在港出生的Resham Narain，曾在印度、瑞士和英國留學。當她嫁入一個傳統香港家庭後，便全情投入香港的慈善活動，曾任公益金、微笑行動、FOCUS等多個慈善機構的籌款成員。她非常熱衷橋牌，也因此而讓我認識了這位優雅迷人的女士。很高興能在她家中享用晚餐，因她讓我認識到咖喱需要伴菜才能令整頓晚餐達至完美，扁豆蓉和乳酪皆有着重要用途，可增加咖喱的味道。
Resham的咖喱羊肉令人讚不絕口，不同層次的味道實在恰到好處。我丈夫品嘗過後說：「Annie，你一定要取得她的食譜，實在太美味了！」
編者按：暑假期間，Annie外遊擷取煮食新靈感，稍後將為讀書呈獻寰宇美食新知。
咖喱羊肉 / Mutton Curry
| 材料 | Ingredients | ||
| 帶骨羊腿 | 1斤 | 1 catty leg mutton, with bone |
|
| 紅洋葱（切碎） | 3杯 | 3 cups chopped red onions |
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| 番茄（去皮，磨成蓉約1杯滿） |
2大個 | 2 large tomatoes, without skin, grated to form 1 heaped cup |
|
| 薑（磨碎） |
1 1/2茶匙 | 1 1/2 tsp ginger, grated |
|
| 蒜（磨碎） |
1茶匙 | 1 tsp garlic, grated |
|
| 玉桂 |
1條 | 1 cinnamon stick |
|
| 大黑豆蔻（錐開豆莢） | 2個 | 2 cooking cardamoms（large black）, pound once to break the pod |
|
| 全粒丁香 |
3粒 | 3 whole cloves |
|
| 月桂葉（撕開一半） |
2大塊 | 2 large bay leaves-torn in half |
|
| 粟米油 |
1/4杯 | 1/4 cup corn oil |
|
| 水 |
3至4杯 | 3-4 cups water |
|
| 鹽 |
1茶匙 | 1 tsp salt |
|
| 切角薯仔（隨意） |
1個 | 1 potato, quartered, optional |
|
| 黑胡椒粒 | 10 | 10 black pepper corns | |
製作羊肉 / To Make The Mutton
1.帶骨羊肉切成1 1/2吋方粒。洗淨羊肉，瀝乾水分。
Cut the mutton（with bone）into 1 1/2 inch cubes. Wash and dry the meat.
Cut the mutton（with bone）into 1 1/2 inch cubes. Wash and dry the meat.
2.將去皮的番茄磨成蓉，製成1杯滿。磨碎薑和蒜，備用。
Use a grater to grate skinless tomato into a paste.（This should form 1 heaped cup）. Also grate the ginger and garlic. Set aside.
.
Use a grater to grate skinless tomato into a paste.（This should form 1 heaped cup）. Also grate the ginger and garlic. Set aside.
.
3.在厚底炖鍋中下油燒熱，加入玉桂、豆蔻、月桂葉、黑胡椒粒和丁香，炒香。
Heat the oil in a heavy-bottomed casserole and add the cinnamon, cardamom, bay leaves, black pepper corns, cloves and fry until aromatic.
Heat the oil in a heavy-bottomed casserole and add the cinnamon, cardamom, bay leaves, black pepper corns, cloves and fry until aromatic.
4. 加入3杯紅洋葱碎，炒至洋葱半透明狀。加入薑蓉和蒜蓉。兜炒12分鐘或直至洋葱和材料變成啡紅色。
Now add the 3 cups chopped red onions, and fry gently until onions turn translucent. Add the minced ginger and garlic. Stir-fry for about 12 minutes or until the onion mixture is a reddish-brown colour.
Now add the 3 cups chopped red onions, and fry gently until onions turn translucent. Add the minced ginger and garlic. Stir-fry for about 12 minutes or until the onion mixture is a reddish-brown colour.
5. 灑入所有沙拉粉（包括黃薑粉、印度馬沙拉粉、芫荽粉、茴香粉和紅椒粉）。材料會逐漸變成啡色。
Sprinkle all the masala powders in（turmeric, garam masala, gound coriander, cumin powder and red chili powder）. The mixture should get browner.
Sprinkle all the masala powders in（turmeric, garam masala, gound coriander, cumin powder and red chili powder）. The mixture should get browner.
6. 加入番茄蓉，不停攪拌至水分收乾，油分滲出。加入羊肉，繼續攪拌至收乾所有水分。蓋上鍋蓋，調低火，仍不時攪拌。
Now add the grated tomatoes. Stir till the water is absorbed and the oil is released.Add the mutton cubes and keep stirring till the water dries up. Cover and lower the heat, stirring now and again.
Now add the grated tomatoes. Stir till the water is absorbed and the oil is released.Add the mutton cubes and keep stirring till the water dries up. Cover and lower the heat, stirring now and again.
7.當油分開始滲出而羊肉變乾及轉啡色時，加入2杯水。煮滾後，調低火。加鹽調味後蓋上鍋蓋慢煮至少1/2小時。
Oils will start to ooze out as the mutton is drying, and turn brown in colour. Add 2 cups of water. Bring to a rolling boil and lower the fire. Season with salt and cover to simmer for at least 1/2 hour.
Oils will start to ooze out as the mutton is drying, and turn brown in colour. Add 2 cups of water. Bring to a rolling boil and lower the fire. Season with salt and cover to simmer for at least 1/2 hour.
8.當水分已被吸收，再加最後的2杯水和薯仔，再煮1小時，或直至羊肉軟滑腍身。
When the water has almost dried, pour the last 2 cups of water in with the potato and simmer for an hour or till the mutton is fork tender.
When the water has almost dried, pour the last 2 cups of water in with the potato and simmer for an hour or till the mutton is fork tender.
小貼士
若要令到印度米變得更美味，首先將米浸在水裏10分鐘，然後拌以月桂葉、黑胡椒粒和玉桂調味（預先以2湯匙油炒香），再加入1粒搗碎的豆蔻和1/4茶匙鹽。
To make the basmati rice more flavourful, first soak the rice for 10 minutes then flavor the rice with bay leaf, black pepper corns and cinnamon（first fried to fragrant in 2 tbsp oil）. Add 1 crushed green cardamom and 1/4 tsp salt.
製作扁豆蓉 / To Make The Dal
 |
|||
| 材料 | Ingredients | ||
| 黃扁豆 |
1 1/2杯 | 1 1/2 cups yellow moong dal |
|
| 薑 切絲約 |
1吋長 | 1-inch ginger, julienned |
|
| 水（足夠蓋過黃扁豆，至少5吋） |
3杯 | 3 cups water （enough to cover the dal by at least 5 inches） |
|
| 黃薑粉 | 1茶匙 | 1 tsp turmeric powder |
|
| 鹽 (調味) | 少許 | Salt to taste | |
| 配菜 | Garnish | ||
| 大洋葱（磨碎約有1 1/2杯） |
1個 | 1 large onion, grated as 1 1/2 cups |
|
| 大番茄（磨碎） |
2個 | 2 large tomatoes, grated |
|
| 青辣椒（切碎） |
2個 | 2 green chilies, chopped fine |
|
| 薑蓉（磨蓉） | 1茶匙 | 1 tsp grated ginger | |
製法
1. 小心檢查篩走扁豆中的沙石，之後將之洗濯兩次，如洗米般做法。
First check to sift out any stones in the dal. Then wash and rinse the dal twice like you do with rice.
First check to sift out any stones in the dal. Then wash and rinse the dal twice like you do with rice.
2. 在煲裏放入2杯水和瀝乾的扁豆。煮滾後，加入薑絲和黃薑粉，調慢火煮。如果乾，可多加1杯水，慢火煮至扁豆看似薯蓉般，千萬別讓扁豆煮焦或黏底。加鹽調味。冷卻後放入榨汁機或攪拌機內攪成如嬰兒吃的糊狀。
In a pot, add 2 cups of water and the drained dal. Bring to a boil. Now add the ginger julienne and 1 tsp turmeric powder. Lower heat to simmer. When the water dries add 1 more cup of water till the dal resembles thick mashed potato. Do not allow the dal to burn/stick to the bottom of the pot. Add salt to taste.Allow to cool and blend with a liquidizer or blender. The consistency should be like baby food.
.
In a pot, add 2 cups of water and the drained dal. Bring to a boil. Now add the ginger julienne and 1 tsp turmeric powder. Lower heat to simmer. When the water dries add 1 more cup of water till the dal resembles thick mashed potato. Do not allow the dal to burn/stick to the bottom of the pot. Add salt to taste.Allow to cool and blend with a liquidizer or blender. The consistency should be like baby food.
.
3.用另一個鍋來做配菜，首先炒洋葱至深金黃色。加入番茄粒、薑蓉、青辣椒和蒜蓉，繼續炒至幼滑膏狀。
For the garnish, in a separate frying pan, brown the onions till a deep golden brown.Add the grated tomatoes, ginger, green chilies and garlic and continue frying until the mixture looks like a smooth pulp.
For the garnish, in a separate frying pan, brown the onions till a deep golden brown.Add the grated tomatoes, ginger, green chilies and garlic and continue frying until the mixture looks like a smooth pulp.
4. 上桌前翻熱扁豆，另加少許水，令其更像嬰兒糊。以煮熱的配菜作裝飾。
Before serving, reheat the dal, and add a little more water to get the same baby food consistency. Dish and decorate with the heated garnish.
Before serving, reheat the dal, and add a little more water to get the same baby food consistency. Dish and decorate with the heated garnish.
製作乳酪 / To Make The Yoghurt
 |
|||
| 材料 | Ingredients | ||
| 純味乳酪 |
1盒（475克） | 1 tub plain yoghurt（475gm） |
|
| 青瓜（切絲） |
1/2個 | 1/2 cucumber, julienned |
|
| 糖（按個人口味） |
1湯匙 | 1 tbsp sugar or the taste |
|
| 鹽 | 1/4茶匙 | 1/4 tsp salt |
|
| 裝飾 |
Garnish | ||
| 芥末籽 |
1/2茶匙 | 1/2 tsp mustard seeds |
|
| 咖喱葉 |
6片 | 6 curry leasves |
|
| 胡椒粉、茴香粉和辣椒粉 | 適量 | Sprinkling of pepper, cumin powder and chili powder | |
製法
1. 將乳酪、鹽、糖和茴香粉放在大碗拌勻。加入青瓜絲，攪拌後置放碗中。
In a bowl, mix the yoghurt, salt, sugar and cumin powder. Add the cucumber. Mix and dish into a serving bowl.
In a bowl, mix the yoghurt, salt, sugar and cumin powder. Add the cucumber. Mix and dish into a serving bowl.
2. 在小煎鍋內加入1湯匙油，燒熱至少許冒煙。加入芥末籽，會有少許爆開。移開煎鍋，加入咖喱葉。
Heat 1 tbsp oil in a small frying pan till a little smoking. Add the mustard seeds. They will pop. Remove pan from the fire and add the curry leaves.
.
Heat 1 tbsp oil in a small frying pan till a little smoking. Add the mustard seeds. They will pop. Remove pan from the fire and add the curry leaves.
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3. 細心地放在乳酪上，澆上少許油，再灑上胡椒粉、茴香粉和辣椒粉作裝飾。
Decorate carefully onto the yoghurt and drizzle on a little bit of the oil. Garnish with a prinkling of the pepper, cumin and chili powder.
Decorate carefully onto the yoghurt and drizzle on a little bit of the oil. Garnish with a prinkling of the pepper, cumin and chili powder.
梁許安璞梁許安璞（Annie Leong）於2005 年4 月開始撰寫這個專欄，隨後更出版了《安璞．滋味．知美》及《安璞．滋味．知緣》兩本烹飪書。憑着她對食物的極端執着與狂熱，對任何菜式都鍥而不捨地解構烹調技巧及製作完美食譜，深得忠實讀者的擁護。梁太於2007年10 月成立了www.cookwithannnie.com 網站，透過網站的討論區，與會員直接互動，交流各式各樣的題材、疑問和意見，也為她帶來更多刺激的新方向。梁許安璞熱情傾注的非凡入廚之旅，就只等你開卷一讀！ annie.leong@singtaonewscorp.com
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