Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: bhamcurry on June 29, 2022, 03:57 AM
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decided to push the boat out this past weekend, to test my BIR cooking ability.
Fried paneer korma, keema pasanda, keema dansak, tarka dal, pilau rice, gulab jamun, masala chai.
I cocked up the gulab jamun - badly burned, to my shame - but everything else delivered. Delicious curries, and lots of left overs for me to indulge in for lunches. I also used what was left of the keema (actually, brisket cooked like it was pre-cooked lamb) to make an impromptu balti.
All in all, quite happy with the results. I just need to free some space in my freezer, or eat more curry leftovers :smiling eyes:
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Sounds like a nice spread. Post some photos if you can. A long time ago I made pre-cooked beef shin. Really good. Next time you pre-cook lamb can recommend adding a little freshly ground green cardamon and mace (50/50). Perfect combo for lamb/mutton. Used by BIR chefs a lot, from little takeaways to Michelin Star restaurants.
Rob
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good suggestion there, Bob, thanks!