Adventures in cuisine

[cat_i_th_adage]

I'm going to make a try for some real cooking tomorrow, with a slow-cooker borrowed from a friend and plans to portion it out and freeze some. Lamb saag is the plan, otherwise known as, that green goop from the local curry shop that smells like forest and tastes like the breath of god.  I don't expect my own attempt to turn out that cool, but

Comments

[exiledinpn]

Suggestion: cinnamon stick, bay leaves.

I have a non slow-cooker version, which is absolutely delicious, but requires you to pre-marinate the meat in yoghurt, malt vinegar and tumeric. I save it for special occasions.

Also: The Guardian has a good guide on how to make perfect naan.

[exiledinpn]

Also: currently doign this