Hi, Ray here again.
Another week has flown by and curry time is here again.
The recipe is very simple to follow which is just how I like curry recipes.
One thing that surprised me about the recipe was that the lamb and onion went into the saucepan together – I’m used to cooking the onion first. But that’s what the recipe says so that is what I did.
There isn’t a great deal of effort to make this curry and the final simmering of 90 minutes was underway within 15 minutes of starting the actual cooking.
The usual dinner guests arrived on schedule and I served up the North India Lamb Curry on basmati rice about 15 minutes after they arrived.
The lamb was well cooked and the sauce was a good consistency (I turned up the heat to reduce the liquid about 30 minutes before the end of the simmering).
But we all agreed that the curry was bland. I did manage to get a couple of cardamom pods in my serving so got some flavour when I bit into them, but overall the curry was disappointing. I even dashed out to the kitchen to get some mango chutney to give the curry some flavour.
The North India Lamb curry received a taste score of 6 out of 10 with a heat/spice rating of “Mild”.
I’m sure that I followed the recipe pretty closely (I usually do) so am not too sure if I’ll make this particular curry again. But if you like a mild curry then this could be one for you.