The Shed

My recent experience using a curry kit where I mentioned that I’m always searching for that ‘secret ingredient’, brought unexpected results.  Zana from SpiceZ commented on my review and offered me a sample of her SpiceZ Sri Lankan Curry Kit, promising “You will discover the secret ingredient in our product.” Result -This is the best Lamb Curry I ...continue reading >

My search for Curry Nirvana (http://shed.robhealey.com.au/cooking/curry-nirvana) continues. Yesterday I tried using the ingredients from a Curry Z  kit. Result- disappointing. The kit was at it’s use-by date and not fresh.   After this kit I tried a SpiceZ kit which I now rate as the best I’ve ever tasted – I wrote about that kit at ...continue reading >

Don’t bother with this recipe- it’s rubbish compared to how I cook now. I’ve left it here as an example of what I used to do and to show me how far my Curries have come since this recipe. Here’s a link explaining more, current November 2010 Towards Curry Nirvana Part 2 This is an ...continue reading >

Ingredients: For 4-6 people   2 small, or 1-2 large lamb shanks per person.   Shallots 5-6 per person, or very small brown onions (not salad onions or Cairns “shallots”) Peeled and slit about one third through with sharp knife (don’t let Mo do this bit) keeping shallots whole   3 large bulbs of garlic, ...continue reading >

For either Roast Beef or Lamb – put in casserole dish with 1cm of water, lid off put in Oven 190C for 12 minutes, turn to 100C and place lid on casserole dish Approx cooking times before checking the center temperature – cook for an hour if small roast, say.9 to 1.3kg or about 75 ...continue reading >