Yes I got that, but 3kg of lamb, even in little pieces, will still be quite wet after half an hour on a low flame, so the other ingredients which are added at the end are just gonna coat the meat and sit there, uncooked IMHO.

I hesitate to criticise, but this seems like a strange recipe. First the lamp is "seared" for 30 mins on a low flame (not much chance of 3 kg of lamb in a pot on a low flame searing at all), then raw G&G and spices are added and a few mins later the whole thing is covered in water for a good long stew. 

Seems like a great way to get raw garlic, ginger and spice flavours coated onto the outside of stewed meat.

What's wrong with the way I've seen every other BIR do it, which is to cook the G&G, spices and tomato first, then add the meat and have those BIR flavours soak into the meat as it cooks? You'll never get the right flavours (IMHO) by adding the holy trinity (G&G, spices, tomatoes) to a big pot of cooked meat, as you won't be frying at that stage, but rather boiling.

Good info JB, thanks for posting.

I think the tomato puree tin is probably 800ml capacity - for anyone who's wondering.

Not looking to copy you Rich, but I also went with roast shoulder of lamb today, with roast spuds, carrot, brocolli and yorkies. Plus, of course, mint sauce.

Thanks for sharing the recipe. I'll try it some time.

Pizza again. More or less the same deal as before, sausage, chorizo, bacon, green and red pepper, green chilli, grated and fresh mozzarella, sweet corn to finish. All on a no knead base with my custom pizza sauce (think I've posted it before). The triptych shows the layers building up.

A nice slice of homemade chocolate fudge cake and a glass or two of cold cava made for a nice celebration of the weekend's arrival.

Ah but it's "for the moment"

1000 replies and more than 100 pages and still going strong! What a great idea for a thread this was. Hats off to Rich. 

Blimey, that looks like it could've come from a factory, the shape and thickness are so precise!  Do you have a recipe for the trade dough, or was it sourced as is from someone in the trade? Looked like more than one pizza's worth of dough - pizza for lunch tomorrow..?

Quote from: ELW on February 18, 2016, 06:36 PM

That's what I like about pizza , you can chuck anything on it & it's always good.
If you've oven issues ,try baking on a quarry tile with another above it

Regards
ELW

Yeah I like a heavily loaded pizza. There was grated mozzarella and a whole fresh mozzarella on there too.

The only oven issue I had was not being patient enough  to let it warm up long enough. Next time will be better.