Out with the old. In with the new.
It was time for QIC to have a little makeover. We have a more slick look. Videos with cooking basics. And photos of me looking like my younger, more glamorous sister.
On the downside, my blog consultant and dear friend Hugh may never speak to me again.
Fresh from the glow of a new beginning, I decided to try something different. I took to the streets of South London, to trial a new neighborhood for supplies.
First stop. Mrs Naila Salim. Owner of Pooja Sweets and Savouries on the bustling Upper Tooting Road. She had not just one but THREE types of samosas. (Thank you, God)
Next, I bought freshly-diced lamb shoulder from a Halal Butcher on Balham Road. He had goat meat too. The stuff we mainly eat in meat curries at home.
This is the cooking Indian equivalent of hitting the jackpot!
Things are hotting up on all fronts. What better than this Achari Gosht, fiery sour lamb curry cooked with pickle masalas, to send a sizzle through my kitchen too?
Feeds 4:
- 500 gm diced lamb shoulder, bones included
- 2 onions, chopped
- 2 large tomatoes, chopped
- 3 tbsp plain Greek yoghurt
- 4 fat garlic cloves and 1 inch ginger, minced
- 2 tbsp panch phoron
- 4 whole red chillies
- Half tsp red chilli powder
- Half tsp turmeric powder
- 1 tsp garam masala
- 2 tbsp fresh lime juice
- 3 tbsp mustard oil
- 1 tbsp sunflower oil
- Half tsp white sugar
- Salt to taste
In a medium-sized saucepan, bring the mustard oil to heat over a high flame.
When it is hot throw in the panch phoron, sugar and whole red chillies and, as they splutter, stir in the chopped onions. Fry for five minutes until the onions are soft and translucent.
Then mix in the garlic/ginger and stir the whole lot until it starts turning golden caramel in colour. Now add the turmeric and chilli powders and tomatoes. Stir like a maniac until the tomatoes disintegrate.
You may find that the mixture starts sticking to the bottom of the pan. If this happens, just add two tablespoons of water and scrape the masalas off the bottom of the pan.
At this stage, mix in the yoghurt, the lamb chunks and the sunflower oil. Seal the lamb all over, mixing well to coat evenly with the masalas.
Add enough hot water to submerge the lamb, lower the flame to medium high, cover and cook until the lamb literally melts in your mouth. You will need to watch this like a hawk or the dish will simply burn at the bottom.
As the dish cooks, its curry will be reduced to a thick, jelly-like consistency. When the lamb is cooked, mix in the garam masala, the lime juice and salt.
Served with hot, buttered Naans and creamy, plain yoghurt for a spicy treat.
16 Comments
Mallika, I will always be willing to speak to you ! I enjoyed working on this with you - and also with hubby Andy who takes those fab pictures. Good luck with the new look !
See you !
Hugh
The new design looks delish! Can’t wait to see more goodies come out of your kitchen.
Looks great, and I love the photo of you!
It’s a nice clean look that emphasizes the photography and text. Well done.
Mallika!!!!!!
I saw your video, you look like Bipasha and very fit!! YAY!! I enjoyed watching you girl, more videos please!:))
Love the new look too.
Mallika, you are beautiful and very “TV-genic” - I wonder how long it will be before a TV company catches on
mmmm this sounds delicious! you’ve been very dilligent lately, what with the website and all!
Hi Mallika! The new look to your website looks too good!And the meat.. awesome!!
Holy fabulousness! Now you have a video and all!! Much gawking happened but I will say that it was a very glamorous dal
Cheekily,
Smita
WOW! Just wow!
hello gorgeous
i love this new look… and yup, u r very TV-genic:) i second Planethalder
Love the new look Mallika! It looks great!
So does your dish! Yum!
Excellent new look, wonderful video…but I’m having a problem with continuity! After the front page, how do we follow the sequence of previous posts? By returning home over and over? Anyway, it’s worth it for the insight, common sense and good taste — photos, recipes and all.
Hi Susan
Thanks so much for your feedback. Underneath the main post on the home page, there is the list of latest posts in chronological order. So all you have to do is click into each one to read and then press back to go back to the list of latest posts.
I’ll have a look at whether we can have the latest posts running by the side too.
M
x
What is Panch Paroon?????????????? plz reply asap
bye