With The Cat away, The Chef can Play
Having enjoyed Lamb Karahi at two of Glasgow’s Best Sources in recent days namely Yadgar and the Khyber Pass Restaurant, Hector was motivated to have a go. I have previously attempted Lamb Chops Karahi, the Recipe for which is available above. The Chats I have had with Chefs over the last year have given me a new approach, could I really cook Lamb in a Pressure Cooker without added Liquid?
The full details and Recipe for today’s creation are given. Fifteen minutes for the Lamb in a Pressure Cooker was sufficient, the aroma of Lamb was Magnificent at the end of the first phase.
To create a Standard Masala takes a full twenty minutes, a lot of Oil, Onions and Tomatoes. With an entirely different approach, The Hector was quite amazed to observe a Quality Masala-Mash appear before one’s very eyes once the Cooked Lamb et al was added to what was essentially a Stir Fry. The Results were far from a Stir Fry, though there was initially more Masala than required. After reducing, the Lamb Karahi was exactly as hoped for.
Behold a Lamb Karahi with a Thick, Minimal Masala, Well-Seasoned, and Traces of Methi.
And so Hector’s House once again has the Aroma which was The Norm once upon a time.