What should I have to compliment my Fragrant Curried Beef and Lamb?

Question

I'm serving it over rice with naan but I need some simple but tasty side dishes.

Answer 1

since you have the meat and carbs i suggest you serve it with some grilled large cut veggies.

or you could serve it with the very flavourful lemon juice salad.

it has juliened onions carrots deseeded cucumber deseeded tomatoes splashed with lemon juice finely chopped cilantro and salt. sometimes for a variation i use romaine lettuce, zucchini and different colors of bell peppers.

this salad is always a must in my house when we make red meat. the fresh bursts of veggies contrasts the dense meat and the lemon keeps clearing ur palate so you keep getting more and more of the aromatic taste from ur curry.

enjoy

Answer 2

Since no one said this yet, make some Raita. It is a cool side dish that you can have with your warm meal. It is simple, tasty, and so yummy. I eat it with all of my indian food.

Raita

Here’s what you need:

4 cups plain yogurt (I buy the large yogurt containers)

1 cup peeled grated & seeded cucumber, drained

1cup chopped onion (any type you like)

1 cup diced tomatoes

1 cup chopped fresh coriander

1 teaspoon ground cumin (to garnish)

Directions

Place all ingredients in a bowl. Make sure the cucumber is drained well, otherwise your raita will be too watery. Mix well

Sprinkle cumin over the top.

Serve on top or on the side of your  Indian dish, or serve as a dipping sauce with naan bread.

Hope this helps!!!!

Answer 3

grilled asparagus

Answer 4

Brussel sprouts (steamed)...butterscotch pudding for dessert.

Answer 5

Mango Curry

Eggplant Pahi

Potato

Brinjal Pahi (Eggplant Relish/condiment)

2 large eggplants, peeled, sliced 1/4" thick and dusted liberally with turmeric and a sprinkle of salt.

1" of bland vegetable or canola oil for frying.

1 T. black mustard seeds

1/2 c. vinegar

1 medium onion, cut into chunks

4 cloves harlic

1 T. fresh ginger, chopped

1 T. ground coriander (powder)

2 tsp. ground cumin

1 tsp. ground fennel seeds

1 tsp. instant Tamarind paste

3/4 c. water

1 4 oz. can chopped green chilis

1 cinnamon stick

1 tsp. chili powder

1 T. sugar

Blend the spices (beginning with the mustard seeds up to and including the ginger together in the food processor till smooth and set is aside.

Allow sliced eggplants to sit one hour in a colander.

Press out excess water w/paper towels.

Fry slices quickly in the oil till brown on both sides and cooked but NOT mushy, adding oil if necessary.

Set the eggplant aside.

Put processor mixture in pan and fry 5 minutes, stirring, until the spices get fragrant and the seeds begin popping.

Add all else to pan including eggplant and stir very gently.

At this point, it will yield up its oil so remove as much as possible with a bulb baster and save it for other uses.

Cover and simmer 10 minutes.

Chill several days, then eat as snacks with crackers or by itself.

3 meduim ripe mangoes, peeled pit removed and flesh cut into 1cm/½in pieces

1 tsp ground turmeric

1 tsp cayenne pepper

1-1½ tsp salt

55g/2oz jaggery or brown sugar, if needed

310g/11oz coconut, freshly grated

3-4 fresh hot green chillies, coarsley chopped

½ tbsp cumin seeds

290ml/½ pint natural yoghurt, lightly beaten

2 tbsp coconut oil or any other vegetable oil

½ tsp brown mustard seeds

3-4 dried hot red chillies, broken into halves

½ tsp fenugreek seeds

10-12 fresh curry leaves, if avaliable

Method

1. Put the mangoes in a meduim-sized pan. Add 250ml/9fl oz water. Cover and stew for 8-10 minutes over a meduim-low heat. Stir occasionally. Add the turmeric, cayenne pepper and salt. Stir well. (If the mangoes are not sweet enough, add the jaggery or brown sugar to make the dish sweeter.)

2. Meanwhile, put the coconut, green chillies and cumin seeds in to a blender. Add 250ml/9fl oz water and blend to a fine paste.

3. When the mangoes are cooked, mash them to a pulp. Add the coconut paste. Mix. Cover and simmer over a meduim heat, stirring occasionally, until the mixture becomes thick. This should take about 10-15 minutes. Add the yoghurt and heat, stirring, until just warmed through. Do not let the mixture come to the boil. Remove from the heat and put to one side. Check for seasoning.

4. Heat the oil in a small pan over a meduim-high heat. When hot, add the mustard seeds. When the mustard seeds begin to pop (a matter of a few seconds) add the chillies, fenugreek seeds and the curry leaves. Stir and fry for a few seconds until the chillies darken. Quickly add the contents of the small pan to the mangoes. Stir to mix.

3 medium Onions

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3 medium Potatoes

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Onion mix

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1/2 teaspoon Turmeric powder

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1 teaspoon of Maldives fish (optional)

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1 teaspoon Salt

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1 teaspoon Tamarind Paste

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1 teaspoon Sugar  

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Frying mix

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4 tablespoon Vegetable Oil  

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1 cloves Garlic, finely chopped

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1 teaspoon Chili Flakes

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3 cm Cinnamon piece

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7 Curry leaves  

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3 cm Rampe piece

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Method



In a pan far boil the Potatoes. When done remove the skin, cut in to 4 length wise and each piece in to halves. Set a side.



Remove the skins of Onions, Cut in to halves & sliced thinly. In a mixing bowl mix with onion mix thoroughly.



Heat 4-table spoon of vegetable oil in a  fry pan & put Frying mix in the same sequence stated. Stir-fry for 2 minutes add the mixed Onion in the bowl. Cover & cook on medium heat for 10 minutes. Stirring frequently.  



While the Onion is cooking pre heat the grill, transfer the Potatoes to a baking tray, apply little butter on the Potatoes and grilled until Potatoes get light burn patches on it.  

Mix with the Onion mix and cook for another 3 minutes. Serve hot. Good with Bread toast.