I am the cook in my house and most of the time I love it, I just don’t have much time to do it. It’s a catch 22 situation with Mr C because he can eat constantly but he likes proper food, I mean MEALS, No fancy pants business. It can be a challenge I tell you. Mr C’s Grandma cooks the BEST curry goat or Saturday soup is an understatement. We are lucky that where we live there are lots of Caribbean food shops and restaurants so we can get our fix of real Caribbean cooking, but I wanted to give it a go myself. I always think, if I can eat it in a restaurant then I can cook it myself! I grabbed a couple of tips from friends and decided to just go for it. Caribbean Curry was going to be mine! (Well, Mr C’s really).
I’m not really a stew or casserole person so other than a slow cooker (which we’ve only used once) I was lacking in a decent pot, after I made goat curry for the first time in a pot I borrowed from my mum, it went down a treat. It was perfect and literally we wanted it every day! So we opted for this amazing Delimano cooking pot, if you want great food you need great cookware right?
I thought I’d just share my little recipe and just let you know how amazing this cooking pot actually is. I was told that the art of Caribbean cooking is that nothing is measured, it’s done by eye and taste. So don’t expect measurements, just averaged. I’m no Delia Smith.
Ingredients – I make enough for 4 and have it over 2 days.
Goat/ Lamb or Beef. (For this post I’ve used beef because it’s much quicker)
3 Cloves of garlic
Half a lemon
Hot Curry Powder
All purpose seasoning
Stock Cube (I always use chicken)
Gravy Granules to thicken if necessary
1/2 Scotch Bonnet pepper – optional
It’s SO easy to do this. I put the mean, crushed garlic, about 3 tablespoons of hot curry powder and about 2 tablespoons of all purpose seasoning into a bowl along with the chopped pepper if I use it. I literally rub the seasoning into the meat. Not only does this really get the flavour in but it tenderises the meat too. I then squeeze the lemon and and give it another little rub together. Leave the seasoned meat to marinade for as long as possible and fry off in a hot pan to brown the meat.
I then pop the Delamano cooking pot on the hob and heat it up while I make some chicken stock. I pour the meat into the pot and pour in the stock. Literally mix it up and pop the lid on. That is it! If you like a lot of gravy you can add more stock or if it’s too watery you can add in some gravy granules. the best thing about this is that you can change it depending on how you feel.
What I love about this pot are the tiny features which takes cooking much easier. The handles turn red when the pot it hot, just to let you know it’s good to go or to let you know once it’s cooled down. It’s lid also has a handy dip in it to hold your spoon. No dirty stains on the side or missing spoons! Lsst but not least, it’s super easy to clean. You can see that the ceramic pot is non stick and none of the curry was left behind. A quick wipe and rinse and the pot is back to new.
I tend to leave mine for an hour because it’s beef. If it’s goat or mutton it will take longer. Serve with rice, potatoes or vegetables.
I’ m thinking of the next item on my list that I need to conquer! Any suggestions let me know.