Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: markhamp on October 02, 2013, 03:17 PM
-
I 'm trying to find recipes for curries that have a mince meat sauce. One of my local restaurants serves a dish called Murghi E Azam. It appears to be Tandoori Chicken in a rich sauce that has minced lamb in it. I also recently had a meal in a Restaurant in Edinburgh and they served a similar dish called Nizami Gosht. Any idea's?
-
Hi Markhamp, try this http://www.youtube.com/watch?v=Uc8CcJqNYfc (http://www.youtube.com/watch?v=Uc8CcJqNYfc)
Its a really good curry.
Cheers, Frank. :)
-
I used to know (and eat) this dish as murgh-e-mussalam (chicken with spices) -- a whole spring chicken stuffed with boiled eggs, and cooked in and served with a minced lamb masala. Perhaps follow this recipe (http://www.indiansimmer.com/2010/02/murgh-musallam.html) but integrate the minced lamb into the sauce.
** Phil.
-
(http://www.curry-recipes.co.uk/imagehost/pics/466617a29e716af7e935d7e37bde19b8.JPG) from an old menu 8)
-
You're not kidding it's old, Frank : 25p for a masala popadom hasn't been seen for about 30 years !
** Phil.
-
So he uses ghee, which I assume is veg ghee, but then says you can use any oil really. My question being...why on earth do they use (veg) ghee at all? Is it cheaper at trade prices than standard veg oil? There must be a solid reason why some use it and some don't and I'd love to know what it is!
-
So he uses ghee, which I assume is veg ghee, but then says you can use any oil really. My question being...why on earth do they use (veg) ghee at all? Is it cheaper at trade prices than standard veg oil? There must be a solid reason why some use it and some don't and I'd love to know what it is!
The chef believes it adds more flavour to the curry.
When asked a similar question, he replied by saying to do a side by side taste test and see for yourself.
-
The chef believes it adds more flavour to the curry.
When asked a similar question, he replied by saying to do a side by side taste test and see for yourself.
I've done just that with veg ghee and veg oil and there's not a jot of difference flavour-wise which is why their use of it baffles me - unless there is a cost benefit.
-
The chef believes it adds more flavour to the curry.
When asked a similar question, he replied by saying to do a side by side taste test and see for yourself.
I've done just that with veg ghee and veg oil and there's not a jot of difference flavour-wise which is why their use of it baffles me - unless there is a cost benefit.
Maybe just the wrong brand?
Its basically Indian margarine and could be the difference between st ivel gold and stork sb? :D
I dont know, just a theory because there are flavourings added.
VEGETABLE GHEE
DESCRIPTION
Vegetable Ghee is basically a vegetable oil made solid to mimic the characteristics(flavour, texture, etc.) of butter oil. It is comprised almost wholly of a vegetable oil or a mixture of vegetable oils, vitamins and antioxidants may be added depending on the food regulations in the country in which the product is sold.
-
A couple of times when I've had only mince meat in the freezer I've made it into small balls (2cm diameter) and cooked them as in a standard curry. Very nice, just don't turn them too often or they'll break up.
The last time I mistakenly added frozen dill instead of coriander, this may be my only addition to th world of curry cooking. Not bad at all.
-
There must be a solid reason why some use it and some don't and I'd love to know what it is!
Was that a deliberate pun there SS ;D
Price for oil is cheaper than veg ghee. At the local wholesalers oil can be bought for 75p ltr whereas veg ghee is
-
There must be a solid reason why some use it and some don't and I'd love to know what it is!
Was that a deliberate pun there SS ;D
LOL! No, that was entirely unintentional. ;D
I was just watching Sam's video and he was talking about how he had to add food colouring to his curries because when he didn't the customers complained that they didn't look or taste right. He pointed out that colouring doesn't affect the flavour so any difference was purely psychological.
My opinion of this Ghee, oil "difference" is that it's in the same vein, i.e. it's purely psychological and there is no difference (certainly not when I've used it anyhow), although he says he thinks the veg ghee is better.
-
Several curries I have eaten include this mince in the sauce. To recreate this at home I've just fried off some lamb mince until it begins to brown in some ghee, then added some water and simmered for about 20 mins with the lid on the saucepan. Then added this mince to the curry sauce.
The recipe I tried to recreate was shahi keema handi - mince and lentils in a bhuna type sauce.
However the tandoori chicken pieces and minced lamb in a tikka masala style sauced with some extra zing is the closest I've got to the murgh massallam as mentioned earlier
-
I know this is and old thread, and I don't have a recipe, but one of my local TAs does a Begum Bahar, which is chicken and minced lamb, and I've ordered one for tonight, yum :)
-
One of my favourite 'special' requests in an Indian is for a chicken madras with Keema on top.