Peshawar-style lamb curry

Exceptional #currynight yesterday evening. Used a bunch of lamb shoulder chops but cut into chunks in this Peshawar-Style curry.

Cardamom, cassia and clove flavors added to the standard turmeric, coriander and cumin curry spices, with a long slow simmer in a yogurt and besan based sauce, leaving the lamb wonderfully tender and tasty in a smooth creamy spicy sauce. Added chopped mint & cilantro leaves, along with fresh green chilies right at the end, and the result was something that is definitely on my list to repeat again.

#indianfood   #homemadefood

Haddock Balti

A good #currynight  yesterday, using some wild caught haddock from the local supermarket we made this Balti. Recipe was unusual in that it called for the flaky white fish to be marinated in the spices for quite some time, then cooking was very quick in onion base being careful to keep the fish chunks in quite large pieces.

To go with it we created a super spicy fresh chutney using cilantro, chilies, and cucumber. All together, absolutely delicious!

#indianfood   #homemadefood

Chukandar Gosht

First attempt at this #currynight slow cooked Chukandar Gosht using grass fed beef from a local farm and beetroots we grew ourselves.

Recipe from online and a bunch of things we'll do differently next time but it was good enough to try again with modifications. Beetroot gives a wonderful earthy sweetness that strikes me as a great base for an excellent curry dish.

#homemadefood   #indianfood