Lately I've got all obsessed with Madhur Jaffrey and Anjuman Anand their dishes are all brilliant yellows and pomegranate dew but with a homeliness and warmth that shines through as though the dishes have a history back to forever. Time to learn how to cook Indian food (although I wouldn't recommend making the amount I have listed here, unless your ready for some serious overeating mind highs, where you literally roll around and squirm on the floor pathetically for about 1 - 2 hours post feasting)
Their recipes are really easy to follow, Madhur Jaffrey's naan bread was so mellow it was almost creamy in taste. My Raita didn't work out as well as planned, but I didn't quite follow the recipe as I was really craving cucumber and went for it instead of the beetroot twist.
Karahi Paneer
The Karahi Paneer, is heavy on oil. Which was kinda of exciting (8 tbl spoons). There's hardley ever a recipe I use that's not for cake that actually allows me to use that amount without niggling guilt. It looked fantastic, the oil draws the flavour out of the spices and it became rich and glossy. Unless you are serving it as a main as a vegetarian dish I would ditch the paneer (if it's shop bought like mine, kinda bland) and add some more peppers in.
Lamb Bhuna
Lamb Bhurna. Star of the show. So I learnt that Bhuna is a method where a sauce is cooked and cooked and cooked (1 hour 1/2 ) until it reduces and becomes so thick it just clings to the meat and you end up with a dry-ish dish. It really works, the lamb was cooked to perfection and packed right the way through with flavour and wowness. I'm speechless.
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| In no way does this photo do justice to the food (I promise it did taste kinda out of this world) |
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