Adam, a Crows fanatic, has been sending us a recipe before each home game this season and hopes to inspire Crows supporters fans to show their cooking skills out in the car parks at AAMI Stadium (or even at home).
At one of the remaining home games this season, Adam will join us and roam the car parks to find the best Crows tailgate chef.
So start practising, you never know who might drop by and visit your tailgate kitchen!
“It was a valiant effort by our boys against the Pies for three quarters over the weekend, but we’ve got more to do this week,” Adam said. “Let’s turn the Lions into lambs with this Lamb Chop Curry.”
Lamb Chop Curry
Base Paste
2 small brown onions
4 red birdseye chillies
4 cloves garlic
1 inch ginger, peeled and sliced
1 tbsp peanut oil
2 tbsp curry powder
1 tsp turmeric
1 tsp chilli powder (optional, or to taste)
1kg forequarter lamb chops
1 tsp sugar
1 tsp salt
2 cups water
½ cup tomato puree
1 cup plain yoghurt
1 red capsicum, cut into large chunks
1 large onion, cut into wedges
1 tomato cut into wedges
chopped coriander and green chillies, to serve
Method:
1. In a food processor or mortar, grind all the Base Paste ingredients together to form a smooth paste. Heat the oil in a heavy saucepan large enough to fit all the ingredients and fry the paste, stirring often until it is just starting to brown and is fragrant.
2. Add the curry powder, turmeric, lamb chops, salt and sugar and stir to coat, cooking for a further minute or two. Then add in the water, tomato puree and yoghurt, topping up with a little more water if necessary until the lamb chops are covered.
3. Simmer the lamb chops for about 1 hour, covered, and then add in the capsicum, onion and tomato and cook for a further 30 minutes, uncovered until the lamb chops are tender and the vegetables are softened. Adjust the amount of salt and sugar if necessary.
4. The flavour of this curry is improved by leaving it overnight in the fridge to develop, and then reheated to serve, but it can also be served straight away. To serve the curry, bring it up to eating temperature and scatter with freshly chopped coriander and green chillies. Eat with rice.
