With Marg still up north, an opperchancity to have the second frozen Curry from Praveen Kumar (Unit 1, Islay Place, Perth PH1 3FU) purchased some time ago, at a price I still cannot verify.
Lamb Bhuna, cooked from frozen, I found myself asking why. Last time, for the Railway Lamb Curry, I did defrost and reheated on the hob, it worked. This time, in the oven, as per instructions.
Once again, the detail given for the ingredients astonishes. No secrets here. 60% solids, half of which is Lamb. 105g of Meat, a – portion for one – not in Hector’s House.
Basmati would accompany. With Plantain needing used, this would provide the Interesting Vegetable accompaniment.
Lamb Bhuna
Six decent sized pieces of Meat, without the Plantain there simply would not have ben enough – lumps – to make a meal.
40% Masala, just enough. Blended, it looked the part. The Spice Level impressed, the lack of Seasoning did not. Cumin and Coconut were the prominent Spices from the off. Why was there Coconut in a Bhuna? This added a slight unpleasantness to the eating, or was that the presence of Fennel?
The Meat was too tough. Longer cooking required? It was also very dry in the mouth, one is used to moist, Tender Meat, this was poor. Furthermore, the Lamb had not absorbed the Flavours from the numerous Spices. Frozen too quickly after preparation? Surely, another reason to defrost for some time before reheating.
Since the fabled Curry Course, towards the end of last century, Hector has not purchased frozen Curry. Prior to that, the occasional frozen M&S Curry had been sampled, way better, the memory assures. Best part of this meal, the Plantain.
The Aftermath
More football on TV. It couldn’t be four defeats in a row, could it?