Saturday, October 25, 2008

Lamb shank red curry


I can't tell you how this was made, I wasn't at home when it was made by Paul and our good friend Kim who is a fabulous cook. It was the most delicious curry I have eaten in my entire life - yes it was that good. I will ask Paul to tell me how they made it and post it - I would hate to think that I will never have that fabulous flavour in my mouth again. I can tell you how she made the rice it was very simple and fool proof.
One cup of rice to one and a half cups of water - rinse the rice first if you like and drain then add the required water - so two cups would mean three cups etc. Also add a touch of salt.
Bring to the boil without a lid - then as soon as it boils reduce down to the lowest temperature you can get - seal the lid with two paper hand towels between the lid and the pan - this will help absorption of the water. Leave on low for 20minutes, then turn off . Don't remove the lid during this time and leave standing for another ten minutes off the heat before removing the lid. When you take the lid off its ready to serve.

4 comments:

Anonymous said...

Glad you're back!

sarni

curious said...

i read that rice approach in bill's food or one of his books, but how do you get the little moulds to work?

Amanda said...

Hi Sarni - I am glad I finally broke the drought and I will post some more shortly, just having problems with the fact my photographs are stored on a computer I don't have regular access to - namely Paul's lap top so I have to wait till the weekend to post some more.

Amanda said...

Hi Curious,

Thats an easy one - just make your rice as per your usual method then find a small dish which looks like it would be a good size for a serving of rice. Rinse out the dish leaving wet and scoop the warm cooked rice into the dish and then invert onto a plate!

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Mother of two with one of each. Wife of one.Dogless. Busy working five days a week, baking and cooking when time allows. Writing rarely these days. Wishing I had time to read more often.