By: Mrs Robot
And back to work we go! Back to work, with resolutions to be a bit less fat in 2018 than in 2017. But yesterday we had a day for one more slap-up meal. I was really in the mood for spice, as between Christmas and yesterday we'd kept things fairly British. We'd had roast turkey for Christmas, home-cooked ham, and roast beef, with leftovers of the three used in all sorts of ways, and okay one of those was curry, but curry made with leftover turkey isn't quite the same, even though I made a proper sauce base. (Thinks: maybe I should have got out the curry powder and made a retro-style British 'curry', the sort of thing my granddad doubtless suffered through for 50 years after leaving Asia!) Mr Robot was definite that he wanted a lamb curry for New Year's Day, not a chicken one, and for some reason the lamb curries in most of my books really weren't grabbing me. I'd been meaning to make one of Bibi's recipes for ages, and Kathmandu-style mutton curry fitted the bill.
I don't have a mixie, so my marinade didn't come out as smooth as I'd have liked, though it still smelled heavenly. And in cooking my curry wasn't as red as Bibi's, but I put that down to not having Kashmiri mirch and making do with paprika and cayenne. Regardless of what you think about how it looks, it tasted utterly amazing; rich and deep and just the sort of thing you want in cold weather. I paired it with Meera Sodha's daily dal (our favourite dal), a cachumber made with cherry tomatoes and shallots, and roti. Is it possible to be addicted to a salad? I almost always do cachumber with curry nowadays as its freshness sets everything off so well. Really should try a different vegetable dish at some point...
Happy New Year to you! May it be filled with good food, and good company to eat it with.