tag:blogger.com,1999:blog-2578151607368747182.post289893908385452397..comments2024-03-28T22:58:59.887+00:00Comments on As Strong As Soup: Lamb Bhuna (The South London 1980s Version)Phil in the Kitchenhttp://www.blogger.com/profile/15904292856978631382noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-2578151607368747182.post-71916486072200853502019-07-07T23:42:25.583+01:002019-07-07T23:42:25.583+01:00Of course, you can buy some very good spice mixes ...Of course, you can buy some very good spice mixes from shops and supermarkets but I do find it oddly satisfying to make my own - at least now and then.Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-11413952838550948612019-07-06T18:34:21.509+01:002019-07-06T18:34:21.509+01:00This sounds really good. Love the spice mix.This sounds really good. Love the spice mix.Snowyhttps://www.blogger.com/profile/04944724956205419885noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-69571817922262219802019-06-27T23:20:40.040+01:002019-06-27T23:20:40.040+01:00There are a number of chefs and cookery writers in...There are a number of chefs and cookery writers in this country who are very concerned that food should be authentic and are very vocal about it. If they don't come across an ingredient when they visit India, then they insist that that no dish that has its origins in India should ever use such an ingredient. I respect anyone who produces truly authentic food but we've been eating hybrid, Anglicised versions of Indian dishes in this country for a very long time (Veeraswamy in London was said to be the first Indian restaurant and was opened in 1926). The kind of dish that I'm talking about here is definitely a hybrid and I've come up with this recipe based on the dishes produced by chefs who, to the best of my recollection, came from Bangladesh. <br />I'm really pleased that you're enjoying Teurgoule. It's hot here at the moment and ice cream is more suitable.Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-35750446109672590762019-06-27T19:53:10.490+01:002019-06-27T19:53:10.490+01:00Phil, that looks and sounds delicious. And I chuck...Phil, that looks and sounds delicious. And I chuckled at the idea of the olive oil being "alien." I use extra virgin olive oil in absolutely everything. Of course, I may be a bit alien myself! PS Thought of you earlier this week when I made Teurgoule. Wonderful stuff.Jean | DelightfulRepast.comhttps://www.blogger.com/profile/02038772991628796917noreply@blogger.com