Hari’s recipe of the week - lamb with shallots. I used beef as we had a lot in the freezer. Really loved this one with the rich masala so different to my favourite bhuna but just as epic. The heat was nice with the black pepper, cloves and Kashmiri chillies. We have some left for tomorrow and a few rotis! Finished off with rhubarb crumble and completely full. Great curry, thank you Hari.
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Thanks @Hari Ghotra it was delish!
I’m sooooo happy you tried it and enjoyed it @traceyross thanks for the lovely picture
Thanks so much @traceyross that is very helpful. I LOVED last weeks Bhuna so really looking forward to this!
Taste not test! @Andrew Cockburn
Thank you @Andrew Cockburn it’s really tasty. I’m a bhuna fan this was just as delicious but with a different test.
I did as Hari’s recipe for the little pearl onions and fry until golden in the butter. For the thin sliced onions I cooked until translucent so did not take them to a golden colour. I did not seal the meat for 20 minutes as per Hari’s recipe at a high temp as was worried I might burn it and was letting it cook slow after to make it tender. I might of sealed it for 5 minutes. It was beef I used. The thinly sliced onions melted into the sauce it was so good. Such an addictive taste. The pearl onions soaked up the flavours nicely too. Hope you have fun cooking today. The smell in your kitchen will be amazing. Look forward to seeing your photos. 👌
Thank you @Jo dunn @Neelu and @Arthur vdH really loved this recipe
Making this tonight @traceyross, yours looks epic! How dark did you go with the onions, and how long did you seal the meat before dropping the temp down?
Sou you have something to look forward to, @traceyross ! I wouldn’t mind having some of that!
Looks great @traceyross. I love this dish 👍🏻💖
Great #recipeoftheweek !!!! Lovely feast @traceyross! Great pic too 📸👍💕