This recipe is a fabulous one for students and families
alike – it’s very easy, and very very cheap!
It might not sound like much, but it has a very venerable history –
after the First World War, when things like curry powder first became available
in the shops, my nana (like most people, I think) looked at it and thought, what the heck do I do with that? So she
popped it in with some gravy and created this dish, which is nothing like a
curry but absolutely delicious all the same. It’s rich and tasty, with a lovely
balance of savoury and sweet flavours. My mum used to make it for us all the
time when we were little, and it was one of the first things I learned to cook
too! At uni it was one of my staple dishes, and when one of my housemates
nicknamed it virgin curry (since the amount of actual curry in it is really
negligible) the name just stuck.
Ingredients
200g of lamb mince
One onion
Two or three carrots (depending on how big they are!)
Two sticks of celery
Two big handfuls of sultanas
A tablespoon of medium curry powder
A teaspoon or so of Very Lazy Chillies
A tablespoon of gravy powder
A dollop of tomato puree
Salt and pepper
Olive oil
200g of rice, to serve
Serves 2.
Now that you’ve read the ingredients list, you’re
probably agreeing with my earlier comment that this isn’t really anything like
a curry… mind you, my nana would have put swede or turnip in it also, and would
have had no truck with the chillies, so my version is at least slightly
updated! The sultanas probably sound like madness, but please give the whole
thing a try, because it works best with everything together – the dried fruit
will swell up as it absorbs the liquid and add the most fabulous sweetness to
the dish. One more note – you want this to thicken up towards the end and lose
quite a lot of the liquid, and I find that using a wok (just to complete the
surreal cross-pollination of cultures) really speeds this up, since it’s so
wide and shallow.
Start out by dicing the onions, carrots and celery
finely, and get them sizzling gently in a bit of olive oil. Once the onions
have started to turn soft and golden, add a tablespoon of the curry powder,
stir it through well, and leave the vegetables to fry for a couple more
minutes, while you get the gravy ready. Pop the tablespoon of gravy powder in a
jug and add about 700ml cold water – it’s very important that you use cold,
because if you use hot water (like you would with stock) it will turn into
jelly! Stir it really well until the powder has all dissolved, then add it to
the pan. Obviously it will take a little while to warm up again, so add the
sultanas and then pop a lid on and wait for it to start bubbling again before
you add the mince.
Adding the mince after the liquid (rather than before,
like you would with spaghetti Bolognese, for example) is my mum’s trick to stop
the curry powder making the sauce all gritty – it gets plenty of time to
completely dissolve before the meat starts thickening up the sauce. Once the
mince is in and has started browning, add a dollop of tomato puree and a good
grinding of salt and pepper.
Now you need to leave the sauce to thicken and reduce, so
leave the lid off and turn the heat to medium. This is a good time to start
thinking about rice – click here to go to the How To page where you’ll find my
fool-proof method for making fluffy takeaway-style rice (the fabulous How To
page also has loads of other top tips for doing simple things really really
well).
Once the sauce is really thick and dark, serve it up with
a generous mound of rice. I’m not sure where this came from (and it’s certainly
not particularly healthy!) but in the Godfrey household we’ve always added a
few dabs of butter to the rice once it’s
on the plate. Grub’s up!