The Royal Chef At Home: Easy Seasonal Entertaining

AN ENGLISH LAMB CURRY

WHEN QUEEN VICTORIA WAS ON THE THRONE AND BRITAIN STILL HAD AN EMPIRE THERE WERE TWO INDIAN CHEFS EMPLOYED IN THE ROYAL KITCHENSWHOSE SOLE JOBWAS TOMAKE A CURRY EVERY DAY FOR THE ROYAL TABLE. “Curry powder” as we know it was created for the western market—a blend of spices that includes coriander, turmeric, cumin, fenugreek, ginger, garlic, fennel seed, cardamom, nutmeg, red pepper and cinnamon. This is a super easy stew to put together and is only mildly spicy. The addition of tomato paste and bouillon cubes makes it authentically English! MAKES 4 PORTIONS

1 tablespoon tomato paste 3 cups water

2 pounds leg of lamb cut into 1-inch cubes 2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, crushed ¼ cup curry powder ¼ cup flour

3 beef bouillon cubes (knorr) 1 apple, peeled and chopped 1 tablespoon mango chutney Kosher salt and ground black pepper

1 Heat the oil in a heavy based pan over a high heat and add the beef. Stir until the meat all turns brown and remove to a colander with a slotted spoon to strain off excess fat. Add the onions and garlic to the fat in the pan and cook until the onions start to soften. Stir in the curry powder and let that powder toast a bit with the onions and garlic, but don’t let it burn. 2 Return the meat to the pan and stir in the flour and tomato paste. Give it all a good stir. Gradually add the water and broth cubes

and keep stirring to avoid any lumps of flour. When you have a nice smooth sauce, add the chopped apple, place a lid on the pan, turn the flame down low and let the stew simmer for approximately 1 hour or until the meat is fork tender. 3 Add the mango chutney to taste. It should provide a tangy, sweet, spicy shot of flavor to the stew. Season well with the salt and pepper. Serve with basmati rice and papadums.

150 THE ROYAL CHEF AT HOME