This was the result of some experimenting .... basically it was garlic and ginger, base, mix powder, Cardamon (lots) and some lemon ... cooked the lamb shanks in that and then blended and sieved the result .. reduced it right down and it was delish. Served with a saffron pilau that I (and my wife) loved but the children couldn’t abide ... oh well
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Lamb with Cardamon reduction
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- Westy
- HABANERO
- Posts: 2240
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- Favourite Curries: Chicken Phal
- Location: Bratislava - Slovakia
Lamb with Cardamon reduction
A curry can never be ‘too garlicky’ or ‘too hot’ .....
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- SENIOR MODERATOR
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Re: Lamb with Cardamon reduction
Wow, that really does look something Westy, you'd pay an awful lot for something similar in one of those Mayfair restaurant's .
- Cory Ander
- SENIOR MODERATOR
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Re: Lamb with Cardamon reduction
Looks delicious, Westy, I particularly like the look of your saffron "rice balls", with the fried onions on top. Inspiration, from the local tandoori, was it?
CA (aka Admin)
- Westy
- HABANERO
- Posts: 2240
- Joined: Thu Mar 21, 2013 1:31 pm
- Favourite Curries: Chicken Phal
- Location: Bratislava - Slovakia
Re: Lamb with Cardamon reduction
Thank you both, the rice was formed using my trusty ‘Tupperware’ rice mould ... knew it would be handy one day !
A curry can never be ‘too garlicky’ or ‘too hot’ .....
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