I didn't do that for a couple of reasons: 1) I would normally toast the spices and add to the cut-up raw meat in the morning, leave it all day, then brown the meat first, before adding the garlic and onions, and I'd only decided to have a curry to try and kill this cold (which it hasn't; I have no voice, and have lost the ability to breathe through my nose). 2) The meat was pre-cooked. It was some leftover pork I had in the freezer.
The curry sounds nominous. Which is like ominous, only more tasty. I also do not find the apple weird. There's banana and lychees in Kashmiri, which is supremely more strange than apple.
I also approve hugely, Nigella-style, of the heavy music and the first Important Step. I would however serve Peshwari naan bread with it. Which is also named after an animal*.
Nothing strange about apple and sultanas to me, that's how my Nana always did it. Pretty much how I do it too. Om nom. I do intend to apply your first two steps in future though. :D
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Tip: Try adding the spices to the pan before the meat, and it will pick up more of the flavor.
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1) I would normally toast the spices and add to the cut-up raw meat in the morning, leave it all day, then brown the meat first, before adding the garlic and onions, and I'd only decided to have a curry to try and kill this cold (which it hasn't; I have no voice, and have lost the ability to breathe through my nose).
2) The meat was pre-cooked. It was some leftover pork I had in the freezer.
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The curry sounds nominous. Which is like ominous, only more tasty. I also do not find the apple weird. There's banana and lychees in Kashmiri, which is supremely more strange than apple.
I also approve hugely, Nigella-style, of the heavy music and the first Important Step. I would however serve Peshwari naan bread with it. Which is also named after an animal*.
*if you're Jen.
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