today and have to say I am VERY pleased with the result. I bought this cookbook for my mum a few years ago and very quickly stole it back (mostly for its pictures of exceptionally yummy traditional looking curries). I re-discovered it again earlier this week after not being that impressed with the concept of 'Curry Easy'. I decided that kaalee mirch cha mutton was the dish for me (commonly known as lamb with herbs and black pepper) a curry that originates from the Konkan coast, north of Goa.The recipe was dependant on the making of a green paste of mint, coriander, raw cashew nuts, coconut and chilli (the recipe said 6, common sense said 2...common sense won) blended to a paste in the food processor and set aside. In the meantime I fried some onions in some oil flavoured with cardamom, cinnamon and cloves and browned off the lamb (a rare breed, bought from Borough Market on Friday) along with some garlic and ginger. The dry spices were added and all the fat rendered off the meat made a lovely spicy gravy in the pan. At this point the recipe stated I added 'whipped full fat yoghurt', I have to admit I didn't really understand how much it needed to be whipped but I added it bit by bit and the yoghurt combined with the gravy quite well. I then mixed in the green paste and simmered the curry for 40 mins. Despite having a rubbish food processor that probably didn't make my paste smooth enough, the finished product was a thick, moreish and moderately hot curry that I will be definitely making again.
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