With nothing else of significance happening today, and the Hector left to his own devices, why not cook?
There was a batch of pre-cooked Lamb in the freezer, dating back to the last discounted leg of lamb purchase, whenever that was. How much Lamb could the Hector eat?
The array of Spices a la Hector’s Curry Recipes was assembled. Enough Oil to float a boat was heated in the large aluminium wok. This was purchased many moons ago when a TV Chef insisted that everyone should have one – with a lid. It does not come out too often, food tends to stick/burn.
The Whole Spices were added: Cumin Seeds, Curry Leaves, Green Cardamom, Black Cardamom, large pieces of Cinnamon, a broken up piece of Star Anise and more Cloves than I have ever used in my life. Nothing measured, but look at any of Hector’s Curry Recipes for precision.
Ginger & Garlic Paste went in, along with the finely chopped Onions. And so to the part where patience is required. Lots of stirring, nurture the Onions, hoping for them to turn to pulp.
A full twenty minutes, more, yet something distracted me, as soon as the back was turned, the smell of burning. Add some Water.
The tin of chopped Tomatoes hardly made an impression on the brewing Masala.
Time for the powdered Spices: Chilli Powder and Turmeric, and not forgetting more than a dod of Salt.
The Only fresh Chillies to hand were – Bullet. No Curry would be complete without Methi, two frozen cubes, one can overdo it.
Cooking time so far, approaching the hour.
Time for the big decision: if the Masala did not impress, why waste the Meat?
Fine, I’ve made better, but before committing the Meat, time for a change of pot. If anyone has not bought a high-sided wok, then you do not know what your are missing.
And so, in went the Lamb on-the-bone.
By this time, the Masala, with a bit more Water added, had taken on the consistency one sees in a restaurant, it looked blended, but wasn’t. The Hector was well pleased.
Two more ingredients: Garam Masala and Yoghurt, before the grand moment: adding the fresh Coriander.
Time for an evaluation.
Star Anise and Clove to the fore, well-Seasoned, not OTT with the Spice Level, I can do better.
From the back of the fridge, a tub of Pickle that has been there, for years.
From changing the pot to the point of serving, thirty minutes.
A Sensible quantity of Basmati was prepared.
Achari Gosht
Dark, Thick, a splendid Masala in terms of appearance. I have admired this consistency of Masala for decades but have rarely manage to produce it.
In terms of Flavour, three distinct sources: Star Anise, Clove and Pickle, maybe to this, add a hint of Smokiness from the Black Cardamom. A combination of intense Flavours. I wonder how many could endure this?
The downside – it still tasted like a Hector Curry – and my friends Dan Sath are unhappy this evening.
Agent Tuchel, mission accomplished.