Did you get a chance to speak with your friend about this recipe?

Quote from: 976bar on January 25, 2014, 08:54 AM
Hi Rapscalli,

I work with a Sri Lankan chef at the Uni. When he makes a curry, it is traditional Sri Lankan style and I have had to teach him how to cook BIR style.

He certainly uses curry leaves and fresh chilli, but I am thinking that the meal you had has been created specifically by the chef in that pub.

Black pepper is used in greater quantities more in Southern India and Sri Lanka as a cooling agent, because of it's heat, it makes you sweat. The sweat cools on your face and body, therefore cooling you down somewhat.

I'll ask him next week if he has come across this dish or something similar. Traditionally in Sri Lanka, they eat a lot of fish (bountiful supply) and chicken. Meat (lamb) is quite a luxury for them as it is expensive.

What is the best method for storing spices?

Currently i seal the bags with those food bag clips from ikea, and chuck all the bags in a large sealable box in the cupboard away from the light?

Also i see that cloves have been changed to a strikethrough, are they no longer an essential spice?

Hi all,

new to the site and glad ive found it!

I am in the midst of a diet, so dont want to make a base at the moment with a pint of oil! Can anybody recommend a healthy recipe for a base.

Also, my other half is fussy, sometimes will eat chicken, sometimes not. Can somebody recommend a chicken and veg curry i can make, no hotter than a mild madras / jalfrezi? If she is on a veggie phase i can just fish out the chicken (she is fine with that)

Cheers all

It would surprise me given that the chef is current holder of " the Best Pub Curry Chef Award at the Great British Pub Food Awards" !

Was one of my favourite curries i have ever had out, would love to know an approximate recipe.

Hi all,

i had the above curry in the Noel Arms in the cotswolds. The menu described it as using the following ingredients:-

Quotecurry leaves, ground black pepper, pendan leaves, lemon grass, curry powder.

I also found a note on a blog about the recipe:

I ate the most delicious black lamb curry this week. You know the sort of dish that makes you lie in bed dreaming about it a few days later. Or is that just me?

QuoteIndunil Sanchi, chef of The Noel Arms in Chipping Campden, my favourite local place for a curry, explained to me that he adds 100g of black pepper to 1kg of lamb. The lamb is local, delicious and cooked slowly for hours, which tenderises it beautifully but also does something magical with all that pepper. When Indunil, who has been awarded Pub Curry chef of the year for the last 3 years, once told a judge how much pepper he was adding to this dish, the judge thought he?d made a mistake with quantities. Then he tasted it. And obviously enjoyed it as much as I did; it was the winning dish.

from
http://www.shabbychick.me.uk/2013/09/13/black-lamb-curry-and-cotswolds-indian-feasting/


Does anybody know of a similar recipe i can try?

And hello!