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Lamb with Cardamon reduction

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Westy
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Lamb with Cardamon reduction

Post by Westy »

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
4D3BF0FF-5AE8-4923-A639-23F48CC92072.jpeg
A curry can never be ‘too garlicky’ or ‘too hot’ .....
pauly
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Re: Lamb with Cardamon reduction

Post by pauly »

Wow, that really does look something Westy, you'd pay an awful lot for something similar in one of those Mayfair restaurant's .
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Cory Ander
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Re: Lamb with Cardamon reduction

Post by Cory Ander »

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? :whistle:
CA (aka Admin) :)
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Westy
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Re: Lamb with Cardamon reduction

Post by Westy »

Thank you both, the rice was formed using my trusty ‘Tupperware’ rice mould ... knew it would be handy one day !
78BDFC60-117A-432A-9CEA-16C821A8978C.jpeg
A curry can never be ‘too garlicky’ or ‘too hot’ .....
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