Citizens, this is a humble dish from Down Under, but one with powerful emotional connections for any native Aussie! The dish has indisputable connections to the Southern Hemisphere continent, where Indian and British tastes and ingredients collided into a hybrid dish that may now perhaps be out of fashion but never out of memory.
Many, many Australians grew up eating this dish and it holds great nostalgic charm for them – carrying memories of parents, grandparents and days gone-by.
That said, it also happens to be delicious and my version especially so, since I’ve added back in some punchy Indian flavors that were sadly lacking in the original recipe.
I’ve also added a new ingredient that makes this even more Australian – the use of crystallized ginger, a famous food product of Australia and one that adds a powerful ginger note to the dish. I also puree the ginger, garlic and chutney to really get those flavors into the final product.
This may be old-fashioned food, but I promise my updated version of this classic is a recipe you will enjoy many times, my Citizens! So, throw fashion to the winds and bog in (Start eating – attack the food with enthusiasm!), to use the Australian slang! 😉
Battle on – The Generalissimo
1 tablespoon olive oil
800g beef sausages, cut into chunks on the diagonal (TFD likes kielbasa, but by all means use your favorite)
1 large brown onion, thinly sliced
2 carrots, peeled, thinly sliced
1 ½ cups Chicken stock
1 cup frozen peas
⅓ cup Sultana raisins
Ground to a paste in blender:
3 garlic cloves, crushed
½” piece peeled ginger, very finely minced
2 tbsp. [easyazon_link identifier=”B0093HCCMU” locale=”US” tag=”t0c5f-20″]Australian crystallized ginger[/easyazon_link], very finely minced
2 tablespoons curry powder
1 tsp. freshly-ground cumin
1 tsp. freshly-ground coriander seed
1 ½ tsp. Ajwain seeds, measured whole then ground to a powder
2 tablespoons fruit chutney
½ cup chicken stock
Cilantro and parsley leaves, to serve
Heat 1 tbsp. Olive oil in a large, heavy-based saucepan over medium-high heat. Cook sausages, in batches, turning, for 5 to 6 minutes or until browned all over. Transfer to a large plate.
Add onion, carrot, ginger and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add curry powder. Cook, stirring, for 30 seconds or until fragrant. Add blended seasoning paste, sultanas and stock. Return sausages to pan. Cover, bring to the boil. Reduce heat to medium-low.
Simmer, uncovered, for 25 minutes or until sausages are cooked through and sauce thickens. In the last few minutes, combine cornflour and water and add if needed to thicken sauce.
Stir in peas. Season. Cook for 1 to 2 minutes or until heated through. Serve with steamed rice and sprinkled with cilantro and parsley leaves.