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So was it the synergy of all the ingredients that resulted in this serendipitous outcome or do you attribute it to a particular ingredient? The kala namak seems to stand out as not typically BIR.
This sounds interesting. I see you found some kala namak (black salt) and it would seem to provide the taste you wanted? How was the lamb pre cooked?
The 2 mirch powders you've used are yet another source of frustration and amusement, [...]
It [kala namak] is something to which I have become somewhat addicted, having discovered only very recently...
I was making spice blends from scratch believing that somehow this was how BIRs must do it
Quote from: Peripatetic Phil on December 08, 2018, 08:59 PMIt [kala namak] is something to which I have become somewhat addicted, having discovered only very recently...Amazing, it only took you 7 years for Kala Namak,
Made a third version of this last night, again using a chicken leg chopped through the bone, but on this occasion allowed to defrost naturally (before chopping, needless to say !) and then cooked from raw by adding to the pan as soon as the spices and g/g paste were giving off their "we need base" smell.