Lamb curry with mint
I tried another recipe:
Lamb with mint (for 2)
cut lamb in small pieces
1 or 2 cloves of garlic, chop them finely
1 or 2 chili peppers, also finely chopped
1 or 2 onions in rings (you can substitute 1 onion by other wok-vegetables, whatever you like)
2 big tablespoons of red curry paste
2 tablespoons of soy sauce
4 sping onions sliced in rings
1 handful of freshly ripped mint leaves
1 handful of freshly chopped coriander
1 handful of parsley
bake the garlic and chili pepper in some oil, add the onion and bake until the onion is lightly browned. Take this mixture out of the pan and put it away. Bake the 2 tablespoons of red currypaste, add the lamb and bake until it's done. Add the onion-mixture, mint, coriander and parsley and warm it through, eventually stir in 2 tablespoons of soy sauce. Serve with rice or noodles.
Enjoy!
This is also one of our all-time favourites, only we use chicken instead of fish:
Ingredients
2 tbsp vegetable oil
half tsp brown mustard seeds
4 cloves
6 green cardamom pods, lightly crushed
1 large piece cinnamon stick
1 small onion, finely chopped
5cm/2in piece fresh ginger, peeled and quartered
2 large garlic cloves
1 tsp ground coriander
300ml/10½fl oz coconut milk
2-4 green chillies, left whole
salt, to taste
100ml/3½fl oz water
10 curry leaves (available from some supermarkets and Asian grocers)
½-1 tsp freshly ground black pepper
¾ tsp garam masala
500g/1lb 2oz salmon or firm white fish fillets, cut into large pieces
To serve
2-3 tsp lemon juice
50g/2oz fresh coriander leaves and stalks, chopped
Method
1. Heat the oil in a non-stick pan, add the mustard seeds, cloves, cardamom pods and cinnamon stick and stir fry for 20 seconds (be careful, the seeds might pop). Add half of the chopped onion and fry for 4-5 minutes until soft.
2. Meanwhile, place the remaining onion, the ginger, garlic, ground coriander and 100ml/3½fl oz of the coconut milk into a blender or food processor and blend to a smooth purée.
3. Add this mixture to pan along with the whole green chillies and salt, to taste. Cover with a lid and cook over a low heat for 12-15 minutes, giving the pot an occasional stir.
4. Add the remaining coconut milk, the water, the currry leaves, black pepper and garam masala and the fish and leave to cook undisturbed for about 3-5 minutes, until the fish is opaque and cooked through.
5. To serve, stir in the lemon juice and coriander. Taste and adjust the seasoning if necessary, then pour into bowls and serve with rice.
(taken from: BBC food - the most wonderful recipe resource site...)
In other news: I have the flu, I've been at home for 2 weeks now - I even let my parents come over to take me home because I felt so terrible - and haven't been able to do much. (Apart from having all the time I needed to write my research proposal for the PhD position in Amsterdam I am applying for, so that's good!). I completely understand why I have to get the flu vaccination every year now, because my lungs have been acting up so badly, that at times I thought I had pneumonia, not nice. I'm almost well again, finally, and now I am taking some sort of codeine to stop coughing just to let my lungs recover before I go back to work.
