It may have been a somewhat tongue in cheek present, but Marg received a cookery for her recent birthday, and not from me. Marg can cook, however, the norm in Hector’s House is that she doesn’t. Despite the joy of going out for Curry, typically twice a week, the Hector can become tired of his own cooking. It was suggested that Marg have a go, periodically.
With hundreds of recipes to choose from in her Mary Berry tome, Marg chose a Curry, a Korma no less (right). The recipe the Hector acquired on his Curry Course all those decades ago has been published here since the inception of Curry-Heute. It has appeared in these ages as and when – something mild – has been required. But as Lord Clive of Crawley decreed many moons ago, a Korma can be Spicy. Especially if it’s a – Desi Korma, which remains Hector’s favourite Curry.
Marg’s adventure in the kitchen began mid afternoon. However, Hector was involved in the initial preparation, a visit to our nearest Halal Butcher/Grocer in Scotstoun.
There are apparatus in the cupboard which Marg has never used.
There was also the challenge of identifying the required Spices from Hector’s personally labelled jars.
Ground Cardamom?
You grind your own. Black or green?
Hector, the Curry Consultant.
Whilst I deliberately did not study the recipe, I did establish that no Coconut was involved. Had Ms Berry written a Desi Korma recipe?
Ms Berry had casually suggested that her Korma be served with Lentils.
We have plenty of Lentils, are you making a Daal?
On realising that this required even more preparation and cooking, Basmati would be the accompaniment. Hector was summoned to reach the high shelf where the 10kg bag of Rice is stored.
Fragrant Lamb Korma (Mary Berry)
Mint and Paprika were the Toppings. I had convinced Marg that in no way would – Paprika – become – Capsicum. I am not a fan of fresh Mint either. The Masala was Creamy, and decidedly Shorva-esque. Boneless Lamb had been purchased and cooked on but a peep of gas for some ninety minutes. With abundant Masala, there was little fear of it burning/sticking, as the Hector had directed from a safe distance.
Tender Meat, the best I’ve had from this Scotstoun source, which may have changed hands in the not too distant past. (The chap there also has his own poultry farm.) Having sealed/ browned the Meat, I did tell Marg that this would reduce its ability to absorb the Spice. Not the Punjabi way. Consequently, it hadn’t.
Not that there was a lot of Spice in this Curry, the Seasoning was way down also. This was more than a Creamy Lamb Stew, fragrant, aromatic, a hint of – Earthy. I’ll admit to going back to the pot for more Masala.
All plates were cleared. Marg:
After slaving all afternoon in my preparation for the meal, I had decided not to taste during the cooking.
As a meal, I enjoyed the strong lamb flavour and creamy sauce. No real strong spices, but a very pleasant flavour with the fresh mint adding to it.
The Aftermath
What’s next Friday?
Oh no, it’s once a month.
Better than not at all.