There was a sale on New Zealand lamb legs at Carrefour. There was a lot of meat on sale after the holidays and it looks as if I’m in freezer trouble again. Freezers are also on sale and I’m considering that.
Anyway, I like both New Zealand lamb and Indian food. So voila, I decided to make some fresh garam masala and curry my lamb leg according to the recipe at BBC http://www.bbc.co.uk/food/recipes/raanmarinatedroastle_78626. Truly, I’m not turning into an anglophile, no more than I’m a francophile, I’m just exploring my cuisine options. Having spent 3 months in London, while our son was hospitalized, I learned to respect English knowledge of Indian cuisine. Ex-colony, what? Also there’s a whole lot of Indians and Indian restaurants in London. Outside of New Delhi, London has some of the best Indian food I’ve ever eaten!
Roasted vegetables are always good and curried roasted vegetables are superior! I mixed some hard boiled quail eggs into the cooked vegetables just because I could and I knew they would be good 🙂
I also added some greek yogurt to the mango salsa that I made yesterday https://cookinginsens.wordpress.com/2012/01/14/fried-fish-cheeks-with-mango-salsa/ to create a mango raita.
Roasted Curried Vegetables with Quail Eggs
1 aubergine, cut into cubes
2 zucchini, cut into cubes
2 red onions, quartered
2 carrots, thickly sliced
4 cloves of garlic, slivered
1 tbsp cumin
1 tbsp curry powder
3 tbsp olive oil
20 hard boiled quail eggs
Mix the vegetables with the cumin, curry powder and olive oil. Roast for 1 hour at 350 degrees Fahrenheit. Mix in the quail eggs.