), but it is full of flavour and I am a total sucker for slowcookedlamb in any form. My recipe for Rogan Josh is adapted from a recipe I found in RickStein’s India…I love RickStein’s India, because to make it Rick actually went to India and found out what they really make over there (as opposed to the anglicised versions we often get over here)
First of all I had to season the tagine because it was new, by covering the bottom dish with milk, heating it slowly then leaving to cool down before washing it
The cheaper cuts are worth trying in slowcooked stews – pig’s cheeks and pork belly, breast of lamb, shin of beef – all great value and superb eating when the weather is still holding onto winter
The carpaccio with slow roasted tomatoes was seafood heaven on a little wooden dish. Their barbequed soy and honey marinated lamb was cooked just right, with appealing flavours
Cook the curry very slowly. Vindaloo is traditionally made with pork, but beef & lamb also work well, and has a vinegar-onion-garlic base, thanks to the Portuguese influence that still prevails in Southern India
