Dinner thread?

[AMac]

Lozza's mums curry - a friend is half Fijian half Indian and he gave us his mums curry and its really good. For the first time ever I cooked a goat leg using this recipe - and I will be doing that again it was yum.
Measurements are a little vague so there is a bit of adding things to taste/trial and error.
Meat - Chicken/lamb/goat/beef - lamb shoulder chops cut up but the bone left in are excellent.
1 x Onion
Whole clump of garlic
Fresh ginger half the amount of garlic or to taste
Garam Masala 2 heaped teaspoons
Tumeric 1 heaped teaspoon
Cardamon seeds 1/2 teaspoon
1 stick cinamon broken in 2
Cloves - go easy here start with 3-4 they can over power everything else
Mustard seeds 1 teaspoon
Chilies' fresh or dried again to taste or hotness tolerance
Salt
Potatoes
Tomato
Oil.

Chop the meat - chop onion, crush garlic chop ginger.
Heat oil in a large pot, fry onions, galic, ginger, cardamon, cinamon, cloves, mustard seeds, chillies until onion is soft.
Mix 2x Tsp garam masala, 1 x tsp Tumeric, 1 tsp of salt in a cup add hot water to make a watery paste.
Add paste to pot when onions soft and fry for appx 1 -2 minutes.
Add meat mix with spices and fry until meat just starts to cook.
Add potatoes chopped up small and fry so they just start to cook (a good addition to spuds or a replacement of spuds are a couple of cans of chic peas drained)
add hot water and bring to the boil for 5-10 minutes
Add tomatoes - 1 tin chopped is generally enough.
cook on low medium heat for a hour or so - want the liquid to reduce a bit - add rice to taste.
Serve with rice etc.

Its great the first serving even better left for a day !

Enjoy.

[RUMPY]

Lozza's mums curry - a friend is half Fijian half Indian and he gave us his mums curry and its really good. For the first time ever I cooked a goat leg using this recipe - and I will be doing that again it was yum.
Measurements are a little vague so there is a bit of adding things to taste/trial and error.
Meat - Chicken/lamb/goat/beef - lamb shoulder chops cut up but the bone left in are excellent.
1 x Onion
Whole clump of garlic
Fresh ginger half the amount of garlic or to taste
Garam Masala 2 heaped teaspoons
Tumeric 1 heaped teaspoon
Cardamon seeds 1/2 teaspoon
1 stick cinamon broken in 2
Cloves - go easy here start with 3-4 they can over power everything else
Mustard seeds 1 teaspoon
Chilies' fresh or dried again to taste or hotness tolerance
Salt
Potatoes
Tomato
Oil.

Chop the meat - chop onion, crush garlic chop ginger.
Heat oil in a large pot, fry onions, galic, ginger, cardamon, cinamon, cloves, mustard seeds, chillies until onion is soft.
Mix 2x Tsp garam masala, 1 x tsp Tumeric, 1 tsp of salt in a cup add hot water to make a watery paste.
Add paste to pot when onions soft and fry for appx 1 -2 minutes.
Add meat mix with spices and fry until meat just starts to cook.
Add potatoes chopped up small and fry so they just start to cook (a good addition to spuds or a replacement of spuds are a couple of cans of chic peas drained)
add hot water and bring to the boil for 5-10 minutes
Add tomatoes - 1 tin chopped is generally enough.
cook on low medium heat for a hour or so - want the liquid to reduce a bit - add rice to taste.
Serve with rice etc.

Its great the first serving even better left for a day !

Enjoy.

Sounds good @AMac, I'm going to try this when I get my next tahr.

[AMac]

Thar would be nice in that curry I reckon.

Y10+ years ago at a business dinner do at the Dockside restaurant in Wellington they had Thar cutlets on the menu - served medium rare with a red wine/berry jus they were stunning. The cut was similar to a lamb loin chop. Have never seen Thar on the menu of a restaurant since.

[Dundee]