When I married my husband, I was introduced to an entirely new and wonderful cuisine. Being an obsessive foodie, of course, it became my mission to learn everything and was excited by the prospect. However, what I didn’t anticipate was that not everyone shared my enthusiasm and every time I asked someone to teach me, often, I was greeted with a very kind, but very firm, “no.”
It was a very special lady, Aunty Florence, who took me under her wing and shared every recipe, knowing that by passing them down, it was the only way for these recipes to survive. I loved our afternoons together cooking up a storm in her teeny kitchen, which was as clean and tidy as any professional kitchen. We talked about food for hours, and every time I attempted to recreate one of her special dishes, I sent her photos. Whether it was a complete disaster or not, she would tell me how fabulous it was, and I was a “champ.” Little did she know that she was my champ.
There was one dish which was the holy grail of Indian Iraqi cooking, and everyone had their own secret version of it: green curry. No more information was given, and it became my mission to find out how to make it. It was a speciality from the Bombay community, rather than the Calcutta community where my mother in law and Aunty Florence was from, but loved by everyone and reserved for holidays and special Shabbats. Some also reserved the “green masala” (curry paste) for Pesach, rather than the tomato-based curry that is eaten regularly. I am not sure of the basis for this, as neither curry contains hametz, but it’s one of those traditions that has been adapted over the years for no apparent reason!
Traditionally, it was made with lamb as the pairing is so good with the cilantro in the masala, but I often make it with beef, cooking it long and slow to ensure that the meat is falling apart and tender by the end. Like most dishes, it is simply served over perfectly cooked basmati rice.
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Notes:
- This dish can be cooked on the stovetop or in the oven at 340°F (or 170°C). If you opt for the oven, be sure to preheat it before Step 1.
- This freezes beautifully, and is perfect for making in advance. You can also make the curry sauce in advance, and freeze it. On the day before you want to eat it, brown the meat and add the defrosted sauce; it will taste freshly cooked!
Green Curry
A treasured dish in Indian Iraqi cuisine, green curry is a special-occasion favorite with secret variations, traditionally made with lamb and cilantro masala, slow-cooked to perfection and served over basmati rice.
- Total Time: 3 hours 30 minutes
- Yield: Serves 6
Ingredients
For the curry paste:
- 2 bunches cilantro
- 3 cloves garlic
- 1 knob ginger
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 green chilli (optional)
For the curry:
- 2–3 Tbsp neutral oil, for frying
- 2 onions, finely chopped
- 1 tsp brown sugar
- salt and pepper, to taste
- 1 kg cubed chuck or diced lamb
- 2 Tbsp tomato paste
- 1 pint water
Instructions
- Optional: Preheat the oven to 340°F (170°C). (You can also cook this dish on the stovetop.)
- Start by making the green curry paste: Blend the cilantro, garlic, ginger, powdered spices and the chilli (if using) in a Magimix or with a hand blender. Add a few drops of water if it needs help to blend.
- Heat the oil over medium heat in a deep, ovenproof dish. Add the chopped onions to the oil, stirring to avoid them catching. Then add 1 tsp salt and 1 tsp brown sugar, to help the onions to caramelize.
- Add the cubed meat, and fry until browned on all sides.
- Add the tomato paste and mix, ensuring everything is coated. Add the green paste and mix again, coating everything. Cook for 5-7 minutes, to cook out the rawness from the ginger, then add the water.
- Turn the heat down to low and simmer for 2-3 hours, until the meat is soft and falls apart easily. (Alternatively, cook in the oven at 340°F for 2 hours.) Either way, check the dish every 30 minutes to ensure it isn’t drying out or catching on the bottom (if it is, add more water).
- Serve over steamed basmati rice.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Roasting
- Cuisine: Indian
I love the idea of making a Pesach Curry dish that’s loved by the Bombay Iraqi Indian community. I see that you suggest cooking over the stove or in the oven for a long period of time. One treasure my mom purchased for me is my pressure cooker which is manually operated. In other words it is not electrical or digital. It’s similar and better than the one my grandmother used because the pressure is built in with a manual switch, rather than having a separate weight placed on top. When I cook a full chicken soup, it takes only 20-30 minutes. I’m sure I could make this curry dish within a half hour. I always know when my dishes are cooked. When they smell delicious, and smell the way they are supposed to, I know it’s done. Then, I give it 5-10 more minutes just to be sure. With a liquid recipe, there’s no danger of overcooking. I let it cool on a cold part of the stove, and then I run it over cool water in the sink, until the pot is cool to the touch. We must avoid accidents by not opening a pressure cooker while still hot. When you’re done, cook, breathe in the scents, and enjoy the flavors.
I enjoy the recipes filled with love and healing properties
Thank you
I would love to try this in the slow cooker. Seems that the instructions would pretty much be the same?
We haven’t tested this recipe in the slow cooker so you may need to adapt the times but there’s not reason it wouldn’t work!