By Ian Nixon, Feb 7 2018 06:11PM
The Persian curry is one we always enjoy if we need something really exotic. Flavoured with typically middle-eastern ingredients like pomegranate, dried lime and rose, you can't help but feel like you're sitting on a balcony overlooking a souq and watching the sunset behind a bunch of minarets.
Normally we would have this curry with goat or lamb but it's just as good with any meat or a bunch of veggies.
The Persian pilaf is cooked with a litle spice mix and garnished with fruit and nuts. The rice should take about 20 minutes to cook so can be done while the curry is simmering away.
This recipe should be enough for 4 people, it really depends how hungry you are! We always serve this with natural yoghurt mixed with pomegranate molasses or sometimes with date & orange chutney.
What you need
A slow cooker
1 pouch Spicymonkey Persian curry
1kg diced lamb (or goat)
1 red pepper - cut into small chunks (optional)
1 small onion - thinly sliced (optional)
What to do
Put the diced lamb, onion, pepper and all the curry sauce into the slow cooker. Set to high and leave to cook for about 3 or 4 hours - or set to low and leave for 6 to 8 hours - or until tender. You may need to add a little water if it begins to dry out.
If you don't have a slow cooker you could just quicky fry the meat for a couple of minutes in a large pan. Add the onion and pepper and fry for a further couple of minutes. Pour in the curry sauce, bring to boil and leave to simmer for 2-3 hours until the meatis really tender.
Persian pilaf - what you need
2 cups of basmati rice (350-400g)
2 pints water
1/4 tsp turmeric
1/2 tsp ground fennel
1/2 tsp ground allspice
1/2 tsp ground cardamom
juice and zest from 1 orange
(or instead of the spices you could use 2 tsp Persian curry powder)
Handful of pistachio nuts
6-8 dried apricots - diced
pomegranate arils (seeds) from 1 pomegranate
What to do
Wash and dain the rice with water. Leave the rice to stand in a pan with the 2 pints of water and salt for about 10-15 minutes.
Add the spices, orange zest and juice and bring the pan to the boil. Simmer until all liquid is absorbed (approximately 5-10 minutes).
Garnish with the fruit and nuts.