Discussion
I'd be tempted to do a generic mild curry from storecupboard type ingredients.
Big chunk of butter, brown the (ideally marinated) meat, -remove from pan. Then handful of garlic, couple of chopped onions, generous dessert spoonful or two of mild, basic curry powder. Sweat off for a bit then add a couple of tins of tomatoes, maybe a lamb stock cube to season and add flavour, whizz smooth. Then add the meat, and enough tinned coconut milk to sweeten and balance the tomato. Simmer until the meat is tender and sauce has reduced a bit. Check seasoning, tomato puree can enrich nicely here if need be.
Or...
The cubed shoulder might work with my favourite curry recipe ever.
http://www.them-apples.co.uk/2008/09/moghlai-lamb-...
(The link gives a second-hand re-iterated version of the recipe but it'll work fine.) -Proper curry. Very simple but memorable flavours.
Big chunk of butter, brown the (ideally marinated) meat, -remove from pan. Then handful of garlic, couple of chopped onions, generous dessert spoonful or two of mild, basic curry powder. Sweat off for a bit then add a couple of tins of tomatoes, maybe a lamb stock cube to season and add flavour, whizz smooth. Then add the meat, and enough tinned coconut milk to sweeten and balance the tomato. Simmer until the meat is tender and sauce has reduced a bit. Check seasoning, tomato puree can enrich nicely here if need be.
Or...
The cubed shoulder might work with my favourite curry recipe ever.
http://www.them-apples.co.uk/2008/09/moghlai-lamb-...
(The link gives a second-hand re-iterated version of the recipe but it'll work fine.) -Proper curry. Very simple but memorable flavours.
toasty said:
Yes, they are nice. Never seen them at the supermarket though - just at CostcosDefcon5 said:
toasty said:
Yes, they are nice. Never seen them at the supermarket though - just at CostcosIncidentally, Geeta's relishes are the best I've tried: the lime and chilli chutney is exquisite, as is the onion chutney. The latter in a sandwich with strong cheddar
Defcon5 said:
toasty said:
Yes, they are nice. Never seen them at the supermarket though - just at Costcos
the thing with jar sauces is that:
a] you don't learn anything.
b] curry sauces generally tend to be easy.
you could whip up a korma sauce in no time, but i reckon roe deer would go very nice with a passanda.
http://www.bbc.co.uk/food/recipes/lambpasanda_7403...
a] you don't learn anything.
b] curry sauces generally tend to be easy.
you could whip up a korma sauce in no time, but i reckon roe deer would go very nice with a passanda.
http://www.bbc.co.uk/food/recipes/lambpasanda_7403...
Liking the pasanda idea. Having casseroled the other shoulder (and never having eaten roe deer before) I'd say it was most like goat / lamb.
@ Soovy - I was given the two shoulders by a friend in exchange for pork rillettes / crayfish. The deer in turn was obtained by slipping a local gamekeeper £75 and picking it up skinned and butchered from the back of a Landrover.
The 'real' economy may be dead on its arse, but the cash / barter economy flourishes, even in Surrey.
@ Soovy - I was given the two shoulders by a friend in exchange for pork rillettes / crayfish. The deer in turn was obtained by slipping a local gamekeeper £75 and picking it up skinned and butchered from the back of a Landrover.
The 'real' economy may be dead on its arse, but the cash / barter economy flourishes, even in Surrey.
Mobile Chicane said:
Liking the pasanda idea. Having casseroled the other shoulder (and never having eaten roe deer before) I'd say it was most like goat / lamb.
@ Soovy - I was given the two shoulders by a friend in exchange for pork rillettes / crayfish. The deer in turn was obtained by slipping a local gamekeeper £75 and picking it up skinned and butchered from the back of a Landrover.
The 'real' economy may be dead on its arse, but the cash / barter economy flourishes, even in Surrey.
You're like some sort of semi-inducing fanatsy at times, you know, MC. Sort of like a cross between Christina Aguilera, Nigella Lawson and Ma Larkin.@ Soovy - I was given the two shoulders by a friend in exchange for pork rillettes / crayfish. The deer in turn was obtained by slipping a local gamekeeper £75 and picking it up skinned and butchered from the back of a Landrover.
The 'real' economy may be dead on its arse, but the cash / barter economy flourishes, even in Surrey.
Soovy said:
Mobile Chicane said:
Liking the pasanda idea. Having casseroled the other shoulder (and never having eaten roe deer before) I'd say it was most like goat / lamb.
@ Soovy - I was given the two shoulders by a friend in exchange for pork rillettes / crayfish. The deer in turn was obtained by slipping a local gamekeeper £75 and picking it up skinned and butchered from the back of a Landrover.
The 'real' economy may be dead on its arse, but the cash / barter economy flourishes, even in Surrey.
You're like some sort of semi-inducing fanatsy at times, you know, MC. Sort of like a cross between Christina Aguilera, Nigella Lawson and Ma Larkin.@ Soovy - I was given the two shoulders by a friend in exchange for pork rillettes / crayfish. The deer in turn was obtained by slipping a local gamekeeper £75 and picking it up skinned and butchered from the back of a Landrover.
The 'real' economy may be dead on its arse, but the cash / barter economy flourishes, even in Surrey.
Shaw Tarse said:
Soovy said:
Mobile Chicane said:
Liking the pasanda idea. Having casseroled the other shoulder (and never having eaten roe deer before) I'd say it was most like goat / lamb.
@ Soovy - I was given the two shoulders by a friend in exchange for pork rillettes / crayfish. The deer in turn was obtained by slipping a local gamekeeper £75 and picking it up skinned and butchered from the back of a Landrover.
The 'real' economy may be dead on its arse, but the cash / barter economy flourishes, even in Surrey.
You're like some sort of semi-inducing fanatsy at times, you know, MC. Sort of like a cross between Christina Aguilera, Nigella Lawson and Ma Larkin.@ Soovy - I was given the two shoulders by a friend in exchange for pork rillettes / crayfish. The deer in turn was obtained by slipping a local gamekeeper £75 and picking it up skinned and butchered from the back of a Landrover.
The 'real' economy may be dead on its arse, but the cash / barter economy flourishes, even in Surrey.
Soovy said:
Mobile Chicane said:
Liking the pasanda idea. Having casseroled the other shoulder (and never having eaten roe deer before) I'd say it was most like goat / lamb.
@ Soovy - I was given the two shoulders by a friend in exchange for pork rillettes / crayfish. The deer in turn was obtained by slipping a local gamekeeper £75 and picking it up skinned and butchered from the back of a Landrover.
The 'real' economy may be dead on its arse, but the cash / barter economy flourishes, even in Surrey.
You're like some sort of semi-inducing fanatsy at times, you know, MC. Sort of like a cross between Christina Aguilera, Nigella Lawson and Ma Larkin.@ Soovy - I was given the two shoulders by a friend in exchange for pork rillettes / crayfish. The deer in turn was obtained by slipping a local gamekeeper £75 and picking it up skinned and butchered from the back of a Landrover.
The 'real' economy may be dead on its arse, but the cash / barter economy flourishes, even in Surrey.
At the risk of lowering the tone, if you're not averse to being seen in a B&M store, the do a lovely jar of Butter Chicken sauce.
Think of it as Korma but with a kick rather than artery-clogging cream and coconut/almond flavour.
And for under 70p a jar, that stays fairly thick (none of this watery nonsense!) when cooked, you may just live down the embarrassment of shopping there....
Think of it as Korma but with a kick rather than artery-clogging cream and coconut/almond flavour.
And for under 70p a jar, that stays fairly thick (none of this watery nonsense!) when cooked, you may just live down the embarrassment of shopping there....
Mirchwangan Korma - Chilli Red Korma (Kashmir)
This recipes comes from Pat Chapman's 250 Favourite Curries and Accompaniments.....A good book for all you curry lovers. It gave me a very sound basic knowledge of spices & their uses. I now always grind & mix my own spices.
This dish is far removed from the formula curry as Kent is from Kashmir, whence is comes. Having been lulled into thinking korma meant 'mild', this searingly hot korma puts the record right. In fact korma actually describes a method of cooking, where the water contents is reduced out completely leaving the ghee or oil.
At a Kashmiri wedding feast, it is traditional to serve a number of kormas - a white one (using cream and ground nuts), a green one (using herbs), and this one, using the blood-red colouring Kashmiri chilli.
Serves: 4
Ingredients:
675 g (11/2 lb) lean boned leg of lamb
4 tablespoons butter ghee
4-6 flakes Alkanet Root (Ratan Jot)
2-4 garlic cloves, finely chopped
225 g (8 oz) red onions, chopped
fragrant stock or water
1 teaspoon Garam Masala
aromatic salt to taste
Marinade:
1 tablespoon tomato purée
1 tablespoon Sweet Noble Paprika
110 ml (4 floz) red wine
25 ml (1 floz) bottled beetroot vinegar
1 bottled beetroot, about the size of a ping-pong ball, drained and sliced
20 fresh red chillies, coarsley chopped
1 red bell pepper, coarsley chopped
Masala:
15 cm (6 inch) piece cassia bark
12 green cardamoms
10 cloves
8 bay leaves
1 teaspoon fennel seeds
Method:
1. Cut the meat into cubes about 4 cm (11/2 inches) in size, remembering that thye will shrink during cooking as the liquids come out.
2. Put all the marinade ingredients in a blender, and process to a loose paste.
3. Place the paste in a large non-metallic bowl with the meat, and mix well. Cover and refrigerate for 24-60 hours.
4. Preheat the oven to 190˙C / 375˙F - Gas 5.
5. Heat the ghee in a karahi or wok and add the alkanet root, which will colour the ghee red in a few seconds. Strain, using a metal strainer, and keep the oil. Discard the alkanet.
6. Return the red ghee to the pan, reheat, and stir-fry the garlic for 1 minute, then add the masala and onions, and stir-fry for about 5 minutes.
7. Put the fried ingredients and the meat and marinade into a 2.25-2.75 litre (4-5 pint) lidded casserole dish, put the lid on, and place it in the oven.
8. After 20 minutes, inspect and stir the korma, adding stock or water if it is becoming too dry.
9. Repeat 20 minutes later, this time adding the garam masala and salt to taste.
10. Cook for a further 20 minutes, then serve with plain rice.
Note: To make this dish even hotter, use only red Scotch Bonnet or Habañero chillies, and use 1 tablespoon extra-hot chilli powder instead of paprika.
This recipes comes from Pat Chapman's 250 Favourite Curries and Accompaniments.....A good book for all you curry lovers. It gave me a very sound basic knowledge of spices & their uses. I now always grind & mix my own spices.
This dish is far removed from the formula curry as Kent is from Kashmir, whence is comes. Having been lulled into thinking korma meant 'mild', this searingly hot korma puts the record right. In fact korma actually describes a method of cooking, where the water contents is reduced out completely leaving the ghee or oil.
At a Kashmiri wedding feast, it is traditional to serve a number of kormas - a white one (using cream and ground nuts), a green one (using herbs), and this one, using the blood-red colouring Kashmiri chilli.
Serves: 4
Ingredients:
675 g (11/2 lb) lean boned leg of lamb
4 tablespoons butter ghee
4-6 flakes Alkanet Root (Ratan Jot)
2-4 garlic cloves, finely chopped
225 g (8 oz) red onions, chopped
fragrant stock or water
1 teaspoon Garam Masala
aromatic salt to taste
Marinade:
1 tablespoon tomato purée
1 tablespoon Sweet Noble Paprika
110 ml (4 floz) red wine
25 ml (1 floz) bottled beetroot vinegar
1 bottled beetroot, about the size of a ping-pong ball, drained and sliced
20 fresh red chillies, coarsley chopped
1 red bell pepper, coarsley chopped
Masala:
15 cm (6 inch) piece cassia bark
12 green cardamoms
10 cloves
8 bay leaves
1 teaspoon fennel seeds
Method:
1. Cut the meat into cubes about 4 cm (11/2 inches) in size, remembering that thye will shrink during cooking as the liquids come out.
2. Put all the marinade ingredients in a blender, and process to a loose paste.
3. Place the paste in a large non-metallic bowl with the meat, and mix well. Cover and refrigerate for 24-60 hours.
4. Preheat the oven to 190˙C / 375˙F - Gas 5.
5. Heat the ghee in a karahi or wok and add the alkanet root, which will colour the ghee red in a few seconds. Strain, using a metal strainer, and keep the oil. Discard the alkanet.
6. Return the red ghee to the pan, reheat, and stir-fry the garlic for 1 minute, then add the masala and onions, and stir-fry for about 5 minutes.
7. Put the fried ingredients and the meat and marinade into a 2.25-2.75 litre (4-5 pint) lidded casserole dish, put the lid on, and place it in the oven.
8. After 20 minutes, inspect and stir the korma, adding stock or water if it is becoming too dry.
9. Repeat 20 minutes later, this time adding the garam masala and salt to taste.
10. Cook for a further 20 minutes, then serve with plain rice.
Note: To make this dish even hotter, use only red Scotch Bonnet or Habañero chillies, and use 1 tablespoon extra-hot chilli powder instead of paprika.
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