On 1st of October, we celebrated my daughter’s 16th birthday. It’s hard to believe she’s 16 already, the years have passed too quickly. Of course, you must be thinking ‘how could that young woman have a daughter of 16?’
I had her young 😉 Kirtee’s birthday landed on a school day this year, she’s in 5th year and loaded with homework these days so she asked me to keep it simple. We had a family dinner with my youngest sister-in-law who brought more cake and presents. We were happy.
My daughter is a real foodie and a little too hard too please sometimes quite frankly. She likes a bit of fancy. I would think that I’m serving fancy dinners all the time but I had to do something a little extra for her birthday, something a bit more striking.
I thought lamb cooked with a little spice would make for a change. Kirtee would say that she doesn’t like spicy but a mother knows when her child is enjoying her food.
I think maybe she finds a sense of comfort in spicy food. My Irish readers may not associate spicy curry with homeliness but if you imagine your mammy and your granny were making curries instead of stews or hot pots when you were growing up you’ll understand. I know she likes it and perhaps more than eating it she likes to watch her Irish daddy turning red and sweating his bald head.
This time though we had my sister in law to watch too and she is a real scary cat when it comes to hot food. Anyway, back to the cooking, a spicy lamb and split pea curry was gently simmering in the cooker and filling the house with a spicy aroma. I had a little bit of time to make it more special so I also made my sweet potato flat bread and some flavoured rice to go with it.
A little about the recipe: I created it myself based on a dish I had eaten in some Indian restaurant, where and when I couldn’t tell you. I don’t even quite remember the taste except it was a lamb and with split peas. I gathered up my own spices and went about making this dish. I have to say it was quite a treat and if you ever try making it and pull it off you will really impress the curry lover in your life!
Of course, Kirtee made a little complaint that it was too hot but I watched her clean her plate with a look of quiet satisfaction.
Spicy Lamb and Split Pea Curry
Prep Time: 10 minutes
Cook Time: 2 hours
Number of servings: 5
720g Irish diced lamb
1/3 cup of yellow split peas
1 table spoon of coconut oil
1 cinnamon stick
8-10 fenugreek seeds
1 big white onion
2 table spoon of turmeric powder
3 plum tomatoes
1 tea spoon of cumin seeds
2 sprigs of thyme
bunch of coriander
Salt to taste
Paste: 5 dry chillies
5 cardamon pods
1 tea spoon of cumin seeds
4 cloves of garlic
2 inch ginger
- Prepare a plate with all the spices and ingredients.
- Heat a pot with oil. Add the cinnamon stick, fenugreek seeds, and the onions one after another to give them some time to release the flavors in the oil but still not get burnt. Cook the onions in a low heat till it's browned for about 10 minutes.
- Add the meat, seasoned and cook till its sealed for about 5 minutes. Add turmeric, thyme and chopped tomatoes. Cook for 3-4 minutes. Add the split peas and all the blended ingredients under Paste. Cook for about 10 minutes and gradually stirring to coat the spices to the meat and prevent from sticking to the bottom.
- Add 2 pints of water and simmer in a low heat for about 1hr 15 or till the meat is well cooked and falling apart.
- Garnish with a generous amount of coriander and serve