Banana tartin
February’s Curryclub started on a high with not one, but three memorable new recipes…
This Saturday evening we planned to go and see Django Unchained but MrCurryclub decided to make the “spice-braised shoulder of lamb” from Vivek Singh’s Cinnamon Kitchen cookbook. Unctious and melt-in-the-mouth after 3 hours in the oven we missed the cinema and ended up staying in to watch The Dictator” instead… The film wasn’t up to much but this was a grand old dish and would be great to try again when we have guests.
Dinner is served
Look at the leg on that
Spicy goodness up-close
Tonight I re-used the leftover lamb (approximately 350g) to make a delicious lamb pilaf from the Ginger Pig’s Ginger Pig Meat Book. Lightly spiced, this was a nice easy dish to make with basmati rice, onion, tomato, and big bunches of fresh parsley and coriander. Deceptively rich, colourful and moreish, this was even more satisfying because it used up our leftovers so well.
Fiesta time
A hive of activity
One fine lookin’ pilaf
For dessert I made Cinnamon Kitchen’s “spiced banana tartin”. Melting the caramel from scratch was fun– I had no idea how quickly it would cool though, so it was quite hard to handle. The recipe’s slight nod to Indian cooking was the addition of crushed pink peppercorns; I’ve been trying to find a use for them for a while, and despite my initial reservations they were a perfect counterpart to the cloying sweetness of the bananas and caramel. Delicious.
Caramel-geddon
Pink peppercorns…say wha?
Marks:
Cinnamon Kitchen’s “spice-braised shoulder of lamb” 8/10
The Ginger Pig’s “spiced lamb pilaf” 9/10
Cinnamon Kitchen’s “spiced banana tarte tartin” 7/10
kentishtowncurryclub 