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 have [...]
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 http://shed.robhealey.com.au/cooking/spicez-lamb-curry/
I’ll leave this [...]
Recommended Sauce – Patak’s Madras, or Maharaja’s Vindaloo paste which is best of all.
2 Tabspoons garlic paste in pan, mouth sized bits lamb with some fat, 2-3 tabs butter – sprinkle garlic salt (masterfoods best) brown fiercely and quickly.
Remove and rest
Wazz onions 2 green 2 red chillies 2 tomatoes or pure tomatoe paste and water plus [...]
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, crushed (or paste/jar etc.)
Large can of [...]
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 mins if around [...]
