India Curry (Basil Rathbone)
Oliver and Sabine in Germany did us proud honouring the chapter on Basil Rathbone and The Comedy of Terrors by cooking up the paired recipes that feature in Supper with the Stars: Basil Rathbone’s India Curry and Vincent Price’s Baked Saffron Rice.
How to make
Sprinkle the lamb with salt and a little curry powder.
Sauté the onions and garlic in melted butter in a large Dutch oven/saucepan until brown. Add curry powder and paprika, and cook for 15 minutes.
Peel and slice apples, add these and the meat to the pan and cook for around 30 minutes.
Slice and add the tomatoes and more liquid if desired.
Cover the pot and cook slowly until the flavours are truly blended.
When serving, sprinkle with a little salt and add a little lemon juice.
Serve with boiled rice to which a pinch of saffron has been added for colour.
2½ lbs boneless lamb, cut into neat bite-sized pieces
Pinch of salt
2 tablespoons curry powder, plus a little extra for the rub
4 tablespoons butter
4 onions, sliced
1 small clove of garlic, minced/crushed
1 tablespoon paprika
3 green apples, peeled and sliced
1½ lb tomatoes, sliced