Skip to main content

Meals I've cooked at home

Search This Blog

Kashmiri Lamb Stew

on April 27, 2015

Get link
Facebook
X
Pinterest
Email
Other Apps

Madhur - Queen of Curries

Bough some Kashmiri Chillis - so what's a man to do?

A beautiful deep sauce

And after much braising

Book - Madhur Jaffrey's Indian Cookery Cuisine - Indian Ingredient - Lamb Rating - 4/5 (Very Good)

Get link
Facebook
X
Pinterest
Email
Other Apps

Comments

Popular Posts

Heston's Shepherds Pie

I'd been reading my Heston Blumenthal at Home over Christmas. It's an interesting book - just focusing on doing normal meals very well. I'd bought a cheap leg of lamb, and so so decided to have a go at the Shepherds Pie I braised the lamb low and slow for 6 hours.... and after shredding the meat off the bone (with a spoon!) it left this amazing stock. Heston suggested infusing some rosemary for 20 mins as it was cooling.... The pie is made with shredded roast lamb and lamb mince. No lamb mince in the shop - so had to break up these lamb balls ! Nothing like a bit of impro... Another Heston trick to enhance the flavors...some Star Anise. It's all about knowing your onions A really decent base of mushrooms and celery and carrots And then the two textures of lamb mixed in with some peas Topped off with a lovely mustard mash Not the best picture / presentation - but it was fantastic...

Macha Jhol - Wet Fish Curry

I'd watched Rick Stein cook this on his excellent Far Eastern Odyssey series, and I'd been itching to cook it. I'd liked the series because I thought he chose some quite interesting dishes - this one included, as it had a strange combination of fish, aubergine and lentils. The Panch phoran spice mixture. Kept whole in this dish. The cod got a dusting of turmeric and then a browning fry ...as did the pots This is what I really liked - adding the lentils to the spice mix for a fry And low the finished dish. It was lovely. As the man said, it was quite wet, as in a lot of liquid, and at first it didn't have the punch of a normal gravy style curry. However, the individual spices worked well, and gave little flavor burst - and I ended up loving it.

BIR Madras

Oh yes ! I think my cooking education is complete. I have mastered (with the aid of this excellent book ) the ability to make a Madras that looks, smells, and tastes the same as the best Indian restaurant. Now for me that is very significant. I am a curry addict. I swear if I had to only eat one type of cuisine for the rest of my life - it would have to be Indian. I do love to cook Indian from scratch, as other entries in this blog testify....but they are never the same as what you get from a good Cuzza. I know they are different, I know it's not traditional, but hey - I also know that I love them. Properly love them. I travel for work a lot, and sitting down in a small cuzza of an evening....just me, a Madras, a couple of pints and my Kindle, and I am a very very happy man. Now - I can be that happy at home. So...here we go. As we all know it's about the Curry Gravy..... Which is a long slow cook of about 12 vegetables and spices - the bulk coming from onions ...

Powered by Blogger