(http://www.curry-recipes.co.uk/imagehost/pics/4528e62bc2844406ec85a4aa3a2fbe8a.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/a5fb83fa90a29da58c73980fd12a3fe9.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/b28c1fefd91088098b2333ca00d79e7c.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/5a0f66b53dea1a702f0d72c16a03224a.jpg)
Rob :)
F$%* me Rob, its like curry nirvana in your house. Looks lush. Any chance I can move in? :)
Also any chance of the recipe as I'd love to try that at work. The missus refuses to try anything with spinach in.
Looked and tasted OK but cut corners with this one and it was definitely lacking. It should (apparently) be a medium hot, earthy, garlicky dish, with background sweetness. Starts with carom, fennel, curry leaves, methi, fresh garlic, asophotidea, and those fried onions you can buy in a packet. Came out too earthy for me and something also went wrong with the chilli heat. Calls for cream (I used yoghurt) and a knob of butter, which was left out. The recipe is actually for a lamb saag. I'll have another go at making it soon with plenty of pre-cooked lamb stock.
Rob :)
Well I know colours can be deceptive on here but those pics look awsome. ;)
Made this again. With the cream and butter. Less dry this time. More oily too.
(http://www.curry-recipes.co.uk/imagehost/pics/141ecbb4c97c8c63824456214cb6665f.jpg)
Rob :)