At the end of August, Hector’s attempt at Karahi Gosht with a Tomato-based Masala was declared a success. The Curry-Heute Test, could this be repeated?
The ingredients and a step by step, pictorial methodology, are given – here. The Recipe is based on years of trying, and recent inspiration from – Nabeela – whose website and online videos are exemplary.
The tried and tested Marinade was prepared yesterday, hence the Lamb on-the-bone, purchased at House of Sher was left overnight in the fridge. I resolved that the Yoghurt in the Marinade was the only time I would add this ingredient. Previously, I have added Yoghurt towards the end of cooking and ended up with far too creamy a Karahi.
This afternoon was spent in the kitchen, cooking the Lamb, then the Masala-Lamb combination. Cooking the Lamb in the Karahi Masala is not going to work.
Adding the water always feels – wrong. This creates the very Shorva that Hector tries not to make. However, when I saw the end results, I realised that this could be the basis of a Chettinad. One day I’ll repeat this stage then try adding Curry Leaves, Dried Red Chillies and Smoked Paprika. Not since Lockdown #1 have I tried cooking Smokey Curry.
Hector has a new local Takeaway – Spice India. So close to Hector’s House, it must appear in these pages soon. Annoyingly, it doesn’t stay open late enough for midnight Donner Kebap. But, close enough to send Marg along for some Bread whilst I prepared the Masala. A Chapatti plus a Chilli & Coriander Naan were secured for £4.15. He has cooked his own Curry – Marg proudly told the chaps at Spice India.
Removing the Tomato skins is tricky, laborious, but the results are imminent, a Masala forms before one’s eyes. Last time I had less Meat, the result, as is written, impressed. The full kilo of cooked Lamb on-the-bone may have been too much for the amount of Masala. Next time, double the Tomatoes, or chuck in a tin?
Having watched many a Chef add Garam Masala towards the end of cooking, I knew that by adding the Shorva from the earlier cooking of the Lamb, I would be adding Clove, Cinnamon and Turmeric which are not part of this Masala recipe. Water was the alternative. In the way that making a Shorva feels alien, adding water feels an abomination. In went the Shorva. I knew at this point that the great taste of Punjab would be altered. More Tomatoes, Hector. Where is Curry Bill who has promised to lead me through these moments?
As is generally the case with Hector’s creations, they look the part, but have a homogenous – Hector Curry Taste. Poor Marg was once again the guinea pig. (I had a guinea pig called – Hector – once upon a time.)
It was Marg who suggested we put the Bread in the oven whilst I finished the preparations, what a mistake to make. What was once a worthy Naan became biscuit like, same for the Chapatti. A pity.
Punjabi Karahi Gosht
The Masala was suitably brown and thick, despite the Tomato base, this was most certainly not a Red Curry! The quantity of Oil had been reined in, no residue at all.
The blast of Citrus took me by surprise. The Lemon Juice in the Marinade had clearly permeated the Meat, as had the Cloves. If Hector can produce Curry where the Meat can give off so much Flavour, then why can’t the many restaurants which I have pulled up on this matter in the past decade or so?
The Spice Level was within the acceptable range for Hector, I would await Marg’s – It’s Spicy! Being a Hector creation, there is little need to say more than – the Seasoning was spot on. The Meat had been cooked slowly on a low gas, the Texture was as should be, soft, but still requiring a chew. The bone content was far less than I have been receiving from my nearest Halal Butcher, a couple of Sucky Bones.
I’d give this attempt pass marks in terms of being a worthy Karahi Gosht, it did not have the same Punjabi Flavour as achieved back in August. As I said to Marg:
It still tastes like my Curry.
Not too spicy – was Marg’s first declaration. Had she seen how many Green Chillies had been used in the preparation, she may well have said otherwise. Maybe – Kashmiri Chili – is not as ferocious as the standard Chili Powder?
I definitely think it’s different – Marg insisted, hopefully not just to spare the Hector’s feelings.
A rich sauce on tender meat, even though it was on-the-bone. Full of flavour, with good kick, I thoroughly enjoyed it.
Our plates were cleared, another portion remains for the future. If it becomes a Chettinad, time will tell. The Bread died, early. Maybe I need an even closer Tandoori?
Marg has the final words:
You know how I said it wasn’t spicy? I’m having a yoghurt!
Back from 
A portion? Spicy? – asked Shery.
Those which I had seen in the tray behind the counter, were uncooked. Having watched the operation, I can verify that Marg’s Samosas were freshly baked, not a reheat which is the custom in the majority of venues. 
Hotter than hot – is how the Karahi is served at 
Schrödinger’s Chapatti
Karahi Lamb a la Hector at 
Prenzlauer Berg
I made an online booking for 15.00, this is recommended regardless of time of day. Marg and Hector were punctual. Indoors,
Lamb Curry – was the moniker used by the waitress as she presented Hector’s South Indian delight. Two dried Red Chillies floated in the Shorva-esque Masala. This is Hector’s sign of efficacy. I counted six large pieces of Meat and two pieces of Potato, Diversity. Each piece of Lamb would be halved and then some. I had judged the quantity of Rice on my plate to match the Curry portion. As ever when having Curry and Rice, I retained some of the Masala in the bowl for later, and for dipping the wonderful Parotta.
The Flavours were intense, the Spices hit the palate with ferocity. The great South Indian Smokiness, Clove too, glorious, and of course, the Seasoning was right there. The Meat had been infused, it was definitely in the – giving – category, loads of Flavour here, and well Tender Lamb. 
On seeing the remaining Masala, the bowl was taken back to the kitchen. 
I was keen to compare this with the above, after all, the Telanga is basically what I have encountered as Chettinad at other venues. Curry Leaves were aplenty in the Shorva. Mustard/Onion Seeds were in the Masala also. I remembered to take a second photo of Marg’s Curry today as she was having Rice. 
I commented upon how little Rice Marg had taken. Usually, a Chapatti is her accompaniment, but not when Curry is this – Soupy, and the Rice is inclusive. Marg too had consciously taken a quantity of Rice to match the volume of Masala. There is an optimum ratio of Rice to Masala, else one can end up with a swamp on the plate. Alternatively, and as was the case this afternoon, there wasn’t enough Masala to moisten the given Rice. Who wants to be left Plain Basmati? 
I asked Marg if she was getting – smokiness – from her Curry. Earthy – was as far as she would go. 
I’ll be having the same again, but hopefully with everything hotter than everything else. 
By 16.00 the place had all but emptied. Reader take note. This gave the opperchancity to secure more photos. 
The Indian Island (Swietej Jadwigi 10/1a, 50-266 Wroclaw, Polska) was recommended to us by Manoj at 
Despite a lack of contact, we returned one hour later. The restaurant was still full, all tables occupied, or were they? A small, round table at the door, possibly used for Takeaway business, had no chairs. I made it clear that we were not for hanging about. Marg pointed to the small table. Chairs were provided, two of the available twenty six were unoccupied. The Hector was sitting almost as much in the restaurant as out. The menu was brought within seconds.
Mutton Tawa (Zl45) was something different on a Polish menu, a Karahi variant. Marg, after he enjoyment of 
Basmati Rice (Zl6) was clearly listed on the menu, however, today we were taking no chances. It was confirmed that Rice was included with mains. Cue the opperchancity to go that bit further. I had seen the Naan by the time of ordering. A Butter Naan (Zl13) was added. A competitively priced 660ml bottle of Sparkling Water (Zl12) and a Masala Tea (Zl12) completed the Order. 
A family, who initially relative to us, sat in the far corner, were now adjacent. I couldn’t believe it when even more food arrived at their table. I had witnessed the chap in particular, gorging earlier. It was no surprise when a fair quantity of Curry, Rice and Bread was packed for Takeaway. Why do people over-order and under-eat to this extent? 
The Butter Naan may well be added to the category of – best ever! Large, just how large is lost having been cut into four. The long panhandle and the multiple blisters confirmed the efficacy, this was a Tandoori Naan. The Butter had helped make it both soft and flaky. The whiteness, butteriness and the softness brought – Malabar Parotta – to mind. I checked for layering, not really. This Naan was the best of both worlds. 
Topped with rings of uncooked Onion fresh Coriander, here was a typical Mainstream, blended Masala. Expectations were adjusted accordingly. 
Yesterday’s horror story
The Masala in this Tawa had plenty of Flavour, a potency perhaps. This was a Flavour I very much recognised but cannot describe other than the oft used – Euro Curry Taste. It cannot be down to a Spice I do not know, unless it’s what Nutmeg does to Curry. Burnt Coconut? But then it would taste – South Indian. My conclusion is that it must be something missing, or not liberally added. Cloves, Cumin Seeds, Cinnamon, Cardamom, come to mind, and dare I mention – Fenugreek? 
We had both overdosed on Naan. Have I convinced the reader that this was an outstanding Naan? 
When our fellow diners were served, I saw two platters of Basmati being brought to the table. 
Accompanied by a Raita which was not touched, this was a veritable feast of Rice and Vegetables. Large pieces of Paneer stood out, Cauliflower, Peas, Carrots and Green Beans were in the melange. Here was the Diversity of Textures that Hector seeks. With a complexity of Flavours in its own right, this was an excellent Biryani. I think I might be getting Marg on board with Rice:
Madras Jagniecina
The apparently ubiquitous sprinkling of Coconut topped the Masala with Ginger Strips and Coriander also. I counted only six pieces of Meat as I arranged the Lamb on the Biryani, however, each would require halving or more. Enough Meat. The Masala was viscous, however, 
Wtf? A blast of blandness hit the Hector palate. This Curry was woefully under-seasoned. It was as if all Salt had been extracted. The Spice Level was – medium – at best. Whilst the Meat was super-soft, it gave absolutely nothing back. 
Welcome to the world of Chicken Soup. This was far from any – Methi – served in a Punjabi Curry House. The wonderful Herb had simply been stirred into the Creamy Shorva. I dipped my fork in the Masala. Creamy, yes, but at least here was a depth of Flavour, sharper on the tongue, not a Curry I would want, but it had its merits. 
The Butter Roti never did arrive. The waiter admitted he had not placed the order for the Roti. 
Marg and Hector arrived at 
I took the same seat as on 
Having enjoyed the 
A threat of Fresh Coriander sat atop a viscous Masala. I counted six large pieces of Meat as I decanted, plus a few tiddlers. With the Mushrooms, there would be plenty of solids. Curry Leaves and Onion/Mustard Seeds were mixed through the Masala. It is only in recent times that I have come to recognise that the Curry Leaves can act as a source of the Smoky Flavour associated with South Indian Cuisine. There was an underlying Creaminess to the Masala, a feature of seemingly all Curry in 
The Spice Level and Seasoning were well pitched, consequently there was a burst of Flavour onto the palate. The Smokiness was there, the Creaminess not intrusive. The Mutton was delightfully Tender, the menu claims it had been marinated, and so had time to absorb the Flavours. Suddenly there was a blast of Coriander, from the Rice, yay.
The description said a – coconut base – there was quite a sprinkling of Coconut on top of the Red Masala. Steve made some very positive comments as he ate, having had a thousand or so Lamb Madras, he knows this Curry well:
Salmon! It does help when the menu informs the diner what type of Fish is being served. Salmon is also remarkably filling, as everyone who has ever tackled a Salmon Curry will testify. 
Manoj was delighted to receive the praise that followed the meal. He told us that they have been lucky in holding on to their Chef in the two years since Delhi opened.
Manoj was intrigued by the fact that we try to get to 
Marg enquired about a large bottle of Sparkling Water, this appeared to be accepted, however, it was a jug of Tap Water which was presented.
The Masala was thin, Soupy, Shorva-esque. I was about to decant the Meat when I noticed it was far too pale to be Lamb. Chicken Curry, nobody asked for Chicken. 
There was a kick to the thin sauce, and I enjoyed dipping my Roti to maximise the flavour. Chicken is not my favoured meat in a Curry, because it doesn’t hold the flavour. 
No bucket. The thicker Masala was certainly more appealing. A Creamy Masala may be Marg’s Heaven, this was not quite Hector Hell. With a Cashew Nut garnish, the mind was already prepared for what followed. 
There was a decent Spice Level which grew marginally as I ate. After yesterday’s assault at 
We ate the lot, the waiter could only smile when he saw the empty plates. 
Zayka (Jozefa Dietla 50/1, 31-039 Kraków, Polska) has moved north of the Vistula to a more down-town location on the boundary between Stare Miasto and Kazimierz. Having been impressed by the Fayre served up at 
Marg placed her order for Masala Chai (Zl9) whilst I perused the menu. Eventually I decided upon Bhuna Gosht (Zl45) which I hadn’t had previously, accompanied by Veg Pulao (Zl16). 
A bottle of Sparkling Water (Zl9) completed the Order. 
The advertised 500ml bottle turned out to be 300ml, charged at the same price, of course. Marg’s milky tea was consumed long before the arrival of the food. 
Six, yes – six – pieces of Lamb sat in a proportionate quantity of blended Masala. I’ve had so called – Tapas – portions comparable to this at home. 
Above Medium Spice – had been agreed at the time of ordering. For Chef, this meant – Spicy. Some would not have coped with the Spice Level in this Curry. There was a distinctive Earthy Flavour at the start, with Cumin coming across clearly. Thereafter, the palate was basically wrecked, this was just abut the heat, and a lack of Seasoning. Seasoning may have rescued this Curry which quite simply became an ordeal. 
The Meat, which had to be eked out, was Tender-Chewy. This gave some respite from the intensity of the Masala. For once, that the Lamb was not adding much in the way of Flavour to the Curry, was quite an advantage. 
Karahi Palace
The Chapattis seemed incidental, they did their job. Once again, the Mushroom Rice was totally satisfying, and this week, there would be no waste or Takeaway. Fresh Mushrooms in a well-flavoured Pilau, it sort of belongs with a Curry. 
Today, I was convinced I could see Tomato Seeds in the Blended Masala. Black Cardamom and Cinnamon Bark were revealed as I decanted the solids. Dr. Stan had a Sucky Bone today, the Hector not. The bone count was minimal meaning a lot of eating. 
Spicy by name, Spicy on the palate. Let’s say the level of Seasoning was – understood. Why is that the Meat in Curry Cafes tends to give so much more Flavour than Restaurants? There was a comforting amalgamation of Spices, complemented by a hint of Creaminess and Citrus. 
Dr. Stan was quick to appreciate that this Curry was markedly different in Flavour than our customary Karahi:
Usually a Shorva as tradition requires, the Masala today was indistinguishable from the Spicy Korma, well in terms of appearance. Mags drew my attention to a Sucky Bone and whole Peppercorns. 
Rammed full of flavour – was an early comment. Why the Masala was thicker today, I didn’t ask, not my Curry. Clearly, this was a departure from the norm at 
with the Spicy Lamb Korma a close second. Can one have three Signature Dishes? 
When possible, I take photos of the prepared Curry as posted above. What on earth was this slimy creation, full of the 
Arriving at 19.00, it was pleasing to find a dedicated car park round the back, this meant there was no need to park on one of Glasgow’s main radial roads. Divans Darbar is up a flight of stairs, diners beware. After a warm greeting by two staff members, we were shown to a table on the far side of the room by the chap who I would later learn to be from Romania. He was decidedly more front of house than the chap I would have guessed would be – Mein Host. 
The Naan was exactly that which Hector seeks. Served whole, it was a size such that we would not be left wanting. With an array of burnt Blisters, the Bread had risen, thick and puffy. There was a sufficiency of fresh Coriander, the Garlic was not overdone. 
This too was different from what was anticipated. Chettinad does not have to be – Soupy – and this certainly was not. I took the Toppings to be Coconut with a Coriander garnish. There was no sign of the hoped for large, dried, Red Chilli which I associate with South Indian Curry, i.e. The primary source of – smokiness. Curry Leaves were unearthed, another potential source of smokiness. 
I waited for what should have been an eruption of – Chettinad Flavour – on the palate, it wasn’t coming, and never would. Had the Coconut been toasted and the Curry Leaves dry fried, then this might have been achieved. Sadly, that was not so. I had to quickly dismiss this Curry as not being as described. This was not a Chettinad.
Start again. Despite the infused Rice offering a confusing Flavour, there was still much here to enjoy. The all important Seasoning was pitched at a decent level, the Spice Level, whilst never demanding, was noticeable. Overall, this was a pleasant Curry, there was nothing here – not to like – even though a greater intensity of Flavour was anticipated. Tender Lamb in a suitably Thick Masala is what the Hector seeks. Perhaps, one day, I’ll establish the difference between this Curry and their Bhoona. 
Keep the Hector away, a classic example of what is eschewed. There was an almost Mushroom coloured hue to the grey/brown Soupy Masala. The level of Creaminess here was way beyond that which stopped Hector ordering Saag/Palak in Mainland Europe. That Marg was declaring her appreciation of Creamy Spinach was a revelation. For once, Hector declined even a – Soupçon. 
The chap whom I had assumed to be Mein Host, cleared the table. Our enjoyment was expressed, Hector, of course would have more to say. 
Chef came out from the kitchen, Calling Cards for all. There was talk of inviting Hector back for – something special. Bring it on! 
