Hi, Ray here again.
I’ve had a few weeks of vegetarian curries and I had a request for a lamb curry from one of the curry tasting team. I didn’t know that I did requests but thought to myself “Why not?” So this weekend found me looking through the lamb curry recipes that I have not tried before and one that appealed to me (because it looked good and easy to make) was the Andhra Lamb Curry recipe.
Google tells me that Andhra is in South India, on the coast, and is part of the state of Andhra Pradesh. That’s about as much as I know about Andhra (and I wouldn’t know that much without Google). Obviously the region has a reputation for lamb curry. The recipe looked like it would work. So I printed out the recipe (no way was I going to risk my computer in the kitchen with the way I tend to spill things).
I bought the lamb, yoghurt, tomato and coriander (cilantro) when doing my weekly Saturday shop and all was fine.
Well it should have been fine. I was home alone on Saturday night and there was nothing entertaining on TV. So I went onto Youtube, connected my computer to the TV and spent the evening listening to good heavy rock. It wasn’t until I was on my way to bed that a thought entered my head about the curry – did it need marinating? Wasn’t that the purpose of the yoghurt? So I checked the recipe. Doh!
Just close to midnight saw me cutting up the lamb, garlic, ginger and coriander (cilantro) and mixing everything up in a large bowl before covering the bowl with kitchen film and popping it into the fridge. That’ll teach me to look more closely at recipes and make a note of when to do things early. At least I remembered to marinate the lamb even though it was a bit last minute.
Not to worry.
Sunday afternoon saw me preparing the remaining ingredients and I started to cook the lamb curry about an hour before the planned eating time.
And the cooking was pretty uneventful. Nothing went wrong and the final cooking to get rid of the excess liquid took about 15 minutes.
The tasting crew arrived in plenty of time and soon I was serving up the Andhra Lamb Curry on basmati rice to the eager diners.
And it was good. The lamb was well cooked. The curry looked boring but tasted great. This turned out to be a fairly popular curry that received a taste score of 7.5 out of 10 and a spice/heat rating of “Hot”. The lamb curry requestor was happy.
I managed to get 3 of the cardamoms and 2 of the cloves in my serving – pure luck. Taste explosion time. Just great.
This is a really good lamb curry and I suppose I have to thank the Andhra region for the recipe.