It’s December 28th, once again Hector and Marg have been invited to stay over on our trip south to feed The Carnoustie Two and invited guests.
Having presented Aloo Gosht Methi Achari back in 2016, disappointment was expressed regarding the boneless Lamb. It was very much a case of what might suit the majority. Since then there has been a clear demand for – Lamb on-the-bone. The excellent New Spice of Asia (54 John St, Aberdeen AB25 1LL) has everything Hector-le-Chef could possibly need. Two and half kilos of Shoulder Lamb on-the-bone (@£22.00) was purchased two days ago, the car boot provided suitable refrigeration until the preparation could get underway.
Having watched many clips on YouTube on how to create Karahi Gosht, I have reached the conclusion that there is no definitive method. Some start with browning the Lamb in fried Spices then adding the Onions later. Sealing the Meat is too European an approach. At home I would have used the pressure cooker with ground Garam Masala mixed into Oily Water. This time I fried the whole ingredients for a Garam Masala in Oil then added 
water before the Meat. As I had lots of Fresh Coriander, it went in also. I gave the Lamb a full hour plus to ensure it would be cooked – Tender. Restaurateurs have convinced me not to try and cook the Lamb in the Masala, it burns the sauce. The Meat was removed from the liquid. The liquid could have been used as a Spicy Stock for Soup had I been at home. Sadly, it was dumped, there was no demand for Hector’s Soup this year.
The Masala was therefore cooked separately. Having only managed to source sliced frozen Onions (two bags), I gave them an hour in a half litre of Oil to hopefully start the Masala Mash. Thereafter three tins of Tomatoes, two finely chopped fresh Garlic bulbs, diced Ginger and the usual Spices were added.
It took one hundred minutes to create the Masala Mash, the Lamb was added for some twenty minutes more. During this time, nine Potatoes were cut to bite-size and cooked al dente.
With the near Curry off the gas, the Potatoes were added and the mix left to cool. The Oil which separated was minimal. Given what I have written about Basharat G’z (Glasgow) in recent weeks, this – Curry – was already a success. The Curry was removed from the pot for transportation and left overnight.
Two Tablespoons of the Chettinad-style Garam Masala I made a couple of months back, plus an entire bunch of Fresh Coriander was all that I anticipated being added some ten minutes before serving. Somehow today’s reheat would take over an hour.
On arriving in Carnoustie, Dr. Alasdair had a mass of dough prepared for Naan. He was putting the finishing touches to something new – Peanut Masala Chat. He needed Coriander, I had brought plenty. This was followed by his Spiced Onions which featured ketchup and Tabasco as the colourant and Spice. A bag of Chapatti Flour sat on the counter, surely the dough had to be prepared much earlier?
Dr. Alasdair has made better Chapattis. Hector remains to be convinced that induction hobs are not just a gimmick, only cooking on gas gives full control. The Chapattis became burnt and crispy far too quickly.
The Naan dough proved to be too moist to roll out. Paul came to the rescue and demonstrated his Bread making skills. With Chapatti Flour added, he managed to roll out out about half a dozen Naans. Had Paul not stepped in, we could have been waiting all night for sufficient Naans to be ready. Margie, our co-host, asked for a three minute warning before serving the Rice, this was her night off from cooking after the previous hectic days. Margie also had some leftover Daal to add further diversity to the meal. Hector declined to make Paratha.
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Meanwhile, the Curry took over half an hour to approach anything like – hot. Mags had some Tomatoes which needed using – put them in the Curry! With the Coriander, more Chillies and the Garam Masala added, it was a matter of not letting the Meat and Potatoes turn to pulp. A further detail, whilst the Oil separated, there was still a minimal quantity.
Knowing how many Chillies I had added to the Curry, it was never going to be – bland. Just in case one of the co-diners needed more, I prepared – The Foliage.
It’s a Manchester thing – I announced.
With the shop bought Poppadoms, Onion Chutney and the very impressive Peanut Masala Chat taken care of, it was finally time to call a halt to the Bread making and hopefully enjoy the Aloo Karahi Gosht.
Aloo Karahi Gosht
In recent months, the Hector objective has been to merge two styles Curry from opposite ends of the Indian compass: the Punjabi Karahi with the Smokey Flavours of South India. The Texture looked absolutely perfect, Thick, and as far from Soup as Curry can be. Having not blended the Masala, the Mash looked truly authentic.
It tastes like my Curry – was my remark to Marg when I started eating.
Marg saw this as a positive, I always hope that somehow I’ll create a radically new outcome. The Spice Level was such that it built up throughout the eating, it was not a case of the first mouthful being off-putting. Marg managed, so it was not ridiculous. The Seasoning had been adjusted in the final minutes before serving, again not in the face, well pitched, not brave.
I now understood why this Lamb was cheaper than expected, there was an abundance of bones, nobody complained. This is what I had been asked to cook. There was a plenty of Curry, so the piles of bones that accumulated were never an issue.
The Meat was easily the best I have ever prepared. The Texture was spot on, so Tender. The stock I had created had permeated the Lamb, this Meat was – giving Flavour. Marg and our hosts both commented on how pleasing the Lamb was. The Potatoes had also absorbed the Flavours from the Masala, they had remained coherent, phew!
Of the eight diners, two took a modest portion each then stopped. (It was explained to me later why this was so, and not necessarily a reflection on the fayre). Everyone else had seconds, some had thirds. Hector was last to stop eating. This Aloo Karahi Gosht was as good a – Hector Curry – as ever presented.
I always ensure that there is more food than the diners can eat, no small portions, no running out of Curry. When it was time to clear up I had to photograph the remnants, look at how little Oil had accumulated.
To bring Hector back down to Earth, one fellow diner did admit that she had preferred the Machi Masala from a couple of years back. I have been commissioned for another Curry next year, Kofta Anda would be quite a departure, I have a year to learn how to make – Shorva. Will it taste the same as tonight’s Masala? All being well, we shall see.
Two days later…
I gave Howard a portion that was brought back from Carnoustie. I asked for his opinion without prompting him as to why. Howard’s verdict:
Spot on Mr T. Bought a Paratha to go with it. Decanted half and was stunning. Tasted like something from Yadgar or KP. If it had been poor I would have been kind and said it was ok. Didn’t need to. Depth of flavour and spice at the high end which I liked. Methinks you are getting to professional level. Thank you.
He didn’t pick up on the quality of the Meat, ah well, the flavours impressed.