Why sing my own praises? Because I’m the only one that will… hold up a moment, did Sister in law just give me a compliment? Can I cook for them again? Hells bells, I think I’m going to faint!
Well not to my face, but the Sticker household has developed a reputation for being pretty damn sharp when it comes to comestibles. Take for example Easter weekend, our dinner guests got treated to my roast pork with crackling recipe. Which for some reason didn’t seem to be on my ‘Cooking for Conspiracy theorists’ list. Even though I’d already posted it elsewhere. Have now remedied this omission. In-laws even asked for my assistance with getting a proper Lamb joint. I said that I would search around and try to source some proper Lamb, not the Mutton which too often gets passed off as Lamb in Canada. Fortunately we’ve found a good local butcher who should be able to help. I’ll get the Mint sauce out for a 2lb shoulder of Lamb this weekend and see what happens.
I know one thing, too few places over here know how to cook Lamb properly. For example, a Lamb Rogan Josh at one of the local curry houses was effectively chunks of lamb cut way too big and not cooked long and slow enough. The meat hadn’t had enough marinading either, which made what should be a very spicy dish that melts in the mouth into something akin to chewing recycled car tyres dipped in curry sauce. Seriously, that was one serious sheep. I bet it had been beating up bears and cougars before dying of old age it was so tough. Guess where I won’t be going again.
A word to the wise; Lamb, beef or chicken for curry should be roughly cut into half inch cubes before marinating at for least two hours. Then given ten minutes in a pressure cooker to tenderise it before adding sauce ingredients. That way the meat cooks properly and the sauce flavours penetrate the meat. As a proof I’ll post my method (Including quick cheat) on the sidebar at a later date. A clue, my good friends Messrs Patak and Sharwoods are often a great help. Providing the Canadian Food Inspection Agency lawyers don’t get involved and screw around with what ingredients my culinary friends are allowed to use. In which case, pass the salt cellar.