Great Cheery! I'm sure you will have great success - Can I give you one more little tip that none of the videos have given, but it took a Greek restaurant owner to give me the tip - when you buy your lamb ask the butcher to please give you between 500g and a kilo of leg or shank lamb bones. No meat attached or very little, and cut through his bandsaw into approx. 3-5inch pieces. That is to expose the marrow. Believe me when I tell you this will make your curry extra super delicious. It may be a little greasy but ignore that and enjoy the flavour.
Post by cheerypeabrain on Aug 23, 2020 14:23:03 GMT
Tod is it possible to make the bunny chow with any other meat like beef? Jeff isn't mad about lamb or mutton and won't eat pork at all. I always make stock when I have beef, chicken or lamb bones so I have a few bags of thick gelatinous stock in the freezer. We had a rib of beef a few weeks ago and the stock I made is very rich...used some in a soup a few days ago and it was very good.
I've checked my store cupboards for spices and I have all but the cumin seeds..altho I have plenty of powdered cumin....I know that it won't be as good but I doubt I'd get cumin seeds locally...I usually go to the Asian supermarkets for spices and they are all in areas with high Coronavirus levels.
Absolutely. Only made with lamb or mutton as Hindus don't eat beef. Soft beef skirt or similar will be fine. Got to be honest and tell you Jeff won't even know if he is eating lamb, beef or kangaroo. Curry spices can disguises almost everything.
Post by cheerypeabrain on Aug 24, 2020 8:38:58 GMT
Made the Durban masala...my kitchen smells spicy already...toasted the ingredients then oiked out my Dad's old coffee grinder. I bought this for my parents from Harrods the first Christmas after I left home and went into nursing. They had it on the wall in their kitchen ...now it's in mine.
I have always liked manual grinders. My grandmother had a meat grinder like that. Every now and then she would make fried patties of leftovers for lunch and we would stick in a piece of steak, a pork chop, an onion, the heel of a stale baguette, a handful of fresh parsley or whatever. Once it was ground up, she would add an egg to the bowl, some salt and pepper, mix it and make the patties. They were always perfect even though the ingredients were variable.
Post by cheerypeabrain on Aug 24, 2020 12:18:29 GMT
I used to have a proper mincer but lost it when we moved house...a box of several kitchen gadgets went missing including the mincer. For some reason I never replaced it. I use Dad's coffee bean grinder just for making masala mixes now but haven't been able to get hold of sufficient raw spices recently...just had enough to make the Durban masala this morning.
Anyway..the chow is cooking nicely, it does taste quite hot and spicy but hopefully the blandness of the bread will tone it down. The bread dough is proving in the greenhouse (in a bowl covered with cling film to keep the flies off!)
Cheery, to calm down the heat (spiciness) add a tablespoon or even two to the curry whilst it's bubbling away. All my curry gets a spoon or two. I like the very slight sweet aftertaste….and no burning tongue. .Looking good!