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Topics - Zap

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House Specialities / Goat Curry?
« on: December 28, 2014, 08:13 PM »
Here in the states, most Indian restaurants have a buffet for lunch.  A frequent appearance in that list of dishes is a "Goat Curry" which uses bone-in goat meat in a dark brown colored sauce.  Given the need for slow cooking, I question wonder if this dish is more traditionally prepared.  Some places do offer it in single portions on the dinner menu, too.

At any rate, I have not found any recipes of this nature and was curious if this is at all seen in BIRs and if anyone has ever made something of the sort (BIR or non-BIR recipe).

One of the last times at an Indian grocer I picked up a kilo of the frozen bone-in goat meat, and have been curious to try using it!

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I'm probably speaking to a limited audience, but I was curious to get comments from any others on the forum that might be lucky enough to have a Tandoor at their disposal.

I have a small, charcoal fired tandoor that I am trying to use.  I'm not sure that it is the best quality, so I don't know about variation from maker to maker.  I was instructed to not attempt breads until after the first few burns and to salt wash the clay liner.  I've done all this and I still haven't had much luck with it.

The Naan breads end up sticking to the side, every time OR falling off.  I've made decent Naan bread in the oven and I know I should be able to get restaurant quality breads using a real tandoor.

Maybe my firing technique is a bit off - I wasn't given good instructions for how to run it.  I'd also be curious to hear if anyone is using gas vs charcoal for the heat.  I would think it would be a lot more consistent.

I would appreciate any commentary from others that have experience - I'd hate to think it is sitting on my patio for nothing!  :-\  Granted, I've made some decent tikka in there, but even the cook process there seems a bit more involved than it should be.

Thanks!

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