The word of the week is “cauliflower”.
It was supposed to be “mutton”, and I suppose that is a very close second, but cauliflowers kinda won on variety if nothing else.
It started with me googling uses for black cardamon pods (we had to buy a whole bag once).
And that led me to a recipe for Kashmiri Gobi Sabji, which both sounded delicious, and talked about black cardamon pods in a really informative way.
What it lacked in visuals, it more than made up for by being absolutely delicious.
Genuinely going to be doing this one again.
Unfortunately this left us with half a large cauliflower to play with.
So we used that to make a rather nice smokey cheese frittata which gave us an opportunity to try another new ingredient -scamorza, which is a essentially a smoked mozzarella. Dan liked it, but mostly it reconfirmed that I am utterly unmoved by smoked cheese.
Now. Just before we get to the main Mutton event, I have to explain that I was presented with a surprise cauliflower. Turns out someone had been growing cauliflower on their allotment.
No. Wait. That’s not quite true.
I was aware there were cauliflowers plants being grown, but..er…they don’t usually come to much. Maybe a few florets? Certainly not this:
Based on this outstanding success, clearly I had to include it in dinner.
Fortunately I had about 7 hours of cooking to decide what to do.
Turns out it takes quite a long time to cook a 5kg mutton leg. And it was a beautiful spice encrusted mutton leg marinated for 48 hours.
And oh sweet zombie Jesus was the mutton delicious.
It isn’t lamb. It isn’t beef. But possibly it is closer to beef than is lamb.
We served it with cumin roasted potatoes and cauliflower.
Then we dipped bread in the meat juices.
Then we dipped more bread in the meat juices.
Then we became slightly distracted by the meat juices and stopped eating the meat.
The next few days we did what every sensible household does with the left overs of a roast, and we made it into sandwiches.
With home made sourdough bread.
And home made, home grown, red onion chutney.
Because of course we did.
thegreedyguineapig 