Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Naga on December 04, 2013, 07:55 PM
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Prompted by new member daaleater's introductory thread (http://www.curry-recipes.co.uk/curry/index.php/topic,12538.msg101736.html#msg101736), I felt compelled to try this dish out (although it doesn't seem to be the Lamb Kasoori that daaleater was in search of).
After a quick scout around the net, I settled on VahRehVah Chef Sanjay Thumma's Chole Kasoori Methi video recipe (http://www.vahrehvah.com/index.php/chole-kasoori-methi#.Up-DLifGBVN), substituting lamb (cooked according to Mick Crawford's latest recipe) for the chole. It definitely wasn't BIR, but I thought it deserved a try-out anyway.
As my blender is currently broken, I had to resort to preparing the three pastes - chilli, nut/seed and masala - using the chopper attachment of my stick blender. Actually, it worked quite well and produced coarse pastes which, as far as I could make out, was just what the recipe demanded.
The Ingredients
(http://www.curry-recipes.co.uk/imagehost/pics/3964111a8e747098fe824935800585b0.JPG)
I had to guesstimate many of the ingredient quantities, because although there is a written list to accompany the video, it didn't exactly match the quantities used by the chef.
Also, it cooked a little slower on my old gas cooker than in the video, but then everything generally takes a little longer so it wasn't too much of a problem.
The ingredient guesstimation gave me a little problem at the "add water" stage as I probably added a little too much water in one go. In retrospect, it would have been better to resort to the BIR technique of adding a little gravy at a time and cooking it down. As it turned out, that's just what I did, instead of covering the pan as instructed.
Just before adding the pre-cooked lamb, I tasted the gravy to check the seasoning. It needed a little more salt, but that wasn't all it needed. It needed flavour! Despite all the freshly ground spices and chilli paste, it was pretty bland. But help was at hand - when I pre-cooked the lamb, I wisely reserved the spiced oil for my base gravy and froze the lamb gravy in 2-tbsp portions. So I took a frozen portion out of the freezer and dunked it right in the curry sauce. After adding the lamb and a good pinch of fresh coriander, it tasted a whole lot better. Good enough to make again, I think, but I'll try a BIR approach the next time.
(http://www.curry-recipes.co.uk/imagehost/pics/c2c8c26db89f70035a4e506ad829815a.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/a90deb5f04fb45e6f4be8da229e67c72.JPG)
In the meantime, I've still got the other half of the curry resting in the fridge for tomorrow - happy days! :)
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Damn you Naga. I wasn't going to cook tonight having just finished the final stage of my samosa experiment. Now you've got me craving curry :P :P That certainly looks good from here. Do you really want that portion in the fridge or can i try it? ;D ;D
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...Do you really want that portion in the fridge or can i try it? ;D ;D
You'd be more than welcome, mate. And I've got tons of fresh chillies to make it a bit more palatable for you! :)
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You'd be more than welcome, mate. And I've got tons of fresh chillies to make it a bit more palatable for you! :)
That would be lamb chilli kasoori methi naga for one then ??? Maybe next time i'm north of the border ;)
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When i go out for a curry i always order lamb i could eat it everyday of the week..At the moment my mouths watering looking at your pics...I'm sitting here watching i'm a celebrity..curry was the last thing on my mind untill i seen your pics now it's the first thing..I just wished you lived nearby and delivered some for me..I would pay for that all day long..ottis...and the beat goes on
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Looks delicious bud.
I've never made a lamb curry (shame), I love them but Mrs G won't eat anything that's cute (and, apparently, chickens are ugly).
What cut of lamb should I use if I decide to give it a go?
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I'm no expert on lamb! I usually stick to chicken, fish and prawns. But I bought 2 half legs of lamb from Tesco and boned them before the pre-cook. Cost about
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Cheers mate. Wasn't sure if it was leg or shoulder or other :)
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I'm baffled as to what Water Melon Seeds would add to a dish especially in those quantities given the spices being used, but that dish looks wonderful and looks a true Bhuna/Kahari dish.
Well done Naga :)
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Cheers mate. Wasn't sure if it was leg or shoulder or other :)
I'm glad it wasn't other - visions of wellies and cliff edges spring to mind! :)
I'm baffled as to what Water Melon Seeds would add...
Aye, Bob, my thoughts too. As it turned out, watermelon seeds weren't exactly abundant locally! And I balked at buying a whole watermelon and drying out the seeds! But I tried to stick to the spirit of the recipe and substituted sunflower seeds instead. As far as I could see, all that was required was to make a creamy paste that would thicken up the sauce, so, in that sense, it all worked out reasonably well.
Tasted fine anyway! :)