Topic: Weekend menu

[bhamcurry]

decided to push the boat out this past weekend, to test my BIR cooking ability.

Fried paneer korma, keema pasanda, keema dansak, tarka dal, pilau rice, gulab jamun, masala chai.

I cocked up the gulab jamun - badly burned, to my shame - but everything else delivered. Delicious curries, and lots of left overs for me to indulge in for lunches. I also used what was left of the keema (actually, brisket cooked like it was pre-cooked lamb) to make an impromptu balti.

All in all, quite happy with the results. I just need to free some space in my freezer, or eat more curry leftovers 

[Kashmiri Bob]

Sounds like a nice spread.  Post some photos if you can.  A long time ago I made pre-cooked beef shin.  Really good.  Next time you pre-cook lamb can recommend adding a little freshly ground green cardamon and mace (50/50).  Perfect combo for lamb/mutton.  Used by BIR chefs a lot, from little takeaways to Michelin Star restaurants.

Rob

[bhamcurry]

good suggestion there, Bob, thanks!