Dear LPG

I have to say that I took one look at this recipe and decided that it was one that I would not be able to get too wrong. However, I have learned throughout my cooking undertakings to LPG that no matter how well you think you have grasped the method, there is always something that words alone cannot prepare the realities of actually making it for.

I had a few reservations regarding ingredient-buying time, although I recognised all the ones in this recipe. 
I was left wondering about the inclusion of yoghurt, but I have learned that following a cooking recipe has a lot in common with following a road map. The best thing to do is precisely what is written (or drawn on the map), although I am as good at losing my way as cooking.

In this instance, I have to say that searing lamb is something I have done in the past, and I had no problem with doing that again. The challenge came when I got to the roux-making stage of the process.  

I have a few reservations about adding the yoghurt and wondered if the egg would leave me with a saucepan of scrambled-ness. My worst fears were realised. Then, I learned that doubling the quantity of ingredients when buying them might not be a bad idea. Luckily, eggs, butter flour and yoghurt are all items I keep a supply of, so I made a second attempt.

Overall, I think that my version looked like the picture, and it went down very well with my taste testers. This time around, and for the first time in my 41 attempts at trying to perfect dishes from around the world, I can say without reservation that there was a 100% thumbs-up vote at the tasting despite the discarded mistake. But I made sure no one knew about that bit…

And now to December; I have learnt of a country that I have little knowledge of called Bhutan, which celebrates its national day on December 17th and, in the light of their love of peppery and spicy food together with the part of our country’s climate which is usually nearing as cold as it gets at that time, I have decided to celebrate by producing my take on their national dish which is called Ema datshi.

From what I understand, it will warm you up, but it is not for the faint-hearted…

CB, Lewisham

CB introduces the ignorant to the secrets of Ema datshi…

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