A few weeks back, Marg informed Hector that we are invited to stay over with Margie and Dr. Alsadair in Carnoustie en route to the festive dinner in Aberdoom – Oh, and I said you would cook Curry – for ten.
This was not a problem, just a matter of fine tuning the purchasing of the Fresh Ingredients. 3Kg of Mutton from KRK (Woodlands Rd., Glasgow) was purchased on Wednesday, no Frozen Methi was on sale. Fresh Coriander was picked up on Thursday, how many road miles would this Curry involve?
*
Hector’s Lamb Curry for Eight has been posted in Hector’s Curry Recipes for some three years. Upping this to – Ten – should not be a problem. A pressure cooker has been acquired since that posting, thirty minutes under pressure for 3kg of Mutton with some Oil and Garam Masala turned out to be a good guess. The Lamb was cooked but still slightly chewy, another fifteen minutes on the gas and it was approaching perfection. Given the reheating to follow this would survive and not tend to pulp.
For the Masala, three bags of chopped frozen Onions saved a lot of tears. These had been defrosted overnight to get rid of as much moisture as possible. The Onions were cooked for approaching an hour before the Garlic Paste and Puréed Ginger in Tinned Tomatoes were added. The blender could not cope with the Ginger, I should have used another electric chopping device I have ignored for some time. Blended in the Tomatoes, hey presto.
Half a Bowl of Dried Methi was soaked and left to stand. This was then spooned in, enough to be visible, not dominant.
The Classic Spices were added as per Recipe, both Elements declared ready, they were combined into The Big Pot, not – The Big Pot. Half a bottle of Tamarind Sauce was stirred in, the first of two steps towards – Tangy. Hector has learned, the hard way, to boil the Potatoes separately. Late on Thursday night, the cooked Potatoes, Lime Pickle, Chopped Coriander and Fresh Mushrooms were stirred in to the Melange. Finally, on Friday morning a carton of Natural Yoghurt was stirred in.
And so the now 5kg of Curry was driven to Carnoustie, one should never skimp.
Alasdair, Mein Host, was keen to try his newfound skills at Chapatti making. Margie was put in charge of Rice.
Meanwhile Fiona, encountered for the first time, was busy making a Chicken Korma. This required two tablespoons of Cayenne and a lot of Yoghurt poured over Chicken in a Garam Masala. No Coconut here, this was more of a Desi Korma as inspired by a famous Indian Chef who needs no publicity on this Website.
It took over an hour to reheat the Hector Curry, we were in no hurry, but as 20.00 had passed, we lost two of our Diners. Only seven diners sat for Curry in the end meaning it appeared we had just scratched the surface. Hector’s Curry was favourably received. The Spice Level was not for the faint of heart though Fiona thought her Korma was – Spicier. The Seasoning was there, the Pickle sufficient to justify the tag – Achari. The combination of Fresh Coriander and reconstituted Methi provided the required Masala with Herbs, as opposed to a Saag/Palak cop out. Alasdair was disappointed that I had not produced Lamb on-the-bone, but I did not know my audience. I had to be pleased with the Texture of the Lamb, most Tender, with hints of Lamb Pulp left in the not excessive Masala.
Cooking for ten, not something one does every day, a pressure cooker makes all the difference.
