I remember this discussion of “curry”.
That’s plenty of lamb. If you have decently fresh Indian spices, I think Keema is great and could be portioned for freezing (just don’t use potatoes for freezing). If the spices are not so fresh, I’d go for lamb chili, likewise good, or meatloaf.
This seems a worthy keema recipe:
Interesting! I’ll have to check the dates on my cumin and corriander seed, but I know I don’t have fresh Garam Masala. Have several other fresh “curry” blends, including a few from Africa.
Maybe I’ll order some and use it with some of the lamb that I freeze. I don’t suppose I should freeze it again… should I?
Probably should use what I have first. Speaking of using what I have, I’ve had some sumac, or maybe that mix you MAKE with sumac (edited to add zatar) , for more than six months. Still w…
Which morphed into
If you’re familiar with South Asian cooking, then you’ll find it interesting to make comparisions with the recipes of the community from that heritage who lived in East Africa before they were, basically, ethnically cleansed from countries such as Uganda and Kenya. You’ll find differences in the spicing and, of course, some differences in, say, vegetables used. I’ve not cooked it but have eaten in a couple of restaurants owned by folk with that heritage and there are definitely differences wi…
And
I like the list of curries from around the world in this link. They list a few each ofPopular Curries of Southeast Asia: Popular East Asian Curries: Popular Middle East Curries: Popular Indian Curries: Popular Indian Curries: Popular South African Curries: Bahamian and Jamaican-style curry
This curry guide breaks down curry's origins, what curry powder is and how it differs from actual curry, the most popular types of curry, and more. If you're asking yourself, "What is curry?" you won't be after reading this! The word curry...
Est. reading time: 13 minutes
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