Nayak has a new Indian cookbook out. I’m slowly working through the recipes. It’s not as big or beautiful as his last one, but if the recipes work I’m all for it. So far it seems the recipes are easier (blend things up all together rather than multi-step processes). This recipe was supposed to be for beef, and I don’t know if lamb cooks a lot more quickly, but by following the recipe this sure was over-cooked. I didn’t marinate it long enough, which didn’t help. And I usually use the slow-cooker instead of a pot over high heat (which also helps ensure tender meat, but that’s not in the recipe). So this deserves a second take. No recipe here for copyright reasons, so eat with your eyes!
The one thing I really don’t like about the recipe is there’s no salt quantity given. It’s always just “salt.” When you can’t taste and adjust right away because you just added raw meat and it’s not safe, it’s tough to know if you’ve added enough or not. It’s better to salt earlier rather than later so the salt infuses the whole dish. Guessing 1/2 tsp or 1 tsp isn’t fair for the home cook.
There’s still a lot of book to work through, though. Onwards and upwards, as my Alexander Technique teacher would say!
P.S. If you get that posture joke we should be friends.
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