View allAll Photos Tagged lambcurry
Lost? Lonely? Vulnerable? Abandoned? Frightened? Adventurous? Independent?
So why am I shooting little lambs instead of the usual inanimate objects like dams, vineyards and wheat-fields? And what was this poor thing doing all alone in a huge empty field like this? And how does a big guy like me manage to get so close to a lamb, without it running a mile? And why am I posting a single-shot, ultra-wide image instead of another Vertorama?
Well, although it might look like I shot this little chap with my ultra-wide lens... this is actually a four (portrait) image panorama, shot at 44mm. I’m not sure exactly how far away he (or she) was from me, but it was at least twenty meters. He also wasn’t really alone, his mom (or aunt) was loafing around, not more than three meters behind him.
The reason why I’ve decided to shoot, process and post a relatively boring scene like this, is because I’m starting to think about the kinds of subjects which express a certain message, or a particular emotion... something which might be more commercially viable than the usual sunset shot (if you know what I mean?).
And hey, I’m still experimenting remember? So, I’m allowed to shoot sheep!! :)
Just watch... I bet this shot only gets around 50 views and 5 comments... I seriously doubt there’s even anyone reading this!?
Nikon D300, Sigma 18-200mm at 44mm, aperture of f9, with a 1/1250 second exposure.
Click here to view this one large.
Click here to check out my Vertorama tutorial.
Sort of a lamb curry but certainly not like a stew. Fine cut tender meat is traditionally cooked with simple spices; butter, salt and pepper being the basic ingredients. 'Dumba' is a male sheep, a ram for your kind information. Comparatively expensive cuisine but a feast to those suffering from this type of food addiction! The writer finds himself entrapped in the same class i'm afraid!
Thank you for viewing!
Cheers!
AJ
From-
Dhaba@49, 49 Chippenham Road, London W9 2AH.
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#mrwongsdayoff #dal #dhal #Indianfood #curry #lambcurry #chickencurry #roganjosh #chaat
#ubereats #takeaway #lockdown
#eeeeeats #instafood #londonfood #londoneats
Keema (made with Merguez sausage meat and lambs' kidneys) and not basmati, but koshihikari rice with turmeric (I do go against convention I do). Plus English rosé.
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#latesupper #instacurry #keema #keemamatar #keemamutter #qeema #lambcurry #Koshihikari
#winepairing #instawine #wine #vino #wein #vinho #Englishwine #rosé #chapeldown
#eeeeeats #instafood #londoneats #londonfood
Here is a delicious lamb curry from my good friends Jo and Sat. They are an adventurous pair who having run 120 miles in five days in the Rockies last year are now living in rural India in 50 degree heat. We first tasted this dish when they threw a bon voyage party for us before we went away earlier this year. Hubby Steve declared it the tastiest thing he had ever eaten and proceded to eat them out of house and home (presumably why they are now living with Sat's parents in India). Anyway it's a surprisingly simple dish to make - enjoy!
Find the full recipe here .
I got my spicy curry fix today!
Zam Zam Cafe Restaurant
All Food Served Is Halal
(03) 9606 0109
364 Lonsdale St
Melbourne VIC 3000
Iddiyappam with Lamb Curry - Chennai Banana Leaf, Syndal AUD8.90
The lamb curry was very spicy! It gives you a nice warm feeling in your tummy :)
The string hoppers were a bit dry, possibly reheated in a microwave...
I used to love what they called Putu Mayam in Malaysia, which are sweet versions of string hoppers with a little sweetened coconut cream, and lashings of palm sugar and grated coconut!
Chennai Banana Leaf
252 Blackburn Rd, Glen Waverley
Phone
(03) 9886 5500
Other photos
- Idli with Sambar and Chutney
- Veettu Dosai with Pumpkin and Cauliflower Curries
- Masala Tea and South Indian Filter Coffee
Reviews:
Served with rice and Princess Lottie’s own paratha bread.
Peter's Lamb Curry
serves 8
2 tablespoons butter
2 x 400g tins of chopped tomatoes
285ml/1/2 pint stock or water
1.5kg/3 1/2lb leg of lamb, diced
1 handful of chopped mint and coriander
285ml/1/2 pint natural yoghurt
salt and freshly ground black pepper
lime juice to taste
Hot and Fragrant Rub Mix -
2 tablespoons fennel seeds
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1/2 tablespoon fenugreek seeds
1/2 tablespoon black peppercorns
1 clove
1/2 a cinnamon stick
2 cardamom pods
salt and freshly ground black pepper
Curry Paste Ingredients -
5cm/2 inches fresh ginger, peeled
2 tennis-ball-sized red onions, peeled
10 cloves of garlic, peeled
2 fresh chillies, with seeds
1 bunch of fresh coriander
Preheat your oven to 170C/325F/Gas 3.
Lightly toast the fragrant rub mix in the oven or under the grill. Chop the curry paste ingredients roughly, add the rub mix and puree in a food processor.
In a large casserole pan, fry the curry paste mixture in the butter until it goes golden, stirring regularly. Add the tomatoes and the stock or water. Bring to the boil, cover with kitchen foil and place in the oven for one and a half hours to intensify the flavour. Remove the foil and continue to simmer on the stove until it thickens. This is your basic curry sauce.
Fry the lamb in a little olive oil until golden, then add to the curry sauce and simmer for around 1 hour or until tender.
Sprinkle with chopped coriander and mint and stir in the yoghurt. Season to taste and add a good squeeze of lime juice. Serve with spiced breads, steamed basmati rice and lots and lots of cold beer.
Feel free to vary the curry by using diced chicken, prawns or paneer, or vegetables like Swiss chard, spinach, peas, cauliflower, fried aubergine, okra, boiled potatoes, chickpeas or lentils.
Paratha
325g wholemeal or chapati flour, plus some flour for dusting
170/250ml water approx
Sunflower or corn oil for cooking
Mix flour and 1 tbsp. oil in a bowl. Add water gradually and knead it at the same time until a soft dough is formed.
Divide the mixture into 6 equal sized balls. Dip one ball in the dry flour and roll out to 4 inch diameter. Apply a little oil on top of the rolled out portion. Fold in half.
Apply a little oil again on the top and fold in half again so that you have a triangular shape. Now dust some dry flour on the surface and roll out to ½ cm thick triangular shape. Now put it on a hot griddle pan. Turn it over after 20 to 30 seconds and cook the other side for 20 to 30 seconds.
Now apply a little oil on the top and turn it over. Apply a little oil on the other side as well and cook both sides until you see some brown spots on both sides.
Take it out and put it on a kitchen towel. Repeat the process with rest of the balls. Serve warm with any curry.
To keep it soft and warm, wrap it in foil. Can be warmed in a microwave or in a hot pan for few seconds just before eating.
Roast in a pan, let cool down, then grind in a coffeegrinder and set aside:
1 t black peppercorns
1 t fennel seeds
0,5 t fenegreek seeds
1 T corianderseeds
4 cloves (kruidnagel in dutch)
4 dried red chillies
Panfry for about 4 minutes until the edges get a little bit browned:
1 onion, sliced very thinly
Then add and stirfry for just 20 seconds or so:
2 cloves garlic, chopped
2 t freshly grated ginger
3 green chillies, chopped finely
Add and panfry until nicely brown:
500 kg lamb, in big 4cm cubes.
salt
Add the ground spices. Stirfry for a few seconds to release all flavours.
Then add:
400 ml coconutmilk
2 tomatoes, sliced very thinly
Simmer for 1 or 2 hours or until meat is tender.
Then you need to reduce the sauce until thick and sticky.
I like to take out the sauce, into a frying pan and reduce on high heat.
Served with simply grilled slices of courgette, this curry is brilliant. I really love it and will make it again soon.
Klik hier voor het recept in het Nederlands: Curry Madras met Lam
Madhur Jaffrey's Lamb Curry Madras. Relatively easy to make, although I think all curries are easy to make, but in this case easy means "not too much trouble".
Combines well with simply grilled lightgreen courgettes and nasi kuning.
For the recipe of the madras curry, click here
Klik hier voor het recept in het Nederlands: Curry Madras met Lam
Roast in a pan, let cool down, then grind in a coffeegrinder and set aside:
1 t black peppercorns
1 t fennel seeds
0,5 t fenegreek seeds
1 T corianderseeds
4 cloves (kruidnagel in dutch)
4 dried red chillies
Panfry for about 4 minutes until the edges get a little bit browned:
1 onion, sliced very thinly
Then add and stirfry for just 20 seconds or so:
2 cloves garlic, chopped
2 t freshly grated ginger
3 green chillies, chopped finely
Add and panfry until nicely brown:
500 kg lamb, in big 4cm cubes.
salt
Add the ground spices. Stirfry for a few seconds to release all flavours.
Then add:
400 ml coconutmilk
2 tomatoes, sliced very thinly
Simmer for 1 or 2 hours or until meat is tender.
Then you need to reduce the sauce until thick and sticky.
I like to take out the sauce, into a frying pan and reduce on high heat.
Served with simply grilled slices of courgette, this curry is brilliant. I really love it and will make it again soon.
From: Foolproof Indian Cookery (De eenvoudige indiase keuken) by Madhur Jaffrey.
Klik hier voor het recept in het Nederlands: Curry Madras met Lam
Keema (made with Merguez sausage meat and lambs' kidneys) and not basmati, but koshihikari rice with turmeric (I do go against convention I do). Plus English rosé.
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#latesupper #instacurry #keema #keemamatar #keemamutter #qeema #lambcurry #Koshihikari
#winepairing #instawine #wine #vino #wein #vinho #Englishwine #rosé #chapeldown
#eeeeeats #instafood #londoneats #londonfood
At last - good Indian cooking with variety! Lunch time special of two meat curries and one a vegetable curry. I said I couldn't choose between the potato or the dhall curry, so the assistant said "I'll give you some of both, the boss is not looking". Like that attitude. He's got a customer who will return
Meat thali, £12.75.
Mozart's Piano Sonata no. 3, KV. 281 Movement 02 Andante amoroso performed by Vadim Chaimovich.
So simple, so honest. This is the kind of food that can make you cry.
Almost some aniseed taste going on, because of the cloves and the cardamon. Good lambsmeat (good meat is always important) from Slagerij Vincent in Amsterdam at Nieuwmarkt 6. They have excellent meat!
Ingredients
* 500 gram lamb, diced
* 2 onions, finely chopped
* 2 large or 3 medium potatoes, cubed
* 1 tin (400 gram) tomatoes or 4 fresh tomatoes, finely chopped
* 1 large garlic clove, crushed
* 2 teaspoons (10 ml) fresh ginger, grated
* 1 teaspoon (5 ml) ground cumin
* 1 teaspoon (5 ml) ground coriander
* 1 teaspoon (5 ml) turmeric
* 3 cinnamon quills
* 3 cardamom pods
* 4 whole cloves
* 1/2 teaspoon chilli powder (you can increase it to 1-2 teaspoon(s)
if you prefer it hot)
* 1 teaspoon (5 ml) salt
* 1 teaspoon (5 ml) sugar
* ½ cup (125 ml) water
* Frying oil
* Fresh coriander leaves to garnish
Method
1. Combine meat and spices in a bowl and set aside.
2. Sauté the onions in a medium saucepan until it start to brown,
taking care not to burn it.
3. Add meat, tomato, sugar and water, stir through and simmer for 30
minutes on medium heat.
4. Add the cubed potato and simmer until the potatoes are soft. Add
more water if necessary.
5. Serve on white rice.
From-
Dhaba@49, 49 Chippenham Road, London W9 2AH.
.
.
.
#mrwongsdayoff #dal #dhal #Indianfood #curry #lambcurry #chickencurry #roganjosh #chaat
#ubereats #takeaway #lockdown
#eeeeeats #instafood #londonfood #londoneats