Not had a steak sandwich in absolute beards. There’s a pretty decent gastro pub not far from us who used to do a ****ing sublime steak butty, if it ever reopens yours has reminded me I need to be paying them a visit.
Just at the end myself aswell...it heightens the taste another level imo add too much and you’ll feel some good ol heartburn. im not familiar with a Pakistani GM which uses a lot of black cardamom...that’s not me saying it doesn’t exist...I’m just not educated on it bru. There’s a lot of ingredients goes into making it so I rarely make my own because I’m a lazy ****.
need to get the mince from butchers not that tight stringy stuff from supermarket, it don’t break right and I think your dish misses out on an authentic texture to it using that stuff. Its what I found when I tried it anyway
Im not sure tbh...can’t remember...I think so I’m stoned and there’s a gif for this please log in to view this image
Did a bit of research on this after you said about. China are by far the biggest world producers of spinach, at a massive 91.4% of the product, followed by America in second place on a measly 1.45% - I looked further down the growth list and Indonesia is 0.53% and Pakistan 0.37%. So I then researched how easy it was to grow in India for keema and because of it's climate it can be grown in most backyards and ready to harvest in 6-8 weeks, which started to then make sense regarding what you had told me, because a lot of well known culinary recipes imo started in some basic form for the poor. And palak (note the spelling) is the Hindi word for Spinach. I didn't fathom out though whether the correct spelling was palak or palek.
