Lamb curry from Salado

Little Steven

This was basically what I did in Salado with a couple of exceptions.

1 A few black cardamom cloves and bay leaves in the whole masala

2 Added six or seven seeded plum tomatoes

3 Added a teaspoon of brown sugar, and a little hing (asafetida) powder

4 Used a very rich lamb stock instead of water. This gravy would normally be done with bone in goat or lamb so water is ok. It is better that way. Ashish and I decided this would be easier to serve this way.

( http://www.vahrehvah.com/basic-lamb-curry#.UycTh2BOUcM )

Little Steven

I forgot to mention that Caliking did the rice. I think I saw cinnamon and black cardamom and know for sure he put cumin seed in. Hopefully he will chime in with that.

Chris_Wang

That lamb was amazing! The rice was a perfect compliment, but the lamb was spot on.

pantsypants

Lamb Curry from Brampton this week ? ?

Little Steven

Pick a day except tomorrow.

pantsypants

I am thinking Thurs or Friday ...i will have a better idea tomorrow .

I would ask if you had a good time in Salado , but i know the answer !!!

caliking

Dude, you did a fine job. My FIL has been raving about how good it was. He can't believe a Canuck can cook like that.

Bravo.

Judy Mayberry

@caliking:  Steven said you put black cardamom in your rice. I've never seen anything so big in rice. He invited you to tell us how you made it. 

Little Steven

caliking said:

Dude, you did a fine job. My FIL has been raving about how good it was. He can't believe a Canuck can cook like that. Bravo.

That is the highest praise I could hope for my friend.

caliking

Judy Mayberry said:

@caliking:  Steven said you put black cardamom in your rice. I've never seen anything so big in rice. He invited you to tell us how you made it. 

The rice was a jeera pulao of sorts.

3 cups basmati rice, washed

1-2 TBSP cumin seeds

1 stick cinnamon (about 2")

1-2 black cardamom

Salt ( maybe 1 TBSP??)

1-2 TBSP oil + 1-2 TBSP oil (or ghee)

Heat the oil on med or med-hi heat and gently fry the whole spices (cumin, cardamom, cinnamon) until they are aromatic.

Add the washed rice to the pot, with sufficient water to cook it.

Maybe add another 1-2 TBSP of oil. Stir it all up. Add the salt at some point.

Bring the pot to a rolling boil on high heat. Stir it well. Reduce heat to med or med-lo, and cover. Crack the lid a bit to keep the rice from boiling over. Check after 5 mins. Should take 7-10minutes after you lower the heat. The rice should be nearly done when it becomes fragrant and you can smell the rice in the kitchen.

I didn't add salt because we generally don't add salt to rice. But I think it would have tasted better with some salt. I may have added a bay leaf or two, but things were getting fuzzy after drinking all of @henapple 's beer.

henapple

It looked like one of my cigars floating in there. Is your cinnamon stick bigger?

Judy Mayberry

You guys have given me all the laughs for the day...keep going!

And thank you, @caliking. @Henapple posted a couple of pictures of you and Steven, and of course the beers.

caliking

henapple said:

It looked like one of my cigars floating in there. Is your cinnamon stick bigger?

Have you seen my chocolate cherry popper?

caliking

Judy Mayberry said:

You guys have given me all the laughs for the day...keep going!

And thank you, @caliking. @Henapple posted a couple of pictures of you and Steven, and of course the beers.

You're welcome. Hope you enjoy it. 

SmokeyPitt

caliking said:

henapple said:

It looked like one of my cigars floating in there. Is your cinnamon stick bigger?

Have you seen my chocolate cherry popper?

)