Going to die of starvation before @SpaceGazelle gives up that recipe.

Going to make falafel tomorrow. Need fava beans.

Gigantes plakas tonight using herbs out of my own garden - have finally ascended

Outlaw wrote:

Going to die of starvation before @SpaceGazelle gives up that recipe.

Right, sort of a bit like this if I recall, for 2;

1 tsp black mustard seeds
1 heaped tsp cumin seeds
1 tsp coriander seeds
1 tsp Kashmiri chilli powder (or a mild one)
1/2 tsp tumeric
1 tsp salt
1/2 tsp garam masala
4 cloves garlic and an equalish amount of fresh ginger
A medium onion
Handful (8?) cherry tomatoes cut in half
large handful of green beans
3 medium waxy potatoes (floury will dissolve to mush)
Couple of large spoons of natural yoghurt
Squeeze of fresh lemon
Heavy cast iron pot with tight fitting lid not essential but recommended - there's not loads of sauce and things are going to need to steam 

Toast the cumin and coriander seeds in a hot dry pan until smoking and pound/grind  into a powder.
Steam/boil the beans until cooked and set aside.
Peel and dice the potato into 1 cm cubes
Puree onion garlic and ginger in blender/processor. Or grate it all together.

Put pot on medium heat and add some veg oil - slightly more than you think you're going to need - but not shallow-fry territory.
Throw in mustard seeds and put on lid until you hear them start to pop.
Thrown in the toasted spices for a minute and then add the diced potato and fry for a few minutes, stirring to prevent sticking until they just start to soften.
Add onion/garlic/ginger mixture and salt and fry for five mins more with the lid on, stirring every minute or so until the onion puree is cooked out a bit.
Add cherry tomatoes, tumeric, chilli and a small cup of water, stir and put the lid back on. Keep stirring and putting lid back on until the potatoes are done. This is mainly going to steam. You may need to add splashes of water to stop it drying and sticking. Should take about 15/20 mins. Add the cooked green beans a couple of mins before the end to warm through.

By now you should be left with a dryish dish and small amount of sauce. If there's too much liquid boil it without the lid until thick. Now add the couple of spoons of yoghurt, sqeeze of small half of lemon, garam masala, mix well and pop the lid back on to rest for a couple of mins. 

Eat with rice/bread/more yoghurt on the side.

Think I also added 1/2 tsp of smoked paprika at some point, possibly with the tomatoes.

KFC Burritos? 

Brr...

I had a big ass steak for dinner. With grilled onions and a beer. Cos man n that.

Yeah I have looked at them but another 5 minutes walk away there is a place called Tortilla (a few in London, not sure if national) that does great burritos.

Poncho No. 8 is ok, yup.

Mark's n Sparks do a nice Burrito tasting salad thing. It is one of the small, square packs that are always on 2 for £3.

I have one of those packs and a pack of the 'just add' chicken or prawns every lunch. Tasty as fuck, filling and healthier than most things out there.

Quality looking recipe.

Outlaw wrote:

Curry was a success. Made extra on the blind faith that it would be so now I have leftovers for tomorrow too. Thanks @SpaceGazelle!

Good good. Tastes better the next day too.

What do they put in that stuff anyway?

Needs kilo of sugar for full authenticity.

@regmcfly

I'm Regnitasing it later, risky on a school night. If I start cooking at 6, do you think I have any chance of tender ork by like 9? I guess if I keep the liquid content lower, chop the pieces of meat smaller, use a higher heat, and keep the lid on, I might be in luck?