IslayBlog.com -> 2006 ->
18/Nov/2006
Translation for Whisky Lamb Curry
Back in September I blogged and linked to the Whisky Marinated Lamb Curry. Rahina as the author has just contacted me and sent me this translation:
EXP-Experiment Kitchen marinated some lamb in scottish islay single malt. After (over nigh) marinade the lamb got some tikka-spice, chili and garlic. Let the spices soak (30mins or so if I recall correctly).
Pour in bit of basil-oil, heat the pan and throw the lambs in. Brief fry in a hot pan so that the pieces won't cook through. Bit of rockford works excellently on the top (not necessary).
Eat with herb pasta (basmati-rice or jasmin works perfectly as well)
Thank you very much Rahina!
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