… Curry Sauce, Rice & Peas
So it was lamb tonight. Pork tomorrow and then I’ve done one meal from every section of the book.
I had a feeling this one would be quite doable within the fifteen minutes. The cooking process was quite easy. I was familiar with the ingredients. Also lamb can be served quite pink so I knew there wouldn’t be the necessity to make sure the meat was cooked through.
I did do one cheat with this one. The recipe calls for 8 lamb cutlets (two per person). I took lamb cutlets out the freezer last night. I couldn’t tell how many there were in they’re frozen state but I guessed about six. When they thawed there were only four. I was only cooking for two tonight and so it did work out ok. I could also do without having loads of leftovers otherwise I have to have a night of cooking just to eat them up. I don’t think this would have affected the time really. I had a bit of time in the middle of the cooking process when I was hanging around a bit, so I would have had time to prep twice as much meat. All the other quantities followed the recipe.
I was much calmer tonight. Not loads of racing around. I think this had a bit to do with confidence in what I was cooking. But I also think that I am getting into a bit of a rhythm of cooking at this pace.
By about half way through I thought I might beat the fourteen minute mark. But in the end it was fourteen minutes and forty seven seconds.
Another tasty meal. The right amount of heat. And the ten minute rice worked out again. This was much more than decent Friday night curry, enjoyed with a beer.
Lots of pantry ingredients and left overs here and the lamb was from the freezer so quite a cheap one.
How much: £4.25.
How long: Fourteen minutes and forty seven seconds.
Who with: Gavin.
Over the last few days I have bought a few pantry ingredients that I was missing. So I spent another £5.79.
