I have been talking lamb this week, mostly with the April holidays in mind, however, if you are thinking of a lamb stew for St Patrick’s day do not rule out the possibility of this light and lively dish cooked with potatoes and pieces of squash. It is a classic winter curry, the kinds I looked forward too on wintery nights as a child. It often features in my house on weekends where with have company as this recipe is extremely flavorful and works well in large batches and best of all, it actually tastes better the day after it is made.
Before I start talking all lamb and meat to you, I wanted to tell you that we have been trying to observe meatless Mondays at home. While this is not really because I am concerned that we eat too much meat, on the contrary in general meat is enjoyed sparingly in our household, however my inspiration is a young kid whose mother wants ideas for their table. So, when I can I will link to my recipe for the week as it might be something that might catch your fancy. So, this week we are enjoying a mushroom and chickpea curry, a very simple, hearty and flavorful dish.
Now,back to the lamb curry, the dish needs about 20 minutes of hands on time, and the only key is to make sure that you do saute the slowly lamb in the first round of spices as it is important to do this to allow the curry to develop its flavor. Other than than, it just needs to simmer until the meat is fork tender. The first time I had cooked this meal was on New Year’s day, so for what it is worth I can actually guarantee that it is very good for curing hangovers. I used the second last butternut squash that I had left, yes, our winter squashes did indeed tide us through all of winter and with any luck we should see the snow off the ground this week.
A quick, easy and wholesome version of a spiced mixed green and spinach salad with yogurt.
- 3 cups mixed greens ( I used young spinach and chard)
- 11/2 tablespoons olive oil
- 1 teaspoon black mustard seeds
- 3 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 1 medium sized red onion halved and thinly slided
- 2 cups well beater natural yogurt
- Finely chop the green and set aside.
- Heat the oil and add in the mustard seeds, when the mustard seeds begin to crackle add in the garlic and the ginger and saute light for 1 or 2 minutes until the mixture is fragrant and beginning to turn pale golden.
- Add in the greens and the salt and red pepper flakes and cook for another minute or so.
- Add in the onion and mix well.
- Add the mixture to a mixing bown and add in the yogurt and mix well.
- Serve immediately or cold.