Curryspondent Bill drew Hector’s attention to the online video – Cook with Nabeela. Having studied this and others, Nabeela’s recipe was transcribed. Fennel Powder – a new ingredient to Curry-Heute, as seen in other videos, was incorporated.
The fundamental difference between this recipe and others posted previously, is that the Lamb is cooked in a broth of Spices, not a Masala. When I did my Curry Course it was all about making a Masala then adding the Meat. This is fine if using Chicken, however, in discussion with my subsequent mentors, it was agreed that when cooking Lamb for forty five minutes plus, the Masala is going to burn.
The exclusion of Cinnamon Bark and Cardamom was difficult to accept, at least some dry Methi goes in. It was time to dust down the big karahi which has not made an appearance for quite some time. Cooking for four, the Scottish Lamb used today was 1.2kg, presently £15.00 per kilo for the good stuff at KRK (Glasgow).
As the Meat cooked, so I accepted that I needed to lose some liquid, the lid came off after some twenty minutes. I also added more Tomato at this stage. There was the realisation that this is very close to how my mother was first instructed to make Curry back in the 1960s, especially when adding the Yoghurt late on.
At a time when one cannot nip down to the shops for Fresh Coriander, it was noticeable that the leaves bought two days ago were past their best. The stems, however, were doing well, they went in after the Yoghurt.
The first tasting demanded more Seasoning. A sprinkling of Lemon Juice went in, a squirt of Tamarind next. The Karahi needs a – tang. The Machi Masala cooked on Tuesday this week was fiercely Spiced. Today, I was careful adding the new Chilli Powder. This Curry again has a ferocious kick.
There has to be an – Interesting Vegetable. Tinned Potatoes, bought just in case at the start of Lockdown, were added. It was time.
A Vegetable Rice is set to accompany plus some bought in Flatbread. Hector still needs to hone his Bread-making skills.
Thanks to Lockdown, we have to eat in the garden. Rain is forecast for later. Actually there is no reason why Marg and Hector have to eat outside, just our two victims, sorry, guests.
There was still more to prepare. Mango Lassi, easily created with a bag of frozen Mango, Yoghurt, Honey, a touch of Vanilla Essence, and scoops of Ice Cream. The result was more like a Mango Custard, better thick than runny.
Leftover Palak Gosht and the Garlic & Tomato Flatbread were defrosted. With the Vegetable Rice prepared it was just a matter of waiting.
Who would arrive first?
Marg was at work, un-furloughed for the day, her last ever work day. Howard and Tracey appeared five minutes after Marg who was therefore not last to arrive for her own dinner engagement.
The guests were shown straight through to the garden as is the – expected norm – presently. The temperature has dropped since the start of the week when this evening was conceived. That was summer then. A blanket was provided by Marg the hospitable, and social distancing observed throughout. The Hector Buffet was visited in relays.
Kofta Palak
It still looks terrible, but there’s so much Flavour in this Curry. The Seasoning did not feel as intense as when first prepared, this was clearly a success.
Half a Flatbread each and a portion of Vegetable Rice proved to be a worthy accompaniment. If there’s a next time, perhaps it will be time to unveil Hector’s Paratha to the public?
Karahi (Aloo) Gosht
When it came time to reheat the Curry, I was surprised at the consistency. For too long today it had looked as though Hector would be serving – Shorva. Instead, the true consistency of Karahi had been achieved, patience had paid off. Topped with Ginger Strips and Coriander it certainly looked the part, well almost. The minimal Masala shrouded the Meat, very little Oil had gone into the preparation of this Karahi and so there was no residue whatsoever. This may be pleasing to some, Hector likes the oily sheen, more on this below.
Would Marg react with her usual – It’s Spicy! – ?
Something had happened since the first tasting. The Spice Level of the Masala was now within acceptable parameters, but the Lamb still had to be reckoned with. Having paid full whack for the Boneless Lamb, I was worried about it being under-cooked or worse, cooked to shreds. The integrity of the Meat maintained, it was spot on. Each bite released a burst of Spice, a big – Kick – and then the corresponding Flavours. This Lamb was – giving – not the Meat and Masala which were strangers until the point of serving, as happens in too many Curry Houses across our planet.
Hector was reasonably content with this creation. A worthy Curry, but still not what one hopes to create. The overall Flavour was not comparable to the Karahi served at any of my favourite venues. This Karahi Gosht did not taste anything like the usual Hector Curry. Was this down to the Fennel Powder, or the lack of Cinnamon and Cardamom? More Methi would have made the – Karahi a la Hector. Today’s restraint had not drowned the Spices. By not cooking with Lamb on-the-bone I was never going to achieve the dreamt of outcome. This was for the Ladies.
My fellow diners made positive noises throughout the eating. Al fresco Curry is what was required on a cool June evening.
Marg: One of the tastiest Lamb Karahi ever. Tender meat, and a good blast of ginger gave it the right flavour and texture. The Kofta had a strong Methi flavour but was a lovely meaty and spicy taste to finish on. A great meal.
(Marg beware – Hector still has another bag of Spinach in the freezer.)
Tracey: The Curry was the exact thing I have been missing, with just enough heat to open the sinuses, and the Mango Lassi was a nice touch.
And finally Howard, whose words have not appeared for many months:
The thing that’s been missing recently is a good Curry. The Takeaways we have used have been disappointing, either an old fashioned, out of date, 80s Curry, or an over-expensive modern interpretation.
Tonight I had two excellent Curry-s (sic), a beautiful Kofta and a very good Lamb and Potato Curry. My compliments to the chef – as Alex Harvey almost said forty four years ago tonight.
The accompanying Dessert was stunning.
I thought only – Cloudwater DIPA – qualified currently to be described as – stunning. The remaining Soupçon of Kofta Palak went home with Howard & Tracey.
It didn’t rain. A 51% chance of precipitation had been forecast. That would have created a dilemma. Hopefully, in a couple of weeks, summer will return, and we can do this again, possibly even with more peeps?
An Afterthought
There is a Soupçon of Karahi Gosht left over. In a day or two I shall try reheating this in a generous quantity of Ghee. This may create the Buttery Flavour I seek. Perhaps Hector is still searching for Ingredient X?