COME DRINK AND DINE WITH US.

Drinking and eating have a deeper connection beyond just entering the same part of the body. Much like siblings, there is a relationship between the two that can compliment the other’s strengths and makes up for any weaknesses.

PAUL & JESSICA

CO-FOUNDERS, THE BLACKHEART & THE SPARROW

It’s fitting of The Blackheart, that Winter is his favourite time of the year. It’s not the same story for The Sparrow. However what they both agree on, is their approach to winter cooking and drinking.

With Indian heritage, they’re just as comfortable cooking a curry as they are pairing the drinks. Indian food seems to cause some anxiety in inexperienced cooks, usually due to the spice blend, but keep the listed spices on hand and you’ll be ready to whip up your takeaway favourites any night.

COMFORT DRINK:
P - Pint of Guinness
J - A glass of Chardonnay

COMFORT FOOD:
P - Roast Chicken
J - Anything with rice

COMFORT WATCH:
P - Anthony Bourdain No Reservations
J - SBS Food

COMFORT LISTEN:
P - Kevin Morby
J - Nina Simone

COMFORT MODE:
P - TV, takeout, wine, blanket, dog, it’s a whole situation.
J - Chopping vegetables really finely

COMFORT PLACE:
P - Home
J - Down the coast at the beach

THE G.O.A.T. CURRY

Goat curry was always a bit of a treat in our house as it was a bit more difficult to source, but slightly easier today. Feel free to substitute lamb in its place. Ask your butcher to cut it up if using bone-in. As with all great stews, this is always better the next day.

INGREDIENTS

2 tbsp vegetable oil
3 dried bay leaves
1 tsp cumin seeds
1 cinnamon stick
6 green cardamom pods
4 whole cloves
2 red onions, roughly diced
2 cloves garlic, chopped
1 tbsp grated ginger
2-3 green chillis, chopped
1 tbsp garam masala
½ tsp turmeric powder
½ tbsp coriander powder
1 tsp cumin powder
1 tsp chili powder
1.5 kg goat leg, bone-in, 2cm chunks or 1kg boneless, 2cm chunks
3 medium potatoes, quartered (optional)
1½ tbsp tomato paste
½ bunch coriander, chopped, plus some more to serve
Yoghurt to serve

METHOD

Heat oil in thick-based pot/saucepan over medium heat. Add the bay leaves, cumin seeds, cinnamon, cardamom and cloves and stir until fragrant, about 30 secs.
Add the onion and cook until golden, about 10 mins.
Add the garlic and ginger and green chili and cook for 1 minute.
Add the other spices and a splash of water so they don’t burn.
Cook the spices until you see the oil separating a bit from them.
Add the meat, season with salt and pepper.
Stir occasionally for 5 minutes or so until the meat releases its juices.
Add a bit of water (or even better, chicken stock) to cover the meat.
Bring to the boil then simmer, covered, for 45 mins over low heat.
After 45 mins, add the potatoes if using and more water/stock if required, continue to simmer, covered, for a further 45 mins.
Taste and adjust the salt and any spices to suit and ensure the potatoes are cooked through.
Add the tomatoes paste, and more water/stock if the sauce is too thick.
Cook for a further 5 minutes.
Take off the heat and stir in the coriander.
Enjoy with yoghurt, steamed rice and your favourite Indian breads.
Hot tip – order bread from your local Indian takeaway and keep in an low oven until ready to eat.