Spaten Oktoberfestbier and Hector’s Home Cooking

Hector Heisenberg is back in action
Nature chilled the Barrel of München‘s Finest, it was up to Hector to Spice up the day. It is Eighteen Months since Hector last cooked a full-blown Mutton Curry, strange the same Bier featured that day too. Normally preparations for the cooking of Curry would take place a couple of days in advance. The late arrival of the means of dispensing the Bier meant the Curry Cooking was all done today.

3kg of Boneless Mutton was procured from the Excellent Asian Grocer – KRK (286 Woodlands Rd, Glasgow, G3 6NE) who have supplied the Hector Household for well over a decade. The Pressure Cooker would ensure the Meat was properly cooked.
There was guesstimation as to how much Water the 3kg would need to steam. Garam Masala was added to the Liquid to ensure this was not going to be a Bland Stew. The 30 minutes or so cooking time proved to be excessive. The Lamb, cut near to Bradford Small by the Butcher was already softer than one would require before adding it to the Masala.

Cooking the Masala separately is a bit of a cheat, but it does make life simpler. 4Kg of Frozen Chopped Onions were defrosted overnight so as the excess Water would drain off. Three generous Dessert Spoons of Garlic from a Jar were added with finely chopped Peeled Fresh Ginger. The Skin from the Ginger was blended in the Stock from the Mutton along with Hector’s New Ingredient – Carrots! This has been my theory about what makes Yadgar‘s Masala so Spectacularly Unique.

The Usual Spices were added to the Mash as per the Standard Curry Recipe. Frozen Methi found its way in and an entire bunch of Fresh Coriander – stems too, then later another Head of Coriander.  Three Tins of Tomatoes were almost an oversight.  Hector was becoming concerned about the quantity of Liquid being added.  Dry Curry was the objective.

The Potatoes

The Great Potato Débâcle of 2011 is still mentioned by those who wish to deride Hector’s Culinary Skills. The Israeli Potatoes which refused to cook, no chance was taken today. A couple of Kilos of Potatoes were chopped into bite-size pieces and boiled separately.

The Lamb was drained and added to the Mash. How long would it maintain its integrity? With the Aloo on-board, time to take the Curry to a new level. However, a generous portion for Two was decanted – The Baby Curry.

Lime Pickle and Mixed Pickle were added in a quantity which was enough to give the required Tang. When one goes down the Achari route, it is difficult to fail.
Before the final reheat, Yoghurt was stirred in, half of the carton to each pot. The Baby Curry should be subdued. Time for Fresh Green Chillies for the Main Event.
Enough Rice for Ten was prepared in batches in the Microwave. Again one cannot go wrong using this wonderful device.

Had Hector just prepared @10kg of Curry for 10 people?

Aloo Achari Methi Gosht

The Chapattis were invited to bring plastic containers thus ensuring their fair share. The Chaps looked after themselves. Dr. Stan ate in his usual silent mode and returned for another mass. Even Neil went back to the kitchen. That the Mound of Curry did slowly start to disappear encouraged The Chef. There is a customary politeness to praise The Host in such circumstances. Yvonne did comment that the Mutton had been cooked too long. She will not be invited back.  It wasn’t Mush, but wasn’t far off. Howard waxed lyrical and suggested this was as good as he would expect to be served in a Restaurant. Hector likes Howard.

Robin, who rarely eats Curry these days, made a good dent in The Baby Curry. Eventually Craig went to investigate. A Pile of Baby Curry was devoured. He found this still to be on the edge of his upper Spice Tolerance. The Potatoes became Craig’s obsession. Never before had he been served Potatoes as Soft as this at this locus.

As one who cooks nearly everyday, knocking out a Decent Curry is not too difficult. To cook for Ten is a different matter. The Big Pot is harder to control. What looked like too much Liquid during cooking eventually simmered down towards the Thick Masala one strives for.  Boiled Rice aids the perception of Dry. The Carrots made no noticeable difference.  Nobody noticed, scrap that theory. The Seasoning was within Acceptable Parameters, no need to go overboard.  The use of Pickle avoids Blandness. The Spice level can be down to luck. It is better too be under-spiced than over. More Green Chillies can always be added.

Lasagne next time, anyone? Keema Mutter Lasagne perhaps? (With Methi!)