Time flies when you're having fun.  The weekend just zoomed by as we spent it with friends, chatting, eating, drinking wine and singing on Saturday evening, then finished of with an afternoon at the raceway yesterday.  

On Saturday afternoon I cooked a trio of curries.   I made a traditional St Helenian chicken curry and then a beef madras and a lamb rogan josh.  It is satisfying to make a curry at home and cheaper than a take away.  It just takes time and effort to prepare, but they can left to cook or a low heat afterwards.  It isn't hard to do and the spices are readily available from local supermarkets and Asian food shops.  

Beef Madras, Lamb Rogan Josh, St Helenian Chicken Curry.  

Each of these recipes serve four.

Beef Madras (aromatic, pungent and spicy)

2 lb stewing beef (beef shin is great), 3 tbsp sunflower oil, 1 large onion finely chopped, 4 cloves, 4 green cardamom pods,  1 inch piece of root ginger, peeled and chopped, 2 garlic cloves crushed, 2 green chillies finely chopped, 2 dried red chillies (leave whole), 2 tsp ground coriander, 2 teaspoons ground cumin, 1 tsp cumin seeds, 1/2 tsp salt, 250 ml beef stock.

Remove any visible fat from the meat and cut into 1/2 inch cubes.  Heat the oil in a large saucepan and fry the onion, cloves, and cardamom pods for 5 minutes.  Add the chillies, cumin seeds, ginger, garlic, and fry for a further 2 minutes.  Add the beef and fry for 5 - 8 minutes until the meat is lightly browned.  Add the coriander, salt, ground cumin and stock.  Cover and simmer for 1 1/2 to 2 hours, stirring occasionally until the meat is tender.  Add more salt if necessary, remove the whole red chillies and serve with rice.

Rogan Josh (Marinate the lamb in the yoghurt overnight or for a minimum of four hours)

2 lb lamb fillet, 3 tbsp lemon juice, 250 ml natural yoghurt, 1 tsp salt, 2 garlic cloves, crushed, 1 inch piece of root ginger, peeled and chopped, 3 tbsp sunflower oil, 1/2 tsp cumin seeds, 2 bay leaves, 4 green cardamom pods, 1 onion finely chopped, 2 tsp ground coriander, 2 tsp ground cumin, 1 tsp chilli powder, 14 oz can chopped tomatoes, 2 tsp tomato puree, 150 ml water.

Remove any visible fat from the meat and cut into 1/2 inch cubes.  Place meat in a no metallic bowl and mix in the yoghurt, lemon juice, salt, 1 crushed garlic clove and the ginger.  Cover and leave to marinate overnight in the refrigerator.  

Heat the oil in a large saucepan and fry the cumin seeds for 2 minutes or until they splutter.  Add the cardamom pods,  onion, and garlic and fry for  5 minutes.  Add the chilli powder, ground coriander, and ground cumin and fry for a further 2 minutes.  Add the marinated lamb and fry for 5 minutes, stirring occasionally.  Add the tomato puree, chopped tomatoes and water.  Bring to the boil, stirring occasionally, then cover and simmer gently for 1 1/2 to 2 hours until the meat is tender.  Add more salt if necessary and serve hot with boiled rice.