Hi, Ray here again.
Saturday morning found me scanning through the great range of curry recipes on the Curry Focus website, yet again. I wasn’t looking for anything in particular and was pleasantly surprised to see that there was a lamb with spinach curry recipe that I hadn’t tried yet. I like most curry recipes that have lamb in them.
So my weekend shop saw me buying lamb, yogurt, tomatoes and spinach. Of course, I bought other things as well but this was what I needed to test this curry recipe.
I made up the marinade on Sunday morning, cut up the lamb, mixed it all together and popped these into the fridge. The marinating lasted about 6 hours. The recipe called for 2 hours but I’m not sure that this is long enough to let the marinating process to take good effect. I’m not even sure that 6 hours is long enough. I should really have done this part of the recipe on Saturday evening.
Anyway, Sunday afternoon saw me making up the spinach puree and preparing the rest of the ingredients, prior to starting to cook. Making the spinach puree was a bit stressful. My food processor has a couple of safety features to stop accidentally starting. One of these is that the mixing bowl has to be precisely aligned. I didn’t spot that the bowl was slightly out of alignment and the food processor wouldn’t start!! Lots of snarling and a liberal smattering of old English words didn’t cure the problem. But when I gently twisted the bowl a fraction, it started like a dream. Keep calm, Ray.
Apart from this mini-drama, all went as expected with the cooking.
It wasn’t until I got to the part about adding hot water that I thought there was a real problem. The original recipe called for a cup of hot water, which is a lot of water. I had a small discussion with myself about what to do. I could either follow the recipe as it was written or put in less water and then add more if it was needed. I chose to follow the recipe. So that was the big mistake. Because there was way too much liquid in this curry after it had been cooked. It was less like a curry and more like a thin stew. I should have trusted my instincts because even though this is a recipe test, we still have to eat the curry.
Almost bang on schedule, I served up the Lamb with Spinach curry on basmati rice to the assembled curry tasters. I have a big slotted spoon so was able to serve up a portion of curry without too much liquid.
And how was the curry? Well. It was pretty average. Even though I tried to keep the amount of liquid in the serving to a minimum, you could tell that there had been too much water. The lamb was tender and well-cooked but it could have been a lot better with a thicker sauce. The lamb curry was a disappointment to all and it received an average taste score of 7 out of 10 with a spice/heat rating of “Mild to Medium”.
And the curry fought back – I crunched into the black cardamom – yuck.
I probably will try this curry again in the future but will definitely hold back on the amount of added water (I changed the recipe to adjust the added hot water so it should be a lot better if it is followed like this).
In the meantime, I’ve got a bowl of sloppy curry sauce to turn into soup.