[quote=“ChocolateMice, post: 760596, member: 168”]I was also gonna suggest a curry but that’s also run of the mill.
[/quote]
It is if he just dumps it on a plate with some rice, but if he does a few nice sides she might be impressed. I have a very good cauliflower side dish for curry.
Are you on for the long haul here or is this an effort at some short term sexual satisfaction?
Go on…
[quote=“Juhniallio, post: 760590, member: 53”]Right Runt. My own recipe based on some indian cook books and years of practical experience in the field. Measurements based on a slow cooker.
First up. The onions. Cut 3 of em small as fuck. Put them in a pan with a tonne of crushed garlic (1 bulb or more) and a good couple of inches of ginger. Fry these at a highish heat in butter, not oil. You’re looking to caramelize the lot of it so it thickens the sauce in the end. When you’ve that done, throw it into the slow cooker with the lamb shanks(2). I also threw in a half pound of lamb pieces cos my brother put the shits up me that I might run out of meat. He was wrong, but I was glad when a neighbour came sniffing for a taste and I gave here loads of the pieces.
Seconds up, you’re putting all your shit in the slow cooker. I put in the following.
Two tins of chopped tomatoes
About 300mls of red wine
Ann eggcup full of Freshly ground cumin
The same of freshly ground coriander seeds
About 4 teaspoons of pataks tikka masala curry paste They had no Jalfrezi in the shop).
Freshly ground Cardagmon and cloves
I had nutmeg and a load of garam masala in there too
2 Peppers
Punnet Mushrooms
A couple of spoons of a lime and mango chutney I got at christmas.
A half a sweet potato that was in the fridge.
5 chillies cut small. (it still wasn’t hot enough imo).
Basically throw in all the herbs and veg you like but remember
-Make the herbs and spices freshly ground/cut if you can, they taste way better.
-Cut the veg small so that over the cooking time they almost dissolve adding greatly to the mix of flavours and the texture.
-Make sure your meat is covered during cooking.
-The longer cooking time the better for that meat.
Throw it in the slow cooker and let the fucker go about 7/8 hours. I started it on high then dropped it to medium. About and hour before the end I put in some spinach and some split lentils (almost cooked) to thicken. After it’s cooked for a while taste it and see what you think. You’ll know what it needs. You can also thicken with yoghurt but if you do drop the temperature to low so you don’t curdle it. and if it’s yoghurt it goes in damn close to the end.
Think that was it. Probably some other stuff fell in along the way but I can’t remember. Sounds like a lot of work but after the onions/garlic/ginger bit it’s just fucking shit in the pot and letting it get on with it.
Good luck.[/quote]
Fuck me that sounds good-think I may invest in a slow cooker just to have a go at stuff like that.
[quote=“Juhniallio, post: 760590, member: 53”]Right Runt. My own recipe based on some indian cook books and years of practical experience in the field. Measurements based on a slow cooker.
First up. The onions. Cut 3 of em small as fuck. Put them in a pan with a tonne of crushed garlic (1 bulb or more) and a good couple of inches of ginger. Fry these at a highish heat in butter, not oil. You’re looking to caramelize the lot of it so it thickens the sauce in the end. When you’ve that done, throw it into the slow cooker with the lamb shanks(2). I also threw in a half pound of lamb pieces cos my brother put the shits up me that I might run out of meat. He was wrong, but I was glad when a neighbour came sniffing for a taste and I gave here loads of the pieces.
Seconds up, you’re putting all your shit in the slow cooker. I put in the following.
Two tins of chopped tomatoes
About 300mls of red wine
Ann eggcup full of Freshly ground cumin
The same of freshly ground coriander seeds
About 4 teaspoons of pataks tikka masala curry paste They had no Jalfrezi in the shop).
Freshly ground Cardagmon and cloves
I had nutmeg and a load of garam masala in there too
2 Peppers
Punnet Mushrooms
A couple of spoons of a lime and mango chutney I got at christmas.
A half a sweet potato that was in the fridge.
5 chillies cut small. (it still wasn’t hot enough imo).
Basically throw in all the herbs and veg you like but remember
-Make the herbs and spices freshly ground/cut if you can, they taste way better.
-Cut the veg small so that over the cooking time they almost dissolve adding greatly to the mix of flavours and the texture.
-Make sure your meat is covered during cooking.
-The longer cooking time the better for that meat.
Throw it in the slow cooker and let the fucker go about 7/8 hours. I started it on high then dropped it to medium. About and hour before the end I put in some spinach and some split lentils (almost cooked) to thicken. After it’s cooked for a while taste it and see what you think. You’ll know what it needs. You can also thicken with yoghurt but if you do drop the temperature to low so you don’t curdle it. and if it’s yoghurt it goes in damn close to the end.
Think that was it. Probably some other stuff fell in along the way but I can’t remember. Sounds like a lot of work but after the onions/garlic/ginger bit it’s just fucking shit in the pot and letting it get on with it.
Good luck.[/quote]
Wine in a curry? Wine?
Agreed…Gandhi would be sickened.
Gandhi would be more sickened by the lamb in the curry.
I understand I’m trying to teach an old dog new tricks here Fagan but listen up and you may learn. Yes most Indian curries would be water-based. Think of the wine merely as a stock. I think it pulls an extra flavour from the lamb. And I tend to cook with booze. The long-term nature of the cooking process ensures there is absolutely no wine taste and the sauce is richer for its addition and fully integrated. It doesn’t even separate if left overnight. As reported above, it’s my own recipe, not the law of curry-making. I stand by it and recommend it.
Now feel free to reattach the pipe and slippers and marvel at the downright cheek of the young* these days.
*[SIZE=1]Actual age may be middle in nature[/SIZE]
[quote=“Juhniallio, post: 760704, member: 53”]I understand I’m trying to teach an old dog new tricks here Fagan but listen up and you may learn. Yes most Indian curries would be water-based. Think of the wine merely as a stock. I think it pulls an extra flavour from the lamb. And I tend to cook with booze. The long-term nature of the cooking process ensures there is absolutely no wine taste and the sauce is richer for its addition and fully integrated. It doesn’t even separate if left overnight. As reported above, it’s my own recipe, not the law of curry-making. I stand by it and recommend it.
Now feel free to reattach the pipe and slippers and marvel at the downright cheek of the young* these days.
*[SIZE=1]Actual age may be middle in nature[/SIZE][/quote]
I’d of just said yes.
Probably should have, Carry, but I’ve work I’m avoiding and the diversion was welcome.
The lifeblood of the TFK community-work avoidance.
Did the potato and chickpea curry, with a ginger chilli and garam masala base. It was tastier than i expected. a return offer has been made.
Did she receive it well?
Yes. The work shy chartered accountant is what makes us great.
Back the fuck up Fagan. I may be a lot of things and work shy might be one of them but One thing I am certainly not is a fucking accountant.
Having barbequed Grouper fish here… Ive never anything as tasty. Its up there with rib eye angus in terms of flavour.
Sorry Juhniallo, from the way you posted I always assumed you were an accountant
Nice. Would love to try that. When I was in Gili Trawangen in Indonesia we’d eat BBQ’d Barracuda in the evenings. Tremendously tasty.
Apology accepted, despite the questionable tone of your post.
Made a delicious asian sauce to go with a nice bit of hake this evening. Smashing stuff altogether