Lamb Squash and coconut curry

Ever since our visit to Ceylonta restaurant I've wanted to try my hand at reproducing the delicious creamy squash and coconut curry we tried. This recipe was delicious and had several similar flavors but had more of an smoky roasted flavor than the one we had previously tried.

I had purchased some delicious locally farmed lamb chops from a friend farmer, and decided that this would be the perfect recipe to try them out on. Many people will swear at me for removing the meat from the bone, but I think the addition from the lamb stock was so worth it. 

To make vegan, remove lamb and replace stock with veggie stock or if you are feeling adventurous, coconut water. 

1 small butternut squash - chopped into 1/2 peeled pieces

1 Tbsp of Coconut Oil

1 tsp of salt 

Roast the squash, with salt and coconut oil at 425* for 35 min. 

4 small lamb chops 

1 Tbsp Tomato-pepper powder

1 Tbsp Curry powder 

1 Tbsp Chile powder 

1 Tbsp Paprika 

1 Tbsp Ginger 

3 Tbsp Cinnamon 

1 Tbsp Cumin 

1 tsp Salt 

1 tsp Tumeric 

1 tsp Cayenne pepper 

Small pot of water

2 inches of leek greens 

1/2 carrot 

1 bay leaf 

10 peppercorns

1/2 an onion, chopped or pureed 

1 tsp Coconut Oil 

leftover spice mix 

salt to taste 

1 can of coconut milk 

1/2 tsp curry paste 

1. Cut the meat out of the bone and fat. 

2. Cut the meat into small cubes, and seasons with the spice mix. Allow to sit in spice rub for about 30 minutes.

3. In the small pot of water, add leaks, carrot, bay leaf, and peppercorns and lamb bones. Allow to simmer for at least 30 minutes. If you want a more intense flavour use a pressure cooker. 

4. Using coconut oil grease and heat a skillet. Add onion and spiced meat and brown. 

5. Add the squash, stock, coconut milk, remaining spice mixture and curry paste. Allow to simmer for about 30 minutes or until the sauce becomes creamy. 

6. Serve over Jasmine rice. 

Butter Chicken

The other night, my partner and I decided to use up the jar of what we believed to be butter chicken sauce in our pantry. Wanted to give it that extra kick, I decided to look up some recipes for something I could marinate the chicken in during the baking process to give it that little extra kick. I got some great advice on making some garam and tandoori masala and baking the chicken in a paste of that. Once I was done, I went to the pantry to grab the sauce, and wouldn't you know it, it wasn't Butter Chicken. On one of our grocery trips we had accidentally picked up a bottle of Mango Curry sauce instead. While I am sure it is wonderful, I had prepared everything with the idea of making butter chicken. I jumped online and scrolled through a bunch of recipes, until I put together something that I could enjoy. Here is the recipe. I hope you enjoy it as much as I did.

Spice Mix
2 tbsp Garam Masala (spice mix containing cloves, cinnamon, cumin, coriander, ginger)
1 small can of tomato paste (1 tbsp for spice mix, rest of can for sauce)
1 tbsp curry powder
1 tbsp paprika
1 tbsp chile powder
1 tsp cayenne Pepper
1 tsp garlic, minced
1 tbsp Molasses
Salt

2 chicken breast

1 cup of whipping cream
1 cup of plain yoghurt or sour cream
2 tbsp butter
1/2 onion puréed
1 tsp lemon juice

Mix together the spice mix ingredients, using only 1 tbsp of the tomato paste and conserving the rest for the sauce. You should have a moist spice mixture/rub. Use some of the spice mix to rub onto the chicken breasts.

Bake chicken breast at 350 degrees for about 20 minutes, 10 minutes on each side. Make sure chicken is fully cooked, then cut into cubes about 1/2 square inch.

In a saucepan, melt the butter and then add the onion. Fry for a few minutes until cooked. Add remaining ingredients and the spice mix, including remaining tomato paste. Let simmer and add more of less of the same spices from the spice mix depending on how strong you like the flavour. The longer you let it simmer, the spicier the sauce will get. If it evaporates too much, you can add more whipping cream, or use milk or water. Don't boil as you might curdle the cream.

Add the chicken cubes and allow to simmer in the sauce for a few minutes.

Serve with jasmine or basmati rice.