Gastronomy

CURRY POWDER, PASTE AND SAUCE

Ingredients:

• 10 dried red chillies (vary quantity to taste)
• 6 tablespoons coriander seeds
• 4 tablespoons cumin seeds
• 2 teaspoons fenugreek seeds
• 2 teaspoons black mustard seeds
• 2 teaspoons black peppercorns
• 1 tablespoon ground turmeric
• 4 curry leaves
• 1 teaspoon ground ginger

Method:

1. Destalk the dried red chillies. Heat up a heavy frying pan (cast iron carail is best). Using medium heat, dry fry the chillies, coriander, cumin, fenugreek, mustard seeds and black peppercorns until a rich aroma is developed. Stir constantly to even roast and avoid burning the ingredients.
2. Allow to cool and grind the spices in a coffee grinder or by using a pestle and mortar. Stir in the ginger and turmeric. When cooking a curry, add 4 curry leaves to the powder.
3. Enjoy.

GIGOT DE MOUTON

Ingredients:

• 3 kg leg of lamb
• 50 grams butter
• 300 grams peeled carrots, roughly chopped
• 500 grams onions, roughly chopped
• 1 small bouquet garni
• 1 bottle dry white wine
• 100 grams garlic, peeled
• Salt and freshly ground black pepper

Method:

1. Preheat oven to 170 degree centigrade or 325 degree fahrenheit.
2. Heat the butter in a large casserole and seal the lamb on all sides until golden brown all over. Take out the lamb from the casserole and put aside. Put in the carrots, cover and simmer over low heat for 5 minutes. Add the onions, cover and simmer for another 5 minutes.
3. Add the bouquet garni into the casserole and put the lamb back in. Pour over the white wine and boil for 3 minutes.
4. Transfer everything into a large deep oven going dish.
5. Add 2 litres of water, garlic and season to taste with the salt and pepper.
6. Cover the oven dish with aluminium foil and carefully seal all the edges.
7. Put into the oven and cook for four hours. Check every hour to ensure that the stock comes halfway up the lamb. Add more water if necessary. After four hours, the meat should be as soft as butter.
8. Carefully remove the lamb from the oven dish and place on a serving dish.
9. Pass the stock through a sieve, crush the garlic cloves into a paste and stir into the stock.
10. Check the seasoning and season again if necessary. Pour the sauce on the lamb.
11. Enjoy.

MAURITIUS FOOD