My curry from A Girl and Her Pig: Recipes and Stories by April Bloomfield

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • FJT on June 26, 2015

    Lovely curry recipe - I won't say it's the best I've ever tasted, but I will definitely make it again. To make life easier I took a few shortcuts: I bought stew meat rather than a whole shoulder which I really didn't fancy deboning and chopping up myself and I used a jar of ginger puree rather than having to peel and chop 75g of ginger! Those 2 things saved a load of prep time and my sanity! Great taste - family loved it.

  • DKennedy on May 20, 2014

    This was an incredible pain in the a-- - to make but really yummy. I made it for dinner last night and my house still smells strongly of curry, in a good way. Between toasting and grinding the spices, chopping the ginger, peeling and slicing the 2 c. of shallots, zesting, depithing, and juicing the citrus, and cubing the 4 lbs of lamb (I used pork) there is a fair amount of prep work before any real cooking takes place. Next time doing the prep work the day before is really the only alternative. Once all the prep was out of the way, and the mound of dishes washed, the rest was easy.

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Reviews about this recipe

  • Amateur Gourmet

    It’s undoubtedly the best curry I’ve ever had in my life; but it may also be the single most flavorful bite of food I can remember eating in a long, long time.

    Full review
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