Kerb are small small food market selling street food. Street food seems very trendy at the moment. There are a few in London. I went there on a Friday lunch with a friend, to the one in Kings Cross. There were five food stalls at Kerb.
I went to What the Dickens and had a spicy pork roll, costing £6. It was nice but wasn’t spicy and not really worth the price.
My friend had a Korean burrito at another stall (try to find out name). I think his opinion was the same – Nice food but quite expensive for what it is.
This post would have been good if the recipe was cake or Korean food or pork. There would be a good link from story to recipe. However, the recipe is for a lamb curry. My girlfriend and I have tried and tried to make a curry – failing every time.
2 tbsp olive oil
2 tbsp butter
Pack of lamb, diced.
1 bay leaf
3 onions, sliced
1 tbsp ginger, skin removed, finely grated
1 ½ tbsp garlic finely chopped (or grated)
1 tbsp olive oil
½ tsp chilli powder
½ tsp garam masala
1 tsp ground tumeric
1 tsp ground coriander
1 tsp ground cumin
2 large tomatoes, pureed
1 large tomato, quartered
1 red chilli , finely chopped
225g basmati rice
1 small onion, finely chopped
large knob of butter
2 cardamom pods
1/2 cinnamon stick
Pinch of saffron threads
1 bay leave
600 ml of chicken stock
Heat the 2 tbsp olive oil and butter in a large pot.
Add the bay leaf and onions
Cook for a few minutes, until the onions go light brown
Add ginger and garlic and cook for a minute.
Add the lamb and all other ingredients, except tomatoes and red chilli.
Cook for 10 minutes.
Add the pureed tomatoes and cook for a minute or two.
Add 175ml cold water.
Stir and bring to the boil.
Simmer on a lower heat for 1 ½ hours, with a lid on.
After 1 ½ hours, add the tomato and red chilli.
Simmer for 30 minutes.
Heat butter in a pot.
Cook the onion in the butter for roughly 5 minutes until softened.
Add the spices, saffron and bay leave and cook for a couple more minutes.
Add the rice and stir.
Add the stock.
Bring to the boil and then cover with a lid.
Simmer for 10 minutes.
Turn off the heat and leave the rice to continue cooking for about 5 minutes.