Both look great!
Lunchtime tomorrow, saturday lunch and unusual one for me but its a request from me nong.
Can you guess
I may need more we'll see, had to rescue some ginger from the freezer as i didn't have enough in the fridge.
ok no takers
2 teaspoons of turmeric, one tablespoon of mustard seed, one teaspoon of ground pepper, two tablespoons of garam masala and one and half tablespoons of chili.
Heat the mustard seeds in a combination of sunflower and mustard oil
Mix the dry spices with water, never fry them before the liquid, if you do its wrong
Ready for the rest, i dipped me finger in to test the heat and its hot but may need a little more later, we'll see.
the main event. Its a beef curry, not a madras, not a vindy its just mine. I always use "cheap cuts", or they used to be.
top is c800g of shin and below is a 600g lump of skirt. This lot is approx £13. As a nipper it was the cheapest cuts and under £1.50 a pound. Still nearly 1.5Kgs for $15.5 US. The skirt is great and thick cut and i'll cube it about 2 inches, the shin they'd already sliced else i'd have asked for the same but the cut is great as its gelatinous and both really benefit from long and slow cooking in this case in the slow cooker overnight. Its going to be a nightmare waking to the smell of curry
Last edited by malmomike77; 22-07-2022 at 10:57 PM.
Nothing wrong with curry for breakfast
^ I have to leave some for the daughter and her hubby
That's gonna be a nice curry!
Mustard oil is a new one for me, shall check it out.
^ lets hope so, its all in the pot now and will slow cook for 7 hours tonight, marinating for 6 hours first.
its thickening up like it should, gonna be a good one. 4 hours left before the heat goes on.
I'd be tempted to put a couple of spuds in there and some coconut milk.
Btw what time is it served, I'll bring some pompadoms and beer
Following Dirks suggestion, i have had to taste it.
I don't know about that but its made me nose run.
Dry fry whole spice and then grind yes. I learnt this in India when i was 18, they added water to the ground dry spices to start the gravy, makes it easier to combine into the curry and doesn't burn the spices.
^ seems the majority do it your way. Its just the way i got taught and it was explained by an indian family i stayed with who's wife was a teacher and spoke excellent English; if you dry fry and grind and then fry again you risk overcooking or burning the spices.
Only with ground spices, i told a friend about this method years back and he said it didn't work and the spices just sat on top of the water
Decided to have a hedonistic day and started with a dozen oysters (raw, not a favourite if mine but the girls like them)
and then went to a vineyard for a bit of tasting and spoiling.
School holidays are over but the week-end was one of culinary spoiling . . . in the next episode
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