Turmeric 3oz =90g
Black peppercorns 1oz=30g
White mustard seed 1oz=30g
Best Jamaica ginger 1oz=30g
Jessen Cardomoms 1/2oz (note 1) =15g
Cummin seed 1/4oz =7.5g
Fenngreck seed 1/4oz (note 2)=7.5g
Cayenne pepper 1/4oz=7.5g
Be sure all ingredients are fresh and of the best quality. Finely powder the whole, mix and sift. Keep closely corked and dry. This mixture will make a dozen curries. This suscitating oriental stimulant was brought to Great Britain (in my Great Aunts case, Guernsey and Wiltshire) from India and was passed among those of us families whose delight was gastronomy.
(1) Elettana Ceramomum the seeds of a plant native to the East Indies. Also called Grains of Paradise. Useful in confectionary and curries
(2) Fenngreck - Trigonella Faenum Graecum. A leguminous plant.
I have done some conversion and then reduced the quantities to suit the curry that I was making (I used an online programme for the weight to teaspoon conversion factor) and 10% of the original quantity, I mean I didn’t want 330g of curry powder, I already have a jar full of homemade Garam Masala to Mamtas recipe.
For those that it is of interest, this is the conversion tool I used, it is American so will be of use when doing cups to metric etc.
My conversion table for the lamb curry.
|spice||grammes||tsp conversion||10%||grammes||I used tsp|
|Black pepper corns||30,00||15,79||1,579||3||1,75|
|White mustard seeds||30,00||9,10||0,91||3||1|
|Ginger root (dried)||30,00||16,67||1,667||3||1,75|
|All spice (piment)||15,00||7,90||0,79||1,5||0,75|
|Jessen cardomom (I used the brown cardomom)||15,00||6,00||0,6||1,5||0.5|
|Fengrek seeds (methi seeds)||7,50||3,50||0,35||0,75||0,5|
I then ground it in an old coffee mill that I keep especially for this purpose. (The coffee tastes a little strange if ground in it).
1kg of lamb, I used chops and ribs as it is always cheap from my Turkish butcheress
2,5 cm/sq piece of ginger (grated)
3 Kafir lime leaves chopped (I buy mine frozen, so always have some at hand)
2 sprigs of Rosemary (not really Indian, but I like it with my lamb)
Zest from 1 bio-lemon
5 carrots sliced
5 potatoes diced
½ red capsicum diced (that was all I had left)
1 yellow capsicum diced
10 mushrooms cut into quarters
small handful of fresh coriander leaves and stalks
Fry the onions over a low heat until soft and just colouring, add the ginger and garlic and allow to soften without burning, add the curry powder and mix into the onion mixture.
Transfer to the base of the Slow Cooker.
Then add all of the other ingredients, pour in 400ml of stock, I only had beef, but veal, chicken, vegetable or best lamb will do. Give it a stir
Turn onto high, set the timer (I originally set it for 5 hours, but mine goes to a warm hold function and was in a good 8 hours), no setting on, no burning.
The curry was very tasty, very tasty indeed; it wasn’t at all hot, which was to be expected due to the small quantity of chilli (cayenne) powder. But though this will not be for the Friday night blow your head off after 10 pints of Lager crowd, it is a true curry, it is aromatic, tasty and will go down well with those that are not of the Vindaloo or Madras brigade. If making it for myself or others that I know, I would double the Cayenne or even put a few fresh chillies into the main curry with the rest of the vegetables.
Thank you Great Aunt Aline