What the f uck are you having for Dinner thread..

I usually bang it in a curry if I have some.

Keema sounds like curry

 

So here's my keema, finishing touches later.

 

In the UK maybe but keema palek is very popular in india.

 

Im giving it a like for the work tht's gone into it.

 

Not finished yet, it'll be reduced a little more then I'm chucking in natural yoghurt and spinach.

 

I learned something today.

Another question, why do people use Garam Masala, when surely it's merely a blend of other ingredients you are already adding or am I wrong?

 

Nice, take it off the heat man or it could split like .

 

Just been for my covid jab.
Nurse said that I should make one of these when I get home.
Wise words.

 

Having worked in india, we only ever added GM at the end of the dish because of its aromatic qualities . Todays modern BIR youtube chefs * bung it in all over the place. I personally have only ever ground my own spices to requirement. My GM is a lot darker as it contains quite a fair bit of black cardamon pods among other spices. I believe this is more of a Pakistani version but maybe Spurly could confirm.

 

Top tips.

 

I was going to give that a raging like but then you spoilt it.

 

She told you to make a bacon n afterbirth sarnie?
Sounds a wrong un to me mate.

 

The dark spice in my pics is GM I also add a little at the end like @The Ginger Marks mentions.

 

Just rustling up a steak sandwich.

Will post pics if city don’t ream us too badly

 

Cheers for explaining mate.

 

Right or wrong, thats how I was taught by the indigenous of India.

 

Just as well we all have vivid imaginations

 

It definitely add something to the dish when you add at the end.

 

So do you use it to supplement for spices you don't have or just for the sake of it (I'm assuming it's not your own blend btw), excluding the at the end like, which you have both explained perfectly.