An Indian Curry Dinner

Before I get to my Entertaining Post, An Indian Curry Dinner, I will share some of my latest thoughts and excitement about this Spring season! 

I get so wrapped up in nature and gardening- all things that come with the arrival of Spring!

 

 

MUSINGS ON NATURE.... 

On this occasion, Bluebirds!

I was wondering what all the fuss was about. 
The arrival of the bluebirds.

What is it about this species that excites the birder and nature lover. And so, I asked Kent.

Kent is our resident bird and animal expert. He is my son.

The answer, as Kent told me, as though anyone would know… It’s all about the color and the song.

The bluebird in danger of extinction not long ago, is one of the most beautiful colored of birds and has the sweetest song.

They like to take up residence in a bluebird house, with open space. Away from heavy cover, they can forage for insects for their babies and for their nestings, right off the ground.  Unlike the sparrow or wren, who don’t mind being on top of one another and can nest closer together.

Now, onto last night's trip-

It's not likely that I am going to India, or Burma right now, so the next best thing is to have an Indian themed dinner party. That’s what this  post is about.

THE TABLE SETTING...

With an Indian palette in mind, I set off to my cupboards to look for goodies. First, I needed a fabric to establish a color. Happily, I found it in the orange silk organdy runner. 

Orange runner, wooden charges, yellow plates and goblets.

From there I laid out my Florentine wooden charges that have an ornate gold leaf pattern. Gold trimmed rust colored Dransfield and Ross napkins. Yellow plates hit the right spot for the main course. 

For my red lentil soup course, just a taste was just enough. 
So out came the little brown glazed tea cups set on top of a small decorative saucer taken from an espresso set in my cabinet. Perfect.

tea cups for the soup... just a taste

Next the goblets... it just happens that this color palatte called for  the yellow  wine glass(seen in the first table setting photo above)!

I already knew what flowers were needed. Something in orange and red with one banana-like- leaf.

 My cranberry candles that I used at my last dinner party 
also fit into the mix very nicely.

We started with hors d'ouevres in the living room...

Silky Burmese-Style Eggplant Served with Toasted Pita Chips
The ingredients included Asian eggplant, egg, red chili, mint, cilantro, and lemon zest

Smoked Salmon Dip is made with Plain Yogurt, Creme Fraiche and Prepared White Horseradish
The chives are from my herb garden! 
Bagel Chips for the dip

Panelle, Chick-Pea Fritters
Recipe comes from Sicily

I used this Pewter Pitcher to pour the soup at table

The Red Lentil Soup, served as a first course at the table... with a dollop of plain yogurt

Main course: Lamb Curry, Spicy Coconut Rice, Carrot Raita, Naan Bread

Pappadams, an Indian Lentil wafer that's deep-fried, light and puffy

Sweet Potato with Toasted Cocnut, a traditional thick curry
Commonly served as part of a South Indian feast called a Sadhy 
Believe it or not, I forgot to serve it. Darn. It happens!

For dessert...

Grilled Cardamom-Scented Pineapple with 

Vanilla Ice Cream

Lamb Curry Recipe

My recipe

Serves 8

3 1/2 pounds boneless lamb shoulder cut in 3/4 –inch cubes

6 tablespoons Ghee ( Indian clarified butter)

or 6 tablespoons vegetable oil

2 cups sliced onion

2 tablespoons grated ginger

3 teaspoons grated garlic

3 teaspoons turmeric powder

2 teaspoons ground cumin

2 teaspoons ground coriander seeds

2 tablespoons salt

½ teaspoon ground dried chili peppers

6 whole cloves 2 pinches saffron threads

10 black peppercorns

1 2-inch long cinnamon stick

2 cups chicken broth

1 teaspoon nutmeg

1 cup heavy cream

Heat the ghee or oil in a heavy-bottomed Dutch oven. Add the onion, garlic, ginger, turmeric, cumin, coriander, salt, and chili peppers. Cook over medium-high heat for 5 minutes, stirring frequently. Add the meat and half the saffron; cook until meat browns. Add the broth, the nutmeg, the cinnamon stick and the peppercorns. Cover the pot and cook over low heat for 1 hour or until the lamb is fork tender. Stir in the cream and the remaining saffron.

 May be prepared ahead and reheated before serving.

Morning after, clean up duty.

I hope you enjoyed my trip. Until next week,

As Always,

xxoo Sheila