if you've got lamb neck ends, brown them firstand put them in before the rest of the meat. the fat on them makes the stew lovely, rich and gelatinous. mum used to make it when we were kids, it was lush with barley in it
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Smash Monkey lowering the tone of the whole internet,
Sun 11 Aug 2013, 16:52,
archived)
I'm browning everything for the flavour :-) and the neck is getting an hour and a half longger :-)I do love barley in a stew but am not putting it in because it will make it less versatile to alter the flavour at a later date, such as if I decide to curriefie a portion.
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Sun 11 Aug 2013, 16:58,
archived)
ah, good pointafter the gut-ache last night, wish i had a bit of asafoetida to throw in, that'd settle things down a bit
( Smash Monkey lowering the tone of the whole internet,
Sun 11 Aug 2013, 17:02,
archived)
I had to google asafoetidaNever heard of it, where abouts is it in the supermarket I'v never seen it?
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Sun 11 Aug 2013, 17:08,
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chinese/asian supermarkets have it mostlyif you're lucky, you might find it in sainsbury's.
there's a big chinese warehouse place not too far from me, plus chinatown is half an hour on the bus.
(there's a big chinese warehouse place not too far from me, plus chinatown is half an hour on the bus.
Smash Monkey lowering the tone of the whole internet,
Sun 11 Aug 2013, 17:13,
archived)
Loads of chinese and indian shops down here, I'll pop in and have a look.....Sounds ideal for me as it says it harmonize sweet, sour, salty and spicy which a lot of my dishes are....
I'm off to start chopping...
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Sun 11 Aug 2013, 17:22,
archived)
I'm off to start chopping...
Not a fan of asafoetidait has a funny smell that I just can't get past.
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An Egg ,D,
Sun 11 Aug 2013, 17:36,
archived)
I shall give it a go.....I can't have a curry without fenugreek which most everyone else seems to hate....
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Sun 11 Aug 2013, 18:08,
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No, it's not like that, it tastes kind of burnt.But, yeah, I'd certainly give it a go.
( An Egg ,D,
Sun 11 Aug 2013, 18:22,
archived)