Chickpeas and red capsicum curry

A spicy curry which goes well with Roti bread.

Ingredients

100g Dried Chickpeas (Or 1 can of chick peas )
1/4 large red capsicum sliced into small strips
1/2 onion
1 green chilli
1 large Cinnamon stick
1 teaspoon Cumin seeds
1 teaspoon Mustard seeds
1 tablespoon Garlic finely diced
Ginger
10 Curry leaves
30mL of evaporated milk
1 teaspoon curry powder
1/2 teaspoon roasted curry powder
1 teaspoon salt (or to taste)
Oil


Method

1. Soak chickpeas overnight. (This can be skipped but chickpeas will take longer to cook)
2. Boil chickpeas until they are soft to taste and set aside.
3. Take 10 chick peas and mash it with a spoon and set aside.
4. In a cup mix evaporated milk with 1 teaspoon of curry powder and salt.
5. In a saucepan fry cinnamon, cumin, mustard, garlic, ginger and  curry leaves on medium heat.
6. Once garlic starts brown add onions, chilli and mashed chickpeas.
7. Once onions soften, mix in chickpeas and capsicum.
8. Add curry powder milk mixture.
9. Bring to boil.
10. Reduce heat and let it cook for 5 minutes.
11. Turn to high heat and add roasted curry powder and some curry leaves.
12. Mix and take of heat. 

Sri Lankan Lamb Curry

This is a family recipe, which uses a fair few spices to create a very fragrant curry.

Lamb Curry

Cooking Time
Preparation 15 min
Marinating 60 min
Cooking 30 min

Ingredients
500g of diced lamb
1 tablespoon Yogurt
Roasted Jaffna Curry Powder
1 tablespoon grated ginger
1 garlic cloves crushed
1 sprig of curry leaves
Ground Cumin Seeds
Cumin Seeds
Mustard Seeds
1 cinnamon log
5 cloves
1/2 onion diced
2 garlic cloves sliced
1 table spoon of sliced ginger
1/2 tomato diced
1 large green chilli sliced
2 tablsepoons evaporated milk
Oil

Recipe
1. Mix yoghurt, 1 teaspoon of Jaffna Roasted Curry Powder, grated ginger, crushed garlic, and sliced curry leaves  too make a paste and marinate lamb for 1 hour with paste.
2. Fry cumin seeds, mustard seeds, cinnamon, cloves, garlic, ginger and green chillis on medium low heat in a wok.
3. Once garlic starts browning add onions and turn heat to high.
4. Once onions start to brown and lamb and cook on high until its is changes color on all sides.
5. Lower heat to medium and add tomatoes, 1 teaspoon currypowder, some curry leaves and mix.
6. Once tomatoes soften lower heat to medium-low.
7. Cover wok with lid and cook meat until tender. Add water as required. (Stir regularly and feel free to add a few curry leaves every now and then)
7. Bring heat to high, add 1/2 teaspoon of roasted curry powder or 1/3 teaspoon ground cumin and add evaporated milk.
8. Once curry comes to the boil remove from the heat.
9. Garnish with curry leaves
10. Serve with rice or roti bread.

Notes
1. Roasted Jaffna Curry Powder can be bought in certain spice shops. This a recipe to try make it yourself. Alternatively, you can  use other curry powders but the taste will differ depending on what you use.
2. Vary the spices to create your own personal recipe.