Tonight I’m having reheated homemade Lamb and Potato Curry or Gosht Masala based on this recipe, with basmati rice and naan. To the recipe I added a substitute of garam masala I found here because I couldn’t easily find the garam masala in my local stores , as well as jalapeno peppers. When cooking the lamb I first dusted it in flour and pepper before searing it. It was fantastic the first night on Friday, so I imagine, like all stews, it will be unbelievably toe-curling, orgasmically good tonight. The recipe is easy and straightforward for those who might be intimidated by Indian cooking. The cuisine of India is a bit like Hegel where philosophy is concerned: incredibly sophisticated, nuanced, and unfolding simultaneously on a variety of different levels. You could spend a lifetime studying it and still never exhaust or master it. Anyway, if you can get yourself some nice leg of lamb and are a bit adventurous, give it a try.
May 4, 2009
May 4, 2009 at 8:09 am
The Complete Indian Wine Guide (Paperback)
by Aakash Singh Rathore (Author)
About the Author
Dr Aakash Singh Rathore studied Enology in the US and Europe, and is a certified wine advisor. He has written several articles on wine in Indian and international papers, and serves as a wine consultant in India and abroad. He also studied Philiosophy and Law in the US and Europe. He is currently a Reader in the Department of Philosophy at the University of Delhi.
May 4, 2009 at 12:40 pm
Oh man that looks delicious.
Yeah, why is a well made stew always astoundingly good the next day? Someone has to have figured this out.
May 6, 2009 at 5:12 am
You think it’d be okay with tofu or maybe sweet potatoes in place of lamb? I’m vegetarian but it looks great otherwise. Big ups food blogging!