Well sitting this afternoon after an early finish from work (I seem to work more now that I'm retired
) and with the missus going out to try the new Indian restaurant in Tynemouth, I sat pondering what to have. Had some chicken and base out but I really couldn't be bothered to cook and couldn't decide wether to cook or buy in. So cutting to the chase, it was cook and firstly I decided to try Julians Pakistani Onion Rice as I fancied a change from what I usually make.
The new restaurant my missus went to does a Punjabi Style Chicken Tikka Mossalla
(Strips of marinated chicken tikka in a minced lamg bhuna sauce and punjabi spices). Not a creamy type curry but the other type of curry that we all like on this site (hopefully that won't deter prospective new members George). So I thought I would try to recreate something similar and with a rake round I made 'a what's in the fridge/freezer curry' with a bit of lamb keema in, some fresh garlic (bin day approaching) and a bit red and green pepper, a couple of cherry plum tomatoes and instead of my current mix powder, I used some Al Noor bassar powder for that punjabi spice bit.
Feeling a bit Reg Prentice for using a chef's spoon, I made this with a teaspoon which involved some rigorous stirring which was good as it worked up an appetite. A bit hot on the hands and forearms though.
I made a bit of a pigs ear of the rice for some reason
and it came out a bit soggy. I'll try it again but i think its a bit sweet for my taste. Curry was good (although I think I stirred it to early) and nice and spicy. Teaspoon is a failure, back to the chefs spoon.
N.B. Flaming predictive text..... Reg Prentice should be pretentious
Topic: Something Different ( 7,449 )
