Happy Monday you lovely lot I hope everyone has had a good weekend. I am heading off to Southwold for the week as it's half term but don't worry I will still be here to answer your questions and share the food love with you.
I am still waiting for a few more poppadom entries so get them in quick and we can do a poll on the winner poppadom.
As for today, I thought we would go by a classic Kashmiri dish for #recipeoftheweek. I know this is also a restaurant favourite but I warn you now that my recipe is a far cry from the restaurant dish you may be used to. The traditional Lamb Rogan Josh is a dish that's made with some really unusual spices, no onions, no tomatoes and is cooked in the classic Kashmiri style - so I will be intrigued to hear what you think of it.
I also have a curry kit for this recipe which you can find in the shop - so there are no excuses for not giving this one a go!
Looking forward to seeing some great pictures this week. Have a great week.

24 comments,0 shares,7 likes
Jo dunn
about 1 year

@andrewsherman

Jo dunn
about 1 year

Hahahahaha 😂🤣😂🤣😂🤣😂🤣@andrewsherman @Hari Ghotra

andrewsherman
about 1 year

#feelingfatalready !

andrewsherman
about 1 year

The problem with that @Hari Ghotra is that I then eat too much on the first meal, not leaving enough really for us the next day, based on this fact, should I actually double the lamb and 1.75 x all other ingredients!? 🧐

Hari Ghotra
about 1 year

Yes that’s what I would do too @andrewsherman @Jo dunn - actually no I would cook the full amount and have leftovers for another day 😂

andrewsherman
about 1 year

Cool answer @Jo dunn sounds good to me 👍. Think this’ll be our Friday curry 🤤

Jo dunn
about 1 year

@andrewsherman re. halving the Ingredients ... I'm going to halve the lamb meat, for 2 people, but I'm going to use two thirds of the spices. 😊 yum! 😁💕

Andypsilon
about 1 year

@Jo dunn @andrewsherman Mustard oil contains a special fetty acid calls erucic acid. If you eat to much in high doses and in regular way it leads to toxic effects on heart. High temperature will destroy this substance so that you can eat mustard oil without any concerns.😊👍

andrewsherman
about 1 year

Me too woohoo 🤣🤣😷🤦🏻‍♂️

Jo dunn
about 1 year

tbh I've cooked with mustard oil - never remembering to take it to smoking point.... and I'm ok.... ish? I think? @andrewsherman 😱

frank4508
about 1 year

Thank you Hari, I'll try the chutney next time.

Arthur vdH
about 1 year

Ah, that explains it @Hari Ghotra . All the more reason to cook it!

Jo dunn
about 1 year

😁

andrewsherman
about 1 year

@Jo Dunn knew about the inedible bit, wasn’t too sure about the rest, I know now though 🤜🏻👏

Jo dunn
about 1 year

The point of heating the mustard oil to smoking point.... is..... that most mustard oils are INedible, (apart from KTC's new edible mustard oil), it's a controversial issue, even banned in USA, but if you heat it to smoking point you essentially kill off any impurities, then when it's cooled a bit you use it as you would any other edible oil. Loads of stuff about it on the web. I'm sure you know about this @andrewsherman!

Hari Ghotra
about 1 year

This recipe @Arthur vdH is different

Hari Ghotra
about 1 year

Your samosas look great @frank4508 did you make a chutney with them? The pudina chutney with these is amazing!

Arthur vdH
about 1 year

That looks different from the one I made a while back. I think there were onions and tomatoes in that. Maybe I should try it once again!

joncrewgee
about 1 year

Have fun @Hari Ghotra 🤗

frank4508
about 1 year

I'm definitely going to try this one Hari.