Add vegetables such as carrots, pea pods or bamboo shoots, and saute for another four minutes or so, until vegetables are tender. She also writes about travel and culinary adventures in her food blog.
Add a dash of salt and pepper and mix. Coat the lamb shanks in the flour mixture.
Gluten-free fruity chicken curry with rice: curry chicken and rice gluten free
Heat the olive oil in the pressure cooker over medium to high heat.
Brown the lamb shanks in the hot oil and the remove to a plate. In the same oil, saute the chopped onion, crushed garlic, oregano and carrots for minutes, until onion slices are transluscent.
Add the tomato paste, quartered tomato, red wine, water and bouillon cube. Stir and bring to a boil then add the lamb shanks back in. Cover and lock lid on pressure cooker. When pressure is reached, turn heat down to low.
Continue coooking for minutes. Release pressure naturally.
Remove lamb shanks from pressure cooker and transfer to serving dish. After removing the curry chicken and rice shanks, stir this paste into the remaining sauce.
Here's my gluten free spiced coconut chicken curry recipe, the perfect warming, lightly Serve up with rice and any other sides you fancy. This Easy Chicken Curry is rich, flavorful, and delicious! Ladle it over cauliflower rice or traditional rice for a meal the whole family will love. Plus it's dairy free, gluten free, and Whole30 compliant. How about that?
We recommend some fluffy mashed potato as a side dish. Before using for the recipe they need to be washed well. Pressure cook the watane black peas until just cooked. Take a handful of them and grind them slightly. Add cloves, peppercorns, khuskhus, cinnamon, shahi jeera, coriander seeds, star anis and give it a quick mix.
Add in the fresh grated coconut and cook till it turns brown.
When browned remove from heat. To the same pan add the dry coconut and keep frying till it turns light gluten free. Once brown remove from heat, mix it with fresh coconut masala and let it cool.
Once cooled, blend the masala in a blender with tamarind pulp, turmeric and chilli powder. You may use a little water to blend into a smooth paste For Aamti curry heat 1 tbsp oil in kadhai again.
Once all ingredients splutter, add the masala and stir.
Add the black peas both whole boiled and grounded Add salt as per taste. Mix well and let everything cook together for 10 mins on medium heat.
Garnish with fresh coriander. Serve hot with rice, phulkas or amboli.