Hector’s House – Home Cooked Lamb Karahi

With The Cat away, The Chef can Play

Lamb Karahi Curry-Heute (22)Having enjoyed Lamb Karahi at two of Glasgow’s Best Sources in recent days namely Yadgar and the Khyber Pass Restaurant, Hector was motivated to have a go. I have previously attempted Lamb Chops Karahi, the Recipe for which is available above. The Chats I have had with Chefs over the last year have given me a new approach, could I really cook Lamb in a Pressure Cooker without added Liquid?

Lamb Karahi Curry-Heute (13)The full details and Recipe for today’s creation are given. Fifteen minutes for the Lamb in a Pressure Cooker was sufficient, the aroma of Lamb was Magnificent at the end of the first phase.

To create a Standard Masala takes a full twenty minutes, a lot of Oil, Onions and Tomatoes. With an entirely different approach, The Hector was quite amazed to observe a Quality Masala-Mash appear before one’s very eyes once the Cooked Lamb et al was added to what was essentially a Stir Fry. The Results were far from a Stir Fry, though there was initially more Masala than required. After reducing, the Lamb Karahi was exactly as hoped for.

Lamb Karahi Curry-Heute (16)Lamb Karahi Curry-Heute (21)

Behold a Lamb Karahi with a Thick, Minimal Masala, Well-Seasoned, and Traces of Methi.

Lamb Karahi Curry-Heute (23)And so Hector’s House once again has the Aroma which was The Norm once upon a time.

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