JuliaA Pakistani dry lamb curry from The Curry Guy that started suspiciously and turned outstanding.
At first, the meat is marinated in yogurt, mixed with vinegar, garlic, ginger, chilies, chickpea flour, and extremely pungent mustard oil. Which is not unusual.
Then this meat with all the marinade is plunked into the boiling water and lots of it.
For a while, you’re staring into the pot with suspended pale clumps rolling in a murky liquid, thinking: what did I just do and why. Who is going to eat that? Tom peaked into the pot and silently walked away with the look: “I hope you know what you’re doing.” Tom, I don’t.
After a while, this mush thickened a bit. When the liquid reduced to about a cup, the pot contents went into a bowl. Still looking questionable.
Now empty pot is filled with what seems to be an unreasonable amount of ghee and sliced onions. You begin to question The Curry Guy, yourself, publishing industry but follow with garam masala, Kashmiri chili powder, and dried fenugreek anyway. At this point, there’s no turning back and you’re determined to go through with the mess to the end.
Once the onions are deep brown, meat with that white liquid goes into the onion mix. And you start thinking how to hide the fiasco.
Suddenly, after a few minutes on high heat, you are staring at the beautiful glossy curry just like the one in the picture in the book where crispy tender bits of lamb are shining with just a touch of thick and creamy sauce. And you can’t restrain yourself from tasting. And tasting. And tasting.
A truly outstanding recipe.
#food #cooking #lambcurry #pakistanifood #homemade #thecurryguy #inmykitchen
At first, the meat is marinated in yogurt, mixed with vinegar, garlic, ginger, chilies, chickpea flour, and extremely pungent mustard oil. Which is not unusual.
Then this meat with all the marinade is plunked into the boiling water and lots of it.
For a while, you’re staring into the pot with suspended pale clumps rolling in a murky liquid, thinking: what did I just do and why. Who is going to eat that? Tom peaked into the pot and silently walked away with the look: “I hope you know what you’re doing.” Tom, I don’t.
After a while, this mush thickened a bit. When the liquid reduced to about a cup, the pot contents went into a bowl. Still looking questionable.
Now empty pot is filled with what seems to be an unreasonable amount of ghee and sliced onions. You begin to question The Curry Guy, yourself, publishing industry but follow with garam masala, Kashmiri chili powder, and dried fenugreek anyway. At this point, there’s no turning back and you’re determined to go through with the mess to the end.
Once the onions are deep brown, meat with that white liquid goes into the onion mix. And you start thinking how to hide the fiasco.
Suddenly, after a few minutes on high heat, you are staring at the beautiful glossy curry just like the one in the picture in the book where crispy tender bits of lamb are shining with just a touch of thick and creamy sauce. And you can’t restrain yourself from tasting. And tasting. And tasting.
A truly outstanding recipe.
#food #cooking #lambcurry #pakistanifood #homemade #thecurryguy #inmykitchen
Martin Kubler 🎲 Ⓐ 🏴 Ⓥ