Cook in a Curry

If you’re like me and yearn to cook hearty, homemade and comforting food with the thought of eating something to warm up your senses in this bone chilling wintery weather then this is just the excuse to stroke that indulgence.

Kheema (Minced Lamb) is used so often in Indian food not just as part of a main course but also in breads and starters. I remember my mother cooked kheema mutter (minced lamb with green peas & potatoes) so often for meals when I was young that now I find there is nothing really more satisfying then eating kheema cooked the Indian way. Made so often all over the Indian sub continent; each region has its own unique way of cooking minced lamb. 

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Eating Rogan Josh as a 9yr old in a typical Kashmiri household with Indian bread on the side to scoop out the thick gravy has been one of my fondest food memories. The host for the meal (Mr Mamoon was the manager of the hotel we stayed at) invited my parent over to sample a traditional kashmiri meal at his family home in Pahalgam. ‘Zafrani Rogan Josh’ – as I happily tucked into it; little did I realise that even today the flavours would linger on my taste buds.

It’s a dish I know most people living in India & UK absolutely love and one I can assure you gets ordered time and time again in your local Indian. But I think after sampling various different versions of it, it’s fair to say nothing comes close to what I ate in Kashmir. But then again I wouldn’t expect it to, some food memories are better left untouched for it’s those that you remember dearly.

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