Lamb Curry
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Ingredients:
1kg/ 2 lbs. lean lamb, cubed
2 Onions, chopped
3 cloves of Garlic, crushed
1 teaspoon of fresh root Ginger, chopped
2 tablespoons Hot Curry Powder
2 x 14 oz. cans of Chopped Tomatoes
Cooking Oil
Method:
Heat oil in saucepan and add lamb cubes, browning on all sides
Add onions, garlic and ginger. Fry until soft, under a low heat. Stir in curry powder and fry for one minute, stirring all the time. Stir in can of tomatoes and bring to boil. Reduce heat and simmer for one hour approx. or until meat is cooked and tender. Serve with some cooked basmati rice.
Strawberry Mousse
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Ingredients:
Half kg/1 lb. Strawberries
75g/3oz. Castor Sugar
2 Egg Whites
300ml/10 fl. oz. Double Cream, stiffly whipped
1 tablespoon of Lemon Juice
1 tablespoon of Gelatine dissolved in 1 tablespoon of hot water
Method:
Simmer strawberries in some water, not too much, until soft. Purée in blender. Beat egg whites until frothy. Gradually beat in sugar until the mixture is stiff. Fold in whipped cream, strawberry purée, lemon juice and gelatine. Spoon mix into a mould or bowl and chill until set.
( Note that care has to be taken in dissolving the gelatine. Stir gelatine in hot water continuously until dissolved. Leave to cool a little. The gelatine will begin to thicken, then it can be added to mix. Do not let it set.)
