This week, we’re taking our cues from this year’s Savour Stratford theme – “Local Goes Global” with not one butA�two Indian-inspired Ontario recipes!
“Recently, the OCTA team headed to Harvest Halton for a seasonal sampling extravaganza. A�One of the highlights (and there were many!) was trying out the homemade Madras sauce from Marshall’s RealFarmers’ Market – made with their zippy zucchini. A�We each snagged a jar and have been gleefully dipping everything we can into it ever since. This recipe, inspired by one on Food52, is a great way to showcase the sauce…andA�turn our new favourite snack into a super supper!”
Recipe: Lamb Curry
Curry in a hurry! This dish will have dinner on the table in under an hour.
- 1 lb Ontario ground lamb (or boneless lamb shoulder or stewing lamb)
- 2 cups Ontario diced tomatoes (fresh or canned)
- 1 Tbsp Ontario oil (we like Kricklewood Farms)
- 1 Ontario white onion, diced
- 1 15 oz can chickpeas
- 3 Tbsp Madras sauce (Marshall’s RealFarmers’ Market has you covered)
- 1 cup Ontario cream
- 2 Ontario scallions, thinly sliced
- 1 bunch Ontario cilantro
- 1 tsp chili powder
- Ontario yogurt (optional)
- In a cast iron frying pan, brown lamb. Set aside.
- In a dutch oven or large pot, heat oil over medium-high heat and saute onions until soft and brown, about 10 minutes.
- To the dutch oven, add diced tomatoes, lamb, chickpeas, cream, Madras sauce and chili powder.
- Bring to a boil, then reduce heat and simmer uncovered until curry reduces, about 45 minutes.
- Just before serving, add scallions and cilantro.
- Dish up over rice, noodles or potatoes and serve with naan. A�We added a dollop of yogurt to ours.
Preparation time:A�5 minute(s)
Cooking time:A�55 minute(s)
Number of servings (yield):A�6
Recipe: Homemade Naan Bread
- Combine yeast, sugar and water in a small bowl. Let sit for 10 minutes to allow yeast to activate (small bubbles/foam should appear).
- Whisk together flour, salt, baking soda and baking powder in a large bowl and make a well in the center.
- Whisk together milk and yogurt.
- Stir yeast mixture into dairy, then pour into well of flour mixture.
- Stir until dough comes together, then knead on countertop until it forms a ball. (Ed. note – this is some pretty wet and sticky dough, extra flour may be required!)
- Place dough in a large, well-oiled bowl and cover with a dish towel.
- Place bowl in a warm area of the kitchen and allow to dough to double in size (about 1 hour).
- When finished proofing, punch down dough and divide in two. (Ed. note – if company isn’t coming, you can wrap one of the halves and place it in the freezer)
- Divide dough halves into eight equal sized rounds.
- Heat butter in a cast iron frying pan over medium-high heat.
- Roll out the rounds to 1/8 inch thick.
- One at a time, place round in frying pan. Look for bubbles to form, then flip over (about 1 minute on each side).
- Stack finished naans on baking sheet and keep warm in oven until ready to serve.
Preparation time: 1 hour(s)
Cooking time: 5 minute(s)
Number of servings (yield): 6
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!