03-27-2016, 09:00 PM
After making the lamb pasanda I mentioned in another thread, I'd like to do another Northern India dish - Mughal lamb. Never made it before but think lamb is the best for curries (chicken can get a little dry). The problem is lamb is not the easiest meat to get here. Lamb fillet is perfect but never seen it here, but leg of lamb works well, it just needs a little longer to cook to make it tender.
Where is the most reliable place to buy lamb? It seems hit and miss in most supermarkets and incredibly expensive.
Next project after that is shrimp Baadsha. Never cooked a seafood curry but this was apparently served to Indian kings and princes (baadshas). It uses jumbo shrimp, but at least I know where to buy that stuff here!
I've one or two recipes for classic tuned-up English dishes if anyone is interested. No chips, gravy or sprouts cooked for 24-hours involved...
Where is the most reliable place to buy lamb? It seems hit and miss in most supermarkets and incredibly expensive.
Next project after that is shrimp Baadsha. Never cooked a seafood curry but this was apparently served to Indian kings and princes (baadshas). It uses jumbo shrimp, but at least I know where to buy that stuff here!
I've one or two recipes for classic tuned-up English dishes if anyone is interested. No chips, gravy or sprouts cooked for 24-hours involved...