When I started at the shop I knew the style I wanted, it had to be vintage with a sense of the traditional greengrocers shop, enamel bowls, old fashioned scales, wooden crates and woven baskets. It’s taken time to accumulate what I have already and it’s an ongoing search for me and V as we trawl through antiques markets and bric-a-brac shops looking for our next purchase. It’s very much a labour of love as we prefer to buy vintage cutlery and crockery for our home rather than buying new. It all adds to the pleasure of cooking and to the presentation of lovely, fresh local produce!
We found a great bric-a-brac shop this weekend that was jam packed full of stuff.
We came away with a dish that we couldn’t wait to use.
The recipe is lamb and squash curry.
You need to use shoulder or neck of lamb cut into cubes. Season the meat with ground cumin and coriander, salt and pepper. Brown the seasoned meat in a pan. Take the meat out and add onion, garlic, fresh ginger and curry powder, saute until the onions are softened, then return the meat to the pan along with a bay leaf, and a good quality spicy, fuity chutney, we used Tracklements curried fruit chutney from the shop.
Add enough water to just cover the meat, bring to the boil and simmer gently for one hour.
Add to the pot a crown prince or butternut squash, peeled and cut into 3cm cubes and cook for a further one hour until the lamb is very tender.
Serve with brown rice or flatbreads.
It’s a lovely sweet, mild curry with a depth of flavour and it tasted even better in our new dish.
Pete