A good butcher should be like the family fishmonger – once found, nurtured as a friend for keeps.
I’m lucky to have an excellent halal butcher just down the road from me. Bless him and his staff, their meat is always good … aye, but they’re not “bilingual” in the languages of butchery. (more…)
My kind of meat stew – once tried in a Bradford restaurant, and not forgotten. The meat was a cheap (the best!) cut, cooked VERY long and slow to fall apart, with the bones for maximum flavour.
Served simply, with naan or chapati, and a garnish of fresh coriander leaves, slivers of ginger, and lemon wedges.
A few days after tasting Nihari for the first time, in a Bradford restaurant, these caught my eye. Something to try; I like that they don’t have chilli or garam masala in them? (more…)
Or lamb … but mutton’s better!
“My” butcher down the road, bless him, has just started stocking mutton and lamb necks. Guess he saw me coming, sucker that I am for the tastiest bits at the tail ends of the animal ;-P. (more…)
I like to have a couple of containers of meat stock in the freezer to add to soups and stews, or to cook beans or lentils. (more…)