When scouring the internet for recipes, one of the most annoying thing is finding a great looking recipe, mentally checking off to see if you have all the ingredients, and then reading instruction number 7 and seeing it say, “marinate for one hour” or “roast in the oven for 3 hours”. With only half an hour before the children go rabid with hunger. And then searching “quick and easy” only to discover that every recipe seems to contain something that I (a) don’t have in my pantry and (b) would never have in my pantry. Not intentionally, anyway.

So, I made up my own recipe tonight. I winged it. I’ve never made a curry before from scratch, so I wasn’t holding my breath. I even had some sausages cooking away on the side as an alternative meal should the curry be an epic disaster. And here you have, Lamb Curry, Fantastic Mrs T style.

Lamb Curry

Diced Lamb

Onion

Garlic

Spices (I used Cumin, Garam Marsala, Chilli and Corriander)

Curry Powder

Canned Tomatoes

Can of Chickpeas

Can of Coconut Cream

Brown the lamb in the frying pan and then set aside. Cook the onion and garlic, then add the spices (and a little bit of water if it’s too dry). Add the curry powder and the canned tomatoes. Put the lamb back into the pan and simmer it all together. Add the chickpeas, cover and let it simmer for about 20 minutes. Add the coconut cream and the simmer once more to let it thicken.

Serve with rice and veges

Verdict

Superb. Delicious. A surprising win. It was nicely creamy, not too spicy at all, and the lamb was tender. I really enjoyed this meal. And, Mr T thought it was “pretty nice” too.

Cooking with three preschoolers can be challenging at the best of times, so I thought I would share this – tonight I darn near killed myself stepping backwards in the kitchen, into this:

How BoyChild managed to build this tower taller than him without my hearing him, I’ve no idea!