Following on from – Howard Day – in July, today was – Chapatti John & Dr. Stan Day. There could only be one Curry – Palak Gosht. To accompany – Spicy Rice – and for nibbles pro tem – Peanut Masala Chat. All recipes are posted in the drop-down menu above, or in the hyperlinks.
Late morning, Marg and Hector headed to KRK in Woodlands Road (Glasgow) to pick up the supplies. The grocer and butcher are now in discrete premises. Tinned and frozen Spinach, plus frozen Methi was loaded into the basket, plus a top-up of some Spices. In the butcher, I was happy to spot honourable pricing for Mutton on-the-bone per kilo (£10.99), around half of that for boneless Lamb. Since the start of Curry-Heute, there has been near enough parity in the price of Lamb on or off, even though one knows that paying for bones is an anathema.
Dr. Stan says he does not eat Groundnuts. I recall a train through Bayern when tight connections meant we had missed out on the opperchancity to pick up food en route. He liked them that day. Today, he devoured the Peanut Masala Chat. Spicy, tasty, crunchy, this always goes down well.
Beyond tasty – was John’s verdict.
Mutton means either slow cooking, or the pressure cooker. Two kilos of Mutton on-the-bone were therefore added to the water with Whole Garam Masala, no browning of the Meat. Pressure cooking, twenty five minutes saves two hours.
Meanwhile, the boiling of the Saag/Palak. Boil until the water evaporates, the recipe advises. Short of fierce heat, that might have taken all day.
The tinned Spinach was topped up with frozen Spinach and Methi. What was created, strongly resembled the Mash which I have seen in many a Curry Cafe, however, this version features a proper Masala.
A traditional Masala, the frying of the Onions, two packets of frozen, no way was I shedding the tears for what followed. They do take an age to pulp, if indeed they ever do.
With two tins of Tomatoes added, I was making twice the volume of the recipe, the Masala evolved. On adding the cooked Mutton, everything looked a bit too dry if the Masala and Meat were to be fused. I hate adding water, it felt necessary.
As the Masala reduced once again, so Kasuri Methi was added, Palak needs more than just Spinach…and more water.
The result: the preferred Masala with Saag/Palak, not a Herb Mash.
The Spicy Rice was prepared in tandem. The base Masala cooked, the Rice was added towards the point of serving. This recipe makes enough for three meals. Easily frozen and reheated, worth the effort.
Around this time, Marg was sent out to the local Takeaway to obtain Chapattis. Hector may be able to make a fine dough, it just never transforms itself into decent Bread.
How many do you want? – asked Marg – ten?
Such is Chapatti John’s reputation.
Three – he replied – I’ll put the other seven in the freezer.
All hobs were turned off to let the food rest.
I didn’t expect Marg to be away so long and so her first remark was about the meal was it not being as hot as it should have been.
As a final touch, the table was adorned with – The Foliage – John appreciated the gesture.
Spicy Rice
See pot, top left. As one who otherwise cooks Basmati in a microwave, I am always pleased with the outcome when cooking this way. Moist and tasty in its own right, the Chickpeas also add another Texture. The Cinnamon and Cloves are the backbone to the overall Flavour. Neither feature in the Palak Gosht Masala. Having taken care of his Chapatti allocation, John decided not to miss out on the Spicy Rice, I have never seen him eat so much Rice, if any, previously. Marg:
The Rice was wonderful and full of different bursts of flavour. I enjoyed the chickpeas as well as the hint of cinnamon and cloves.
Palak Gosht
Dry, thick, loads of Meat, a veritable plateful. Having served four portions there was not much left in the pot, so two kilos and all that Spinach/Methi was required. The slight Sweetness I had noted prior to serving had been wiped out by the late addition of that important ingredient – Salt. This is how the Hector likes his Palak Gosht, and this is why it was cooked this way. In my book, a success. However, three critics sat nearby.
Chapatti John – Really great homemade Curry. The Rice was perhaps the best I’ve had.
Marg – My husband spent most of the day preparing his Lamb Palak. I was given a karahi full of Curry, I emptied some back into the pot. The spinach and coriander gave the tender lamb a healthy taste. I used some of the bought Chapatti to pick up the Curry, but the Rice was a winner. Thoroughly enjoyed the Curry and I’m sure we will have it again.
Marg was in Aberdoom the last time Hector cooked Palak Gosht.
The Aftermath
The evening continued, the mission to finish Hector’s out of date Bier. Dr. Stan most certainly played is part.