Tuesday, 13 January 2015

Lamb Pulao and Vegetable Makhanawala

Really loving this new cookbook! I won't copy out the recipes here since I did nothing to change them. If you're interested in really fantastic authentic Indian food then I suggest you purchase a copy of the book! The pulao was fluffy, with gorgeously reduced lamb curry underneath, and the vegetable makhanawala was creamy, cashew-y and filling. On Stein's recommendation I bought some Kashmiri chilli powder, and it was an excellent purchase, giving a lovely red colour and a subtle and tangy heat. A couple of spoonfuls of yoghurt and this pairing made a feast -- and in the quantities I made, enough for a whole week of dinners for us! Will definitely cook these again.

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