My wife had a few days off over the Christmas/New Year week which meant some time away from the kitchen, doing odd jobs around the house.
Channeling my inner Eames/Mondrian, and using the skills learnt in kindergarten I applied
panyl to a plain wooden cupboard in the kitchen.
A phone call from the local butcher told me lamb was on sale, so I picked up 12 legs or ~45lbs of boneless meat.
Some how it took me six years to find the
Indian Bazaar in Plano. After a visit I left with six tiffins, four serving karahi and 24 "meat-two vege" plates.
The tandoor had a good work out, even with the temp below 0°C. I need it to warm up a bit and some more practice until the food is presentable to non family members.
Lamb Kofta (fell in the coals and had to be finished inside), tandoor vege (my wife needed yogurt to tame the heat) and tandoor roti (dry with no puffing).
With a Flake for dessert.
