The Diaries showed April 1st as the first Saturday in 2017 when the Six from Helensburgh were free, Marg and Hector too. The plan was a Soiree at Hector’s House, with too many to stay over, but enough to justify the taxi fare home after the last train. That was – The Plan. At 18.07 there was a call off.
Whether Curry would be served this evening was always up for discussion, Curry was expected. Hector can, and does, cook a variety of – Other Cuisines. It was a meal in Madeira back in February which swung it. Hector was served a Pork Stew with Potatoes in which the Pork had been marinaded in Wine. A bit more Spice and this was more than likely to be how Vindaloo came about in South India. The Portuguese influence also meant that Pork was the traditional Meat used. Hector is sworn to secrecy about which Glasgow-Punjabi Restaurant once served him a Pork Curry.
The Recipe for Pork Vindaloo has been added to – Hector’s Curry Recipes. As ever, I did stray from my own published version. The Spices were – Dry Fried – in an attempt to add an even more authentic South Indian Flavour. Some Methi may have also found its way in too, when I realised I could put no more in the Masala for the accompanying Lamb Karahi. This was the first time I have blended a Masala other than when preparing – Chicken Korma – occasionally, for Marg and her cohort.
Yesterday was a busy day. Having begun the preparation for the Lamb Karahi with 2kg of Lamb on-the-bone cooked in the pressure cooker, the Quantity did not appear to be sufficient for six, assuming some would prefer the Pork Vindaloo.
A quick dash down to Scotstoun enabled another 1kg of boneless Lamb to be added to the Meal. I decided to keep this separate and add the Khadu to this.
The Aloo Taare Ko and Jeera Rice were prepared late this afternoon. Note Hector’s confidence in serving Potatoes with Curry after – The Great Potato Debacle of 2011. I did receive a Text this afternoon asking if the Potatoes would be cooked. Some are unforgiving.
How to keep it all hot?
The Main Dish, the – Karahi on-the-bone – would be stirred to serving temperature after the Non-Indian Starter. The Pork Vindaloo had abundant Masala, had I been served this in a Restaurant, then – Soup – would have appeared in the review. However, I knew the ratio of Solids to Masala was honourable. This could stand an hour in the oven. Despite the knowledge that the surface of the Rice would crisp, keeping enough Rice for eight warm was also not a problem.
I was not certain about the Quality of the Boneless Lamb. I had asked for Mutton, but it had cooked much softer than anticipated for – Mutton. It could turn to Pulp if care was not taken. Into the oven it went.
Ninety Minutes Later
This is the Dry Lamb Karahi – was declared at the point of serving. The Boneless Karahi had truly dried out, it looked way better than I could have imagined, I also knew the Lamb was Very Tender. Success, most of this was eaten. It had the same Methi content as the on-the-bone version, also a touch of Tamarind Paste and Lime Pickle. I may do this again, – Dry – being the preferred style.
The Pork Vindaloo went down a treat, although, most of the Seven Diners concentrated on the Lamb Dishes, as expected. What I thought would be an – Insufficiency – of Lamb on-the-bone – had become a Mountain when the Masala was added.
The Aloo Taare Ko was on the edge of burning at the point of serving, black Onions. Caught just in time, this proved to be a great success, and as an alternative to Rice, it served its purpose. Why did I cook all that Rice?
The Guests had been invited to bring Plastic Containers, else The Hector would have been left facing the same Curry out of the freezer for the foreseeable. Marg divvied up the Leftovers. Kilos of Curry and a Prawn Cocktail went to Helensburgh. Next time, Lasagne! Keema Mutter Lasagne?