Back to basics this week in terms of ingredients. For this Aloo Gosht I was determined not to let my instincts get in the way and add whatever came to mind. I was also determined to make – Curry – and so set aside all attempts at a – Dry Karahi. Having used my blender in the home-cooked Dhansak, I thought, why not again?
The – back to basics – was partly brought about by some weekend viewing when I saw a Punjabi chap on TV start his Masala. This took me back to my Anniesland College Curry Course and the beginner’s recipe. On – Recipes That Made Me – last Sunday, Nisha’s programme showed a map of the Indian subcontinent highlighting – Punjab. The narrative then went on to claim – West Midlands, which has the largest population of Punjabs living in the UK. The map did not show any of the Punjab that is in Pakistan, nor make any reference to Bradford or Glasgow. Birmingham-Wolverhampton is not what comes to mind when I think of Punjabi Cuisine. Next Sunday it’s Sri Lanka, if I don’t don’t see powdered spices being dry fried towards the point of being burned and lots of coconut, there will be a further rant.
In order to improve my chances of preparing something worthwhile, the bulk of the preparation was done yesterday.
I had exactly 642g of Halal Lamb on-the-bone, annoyingly, my local Halal butcher had not cut the Meat small. The Meat was cut from the bones then cut into manageable sized pieces, but nothing like – Bradford-small, I weighed again – 448g.
Paying for bones does sound crazy, but even Marg’s head was turned when the aforementioned chap said that only Meat that is on-the-bone is worthy of going in a Curry.
Knowing that I would eventually be blending the Masala Mash, the Onions were rough cut, or – Grobschnitt – as they say in Deutschland. I gave the Onions, Chillies, Ginger and Chillies an hour on the gas before adding the Spices and Tomatoes. As I have been doing of late, the Cumin Seeds, Cinnamon Bark, Methi and Green Cardamom were fried in Oil with Tomato Purée added until the Oil separated.
Blending is fun, I have even resurrected a pot with higher sides to facilitate this.
The Meat and Bones were placed in the slow cooker and the Masala poured over.
Six hours later I sampled the sauce. Bland and watery – doesn’t begin to describe it, actually it does. The Spice Level was well down, it had to be after last week’s fiery – Vindaloo. I needed to get Marg back onside. More Salt required and the Garam Masala went in too. Some pre-boiled Potatoes were also added and the – Curry – left overnight.
That smells like Curry – was Marg’s reaction to the start of the reheating.
Yoghurt, Chilli Powder, Chillies, Tamarind, Lemon Juice, a whole Lime, were some of the additives I refrained from adding this evening. The Fresh Coriander was permitted within the self imposed limitations of sticking to the spirit of my recipe for a Beginner’s Curry.
It looks like Curry – was my own reaction.
The advantage of the slow cooker is that the Meat can cook without fear of burning the Masala. On serving, I appeared to have a lot more Potato than Lamb in my karahi.
Maybe 200g or thereabouts of Meat each is not a lot when sitting down to the half kilo is a regular occurrence. Still, there was an abundance of Potatoes and not a too excessive quantity of Masala.
Cooking for myself this Curry would have had more Spice and more Seasoning. This Curry was pitched for Marg.
The depth of Flavour was there, the Cinnamon more than subtle. With the Methi at a minimum, the overall flavour was quite different from what I normally produce. This was mellow: Curry v Karahi?
Some of the Lamb may have turned to fibre, this puzzled given how robust the Potatoes proved to be in the recent Pork Vindaloo. Otherwise, the Lamb was magnificently Tender, and that which was on the Big Bone came off so easily. As should be, the Meat was also giving off loads of Flavour #properlycooked.
Marg emptied her karahi, always a good sign. Her verdict:
I thought it was wonderful. Full of flavour and the perfect spice level for me.
The Aftermath
That which remained in the pot has stimulated the little grey cells. Purée this, then add it to the leftover sauce I have for a Seafood Pasta? This could provide the base for a devilishly good Fish Curry.
In the meantime, this weekend, hockey resumes. Hockey requires coaches, Hector requires Southside Curry, a perfect match. Some of – The Friends of Hector – have been merciless on a certain Social Medium, posting photos from my favourite Curry Cafes. No more, roll on Sunday.