Curry Recipes Online
Beginners Guide => Glossary => Glossary of Spices => Topic started by: Tommy Timebomb on June 06, 2012, 05:33 PM
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I have been viewing a Rogan Josh recipe here which specifies "1 blade of mace". How would I come across a blade of mace, do they come in packets. from what i have read it is the outer coating of nutmeg. Do i have to buy whole nutmeg and strip it.
Would I buy a whole packet just to use one and then have the rest stuck in my cupboard for years until I find another recipe that requires it??
There is a local halal butchers close to me that does what is described by them as "Curry Mix"
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i use mace when making sausages got it from the same place i buy my other spices.
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Hi TT,
Mace is indeed the outer covering/sheath of a nutmeg. You either get mace whole or ground to a powder, just as you can buy nutmeg whole or powdered.
So if you buy whole mace you will have a bag or jar filled with mace blades. Here is an example:
http://www.spicesofindia.co.uk/acatalog/Indian-Food-TRS-Mace-Whole-Javantry.html#aISW032_2dp (http://www.spicesofindia.co.uk/acatalog/Indian-Food-TRS-Mace-Whole-Javantry.html#aISW032_2dp)
I would say go very easy on the mace/nutmeg direction, I don't think they are prominent BIR spice flavours.
I know I've ruined a few traditional curries by following the instructions to add a half teaspoon of mace powder near the end of cooking.
Cheers,
Paul
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(Javantry) Thanks very much i think I can track it down in this TRS form. :)
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If you just want a few blades, pm me an address and i'll send you some f.o.c
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Geezah I really do appreciate that mate.
At this point I'm trying to work out what I want to do with the lamb on the bone mix that I have in the freezer. So far I have only viewed one recipe and tonight I will be hunting down a few more suitable ones.
If I decide to go for the original one I may well take you up on your offer mate!
Thanks once again. ;)
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This is what I have been considering from way back in 2005...
http://www.curry-recipes.co.uk/curry/index.php?topic=52.msg95#msg95 (http://www.curry-recipes.co.uk/curry/index.php?topic=52.msg95#msg95)
But from what I can see a Bhuna is also suitable?
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Hi Tommy
Why not try a Staff Curry, this is a good one
http://www.curry-recipes.co.uk/curry/index.php?topic=5958.msg65987#msg65987 (http://www.curry-recipes.co.uk/curry/index.php?topic=5958.msg65987#msg65987)
or you could precook the lamb and use it in any curry.
cheers Chewytikka
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If you have mace blades left over, you can always use them to make a bread sauce (to accompany a roast chicken); to my taste, mace is the most important spice in bread sauce, and I regularly add a little (plus some cinnamon, and maybe a clove or two) to packet bread sauce (even the so-called "luxury" mixtures).
** Phil.
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Chewy that seems to be exactly the sort of thing I'm looking for. I read a thread which mentioned the staff curry but never understood what it meant. I'll be doing this early next week.
I pre cooked some the other day for madras, it wasn't too bad but the the meat on the bone seem's more suited to something else.
Sorry Phil I wouldn't know a bread sauce if it was staring me in the face, I would like to get around to other types of cooking at some stage but learning how to make a nice curry as in second nature is paramount at the minute.
I'm still at the stage of legging it between the kitchen and front room like a lunatic to read the instructions off the PC... I really must take a few notes down!
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And for those who don't know (please say I wasn't the only one) I found this explanation somewhere...
"Cooked for a long time, the chef prepares a big pot at the beginning of the evening. The staff then eat together when the restaurant closes, I have only ever tried it at the Sahib. Can be Chicken or Lamb minced or cubed, cooked with onions and spices and served and eaten with chapatis, no knives or forks. Quite different to the curry sold off the menu but very yummy!"
It's quite self explanatory really and I knew it all the time! ??? :-\