Hector Cooks – Punjabi Karahi Gosht – almost

At the end of August, Hector’s attempt at Karahi Gosht with a Tomato-based Masala was declared a success. The Curry-Heute Test, could this be repeated?

The ingredients and a step by step, pictorial methodology, are given – here. The Recipe is based on years of trying, and recent inspiration from – Nabeela – whose website and online videos are exemplary.

The tried and tested Marinade was prepared yesterday, hence the Lamb on-the-bone, purchased at House of Sher was left overnight in the fridge. I resolved that the Yoghurt in the Marinade was the only time I would add this ingredient. Previously, I have added Yoghurt towards the end of cooking and ended up with far too creamy a Karahi.

This afternoon was spent in the kitchen, cooking the Lamb, then the Masala-Lamb combination. Cooking the Lamb in the Karahi Masala is not going to work.

Adding the water always feels – wrong. This creates the very Shorva that Hector tries not to make. However, when I saw the end results, I realised that this could be the basis of a Chettinad. One day I’ll repeat this stage then try adding Curry Leaves, Dried Red Chillies and Smoked Paprika. Not since Lockdown #1 have I tried cooking Smokey Curry.

Hector has a new local Takeaway – Spice India. So close to Hector’s House, it must appear in these pages soon. Annoyingly, it doesn’t stay open late enough for midnight Donner Kebap. But, close enough to send Marg along for some Bread whilst I prepared the Masala. A Chapatti plus a Chilli & Coriander Naan were secured for £4.15. He has cooked his own Curry – Marg proudly told the chaps at Spice India.

Removing the Tomato skins is tricky, laborious, but the results are imminent, a Masala forms before one’s eyes. Last time I had less Meat, the result, as is written, impressed. The full kilo of cooked Lamb on-the-bone may have been too much for the amount of Masala. Next time, double the Tomatoes, or chuck in a tin?

Having watched many a Chef add Garam Masala towards the end of cooking, I knew that by adding the Shorva from the earlier cooking of the Lamb, I would be adding Clove, Cinnamon and Turmeric which are not part of this Masala recipe. Water was the alternative. In the way that making a Shorva feels alien, adding water feels an abomination. In went the Shorva. I knew at this point that the great taste of Punjab would be altered. More Tomatoes, Hector. Where is Curry Bill who has promised to lead me through these moments?

As is generally the case with Hector’s creations, they look the part, but have a homogenous – Hector Curry Taste. Poor Marg was once again the guinea pig. (I had a guinea pig called – Hector – once upon a time.)

It was Marg who suggested we put the Bread in the oven whilst I finished the preparations, what a mistake to make. What was once a worthy Naan became biscuit like, same for the Chapatti. A pity.

Punjabi Karahi Gosht

The Masala was suitably brown and thick, despite the Tomato base, this was most certainly not a Red Curry! The quantity of Oil had been reined in, no residue at all.

The blast of Citrus took me by surprise. The Lemon Juice in the Marinade had clearly permeated the Meat, as had the Cloves. If Hector can produce Curry where the Meat can give off so much Flavour, then why can’t the many restaurants which I have pulled up on this matter in the past decade or so?

The Spice Level was within the acceptable range for Hector, I would await Marg’s – It’s Spicy! Being a Hector creation, there is little need to say more than – the Seasoning was spot on. The Meat had been cooked slowly on a low gas, the Texture was as should be, soft, but still requiring a chew. The bone content was far less than I have been receiving from my nearest Halal Butcher, a couple of Sucky Bones.

I’d give this attempt pass marks in terms of being a worthy Karahi Gosht, it did not have the same Punjabi Flavour as achieved back in August. As I said to Marg:

It still tastes like my Curry.

Not too spicy – was Marg’s first declaration. Had she seen how many Green Chillies had been used in the preparation, she may well have said otherwise. Maybe – Kashmiri Chili – is not as ferocious as the standard Chili Powder?

I definitely think it’s different – Marg insisted, hopefully not just to spare the Hector’s feelings.

A rich sauce on tender meat, even though it was on-the-bone.  Full of flavour, with good kick, I thoroughly enjoyed it.

Our plates were cleared, another portion remains for the future. If it becomes a Chettinad, time will tell. The Bread died, early. Maybe I need an even closer Tandoori?

Marg has the final words:

You know how I said it wasn’t spicy? I’m having a yoghurt!