So you have heard me talk about st helena curry well i got sent some proper st helena curry powder last week from my cousin roxanne, thank u so much, very grateful. So today thats exactly what i am going to make what makes it St helena curry you may ask well the curry powder itself but me i make it cos im from St Helena đđđ Jokes, its the curry powder.
Nana used to make it alot with pork belly or chicken wings, im gonna make it with lamb, only cos i love lamb, I think ive told you about THE SUNDAY LUNCH we used to have. It wasn't just a roast dinner it had to be curry, in fact for me the roast was only the side dish. We ate lunch at around half 12, so you can imagine the smell drifting through the house, nan always had the roast in the oven early, a wood burning stove wow the flavour was exceptional, (one that i dont think can be got from the modern cookers of today)
lol it was just how she made it, so quickly and with no fluff or fuss or fancy spices or technique, just very simply done with oil and salt and pepper, her crackling was something to really admire which of course we fought over. Her roast chicken was the same, crispy golden skin, with every roast came of course the potatoes crispy on the outside and fluffy on the inside (something which i have mastered), grown by popa just outside the door in the gardens that surrounded the house, they couldn't get more organic I remember going to a house, the furthest house away to get seeds for popa to plant. He would give us the old packets that he had finished with and of we went to get new seeds for the next seasons grow.
We didn't do much on a Sunday, actually very little aside from eat and relax well it was a day of rest! not that it is today there is always work or work at home. Nana always did things like washing (she always did washing she had to with all of us in the house) So dinner, let me walk you through it, Lets say we are having roast chicken with roast potatoes and carrots and peas and gravy which i think came from a box i mean com'on she had to have a cheat, she was busy enough after all. Dinner was always served at the dining room table on Sundays (weekday dinner was eaten in the kitchen where everyone seemed to be alot of the time) Roast chicken, with all the trimmings and off course for me the star of the show Pork curry, (or any sort if curry) and rice. Served up altogether on the plate with mostly curry and rice lol, like i said the roast was like a side dish for me. After dinner was done and we had cleaned dishes away we headed for the church, nan was well loved there well why wouldn't she be she was a wonderful woman she gave up her time to help others, she also gave up her Friday mornings to go into town and work in the salvation army charity shop, she was a very well loved womanâŁâ€
Soooo let me tell you how i made my St Helena curry today.
Go and ask your butcher for diced lamb, i find lamb from a butcher always has more flavour, tell him what you are cooking and for how many (that's what i did). Dice smaller if needed. One finely chopped onion red or white it doesn't really matter. Soften the onion in a little oil, put in the dice lamb or whatever meat you are using, (chicken wings make for a good curry too) seal lamb and then i added 3 tablespoons of St Helena curry powder. (usually i would add chilli to but my lil bean was trying this for the first time) Keep stiring to coat all the lamb, keep your eye on it this is where the curry powder could burn. Add a small bit if water to start to create a paste, keep stiring. Add more water until you get a nice sauce. Turn down and let your lamb simmer for about an hour, ( i did this and it was fall apart good). You will need 4 on the large side potatoes (AKA SPUDS LOL đđđ„đ„peeled and diced into bite sized pieces. Add to the curry and cover with water. Bring back to the boil. Wait until you potatoes are cooked and use cornflour to thicken.
Serve with rice and enjoy.
My lil bean loved it and said "oh spicey spicey" but he ate it all followed by plenty water. lol.
My kitchen has smelt like nanas all day. Thank you Roxanne for sending me this so i could enjoy one of my favourite St Helena meals.
â€