Photo of your dinner (vol 2)
Discussion
It was the middle cut of fillet. Better to use a wellington type thinner cut IMO. 1kg between two of us :-)
Google “black Treacle cured beef”. The cooking process is quite interesting.
We are doing it again next weekend. Getting a 1.2kg wellington fillet from Turner & George which is just about as good as it gets.
Google “black Treacle cured beef”. The cooking process is quite interesting.
We are doing it again next weekend. Getting a 1.2kg wellington fillet from Turner & George which is just about as good as it gets.
Edited by thebraketester on Monday 1st January 16:31
t tonne of chips on the side! 
Thank you Gents 
Here is the recipe as requested.
5 cardamom pods
2 cloves
1 tsp fenugreek seeds
1 cinnamon stick
3-4 green chilis
200g full-fat natural yogurt
50g ground almond powder
1 tsp sweet smoked paprika
3-4 lamb shanks
3-4 tbsp rapeseed oil
2 onions
5 large garlic cloves, chopped
Thumb-size piece of fresh ginger
3 tbsp curry paste (I used Patak’s Madras Paste)
2 x 400g tins plum tomatoes
700ml chicken stock
Fresh coriander, leaves roughly chopped
METHOD
1. Mix the yogurt, ground almonds and paprika in a large bowl. Add the lamb shanks and stir to coat. Cover with cling film, then marinate in the fridge for 2 hours or overnight.
2. Preheat the oven to 160°C/ fan140°C/gas 3. Heat 2 tbsp oil in a large flameproof casserole and lightly toast the cardamon, cloves, cinnamon stick and fenugreek seeds until aromatic being careful not to burn them. Remove from pan.
Season the marinated lamb shanks, then brown all over, in batches, over a medium-high heat. Remove and set aside. Wipe out the pan.
3. Whizz the onion, garlic and ginger in a food processor to a paste. Add 1 tbsp oil to the casserole, stir through the onion paste and cook over a low heat for 5 minutes. Stir through the curry paste, increase the heat and cook,stirring, for a couple of minutes. Add the toasted spices.
4. Pour over the tinned plum tomatoes, return the lamb shanks to the casserole and pour over the stock. Bring to the boil, cover with a lid, then cook in the oven for 3 hours, turning the shanks occasionally if they are not completely covered by the sauce. The meat should be really tender and falling off the bone.
5. Carefully remove the lamb shanks to a bowl and cover with foil to keep warm. Place the casserole back on the hob and bubble the sauce for 15 minutes or until thickened. Taste and adjust the seasoning. Serve each shank with spoonfuls of the sauce. And garnish with fresh coriander leaves and some chopped green chili.
Serve with white rice.
Some Mango chutney and natural yogurt goes well with the dish.
Here is the recipe as requested.
5 cardamom pods
2 cloves
1 tsp fenugreek seeds
1 cinnamon stick
3-4 green chilis
200g full-fat natural yogurt
50g ground almond powder
1 tsp sweet smoked paprika
3-4 lamb shanks
3-4 tbsp rapeseed oil
2 onions
5 large garlic cloves, chopped
Thumb-size piece of fresh ginger
3 tbsp curry paste (I used Patak’s Madras Paste)
2 x 400g tins plum tomatoes
700ml chicken stock
Fresh coriander, leaves roughly chopped
METHOD
1. Mix the yogurt, ground almonds and paprika in a large bowl. Add the lamb shanks and stir to coat. Cover with cling film, then marinate in the fridge for 2 hours or overnight.
2. Preheat the oven to 160°C/ fan140°C/gas 3. Heat 2 tbsp oil in a large flameproof casserole and lightly toast the cardamon, cloves, cinnamon stick and fenugreek seeds until aromatic being careful not to burn them. Remove from pan.
Season the marinated lamb shanks, then brown all over, in batches, over a medium-high heat. Remove and set aside. Wipe out the pan.
3. Whizz the onion, garlic and ginger in a food processor to a paste. Add 1 tbsp oil to the casserole, stir through the onion paste and cook over a low heat for 5 minutes. Stir through the curry paste, increase the heat and cook,stirring, for a couple of minutes. Add the toasted spices.
4. Pour over the tinned plum tomatoes, return the lamb shanks to the casserole and pour over the stock. Bring to the boil, cover with a lid, then cook in the oven for 3 hours, turning the shanks occasionally if they are not completely covered by the sauce. The meat should be really tender and falling off the bone.
5. Carefully remove the lamb shanks to a bowl and cover with foil to keep warm. Place the casserole back on the hob and bubble the sauce for 15 minutes or until thickened. Taste and adjust the seasoning. Serve each shank with spoonfuls of the sauce. And garnish with fresh coriander leaves and some chopped green chili.
Serve with white rice.
Some Mango chutney and natural yogurt goes well with the dish.
Edited by 6th Gear on Thursday 4th January 21:44
. 
Spent most of the day on this and TBH, not worth the aggro.
Treacle cured fillet (okay but just "different"), roast pots in beef dripping, braised carrots, parsnips with rosemary, black cabbage in butter, Yorkshires and red wine sauce/"gravy".
All good but a decent rib without all the faff is better IMO
Spent most of the day on this and TBH, not worth the aggro.
Treacle cured fillet (okay but just "different"), roast pots in beef dripping, braised carrots, parsnips with rosemary, black cabbage in butter, Yorkshires and red wine sauce/"gravy".
All good but a decent rib without all the faff is better IMO
Edited by 21TonyK on Saturday 6th January 18:55
Looks great! 
For me, another saturday, another epic curry.
Tonight was beef rogan josh, ginger chutney (made with ginger, apple, raisins and spices), kachumba salad (tomato, cucumber, lemon juice, spices and pomegranate seeds), saag aloo and cauliflower rice with fried red onion, raisins and spices.
I look at this photo and think it looks disgusting, but It was fab!
Although, for me, the rogan josh was just slightly too clovey, ease up on the cloves next time!
For me, another saturday, another epic curry.
Tonight was beef rogan josh, ginger chutney (made with ginger, apple, raisins and spices), kachumba salad (tomato, cucumber, lemon juice, spices and pomegranate seeds), saag aloo and cauliflower rice with fried red onion, raisins and spices.
I look at this photo and think it looks disgusting, but It was fab!
Although, for me, the rogan josh was just slightly too clovey, ease up on the cloves next time!
Edited by Martin350 on Saturday 6th January 23:56
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