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Kevin Godbee ha publicado una actualización
Saag de cordero: un curry de cordero muy bien condimentado con espinacas, guindillas verdes y cilantro. Es un plato común en el norte de la India y Pakistán. Se suele comer con pan naan y, en algunas zonas, con arroz. Esta noche hemos hecho arroz basmati integral al que he añadido un poco del líquido de cocción del curry. Este plato se cocinó al estilo de un restaurante, con una base de curry ya hecha y la carne estofada con antelación. Una vez que los aromáticos están cocidos y las especias florecidas, se añade un poco de base de curry caliente, poco a poco, hasta que se absorbe. Es similar al método del risotto. Por último, la carne cocida y las espinacas se cuecen a fuego lento durante 5 minutos. Esto fue capas con toneladas de sabor y especias.
Lamb Saag – a nicely spiced lamb curry with spinach, green chilies and cilantro. It is a common dish in North India and Pakistan. It is usually eaten with naan bread, and in some areas with rice. Tonight, we did brown basmati rice that I added some of the curried braising liquid to. This dish was cooked restaurant style where there is a curry base already made and the meat is braised in advance.After aromatics are cooked and spices bloomed, a little bit of heated curry base goes in a little at a time until it is absorbed. It is similar to the risotto method. Finally, the cooked meat and spinach go in at the end for a 5 minute simmer. This was layered with tons of flavor and spice.
Traducido del inglés
Jonny Leyder Moncayo, Lana Mihajlović y6 más5 Comentarios-
That curry looks delicious, sauce looks thick and rich. Well done.
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@judyrusselllive-com-au Thank you!
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Scoolinary Team
Kevin, what an absolutely spectacular-looking saag lamb!
I love how you describe the process of building layers of flavor and how well you master the use of spices and aromatics.The detail of adding the curry cooking liquid to the brown basmati rice is such a brilliant touch; I’m sure it added an extra layer of aroma and flavor.
Quick question: when you prepare the curry base in advance, do you usually keep it refrigerated or frozen for other dishes, or do you always make it fresh for the recipe?Thank you for bringing such delicious flavors and a beautifully presented dish to the community.
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@sussan_scoolinaryteam Thank you! For the curry base, a big batch of 2.7 liters is made, and then divided up into 6 portions of 445 ml. One portion makes 2 servings. I use one right away and freeze the rest.
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Level:
Scoolinary Team
@kevin-godbee Kevin, what impeccable organization!
I love how you plan ahead to always have your curry base ready. The idea of making a big batch and dividing it into perfect portions for two servings is so practical.
The photo says it all you can see the care and attention to detail in your cooking. It’s enough to inspire anyone to make curry more often!
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