Once upon a time I took this from a Jamie Oliver recipe leaflet that came in an Irish Sunday newspaper supplement. I’m sure it’s not 100% correct now but this is the version we’ve ended up with over the years.
This is a useful veggie dish if you’re having a crowd around and need to prepare in advance. You can keep this in the fridge once it’s prepared and do the final cooking step in the oven at your leisure.
We’ve promised this recipe to so many people recently that we just had to post it on the blog. It’s a favourite with lots of our friends and family. You can make the paste a day or two in advance or freeze it if you wish. The finished curry also freezes well so we often make a big pot to have some on another day. Once you see how easy it is to make this paste yourself, you’ll never buy another jar of ready-made sauce!
Beans are a great source of protein for all the family. Bean and sausage casseroles are common in family cook books and often loved by little ones. For a change, why not try cooking beans with lamb and barley?
Pearl barley is full of fibre and a cheap and easy way to bulk up a casserole or stew. It works really well with lamb. This recipe is a favourite in our house. We like to pop it in the oven to cook while we head out for a walk on a crisp and chilly Sunday afternoon. It warms us right up when we get in!
We absolutely love curry. We have a silly number of spices in our kitchen! You know we try to keep our recipes simple but this one involves quite a few speciality curry ingredients. Buy as many as you can find. We promise you’ll get to use them again for future recipes on this blog. If you can find fresh curry leaves, these make all the difference. You can put them in the freezer and use them from frozen.
For and enormous vat (8-10 portions) of spicy curry (this freezes really well) Continue reading →