Egg Curry and Chutney

I am re-posting this recipe because it needs to be at the front of the blog again, (and also because I finally got a photo that I'm happy with !)  Have you tried this yet ? You need to !!  Just a little side note, I used wholemeal flour in this tonight and there was no difference to taste !

My Mom sent me her recipes for these when I was first married. I have cooked both of them many times since. They are both passed down long time family favorites !

For the Egg Curry:
1 cup white sauce per person
1 hard boiled egg per person and one for the pot
curry powder to taste (start with 1 teaspoon per cup of white sauce)
garlic powder to taste
a little salt
generous black pepper
generous pinch of cumin per cup of white sauce (adds heat and punch but is optional)

Make white sauce.
Add sliced eggs.
Serve over rice.
May add green peas to rice, if you like peas ...

How to Make White Sauce:
2 tablespoons butter (or oil as I discovered out of necessity last time I made this !)
2 tablespoons flour
1 cup milk

Melt butter (stir in spices if using for curry)
Stir in flour. Stir til all lumps are gone and there is only a smooth past.
Slowly add milk and stir constantly until sauce thickens and then boils. (use med-high heat)

For the Chutney :
1 pound of canned tomatoes and the juice (mush them up with your fingers so there are various sizes)
1 cup of sugar
1/2 clove of garlic, peeled and sliced
1/4 tsp powdered ginger or 10 thin slices fresh ginger
1 tsp whole cloves
1 cinnamon stick
generous 3/4 cup vinegar
as many raisins as you like (this recipe would call for 1/5 of a pound)

Throw everything into a pan except the raisins and cook for about 1.5 hours, or til it's dark brown and looks like chutney (not too runny) Turn of the fire and thrown in the raisins. Let cool in the pan so the raisins plump up.

You can freeze this chutney.
You can also keep it in your fridge from now til kingdom come.
But ... it won't last that long ... it's too yummy !

Lamb Skewers with Mango Chutney

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Ok people, this is a recipe that you need to try right now !

I'm serious.

It is THAT good.

I found this recipe at the Steamy Kitchen blog. I made the whipped feta as well but we didn't like it. We also made naan instead of pita ... but next time I won't make bread. I'll just do the skewers with the chutney and rice.

For the mango chutney:
1 tablespoon olive oil
1/4 red onion, diced
1/2 jalapeno, seeds discarded and finely diced (note ... i did not add the jalapeno)
1 large mango, diced
1/4 cup sugar
4 tablespoons cider vinegar
1/2 teaspoon salt

Heat a small pot over medium-high heat. Add the olive oil and swirl to coat. Add the red onions and saute until softened, about 3 minutes. Add the remaining ingredients and simmer for 15 minutes.

For the lamb skewers

1 pound ground lamb
1/4 red onion, diced
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon minced fresh oregano ( I didn't have fresh as my herb garden died a sad and lonely death while we were in the States for six weeks ... dried oregano was fine )
1 tablespoon olive oil, plus extra for brushing on grill
24 bamboo skewers, soaked in water for 20 minutes (uh, didn't soak mine !)

Combine all ingredients in a bowl and mix well. Form long “patties” around doubled skewers. You can grill the kabobs on your outdoor grill or in your broiler, 3-4 minutes each side. (Rory did ours in the broiler ...)

And they made great leftovers to take to work the next day ....