Very pleasant alternate molee, although bones almost ruined the day. Worth ensuring the onions are properly coloured before moving onto the next steps. I world try again, however I do have to say that the prawn molee recipe is a more pleasing dish, and I would probably just use that method with alternate protein from now on. This one requires a good bit more lime pumped into it to bring it to life. Rick Stein – India – pg. 150
I made such a terrible job of cooking this, honestly. But a lot of the blame is on the recipe which is just terribly written. The food was delicious, but I would want to rewrite the instructions. No mention was given to cooking the ingredients and many other important details are obfuscated. Great sauce and great salmon crust, though. From Full of Flavour, pg. 81
Really excellent. I actually griddle the lamb, but no matter which way it’s done it’s important to get it screamingly hot and cook as quickly as possible to get that crust and not over cook the middle. Not quite crusty enough in this case, but still damn fine. A minute of attention given to the fat is also important. Lovely herby beans, could mix it up a little with more zing, but this is nice as it is. From Real Fast Food, pg. 209
Is an extraordinarily calorific take on a dal, usually the most wholesome, healthy dish you could hope to find. Swimming in ghee and flavoured with lamb offcuts, you need only a little to be quite satisfied. And in truth, I’m just not sure it is quite what I want from my lentils. I was however, heavy handed with the tamarind, which perhaps is donating a tartness that does not work here. Worth another go, I think. Perhaps backing away from the ghee a step or two would help also. From Asma’s Indian Kitchen, pg. 146
From Everyday Harumi, pg. 112
From Eat to Beat, pg. 120
Hollandaise Sauce
Really great, used a pre-made paste but worth it when you don’t have the luxury of an afternoon. Need to be careful with the fat which from fresh is difficult to separate. Easier if refrigerated then scraping the solidified fat layer away. But just so, so excellent. From Food of Thailand, David Thompson