This is an important dish for me. Its one of the first curries I learnt to make, from an old and battered Madhur Jaffrey book. I used to make it in my mum’s kitchen, and we’d eat it outside on the old wooden table, the one with the benches, in the sun, by the hedge [...]
Sometimes, I like simple. Those meals that are just thrown together with little effort and less thought, the ones that somehow transcend their parts and become something quite wonderful because of either the sheer quality of their ingredients or the application of a transformative cooking process. This is one such dish – a deep, rich [...]
Curries made with cream have a richer, silkier feel than those made with yoghurt. The sauce tends to be reduced so that it clings to the meat, a thick coating of intensely flavoured cream encasing chunks of tender lamb or mutton. This is a good curry for those who don’t really like the fire of [...]
Indian and Pakistani food is rich and varied. I’ve cooked countless lamb or mutton curries, each with the same basic method and ingredients, each of which have been vastly different because of subtle differences in spicing and small tweaks in ingredients. The length of the list of spices that go into most curries means that [...]
This is it. This is the most abused, mistreated and misrepresented curry in the whole of the world. There isn’t another Asian dish that comes close to this one in terms of how people view it. Its reputation is right down there in the gutter. A vindaloo is nothing more than a macho challenge after [...]