Topic: What's for dinner, Josephine?

[Naga]

Chicken Jalfrezi for tea...

That looks good!

[Sverige]

Thought I'd bring my self imposed curry hiatus to an end tonight and went with a nice tasty lamb madras. I don't often go for a lamb curry, but when I do it always seems like madras suits the deep rich flavour of lamb best. I added a good amount of the lamb stock from the precook back into the curry and that always helps the flavour along. 

Showing off my copper serving dish first which Livo helped me buff up!  The lamb was super tender and the dish had almost a sweetness to it, without the use of any sugar.

[Stu-pot]

Oh yes.... That looks the duck -uts...

Very good mate.

Such a a silky smooth looking sauce!

[livo]

I could eat that. Lamb is good.

[Peripatetic Phil]

For me, also a lamb curry.  And this time, with some mistakes.

1) It didn't taste of lamb -- it tasted of "meat".  Why ?  Because I decided to pre-cook the lamb in leftover curry sauce, but didn't want to use the sauce for the final curry, preferring to start that from scratch.  As a result, all of the lamb flavour leached out into the (unwanted) curry sauce, leaving none to contribute to the final dish.

2) The rice was darker than usual.  Why ?  Because I decided to crush /all/ the whole spices with a mortar and pestle (apart from the kala jeera), whereas I normally crush only the whole green cardamom.

Ah well, two lessons learned for next time.

Correction :  on packing the leftover rice away, I now see that the dark colouration came from an excess of kala jeera rather than occurring as a side-effect of the crushing of the whole spices.

** Phil.

[Onions]

Shame if it didn't work for you Phil, but exemplar of the eyes being deceiving... the 'meat' curry looks fine.

[Peripatetic Phil]

Kind of you to say so, Onions, but had I been served this in a BIR I would have accused the chef of substituting cheaper meat for lamb !  Maybe I have unfairly accused some of this in the past, now I come to think of it ...  Also ...  I have a strange feeling my wife may have told me at some point that when the Vietnamese cook lamb, they /deliberately/ pre-cook it and then jettison the pre-cook liquid, because neither the smell nor the flavour of lamb (or mutton) are attractive to most Vietnamese.  I must check this with her next time she is online.

** Phil.

[Stu-pot]

Your Lamb Curry looks fantastic Phil...  And totally understand re leaching the flavour.  I havent pre-cooked Lamb for that reason for a while now.   I find the only way to have Lamb curry is 'traditional style' or the Lamb tastes like my leftover Sunday lunch!

[chewytikka]

Great looking curries,
Good Jalfrezi and really tasty looking Lamb Madras (with portion control)

Inspired a late supper, Bhuna Beef and Lao

Lovely chunks of braising beef, from (The Fat Butcher) and sweet Butternut Squash
done in a red onion Bhuna sauce, served with a mushroom and cashew nut pilau biryani. Whoopdeedoo!



cheers Chewy

[loveitspicy]

Chewy superb mate

My kind of combo - Beef and squash or pumpkin - excellent

best, Rich