And tonight's supper was ...

[Peripatetic Phil]

Frozen paratha with curry sauce and red onion salad.  I had been planning a lamb curry, but despite prolonged marinading in spices and lemon juice, it failed to soften sufficiently in the time available, so as the sauce was so flavoursome I decided to eat some of the sauce today (with a frozen paratha) and hope that by tomorrow the lamb will be sufficiently soft to enjoy.  I may even make it into an assembled biryani.

All measures are approx. rounded uncalibrated teaspoons unless otherwise stated :

Oil : lots
Base : more than 3/4 pint, less than a pint.
Tomato puree : a squeeze (then diluted 1:2)
g/g paste : 1
Bolst's curry powder : 3
Kashmiri mirch : 2
Kashmiri masala : 2
Cumin : 1
Methi : 2/3
Coriander : 1/3
Chat masala : a trace.
Salt : none (odd, that : I love my salt, yet forgot it and it still tasted fine).

** Phil.

[RubyDoo]

So where js the porn? 

[PaulP]

No mold tonight then Phil? 

[Kashmiri Bob]

Sounds good Phil; but porn is required.  No more pie and chips.  And let's be having a minimum of 8 mega-pixels macro on the oil separation!

Rob 

[Peripatetic Phil]

No mould tonight then Phil? 

To be honest, the lamb did taste a bit high, which is another reason that I didn't eat it this evening.  I thought that after soaking in a nice rich flavoursome curry sauce for another 24 hours, any trace of festering should be competely masked.

So where is the porn? 

Mumble mumble : why is everyone so obsessed with pictures.  OK, here we go ...
** Phil.
--------

[Peripatetic Phil]

Sounds good Phil; but porn is required.  No more pie and chips.  And let's be having a minimum of 8 mega-pixels macro on the oil separation!

Just checked : it's an 11749 KB CR2 file (12 megapixels resolution); not really convinced that curry-recipes/imagehost/ is the ideal place to put it !  You'll just have to make do with the 760px downsampled version that I have already uploaded, I'm afraid ...

** Phil.

[Kashmiri Bob]

Sounds good Phil; but porn is required.  No more pie and chips.  And let's be having a minimum of 8 mega-pixels macro on the oil separation!

Just checked : it's an 11742 KB CR2 file (12 megapixels resolution); not really convinced that curry-recipes/imagehost/ is the ideal place to put it !  You'll just have to make do with the 760px downsampled version that I have already uploaded, I'm afraid ...

** Phil.

I am speechless.  Stunning lamb curry Phil; if a bit on the oily side.  You have potential though, if you keep at it.

Rob 

[PaulP]

I am speechless.  Stunning lamb curry Phil; if a bit on the oily side.  You have potential though, if you keep at it.

Rob 

A bit !!!!  ;D

[Peripatetic Phil]

I am speechless.  Stunning lamb curry Phil; if a bit on the oily side.  You have potential though, if you keep at it.

I'll do my best, Rob.  The oil would normally have been partially decanted (it is my spiced oil supply) but as I need to keep this one until tomorrow the oil can stay on as an extra preservative and then be decanted shortly before serving.  It was all just lurking in the wok until RubyDoo asked for a picture, so I quickly popped it into a large T/A container for the photograph, oil and all.

** Phil.

[Kashmiri Bob]

I am speechless.  Stunning lamb curry Phil; if a bit on the oily side.  You have potential though, if you keep at it.

I'll do my best, Rob.  The oil would normally have been partially decanted (it is my spiced oil supply) but as I need to keep this one until tomorrow the oil can stay on as an extra preservative and then be decanted shortly before serving.  It was all just lurking in the wok until RubyDoo asked for a picture, so I quickly popped it into a large T/A container for the photograph, oil and all.

** Phil.

Nice one!  Be good to see the finished dish, minus the oil  You mentioned a biryani?  Keep planning one of those myself, but seems like quite a bit of work.

Rob