Category Archives: coriander

pebre a la chilena (chilean condiment)

This is great as a starter with warm bread or with grilled meats.

2 ripe tomatoes
1 small mild onion
1/2 medium hot green chili
1 clove of garlic
bunch of coriander, including stems
lemon juice or white wine vinegar
olive oil

optional spices:
ground cumin
merquén or smoked paprika

Finely cube tomatoes and onion, mince garlic and chili, finely chop coriander, including the stems. Mix and and dress with olive oil, lemon juice and salt.

lamb curry with fresh coriander

2 cups coriander leaves
1/2 cup mint leaves
1/2 cup grated coconut
20 cashew nuts or blanched almonds
6 green chillies

1/2 teaspoon mustard ?omit
4 tb oil or ghee
1.5 cm piece cinammon, crumbled
4 green cardamon pods
3 cloves

200 g onion, finely chopped
4 cloves garlic, chopped
2.5 x 1.5 cm ginger, peeled and chopped
1 kg stewing lamb, cut into 1″ cubes

1/2 tsp tumeric
1 1/2 tsp coriander ground coriander seeds
3/4 tsp ground cumin

100 ml full-fat yoghurt, whipped
1 tsp salt
1 tb lime juice
1 tsp ground black pepper
1/2 tsp garam masala

Put first 5 ingredients in a food processor with a little water and whizz to a fine puree.

In a good pot cook the cinnamon, cardamon and cloves for a minute, add onions and saute for 15 mins until onions are golden, then add ginger, garlic and lamb. Turn heat to medium-high and saute for 5 mins. Add the next spices and stir well to coat the lamb.

Turn heat very low and slowly add the yoghurt. Add the herb puree, 400 ml water and salt, cover and simmer gently for 45 mins. Add the lime juice and adjust seasoning and consistency.

Just before serving sprinkle with pepper, garam masala and garnish with fresh coriander leaves.

Source: ’50 great curries of India’

This takes a bit of time, but well worth it. Only mildly hot. Vegetables can be added after the lamb, according to cooking time they need.