Curry recipes keep popping up on a certain – Social Medium – occasionally one looks worthy of actually watching. The Mutton Curry as cooked by – Aqib – has the 
Thick Masala which Hector prefers by far to the – soupy – creations served up in Mainstream Curry Houses. That’s what made me watch, then I realised that the order of introducing the ingredients was the reverse of the traditional, i.e. starting with Onions, then Tomatoes, Ginger Garlic etc. This is something I tried in April during Lockdown, another media inspired approach. We all have the same ingredients and they feature in this Recipe, yet the outcomes vary markedly. One new ingredient in – Aqib’s Mutton Curry – is the use of Red Fried Onions. Anything that avoids slicing masses of Onion is to be welcomed. Frozen Onions I do use when cooking in bulk, however, they tend to introduce unnecessary liquid early in the cooking. So, here we go:
The Marinade includes Lemon Juice, having tried Yoghurt and Vinegar in times gone by, this is something I had never thought of, kinda’ obvious. Overnight would no doubt have been better, however, Hector is just back from a trip, shopping had to be done today.
My nearest Halal Butcher offered to cut the Lamb on the-bone – small. He did me no favours, somehow I still ended up with large cuts of meat and huge bones.
The whole Spices were fried in the minimal Oil. Slitting open the Cardamom is something I was taught on my Indian Curry Course, Aqib really went for it, Hector followed suit.
When the Meat was introduced, I realised just how much work lay ahead, this would would require non-stop stirring. The full eight minutes, more, led to the Oil and juices from the Meat separating.
This was a totally different approach and was potentially producing a better outcome than using a pressure cooker to infuse Flavour, which at the time of writing feels comparable.
The Dried Red Onions were added to the blender along with the Yoghurt. This did not feel like anywhere near enough Onion and so I added more. The result was a Onion-Yoghurt Paste, quite different from the video. In hindsight I could have added the Yoghurt to the Onion and let it drip through the interstices.
The Blended Tomatoes looked too – white – I had to add some Purée. More Salt, of course, Seasoning is all.
It was around this point in the video I became less convinced, and then appalled. Many demonstrations cheat when it comes to cooking Lamb/Mutton. It’s going to take an hour on the heat at some point. TV programmes often-times suggest Lamb can be cooked in less, no way, Pedro! Aqib was being honest here, but how much water? Never, has Hector added so much water to a Curry.
With the lid on, the Meat cooked, then it was time for lid off and some serious reduction.
How does when tell when Lamb is cooked? Aqib let out the secret! Remove a piece of Lamb from the pot with a spoon. Using a teaspoon, try to cut through the Meat. If it goes through, the Lamb is suitably Tender, cook longer if that is one’s preference.
This Recipe uses both Methi and Coriander, another attraction. I held back on the Methi, stick to the Recipe, Hector. And so little Oil.
Instead of serving in individual karahi as is the norm at Hector’s House, I placed the pot on the table. In this way, Marg could avoid the added Chillies. I had given Marg a warning, as I have been forced to do of late. The stock Red Chilli Powder has to be replaced, fierce, a little goes a hell of a long way.
Marg took a modest portion, her customary comment about the Spice Level was forthcoming. It wasn’t that strong, however this did not stop Marg having sliced apple to calm her palate.
The Masala had the telltale look of being blended, yet it itself had not been. The Yoghurt gave a slight creaminess. The consistency was exactly how I think a Masala should be and there was no Oil to separate once served.
Spicy? Yes, my fault, ah but the Seasoning … this was truly spot on. The Meat was quite simply superb. Tender of course, but giving off so much Flavour. The Marinade had worked its magic.
There was a – tang – which surprised given how long ago the Lemon Juice was a factor in the preparation. The distinctive Flavour of the Cardamoms was encountered on a few occasions, without them actually being consumed. The two Herbs had also added something more. The Overall Flavour was that of a Curry way different from that which the Hector tends to produce. Success.
Marg went back for more, concentrating on finding the smaller pieces of Meat, this left an imbalance. It was I, the perpendicular pronoun, who had to deal with the huge pieces of Bone with attached Meat. So it goes.
Eventually Marg did acknowledge that this was a Quality Curry.
This Recipe is certainly one I would use again.
Discovered by Hector in 2016, 
based on an article I read once but can no longer source. I’m not doing too well here, but hang on, Wicker Kebabish is not Kebabish Original (KO). Wicker Kebabish, so sources reveal, is a family run operation, not part of the chain. Hector Holmes was on the case.
Arriving on Wicker at 19.45, the shutters were down at Wicker Kebabish. Surely on this short street of Kebab Houses, Curry was being served? A few metres along the road, all was revealed, a brightly illuminated Curry House – Wicker Kebabish – occupying the former premises of 
On entering, one chap sat mid room dining alone. The area was almost thick with the smoke from the grill. The serving chap, whom I immediately clocked as being Mein Host acknowledged us. I pointed to the stairs, he assured me that the grill was being heavily used at the moment, upstairs would be worse, and the fan would clear the air in minutes. 
A waitress showed us to a downstairs booth, the – Reserved – sign was quickly removed. The Menus were already on the table – Apna Style Chef Specials – had me won. I would happily tell the World, but somebody broke – t’internet – today. The description for Karahi Gosht (£8.50) suggested no – 
The wait was appropriate, in time I shall stop mentioning how quickly the food came last week at 
The Butter Nan glistened, thankfully not with Garlic Butter. Lightly fired, but with enough burnt blisters, the Naan was puffy/thicker around the edges. A sensible size, I would both enjoy and manage all of this. Well, as much as I was allowed.
The Toppings were minimal, Ginger Strips and a threat of Coriander. No Manchester – foliage – here. There was already a significant collection of Oil around the periphery of the karahi, I would mix this into the Blended Masala. Success, the Oil was reabsorbed, no excess here. 
The Spice hit hard, no prisoners being taken here, sliced Green Chillies boosted the overall – kick. The Seasoning was below the Hector idyll, today this did not seem to matter. Behold, a new Flavour, this was markedly different for that served in the three main cities covered in Curry-Heute. Tomato skins were visible, Onions were not. I deduced a Tomato-based Masala. No need for blending, but then there were no solid Seeds/Spices here. Marg was keen to sample Hector’s latest discovery. The Naan was shrinking rapidly, Marg dipped some Naan into the Masala. I waited for the obvious reaction. The Spice Level here was well outwith Marg’s comfort zone. She came back for more. I shall remind Marg of this in days/months to come when 
Meanwhile, across the table…
The promised five pieces of Meat were present sitting on a bed of raw Onions. No sizzling platter then. As with our most recent visit to 
Plenty Meat in the Chops, with a good covering of carbon, just how I like it. The Onions were not cremated enough, but I enjoyed some of the Salad given to us – was Marg’s verdict. 
There had to be a photo with Mein Host. He took time out from serving and answering the phone. I told him to watch out for Howard who will surely visit later in the week, and report back on Karahi Gosht on-the-bone.
The weekend of – The London Marathon – and – 
The three Lamb Dishes a Hector’s point of focus when dining at 
Marg surprised us all by having her first ever Dosa – Lamb Masala Dosa – (£8.75). By avoiding Curry per se, she was clearly planning ahead for dinner later on. Doesn’t she know how these days pan out? 
Hector and Clive pushed the boat out and went all the way with the Rice, Pilau (£3.50) whilst Maggie stuck to the more modest Plain (£3.00). 
If there’s a Bhuna served anywhere in the UK which defines the genre then I offer that served at 
The Rice portion covered the plate, just. Compare this to the total waste served at other venues, especially on Mainland Europe. I think I still remember Mainland Europe. Today, I was still facing leftover Rice despite there being far from excess, further proof that the Curry portion could have been more. 
Clive offered no criticisms at all:
A pale Curry with clearly more Masala than the Bhuna as one should expect. The was an abundance of peripheral Oil, but this was in no way excessive. Hector was too busy eating to observe the Chicken Meat being separated from its bone. As Clive and Hector had done, Maggie cleared every edible morsel from her plate. I was not quite sure what the Mango Chutney was for.
The alternative vessel to Bread and Rice? Is it Curry?
The Aftermath
Taking the right hand stairs, we were shown to the same table that Steve and Hector had occupied on 
Marg thought the Blended Masala looked to be red from her side of the table, evidently not, a trick of the light. Within the Masala was a decent quantity of Fish, no flakes here, sizeable chunks. Of what, who knows? I ask the question sincerely, maybe menus should be forced to disclose this information. The Fish had been well cooked, no rubbery nonsense here. Two slices of Lemon were uncovered, the addition of – Citrus – always goes down well. There was also just enough Coriander on top to add further Flavour.
The Spice Level impressed, for the n’th time I have to wonder why so often I have Fish Curry and the Seasoning is low. In time, the Flavour of the Curry came through, even a sense of – Fishiness. 
Available in two sizes, this was the standard portion, and it gave the impression of being – huge. One day I’ll come here and try the – large (£16.95). The Masala appears to be identical to that served above, one can only speculate as to how Curry at Needoo Grill can be served so quickly. The Big Pot – comes to mind. 
Two large pieces of 
Back to Brighton, UnBarred may be Hector’s favourite Bier venue in all of the UK presently, so the opperchancity to return to the south coast was grabbed with much enthusiasm. Lunch afore was required, and where better than Curry Leaf Cafe – Brighton Lanes (60 Ship St., Brighton BN1 1AE England) whose Thali impressed 
The Lunchtime Menu was once again provided. Uncannily, Marg opted for Pepper Pork Ribs (£6.95) the Dish which was considered last time, but dismissed when told it was very much a Starter. This would suit Marg. Unknown to Hector, she also managed to sneak in an order of Mini Poppadums & Dips (£3.95). No matter what would appear, 
Lord Clive of 
The Poppadoms, sorry, Mini Poppadums, were accompanied by three Dips, or – Chutneys – as the Menu suggested – Tamarind, Mango and Chilli. 
Two Onion Bhaji sat in the middle of the tray almost obscured by the pieces of Poppadom. Marg already had her eyes on the Bhaji. Two Dips and two Sauces would have to be investigated. A strategy would be required to maximise the enjoyment of the pot of Potato and Peas – Aloo Mutter. A light and fluffy Naan sat on the side of the tray, for once being quartered was sensible else too much space would have been occupied. With the accompanying Rice, this was more Bread than Hector could ever manage, Marg would assist here also. 
Having become an expert in how to tackle the mass of food on my tray, the Rice was flattened and the contents of the Curry Pot poured over. The Shorva was quickly absorbed by the Rice. I arranged the Aloo Mutter on the side of this mass, and then one’s genius was called into action. One of the Dips, Lime Pickle was sat on the edge of the Curry. I had now created multiple options: Meat with Rice and Shorva, a Diversity of Vegetables, and the possibility of Achari. Furthermore, one of the larger pots was a runny Daal with Tomato, this would later moisten the parts of the Rice the Shorva had not reached. What an array, stunning in presentation, and so many permutations.
The remaining, single Bhaji was my starting point. 
As a Dip, the Daal was not impressive, once poured over the remaining Rice and the surplus moisture drained away, the Lentils were revealed. The Meat long gone, the end game was Daal-Rice, a suitably veggie conclusion to the feast. 
The greenness of the Masala was the distinguishing feature of the Curry. With Tamarind, Cinnamon and Star Anise, I can only presume that this was tasty. With no – assistance – Clive did well to eat as much as he did:
A Starter indeed, but once seen, a temptation for the future. But I couldn’t then consider a Thali to follow. Marg of course had this plus that which she had purloined from the ever so generous Hector. 
On – 
Scott was the Master of Ceremonies this afternoon. On introducing Habibur, he made reference to Habibur’s dynamism, a quality that was recognised in the award for – The Outstanding Service Award – during the pandemic. In addition to supporting the local community, Habibur’s team raised a significant sum to support the NHS and served thousands of free meals to front line workers. 
Chicken Pakora could well have been the food highlight, but when the Seekh Kebab arrived, there was no doubting that – we were being fed. Here for the food? Why should Hector fabricate a defence? Julia hopes that Marg and Hector will be tasked with reviewing a Curry House in Bo’ness. One venue there does appear to be the standout. Hopefully that’s the one.
Samples were distributed, I have yet to taste them. Hector tends to only have Curry with Bier, and today was not a Bier day. Did I mention the – free bar? Despite not taking advantage, the generosity was much appreciated. I certainly had my full share of the – Canapés. 
There was an ongoing flurry of photography, Hector even had the SLR on duty today, gravitas. Ironically, the self imposed non-flash limitations meant that not all the food was given worthy coverage. The Chefs had their photos taken then the front of house staff in turn. 
There was a small congregation at the doorway of 
Navid, our waiter for this evening, introduced himself. He served us last time Alan, Tracy, Marg and I dined here together which unbelievably was 
Menus
A Saturday night out in a licensed restaurant, even Hector foregoes his customary Sparkling Water. Tracy’s 330ml bottle of Cobra (£3.75) did not seem to be as good value as Hector’s pint at £4.00. Marg, who had the car, stuck to Cola (£2.25) whilst Alan decided he wasn’t messing about with glasses of wine when the bottle (£18.45) would do. The Drinks took a while to arrive, in the interim, Navid was back asking about Poppadoms. Knowing my fellow diner’s propensity to say – yes – the Hector was back on duty.
Down to business. Despite Hector’s appetite being significantly reduced after Lockdowns 1-3, there was no way the Meat Chops (£4.95) could be passed over. Alan felt likewise. Marg announced that she would have one of mine, no change there then. Alan then declared no, Marg would have one of his. He too was worried about being able to do his Curry justice, or is it that waste-lines have expanded in the last eighteen months? As per last visit, Tracy went for the Chapli Kebab (£4.45). 
Only one was recognisable as a – Lamb Chop – per se. Four, smallish, pieces of Lamb, well marinaded, not cremated, but still mightily tasty. Eating four was not a problem, there was no way our Mains would arrive immediately after our Starters. 
A pair of very well fired Kebabs, they didn’t last long. 
Actually, the Family Nan may well be part of Chef’s Challenge 1 (£14.95) for those who may be interested. I also note – Back To Our Roots – the Chop Handi (£9.90) must be be enquired about, one day. 
Bradford Curry, the Meat is cut small so the count becomes irrelevant, there’s enough here, more than enough. As I stirred the Masala, there was possibly a bit more than one might be served in Hector’s favourite Bradford venues. Ironically, I have probably not been to 
Topped with more Coriander than any of the other Dishes served this evening, the Herb content in the Masala was not overtly visible. This is how Hector prefers his Palak/Saag, not a mass of Green Mush. 
Here the Herb content was more visible, but was still very much a case of Masala with Spinach. Tracy expressed her – amazement – from the start, Curry of this quality is no longer served in 
This is what a Fish Karahi should look like. Curry-Heute is not about damning other venues, especially my favourites, however, I am still getting over last Saturday’s Fish Karahi 
It was a long day. Alighting at Clydebank Station, the customary late night 
Bhuna Lamb
Half cooked Tomato stood out in the Thick Masala Mass which appeared to have Herbs in the mix. I counted ten large pieces of Meat, each would be halved, in theory, two could easily have had a decent meal from what lay before me.
After 
Arriving at 14.20, Ayaz, Mein Host was at the door. With pleasantries exchanged, I took my preferred seat on the right. The front of house chap greeted:
As I crossed the River Clyde, I stopped to record the rapid progress being made on the Barclay’s site. How many more quiet days will I be able to enjoy at 
Karahi Lamb
Hot and sizzling, how I champion Curry served in such a manner. Coriander Leaves and Stems plus Ginger Strips topped the Masala Mash. The boneless pieces of Meat today looked – flat – an interesting cut. Sucky Bones were present also, an ideal mix. 
The Meat was beautiful, the full on Flavour of Mutton was prominent, piercing through the Tomato-rich Masala. I found myself eking out the substantial Wholemeal Chapatti. How is it that I can always eat an entire Chapatti at 
Today I took the time to record my Chapatti shovel with the Masala which highlights the Tomato and Chillies. The amount of pleasure sourced from this alone makes me wonder if the Meat is actually required? But then, why would one choose to miss out on the outstanding quality of Lamb served today? 
Steve joined Marg at 
Steve was not expecting this. This may have been his first encounter of the large, flat karahi. With a somewhat spectacular sight of Lamb on-the-bone, topped with sliced Bullet Chillies, Ginger Strips and Coriander, I wondered why I hadn’t changed my mind and share the kilo with Steve. 
The Mince and Peas had the same toppings, quite a few of the sliced Bullet Chillies found their way into Hector’s Curry until Marg realised that she might be done for manslaughter. Beautifully Dry, one has to wonder so many venues get this Curry wrong. There was but a hint of peripheral Oil, and any Masala had been well absorbed. 
What was Masala, what was Fish? Some restaurateurs are afraid to serve Fish Karahi in case the Fish turns flaky. In Bradford, this is the style, it works. Today I had a Mash of Masala (?) and Flaked Fish with some larger pieces. I can only identify the Fish as being – white. 
The Karahi returned, it looked better and the food had a reheat, quite a boost. I ate on, but the damage had been done. My stomach was sending out signals – stop eating this. All I was getting was pulp and Oil. Had the Aloo Paratha made more of an impact, there might have been a distraction, sadly, it was too bland. So it goes.
The search for the perfect Fish Karahi continues.
