Some believe that Hector serves Marg a Curry every day, if only. A few times a year is the norm. Last night the freezer was inspected, it was overflowing with Lamb, much of it bought at the local supermarket, and heavily discounted too. Who would pay Supermarket Prices for Lamb when any Asian Grocer will undercut?
The Lamb, not browned, was pre-cooked mostly in its own Juices, a mere Sprinkling of Vegetable Oil was added to the Garam Masala and Dry Methi which were well stirred in. Unsurprisingly, the result was Dry Lamb with a Heavy Infusion of Spice and Herb.
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The Standard Masala was prepared in the Karahi, Frozen Methi and leftover Frozen (Fresh) Coriander were stirred in to this. How much Herb? And some Mushrooms.
The results were as intended, Minimal Masala, Herb Rich. The Seasoning was a Tad Under, Hector ran out of Salt! The Spice Level was kept Low so Marg would actually eat what was served. Ironically, the Superbly Tender Lamb gave off more Spice than than the Masala.
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This is a Dry Curry – was Marg’s remark.
Success.
I suspect my next Creation will have to be along more Traditional Lines.
