At the end of a long day of sorting and clearing out in the Southside, Marg asked – Have you ordered a Curry?
Hector was not being presumptuous, but knew that Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP) was only the shortest of detours from our route home.
Naveed was surprised to see Marg and Hector walk in to the empty Curry House around 18.20. Two chaps stood outside waiting to be called back in for their Takeaway. We surveyed what was on offer, no pre-ordered Goshat Karahi today. The only Lamb Curry was – Shalgam Gosht – Lamb with Turnip (on-the-bone) which Mr. Anwar Sr. let me sample some years back. Hector, not a lover of Turnip by any means, this Curry proved to be surprisingly pleasant.
As Naveed listed the Dishes, I spotted a light coloured Keema. Marg had Mince & Tatties, her favourite, once again for dinner last night. She was not to be put off, Keema Mutter Aloo it would be. The Meat was Chicken Mince.
One always hopes for the Vegetable Curry on visiting Yadgar, today Aloo Gobi would suffice. Two Chapattis would accompany, and I added two Meat Samosas with a view towards lunch tomorrow.
The Bill
£20.00 Another round number from Naveed I sense.
Naveed asked if we wanted the food warm or cold. There was no point reheating twice, cold would do. We waited in the car for the promised ten minutes, the Chapattis had to be cooked. On collection, I suggested that for my next visit, I should have a hot Takeaway and then go and eat it in the park. Actually, that’s not a bad idea if we are allowed to travel, meet up with friends, but not eat indoors.
The next two weeks should determine how long this purgatory must continue. Assuming no second wave is created after the thoughtlessness displayed by those who have chosen to assemble en masse over the last ten days, we should be approaching the end game. For the second consecutive day, Scotland reported no COVID-19 deaths.
Three plastic containers, three pots on the hob. The reheating was slow, careful. Some Oil was released from the Keema. In terms of the Lamb and Turnip, what looked like a decent Masala in the plastic container quickly turned to Shorva, ah well. The Aloo Gobi was magnificently – dry. One minute in the microwave for the Chapattis.
Shalgam Gosht
Eight pieces of Meat featuring three bones sat in the Shorva with three large pieces of Turnip. The Turnip could have passed for Potato until the point of eating. I was surprised by how much Flavour the Turnip had absorbed. Mummy’s never turned out like this, however, Turnip was always cooked in a separate pot except when the abomination known as – Irish Stew – was cooked, despite Hector’s protests.
The Lamb was delightfully Soft, with one piece close to shredding. This was – Desi – cooking, maybe today’s was not earth shattering, but still a pleasant change. The Seasoning was there, the Spice Level was low, but Hector was about to get the hoped for – kick.
The Chapatti was used to scoop up the Shorva, very splashy. One Chapatti each was certainly enough. On its own, this Curry would have been – ok – with the Aloo Gobi, quite a treat.
Aloo Gobi
Served freshly made in at Yadgar, this is always an outstanding Dish. The reheated version I have had twice during Lockdown it has not hit the spot either time in terms of capturing the distinctive Yadgar Taste, however here was the Spice to liven up the Shalgam Gosht.
Keema Mutter Aloo
This Chicken Mince, Peas and Potato Curry was quite a plateful. Chicken Keema always looks so much paler compared to Lamb, and in Hector’s book, less satisfying. If Marg has had this version before, it cannot have been often.
With Potatoes strewn through her Curry, Marg did not see fit to have even more by tackling the Aloo Gobi. In the end, a few pieces of Potato were declared – surplus. Hector’s lunch tomorrow is looking good. Marg’s verdict:
I felt it was an unusual taste of Keema with the Chicken, it had a kick and made a lovely change.
The aftermath – Tuesday’s Lunch
The pair of large Samosas were heated in the oven, Naveed had also provided two small pots of sauce to accompany, the Yoghurt-based sauce, and what would normally be served hot, the Red Chilli Sauce. The contents were remarkably similar to last night’s Keema Mutter Aloo. Once the pastry edge was eaten there was nothing here not to like. Spicy Samosas!
A snack, however Hector had other things planned for today, the leftovers from last Friday’s home-cooked Karahi Gosht. There was still a large portion left, and when the remnants of the Aloo Gobi went in, quite a meal. But Hector knows who is calling at precisely 16.15 and why. Pete shall have a Takeaway!
I melted a good dollop of Ghee in the wok and cooked in the Meat, Vegetables and Masala. The plan was to hopefully achieve the Buttery Flavour achieved in my favourite Manchester Desi Houses. On serving my portion, I was taken aback by the fact that no Oil was collecting on the plate, the Curry had absorbed the lot.
Where was the Seasoning? The level had reduced markedly, I did not recognise this as being the same Karahi Gosht as served last week. OK, it now had more Potato and a mash of Cauliflower mixed in, not the creation hoped. And as for the Buttery Flavour, this was not achieved. The search for Ingredients X, Y, and Z goes on.