed

½ cup (125 ml) seedless raisins

4 Tbsp (60 ml) lime or lemon juice

½ cup (125 ml) dry sherry or balsamic vinegar, optional

4 Tbsp brown sugar, optional

2 dried bay leaves

2 dried makrut (Thai) lime leaves

Salt and pepper to taste

3 loaves freshly baked white bread, for serving

Fresh coriander leaves, for serving

Fresh red or green chilli, for serving

CUCUMBER RAITA

½ cucumber, chopped

½ cup (125 ml) coconut yoghurt

Fresh coriander leaves, finely chopped

Salt and ground black pepper to taste

1 Heat 1–2 Tbsp oil in large pot over medium heat. Add the chopped onions and cook slowly for about 5 minutes, until lightly browned, adding small amounts of stock as necessary to prevent burning.

2 Add the remaining oil to the pot, along with the mushrooms, garlic, ginger, garam masala, curry powder, dried herbs and chilli. Stir to combine and cook for 1–2 minutes, until fragrant. Add small amounts of stock, as needed, to loosen the mix. Cook for a further 1–2 minutes, until the mushrooms are browned.

3 Add the tomatoes, potatoes, carrots, apple, raisins, lime or lemon juice, and sherry and sugar, if using. Stir well to combine, then pour in 2 cups (500 ml) stock. Add the bay leaves and lime leaves.

4 Bring to the boil then lower the heat and simmer for 60 minutes, stirring every 10–15 minutes. If necessary, add a little extra stock to create a thick, rich sauce. Check for seasoning and add salt and pepper as necessary.

5 To prepare the bunny chows, cut each loaf in half and hollow out the centre, leaving a wall (1–1½ cm thick) all around. Ladle some curry into the ‘bowl’ and top with raita, fresh coriander and chopped chilli to taste. To eat, break off chunks of bread to dip into the curry sauce.

CUCUMBER RAITA Combine the cucumber, yoghurt and coriander leaves in a small bowl and season to taste.

NOTES

• Like all curries, this is best made a day or two ahead, to give the flavours time to infuse and enhances the taste.

• Oyster, shiitake and king oyster mushrooms all have good flavour and texture, making them ideal as a meat substitute. Instead of oyster mushrooms, use 100 g shiitake or king oyster mushrooms.

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