Lamb Curry Cooked with Rice Recipe Review

Hi, Ray here again.

Curry time is here again. What curry shall I make this weekend? I browsed through the great range of Curry Focus recipes and saw that there was Lamb Curry Cooked with Rice recipe amongst the lamb recipes.

This looks like a simplified biryani recipe. Most meat biryani recipes that I’ve seen ask for the meat to be marinated but the Lamb Curry Cooked with Rice didn’t need the meat to be marinated.

I picked up some nice, lean, lamb when I was out shopping (I already had everything else I the house).

Sunday afternoon arrived and I prepared the ingredients by cutting up the lamb, peeling and chopping up the onion and then laying out the spices on a couple of saucers.

I started cooking the curry half an hour before the dinner guests were due to arrive.

This is a very simple recipe to follow and there’s hardly any way to get the instructions wrong.

I cooked the curry in my very large saucepan because there’s a lot of rice and water to fit in, as well as the meat and other ingredients.

The dinner guests arrived about 15 minutes before the curry was ready and were, as usual, hungry.

I served up the Lamb Curry Cooked with Rice with a side dish of raita.

And the reception that the curry received was pretty downbeat. The curry was an insipid yellow colour and looked a bit like gruel with some meat in it (not that I’ve eaten gruel but it’s what I imagined it to be like). Nobody really raved about the curry and it received a low taste rating of 5.5 out of 10. The spice/heat level was “Mild”. Everyone liked the raita, which wasn’t really the part of the meal to be judged.

I love a good biryani and, although this looked a little like a biryani, it lacked any body and real taste that is in a biryani. Maybe the lamb should have been marinated before being used.

If you try out this recipe for yourself, I’d be interested in your comments.

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