Having successfully created a Home-Cooked Hector Karahi to a Decent Standard a few weeks back (Recipe), it was time to try it out on Marg. Two features differentiate Karahi from Curry as I currently understand it. Firstly, the Lamb, boneless on this occasion to suit the audience, is cooked in a Pressure Cooker. Secondly, the Basic Masala is created without Onions as the Finest Venues such as Yadgar are observed to do.
A Half Kilo of Boneless Lamb courtesy of KRK was placed in the Pressure Cooker with a Finely Chopped Onion, three Fresh Green Chillies and a Cube of Frozen Methi, then smothered with Garam Masala. Two tablespoons of Mustard Oil and as splash of Water were added, just to ensure there was moisture. A brief Browning/Stir Fry was undertaken before sealing the pot. Fifteen minutes under Steam is ideal for this Quantity of Meat. Time to prepare the Vegetables.
A Thumb-sized piece of Ginger was grated, the Okra chopped with five Tomatoes. 100ml of Mustard Oil, less Oil than I have used in the past to prepare a Curry Masala, was heated in my large Aluminium Karahi. With the Oil heated, the Ginger, Tomatoes and a Dessert Spoon of Garlic Pulp was stirred in, immediately the Tomatoes began to decompose. A Teaspoon of Cumin Seeds, Turmeric and Paprika added the Spice. Half a Fresh Lime, two Dessert Spoons of Lime Pickle, Two more Cubes of Frozen Methi and finally Salt completed the preparation of the Mash. The aim was to have as little Moisture as possible.
When the Lamb was cooked, the contents of the Pressure Cooker were strained and added to the Karahi, the Chillies and Onion would hopefully disappear into the Mash. This was stirred through for five minutes then left to rest. Until the serving time was known the Vegetables could not be added.
Too often I have over-cooked the Okra, by allowing no more than ten minutes with the Chopped Coriander this was avoided. Finally a few Mushrooms, a throwback to the 1970s, but another Interesting Vegetable.
The Excess Moisture was well reduced by the time of serving. I have always claimed I make a Curry look like any set before me, to achieve the Comparable Flavour…
Marg immediately commented on the Tenderness of the Lamb. The Pressure Cooker had done its job. I have been told by Experts that trying to cook Lamb in a Masala burns the Masala. The Spice Level had been kept Low, so nothing too demanding here, until Marg swallowed a Pulped Green Chilli, it packed a punch, still.
The Citrus was Marg’s next observation, she could taste it, again, this was not overwhelming. The Methi was again there but not dominant.
What The Hector has achieved today is a well-balanced Karahi, Dry with the Thick, Minimal Masala as I seek. The Flavours came through, this was Very Pleasant. The process was straightforward and took less effort than preparing – Curry. I could repeat this for up to a Kilo of Lamb, but mass production is out of the question.