Plums in curry? I know what your thinking. Yes, the beloved stone fruit is a really neat accompaniment in a savoury fully bodied curry. The acids in the fruit make the dish pop. Not that it’s loaded with plums, there’s really a small amount compared to the size of the curry. Small subtleties, just like the small things in life, count a lot when it comes to food.
It’s pouring rain here today and our normally bright little home is darkened. Thunder shook the whole house, my little mans first time ever hearing such a thing. On such a day heart warming curry is the only option. Get those ethers of cinnamon, ginger, garlic goodness floating around, transport ourselves on a cloud of smells to distant regions where aroma dwells. Oh I’m getting all poetic now, rainy days tend to do that. I imagine all those folks living in the tropics, monsoon season is here, a constant ever lasting rain, what a challenge it must be even to make a cooking fire. One day in the monsoons of Mumbai and my entire being itched like there was no tomorrow. Wet hair never dries, damp skin, open pores, absorbing every particle of itch inducing air. That’s why they eat so many bold warming curries, to keep happy hearts.
Feel at ease in changing up some of the components. If you have access to fresh curry leaves they would be great instead of lime leaves. The plum is personal preference, I love a burst of sweetness to contrast rich curry flavours but not everyone does. This dish serves up nicely with plain yogurt as well. You could use chicken or goat instead of lamb. Endless variations, one destination.
- 3 Tbs ghee or coconut oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 1/2 tsp kashmiri red chili or cayenne
- 1/2 tsp tumeric
- 2 tsp garam masala
- 1/4 tsp cinnamon
- 1/2 tsp salt
- 1 cup crushed tomatoes
- 1 yellow onion, cut into chunks
- 1 thumb sized piece of peeled ginger
- 2 garlic cloves
- 1 lb stewing lamb cut in chunks
- 2 Tbs coconut sugar
- 1/2 cup halved plums
- 3-5 kaffir lime leaves
- 1 cup coconut cream or milk
- In a large pot heat your ghee or coconut oil on medium. Add spices and cook until aromatic, mustard and cumin will pop around.
- In a blender or food processor add onion, ginger, garlic and a bit of water (1/3 cup) mix to form a paste, add this to the pot.
- Allow some the water to mostly evaporate.
- Add the lamb pieces,crushed tomato and coconut sugar. Let this medley cook for 2 hours on low.
- Add the plums, lime leaves and coconut cream. Allow to simmer for another 5 minutes.