July 24, 2014
This July marks a step change in my existence. I, people, am no longer a corporate superbitch. I am now a three-days a week corporate superbitch.
In what has been an exciting moment in my world of work and career, I have spent four days of every week this month relishing that rarest of rare commodities: spare time.
I didn’t hold out for too long. By the end of week one, yours truly was the newly christened Head of Corporate Marketing for mini Basu’s School Parent Teacher Association. Since then, I have:
The plan, of course, is to focus on being the best mother and wife, ever, while making money doing all the things I love with passion. Cooking and Corporate PR take centre stage here.
What better place to start on the cookery plan, that a long overdue attempt at mastering rotis? So, an eager friend/guinea pig agreed to a quiet, girly evening, and we drank wine while I stewed tender chunks of lamb with chickpeas – Mangsher Ghugni – and rolled out the rotis.
The rotis are improving every time age. And the one-pot Mangsher Ghugni is a winner’s dinner. Can women have it all? I’m not sure, but I will happily die trying!
1kg boneless Lamb
2 tins chick peas
4 medium tomatoes
1 large onion
1 tsp turmeric
1 tsp chilli powder
Half tsp garam masala
1 tsp whole coriander
1 tsp whole cumin
2 bay leaves
4 green cardamoms
1 stick cinnamon
Few coriander sprigs to garnish
2 tbsp oil
Salt to taste
Chop the lamb into large chunks and slice the onions. In a large saucepan, bring the oil to heat on high. When it is hot, drop in the cinnamon, cardamoms and bay leaves. As they sizzle up, toss in the sliced onions and saute for five minutes until they take on a pale golden colour. Adding a sprinkle of salt to the onions will speed this up.
Keep stirring the onions from time to time, and meanwhile dry roast and powder the whole cumin and coriander seeds. When the onions are ready, add all the spice powders, and keep stirring for another two minutes. If the mixture starts sticking to the bottom of the pan, add a little hot water and gently scrape off.
Next, chop roughly and mix in the tomatoes, along with the chunks of lamb. Brown the meat evenly for five minutes and then lower the heat to medium, cover and cook, stirring regularly for half an hour. You should not need to add water as the lamb will just cook in its own juices and this is a moist dish with no curry.
Cook uncovered for another 15 minutes, and in the last 15 minutes, rinse drain and mix in the chick peas. Stir in the garam masala and salt to taste, garnish with ripped fresh coriander and enjoy your Mangsher Ghugni with warm rotis or pitta bread.
Hi Sra, working only part time, three days a week. SO much fun so far, although if this curry domination plan doesn’t kick in soon, I might get cabin fever…
Laurie, I LOVE the sound of that part time employment = full time sanity! I might nick it!! Please do try the recipe. Home grown tomatoes will be divine in it…
You’ll have to tell me how it comes out Ann, and I’ll keep you informed of progress in my “portfolio career”. x
Hi Debi1, totally agree with the siren call! Can your husband taste the cumin strongly in the dish? If so, use freshly dry roasted and powdered coriander seeds instead. Curry domination, woo hoo!
Oh, you’re working part-time now? Or working from home rest of the time? Whatever it is, I wish I could do it too! Have fun!
Congrats on the move to part-time employment and full-time sanity! My bet is you’ll be busier than ever. The lamb curry sounds wonderful – I’ll bookmark it for later this summer, when our homegrown tomatoes are ripe and (hopefully) abundant!
So, now you are a part-time bitch 3 days a week and 4 days to be a yummy Mummy and a super attentive wife. Love the sound of this lamb dish it will be on the menu soon. Thank you.
This recipe sounds delicious! Tender lamb is the siren’s call for us curry lovers. My husband is not fond of cumin. Have you found a way to substitute other spices for this mainstay?
And I offer my support to a curry dominated world! With lots of nan.