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10 glasses water
2 tbsp margarine
2½ tbsp Margarine
3 large onions
2 large tomatoes OR
unsalted tomato paste
2½ glasses stock
Salt & freshly
ground black pepper to taste
2 tbsp Margarine
Put the chopped
meat into a saucepan with the margarine and saute, occasionally
stirring until the meat changes color. Add the chopped onions and
continue cooking in the same way until the onions turn golden. Chop
tomatoes. Add the tomatoes, tablespoon salt and black pepper to the
saucepan. 5 minutes later add 1½ glasses of warm water, cover
and cook for about 2 hours over moderate to low heat until the meat
is thoroghly cooked.
About 90 minutes
after you start cooking the meat, put 10 glasses of water and 2
tablespoons of salt into a saucepan and bring to boil. Add the
couscous and boil for 6 minutes. Strain and rinse the couscous. While
the couscous is being strained, add 1 glass of warm water or broth to
the meat and bring to boil. Add the couscous to the meat and cook
first over moderate then over low heat for 15-20 minutes.
Heat the margarine
and pour it over the meat and couscous. Simmer for 15 minutes on very
low heat, stir and serve.
500 gr Rump steak
4 Garlic cloves
3 fresh red chillies
2 1/2 cm ginger root
1 tsp turmeric
1 tblsp paprika
1 stalk lemongrass
3 lime leaves
600 ml coconut milk
75 ml water
Put the onions,
garlic, chillies, ginger, paprika, turmeric and water in a food
processor and make into a smooth paste.
Dice the meat and
mix with half the paste and set aside.
Put the other half
of the paste into a heavy sauce pan and add the coconut milk, chopped
lemongrass and lime leaves.
Boil without the
lid for about 30 mins until mixture is reduced to half. Add the meat
mixture and return to boil.
Reduce heat and
simmer uncovered, stirring regularly, for a further hour till the
steak is tender. Serve with boiled rice.
Mexican beef stew smothered in a semi-spicy gravy. Simple to make,
but tastes wonderful. Serve with rice, and/or tortillas
ml cooking oil
g beef stew meat
(6 ounce) can tomato paste
g beef broth
cloves garlic, crushed
g chili powder
g ground cumin
g black pepper
serrano chile peppers, seeded and chopped
Heat oil in a
large saucepan over medium high heat. Cook beef until evenly brown.
Pour off excess fat. Stir in tomato paste, beef broth and water.
Season with garlic, chili powder, cumin, black pepper, salt and
serrano peppers. Reduce heat, and simmer for 8 to 12 hours.
cornstarch in a small amount of water, and stir into simmering stew
until thickened, about 5 minutes.
de Cordero (Lamb
in pepper sauce)
700g boned lamb
1 red pepper
3 tbsp olive oil
3 garlic cloves
2 slices bread
1 bay leaf
1/2 tsp thyme
1/4 tsp freshly
ground black pepper
pinch of ground cloves
cayenne or red
1 tbsp wine vinegar
2 tbsp chopped parsley
1 tsp salt
Cut the lamb into
pieces as for stew. If using the fresh pepper, roast it over a gas
flame or under the grill until charred on all sides. Cover with cloth
until cool, then peel off all the charred skin.
Discard the stem
and seeds. Heat 2 tbsp of the oil in a pan and fry 2 cloves of garlic
and the slice of bread until golden then remove.
Add the remaining
oil and brown the pieces of meat.
Add the bay leaf,
thyme, pepper, cloves, cayenne, a little of the water and the vinegar.
Cover and bring to
a simmer. In a mortar or blender, grind together the roasted pepper,
fried garlic and bread and the remaining clove of garlic with the
parsley, salt and remaining water.
Add this mixture
to the lamb and cook until meat is tender, about 45 minutes total,
adding additional water as necessary.
: (serves 6)
6 thick pork chops
2 medium onions, minced
40ml cooking oil
1 onion, chopped
3 stalks celery, chopped
1 green pepper,
seeded and thinly sliced
2ml water or stock
Preheat oven to
180 degrees C.
Dredge the pork
chops in flour.
Heat the cooking
oil in heavy skillet and brown the chops on both sides. Transfer to a
heavy casserole. Add the onion, green pepper, celery, tomato soup and
water or stock.
Season with about
a teaspoon of salt.
Add a sprinkling
Bake for one hour.
Covered. Then remove cover and bake fifteen minutes more.
A teaspoon of
cayenne pepper can be added with the seasoning for a spicier taste. .
Approx time : 1hr 15mins
Organiser : Peter Grove (in conjunction with The
Federation of Specialist Restaurants)
P.O. Box 416 Surbiton Surrey KT1 9BJ Tel : 020 8399
4831 email : firstname.lastname@example.org