Fifteen days have passed since attendance at mother’s Southside care home was required to provide the necessaries. This time it was Marg who crossed the river, she still remembered the way. Having thoroughly enjoyed the Karahi Gosht (with extra Methi) as supplied by Punjabi Ibrox (560 Paisley Road West, Ibrox, Glasgow, G51 1RF) I decided to get back to basics. Having studied the online menu I narrowed the choices down to Lamb Chilli Ginger (£8.45). This appeared to be the optimum Hector Curry which was a departure from the norm. Only having ordered did I realise that this is effectively what Hari served me back in 2013 when we surprised him with a visit to the Ibrox branch of Punjabi, as was. Keema Mutter is not on the Punjabi online menu, Jazzy confirmed its availability by text. In Ibrox it’s Keema Mattar (£8.45), which Marg had on the premises for Hector’s last birthday before Lockdown. Uncannily, The Orville features again.
To complete the Order, there was a Chapatti (£0.75) for Marg, and a Garlic & Coriander Naan (£2.50) for Hector. Why – Garlic? I have written oft of my observation that the Garlic can overwhelm the palate. My Chilli & Coriander Naan from two weeks ago was presented approaching Rogni-style, this time I wanted something fluffier and moist. Also, as I was not anticipating a challenging Curry, there was a need to confirm that the taste buds are still functioning given the government’s recent revelation.
The Bill
Twenty one something – was Marg’s announcement on her return.
£21.10 – is Hector’s calculation.
The Vegetable Rice, left over from – The Asian – last Friday, was reheated in the microwave. The Breads were given no more than a few seconds there also. The aluminium foil trays went into the oven for about ten minutes. Having said that, the foil containers were still hot to touch on arrival. We like hot food.
The Chapatti was of the standard Wholemeal variety, it disappeared as expected leaving Marg to nibble on the huge Naan. What a Naan, large, light and fluffy, Hector dreams of creating something half as good at home. The next attempt may well be at the end of the week if Marg is not scunnert.
Keema Mattar
Hector’s observations: This was not as wet as the one served in house last year. Dry Keema Mutter is what we are after. There was no way that Marg could eat all of this, Hector’s Thursday lunch is taken care of. And in this way, the Curry average will be restored to what the body expects.
Spicy! – was Marg’s immediate outburst. We are back on home territory again, she ate on. Hector had to have his Soupçon. Here was a Dry, Earthy Flavour, Methi did not register. There may be an update later in the week. Only towards the very end was there an oily residue collecting on the base of the karahi.
Marg managed only half of her Keema Mattar. I can assure the reader, she eats much more than this when it’s Mince, Peas, & Tatties. Marg’s verdict:
It had a very good kick, the texture was great. A very good quantity for the portion, and worked well with the Chapatti.
Lamb Chilli Ginger
I believe the photo does this Curry proud. Sat in the karahi, one can see that the Masala is far from excessive, and is thick enough to shroud the Lamb, and not form a puddle on the base. The Green Chillies had been cut lengthwise, there was a sufficiency of these. The lack of – kick – was not going to be an issue. Ginger Strips, usually a topping, had been mixed in also. The Meat was counted into double figures, again a very decent portion.
So soft Lamb, a beautiful texture. This was the highlight of the Curry. There was a distinct lack of Seasoning, I kept waiting for the blast of Flavour none came. Have Hector’s taste buds gone into hibernation?
The Naan strategy worked, and perhaps to the detriment of the Curry. The Garlic may well have neutralised the Flavours from the Masala, an observation I have made too often and have learned from. Hector’s taste buds are clearly still working, Garlic was registered, the Chillies provided the – kick. I read of people who are able, at this time, to eat Chillies and sense nothing.
Instead of Oil, there was a watery residue collecting on the base of the karahi. As it cooled, so the Curry lost its oomph. Still, I managed the lot, but a substantial wad of Naan remains. Keema and Naan, later.
When I had this Curry back in 2013 at Punjabi, it was served Desi-style. I hadn’t asked for this today, my error. Today’s Curry did not match that of the much missed Cafe Salma. Hassan set a standard for this Curry that has never been equalled.
The Aftermath
On Sunday, Hector was permitted to bake a second Carrot Cake. Having sourced two identical cake tins, and learned that Cream Cheese is required for the topping, this was a major success.
If Marg keeps serving portions this size, it will last forever.