The monthly trip to the Staggs in Musselburgh usually gets a mention as a prelude to Curry at Karahi Palace (Glasgow). Pete, one of the Locals, is a Curry Pioneer growing his own Garlic and Chillies. In June this year he presented Hector with a Home-cooked Curry, fine, but it was Chicken. He turned up with a Lamb Curry for Hector in July, alas Hector was in Greece. Today he walked in and handed over a bag containing Curry for all, and it was warm. Amazing generosity.
Paper plates and ten sets of cutlery were also presented, just as well The Company was only eight today. Yvonne helped Hector divvy up the Rice and then the Lamb Shorva. Pieces of Naan were wrapped in foil, there was also a tray of Mysterious Sliced Onions.
The Lamb was cut Bradford-small and proved to be very Tender. The Masala was decidedly – Soupy – hence my – Shorva – classification. An Earthy Taste emanated from the Masala. Dipping the Quarter piece of Naan added diversity, then something happened to propel this Curry into the stratosphere…. the Spiced Onions. This Curry now had the – Wow – factor.
Pale Spiced Onions, no Food Dye had been added here as is the norm in too many venues. I had to ask Pete how he had made these. Chilli Powder and Vinegar, in the fridge for two days, stirring as and when. I shall be trying this soon.
Some Rice and Shorva found its way back to Hector’s end of the table, nothing was going to waste. Meanwhile a Chap announced that he makes Pakora. The local baker may lose business if – feeding The Weegies – takes off.
I asked if anyone wished to comment:
No – said Dr. Stan.
Yvonne: Lovely, a great chilli hit.
Howard: Serendipitous, a special treat in our favourite pub. An excellent spicy, soupy Curry that hit the spot, just what the doctor ordered.
Dr. Stan: I concur.
Time to wash the containers and not make a mess of Nigel’s new toilet.
Thanks, Pete. I must reciprocate.