Curry

Jodie and I made a madras style lamb curry on Saturday, called tamil nadu. It had more than 1 kg of lamb, lots of spices, fresh coconut and my favourite - ginger.

I have been seriously honing my curry making skills of late, with a fair degree of success. Jodie and I bought a curry book, so I started off with the 'first lesson in curry', moving on to the 'Indian housewives curry' (which makes a curry base that you can sink 2kg of chicken into!) Now I'm venturing into some of the regional curries, which have been fantastic.

I would like to thank a couple of other people for assistance with the evening. Thanks to Melissa; we used the dried chilis that were harvested from your chili plant from when we lived together in Adelaide. It's probably good that I've got Jodie to share the curry with, otherwise, I'd have made it so hot as to be unbearable. Thanks to David; your bottle of red wine went very well with the lamb. Shiraz and Curry = wicked.