Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Malc. on April 19, 2010, 11:30 PM
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Couldn't decide what to eat for dinner tonight so at the drop of the hat, we decided on Lamb Dopiza. Now i'm sure CR0 has a recipe how do we make it. Hmm gonna need some Base damn and some pre-cooked lamb doh. Ok don't panic Mr Mannering, Pike (the wife, no I don't really call her that lol) go get some Lamb from supermarket while I whip up a base.
Base, base hmmm ok. Dipurajah does it in 40 mins but lets use a recipe that others like. Haven't got time to find it out I need to get the onion on, lets wing it. 2 Onions sliced g/g paste in oil (hot) frying with pinch of mustard seeds and shahi jeera, starting to turn add onions to soften. Chop half pepper, handful of coriander and add left over red chilli from the other night with 1 small carrot sliced. Throw in the pan and cover with water, simmer lid on for 30 mins. Blend, add salt and 1 heaped tsp of mix powder, 1 tsp curry powder and cook 20 mins. Add water done. What a marathon that was lol.
I had also decided to pre-cook the lamb using Ray's Kushi recipe using fresh tomato though and the Dopiza was made following Domi's recipe without the onion paste. (minus the chicken of course).
The Dopiza was absolutely divine, so my thanks to both Ray and Domi for the recipes. This dish has become a staple in one sitting. :)
(http://www.curry-recipes.co.uk/imagehost/pics/35b89f8055817f58e170174eccff8497.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/7a12b3bbd77dd479708e7f7a076c098e.jpg)
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Axe that looks great. It's a Dopiaza, I wanna see onions, I see onions, nice!
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Thanks SS, we were really happy with the way it finished up. I did mix and match the recipes used a little. I was going to add pieces of Tomato to the Dopiaza but as the Kushi pre-cooked lamb used tinned tomato I substituted this for fresh tomato.
Unfortunately and in true supermarket style, the Lamb contained alot of water which meant that by the time I had cooked out the extra liquid the fresh tomato had all but collapsed into the sauce. Still, the flavour was there and it leant itself to not needing alot of base. I used two chefs spoons which served 2 hungry mouths out of 450g of lamb.
I know some might think there is not enough sauce but to me a Dopiaza should be a dryer dish compared to other curry dishes. If i'd had more time I would have cooked two different onions as the dish by name suggests, but I didn't. This demonstrated to me how Bunjara can be used to great effect.
Thanks for the comment.
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Axe,
Looking good to me mukka :D
I don't believe that a final dish should require that much base either. I usually go 200ml max and reduce. I much prefer the sauce to cling to the meat rather than swimming in it!
Well done,
ay :)
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Thanks Ray,
Just out of interest, what cut of meat do you normally use for Lamb dishes?
I used what ASDA now brands as Shoulder Fillet which looks identical to what they used to brand as Neck Fillet. ::)
Anyway, I mention this as I extended the cooking time to both reduce the liquid that the meat gave and also to help break the connective tissue down. I think doing so gave some of the natural gelatine to the residual cooking liquor, which in turn thickend it up as you would expect in a casserole or hot pot.
This wasn't a bad thing by no means as it was added to the final dish. But I think I will have to adjust the recipe to cater for it.
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Hi Axe
Looks great. The nice thing I think about this style of cooking is that once you know the basics you can mess around a bit with the ingredients to match your taste. I always like extra garlic and green chilli in my Madras so I just add it in.
The Dipuraja base is fine for me but some of the purists will argue it doesn't have the subtleties of some of the 3 - 4 hour bases. For me it's an academic point once I've added a couple of tbsps of hot chilli powder.
Chris
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Glad you liked it Axe ;) I never use that recipe for dopiaza anymore, I've given up using base in it at all <waits for the jeers of derision! lol> as I get a better curry using the "from scratch" method...better than any I've had from any BIR too :)
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Thanks guys.
Domi, I fully uderstand and appreciate your comments regarding cooking from fresh and without base. This was the eureka moment I had last night that I commented on here: http://www.curry-recipes.co.uk/curry/index.php?topic=4566.msg42265#msg42265 (http://www.curry-recipes.co.uk/curry/index.php?topic=4566.msg42265#msg42265)
If I had added the relevant spices to this process and then the caramelised onion and onion rings, it would have been the perfect dish there and then.
As much as the quest drives us towards learning BIR methodology, if we can get better results from employing different methods, only a fool would ignore them.
I would interested to see the recipe you use now. :)
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Here's a link to the recipe Axe ;)
http://www.curry-recipes.co.uk/curry/index.php?topic=3470.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3470.0)
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Thanks Domi, I shall be trying this very soon, like tonight. ;D
Ooooo I didn't know Asda did fresh Methi and frozen too. Hmmm, i'll bet my local stores don't have it in.
Any suggestions to replacing the Methi leaves with something else?
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Hi Axe,
Thanks Ray,
Just out of interest, what cut of meat do you normally use for Lamb dishes?
I usually use leg. I buy it frozen (because it's usually cheaper) and defrost and trim.
I went through a phase of Dupiaza, moving on to Jal Frezi. Round these parts, Bhuna, Dupiaza and Jal frezi are very similar (but very Different :-\)
One TA round here actually garnishes the top of the Dupiaza with crispy fried onions, which are really moorish.
Ray :)
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Thanks Domi, I shall be trying this very soon, like tonight. ;D
Ooooo I didn't know Asda did fresh Methi and frozen too. Hmmm, i'll bet my local stores don't have it in.
Any suggestions to replacing the Methi leaves with something else?
If you haven't got/can't get the fresh frozen methi just use dried - a good rounded teaspoon crushed with your fingers should do it ;)
I've never seen any fresh fenugreek in Asda though, in fact I've never seen fresh methi anywhere lol this is a link to the shana methi found in asda - and it's only 75p too :)
http://www.mysupermarket.co.uk/asda-compare-prices/Frozen_Vegetables_And_Chips/Shana_Methi_Frozen_300g.html (http://www.mysupermarket.co.uk/asda-compare-prices/Frozen_Vegetables_And_Chips/Shana_Methi_Frozen_300g.html)
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One TA round here actually garnishes the top of the Dupiaza with crispy fried onions, which are really moorish.
Ray :)
I do that too. I reckon if a dish is supposed to be all about onions then you should get them into it in every way possible.
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Domi this is what I totally agree with and also what annoys the heck out of me when you get a supposed REAL restaurant recipe.
Traditional techniques and spice ranges are far superior in taste than a bland base and generic spice mix. It's so different and good in fact, it does make you wonder about porkies here and to be honest.
Glad you liked it Axe ;) I never use that recipe for dopiaza anymore, I've given up using base in it at all <waits for the jeers of derision! lol> as I get a better curry using the "from scratch" method...better than any I've had from any BIR too :)
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Traditional techniques and spice ranges are far superior in taste than a bland base and generic spice mix.
Hi Mikka
I think the BIRs do now have a problem of using very little variation in spicing that definitely makes the dishes difficult to tell apart sometimes, to the extent that even the waiters can't tell which dish is which! It never used to be that way in my experience.
Going back decades I used to get BIR curries that were very distinct from each other, I'm finding that less and less so.
Welcome back by the way! ;)
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SS,
Going back decades I used to get BIR curries that were very distinct from each other, I'm finding that less and less so.
Spot on, that's so true, and for me, a true reflection of what is wrong with BIR today.
Ray :)
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Hey Santa.
Wish I could have my real name back but never mind ;)
I think you are right on that. Ones near me are pretty good though I have to be honest. You defo know what is what though I've not had a madras here preferring a nice vindy. On that note I know for a fact Tom ketchup is added at the last minute. I did this myself to a band curry I made, then low and behold I get on of theirs and the taste is unmistakable. No idea what that background is but my method (Non BIR style) with Lamb is top notch.
Thanks very much Santa, nice to be back too.
Best regards.
Hi Mikka
I think the BIRs do now have a problem of using very little variation in spicing that definitely makes the dishes difficult to tell apart sometimes, to the extent that even the waiters can't tell which dish is which! It never used to be that way in my experience.
Going back decades I used to get BIR curries that were very distinct from each other, I'm finding that less and less so.
Welcome back by the way! ;)