Previous to Declan's anaphylaxis diagnosis we enjoyed the odd Indian take away as well as home cooked Indian meals. The new rule of no eggs and no nut products and no products that contain and/or may contain egg or nuts was massive. It sure did change the Indian menu choices in our house a great deal but I was determined to work with it.
Since food allergies have entered our life I have chosen to cook one recipe for dinner each night instead of cooking one for the kids and one for the adults...we all eat the same.
It has proven to be challenging at times to please everyone but it's easier and we enjoy eating as a family in this way.
Before starting the munchkins on the fail-safe diet last year I had a incredible butter chicken slow cooker recipe up my sleeve (completely nut free and egg free) but it's no longer safe due to all the different spices and tomato paste etc.
I was extremely happy when purchasing 'The Fail safe cookbook' on seeing that there was an Indian recipe inside and ever since it has been appearing on our weekly menus now and again and is always enjoyed....even the visitors like it!!!
According to the fail safe book an owner of a popular Indian restaurant in Sydney says the secret of a good curry is plenty of onions, salt and oil. In this recipe leeks are used instead of the traditional onion.
So here it is, an Indian recipe without all the spices that is very yummy and full of flavour.
If you don't believe me, try it and see for yourself.
You could always add a little curry or spice to it at the end after serving any allergy meals if you want a little extra taste but I think it's great as it is.
Indian style lamb with leeks and potatoes
800 g diced lamb
1 tsp finely crushed garlic
1/2 cup canola oil
1 tbsp sugar
1 large leek, cut into fine rings
2 large potatoes, peeled and quartered
1 1/2 - 2 tsp salt
2 cups water
- Put lamb in a bowl. Add garlic and mix well, cover and set aside for 2-3 hours.
- Heat the oil on a medium- high frying pan until hot. Scatter in the sugar and immediately add the leeks. Stir fry the leeks until they are a rich brownish colour.
- Add the meat. Stir and fry the meat for about 10 minutes or until it browns lightly.
- Now add the potatoes and stir-fry for about 5 minutes.
- Add salt and water and bring to the boil, then lower the heat, cover and simmer for about an hour or until lamb is tender.
- Stir gently once or twice during cooking. Serve with steamed rice, green beans, homemade pear sauce and plain poppadom's.
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