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
Best thing you can do with lamb, hides the flavour completely and saves it from the wolves, in a useful way :-)
ReplyDeleteI hear the wolf problem in West Yorkshire is terrible these days.
ReplyDeleteDaniel Sutcliffe Difficult to tell the difference between the two these days, but deep fried whole wolf is reputedly quite tasty, finished off with a Glasgow deep fried Mars bar for desert. Yummy!!
ReplyDeleteJohn Wilson do you have to BYOW to your local chippy to get it fried, I'm guessing it is not a regular menu item?
ReplyDeleteBattered Haddock is exotic (English) around here, with clams and onion rings being the regular items in that dept. Go to a US county/state fair at this time of year though and they'll deep fry almost anything: http://kitchenette.jezebel.com/the-most-ridiculous-deep-fried-foods-from-state-fairs-a-1572769682
Daniel Sutcliffe Don't be silly ,where am I going to find a wolf in West Yorkshire
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