Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: AzFoodie on April 11, 2015, 02:41 AM
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I experimented with a lamb curry today. Here's what I did:
Marinade 500gms of lamb overnight in a coarse paste of 1 medium red onion, 10 cloves of garlic, 5 cms of garlic, 3 tbs Madras curry powder, and 1 tbs of Kashmiri chili powder, all blitzed in a mini food processor:
(http://www.curry-recipes.co.uk/imagehost/pics/68b195ef15e21dc6e4f08ef5208c9a6a.jpg) (http://www.curry-recipes.co.uk/imagehost/#68b195ef15e21dc6e4f08ef5208c9a6a.jpg)
Heat 3 tbs of ghee in a pan and add 3 black cardamom, 2 sticks of cinnamon, and 2 bay leaves:
(http://www.curry-recipes.co.uk/imagehost/pics/d796f8bc1aea3cbc3ccaec24a2dbeddc.jpg) (http://www.curry-recipes.co.uk/imagehost/#d796f8bc1aea3cbc3ccaec24a2dbeddc.jpg)
Fry the lamb along with the marinade for about 30 mins till the mix is relatively dry:
(http://www.curry-recipes.co.uk/imagehost/pics/6a59acc2f9218468b3528bbce387d9ea.jpg) (http://www.curry-recipes.co.uk/imagehost/#6a59acc2f9218468b3528bbce387d9ea.jpg)
Add 1tsp of cardamom seeds and 6 cloves powdered, and continue to saute for 10 mins. Add 1/2-cup of tomato puree and salt to taste. Add 3 cups of water. Bring to boil, cover with lid, and simmer for 90 minutes.
(http://www.curry-recipes.co.uk/imagehost/pics/1de57277d53f65d3466ce0442806631d.jpg) (http://www.curry-recipes.co.uk/imagehost/#1de57277d53f65d3466ce0442806631d.jpg)
Add a couple of handfuls of pieces of butternut squash. Add a couple of handfuls of spinach leaves. Add a paste of 1/4-cup of heavy cream, 6 cashews, and 2 tsps of poppy seeds. Add couple of pinches of garam masala, adjust salt, and cook for 5 mins to finish.
(http://www.curry-recipes.co.uk/imagehost/pics/fa7d53cba5acda15248de60921c281a7.jpg) (http://www.curry-recipes.co.uk/imagehost/#fa7d53cba5acda15248de60921c281a7.jpg)
The curry had a wonderful aroma, but had a very slight bitter after-taste. I added a touch of honey and salt, and that took care of the problem.
Why did the curry have a bitter after-taste in the first place? I don't think I burnt anything. I was reading somewhere that blitzing the onion in a processor instead of finely chopping with a knife, can make a curry bitter. Any thoughts or advice?
Thanks as always!
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Hi AzFoodie, I would marinate without the onion and half the garlic and ginger, also a little spice mix.
boil the onion with the remaining g+g paste and a little water + salt until soft. Add a little coconut block and melt in to the onions with a tsp of your spice mix then reduce.
Then blend to a nice consistency it should taste sweet and slightly spiced! Heat oil and fry whole spice, then add marinated meat from room temp + spice mix and cook out using a good amount of oil and your tomato paste.
Then add your onion gravy to the meat masala and cook out to taste! :)
This I a mix of traditional and BIR cooking, it's also not the only way to do this process.
Have a good look through the forum to get some alternative input.
Hope this helps
LC.
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Thank you, LC!