Golden Spiced Eggs

This lifts simple boiled eggs to a new level, and served with steamed vegetables and plain rice this becomes an easy delicious meal for one of those, “What can I cook tonight?” dilemmas.

You probably already know that Eggs do not belong in a fridge!  If you are one of those souls whose eggs live in a dark chilly cave, please, please bring them out and let them reach a normal temperature before using.  Then if you’re feeling brave try leaving the next eggs you buy just in your store cupboard.  You will find that, not only do they taste better, because they don’t pick up the smell and flavours of things they’ve shared their frigid cell with, but they do not go off – well, not unless you don’t use them for a couple of months or so!

Ingredients to serve 4 hungry folks!

8-10 large organic Eggs; 2 x 400 ml cans of Coconut Milk, well stirred; 1 Onion, finely chopped; 2 fat Garlic Cloves, finely chopped; a large, ripe, sweet tomato, chopped well; 2 tsp Ghee or Veg/Rice Oil; 1 tsp Turmeric; 2 dried Red Chillies, crushed; Sea Salt; a bunch of fresh Chives – preferably with their delightful lavender coloured flowers on too – they are perfectly edible!

First boil the eggs ’til they are [just] hard.  Try and get them hard enough to not fall apart when cut in half, but not so hard that you could use them for golf balls!  Pop them in a bowl of cold water to cool down, and then shell and cut in half.

Using a largish, high sided, fry pan warm the ghee or oil.  Gently stir and saute the onion and garlic til golden brown. Add the tomato and continue to cook ’til it has softened.   Add the turmeric to about 600 ml of your coconut milk, then stir it slowly into the mixture.  Then add in your crushed chillies and a small sprinkle of salt.  Bring it to a just bubbling simmer for a couple of minutes, then slide in your egg halves.  Give the whole another 2-3 minutes to warm through then carefully transfer to a warmed serving dish.

Chop your chives to 2/3″ long and dress the golden eggs with them and arrange the flowers around the dish.  It looks superb, but as you can see is ‘easy-peasy’ to do!

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Keralan Lamb Stew

A tasty curry which, though mild enough to serve to the wimpiest non-curry aficionado, I find myself being asked to cook again & again by even hardened India hands.

About 3 lbs  of stewing lamb, neck or shoulder is best, either left on the bone or trimmed and cut into small chunks;  4 tbsp rice or veg oil; cinnamon sticks in 2″ pieces, about 2 or 3; 10 cloves; 10/12 green cardamom pods; 2 tsp black peppercorns; 1 lb onions finely sliced; 2″ fresh ginger, peeled then finely sliced and cut into ‘matchsticks’; 6 whole long green chillies slit down the centre; 1 lb potatoes, peeled, big enough to cut into 4 lengthways and give you thick wedges; 1 pint thin coconut milk; 1/2 lb ‘banana’ shallots, peeled and thin sliced; a handful of fresh curry leaves or about 2 tbsp of dried; 2 tbsp lime juice.

For this you will need a large casserole.  Heat the oil and when hot put in the cinnamon sticks, cloves, cardamoms, and peppercorns.  Stir to coat with oil, then add the onions and ginger.  Cook until the onions are translucent, then add the lamb, green chillies and 1 pint of the coconut milk.  Bring to the boil, then turn down and simmer for about 35 mins.  Add the potatoes, bring back to the boil and then fast simmer for about 20 mins or until the potatoes are soft enough to push a fork into but not falling apart.

Heat a little more oil in a small pan and saute the shallots until they are nicely browned.  Add the curry leaves and stir through. Put in the remaining coconut milk and when it comes to a simmer add the whole pan to the stew stirring it in along with the lime juice.

The result will be a delicious creamy stew, the chillies will have lost all their heat, the lamb will be mouth-wateringly tender and just watch people fighting over the potatoes!  Serve in large bowls,  just accompanied by Naan Breads to wipe up the last bit of juice!