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Sorry to sound stupid but what is Chicken Ultimate? Sounds made up.
Quote from: ootini on May 02, 2013, 04:50 PMI've started my own lil' website, to be honest the point of it was more for my own reference purposes but some people started to use it too so it's growing slowly. http://thecurrybible.blogspot.co.uk/Hi DaveWelcome back as you seem to have been here before!Interesting Curry Blog, some nice recipes there. One thing that stood out for me was the sheer amount of spicing you're putting into your base sauce - 1 tablespoon of salt and 6.5 tablespoons of spices into a base sauce of 6 onions and 2 litres of water? That seems very high to me.I'm not saying it's wrong, I'm merely curious as to why you feel so much spicing is needed.
I've started my own lil' website, to be honest the point of it was more for my own reference purposes but some people started to use it too so it's growing slowly. http://thecurrybible.blogspot.co.uk/
Quote from: ootini on January 31, 2012, 04:07 PMHi all,In the past when making traditional curries I've used Lamb Neck and Lamb Shoulder fillets, which after a very long time in the oven come out perfect, all the internal fat membranes etc dissolve giving it a very "lamby" flavour! Lovely stuff.However, I've tried using these cuts in BIR style curries, precooking them in the "standard" way and the fat inside the meat doesn't dissolve, it says there and makes the whole thing a bit minging, the meat is squidgy and chewy.I've heard talk of using Lamb Leg instead, is this the best piece of meat to use? Completely tender with no fat? Does it taste as "lamby" as a roasted, fattier piece of meat? What about mutton, as opposed to lamb?Here's something I'm going to try, slowly roasting cubes of neck fillet in a tikka style marinade for about 4 hours at 130*c and see what it comes out like. I need the fat gone and the meat juicy, but still "firm" enough to be added to a curry without falling apart the way a 7 hour braised piece of shoulder would simply disintegrate during the final curry stage.Any thoughts on the perfect bit o' sheep to use?[/lquote]you mean mutton just go to a halal shop and ask for some mutton pieces to cook them go here http://www.curry-recipes.co.uk/curry/index.php?topic=7671.0Which cut of mutton is used? And is it only boiled in water and salt? no spices or base sauce?
Hi all,In the past when making traditional curries I've used Lamb Neck and Lamb Shoulder fillets, which after a very long time in the oven come out perfect, all the internal fat membranes etc dissolve giving it a very "lamby" flavour! Lovely stuff.However, I've tried using these cuts in BIR style curries, precooking them in the "standard" way and the fat inside the meat doesn't dissolve, it says there and makes the whole thing a bit minging, the meat is squidgy and chewy.I've heard talk of using Lamb Leg instead, is this the best piece of meat to use? Completely tender with no fat? Does it taste as "lamby" as a roasted, fattier piece of meat? What about mutton, as opposed to lamb?Here's something I'm going to try, slowly roasting cubes of neck fillet in a tikka style marinade for about 4 hours at 130*c and see what it comes out like. I need the fat gone and the meat juicy, but still "firm" enough to be added to a curry without falling apart the way a 7 hour braised piece of shoulder would simply disintegrate during the final curry stage.Any thoughts on the perfect bit o' sheep to use?[/lquote]you mean mutton just go to a halal shop and ask for some mutton pieces to cook them go here http://www.curry-recipes.co.uk/curry/index.php?topic=7671.0
