Quote from: Secret Santa on October 02, 2013, 04:37 PM
There must be a solid reason why some use it and some don't and I'd love to know what it is!

Was that a deliberate pun there SS  ;D
Price for oil is cheaper than veg ghee. At the local wholesalers oil can be bought for 75p ltr whereas veg ghee is

Quote from: curryhell on October 02, 2013, 06:41 PM

Quote from: Secret Santa on October 02, 2013, 04:37 PM
There must be a solid reason why some use it and some don't and I'd love to know what it is!

Was that a deliberate pun there SS  ;D

LOL! No, that was entirely unintentional.  ;D

I was just watching Sam's video and he was talking about how he had to add food colouring to his curries because when he didn't the customers complained that they didn't look or taste right. He pointed out that colouring doesn't affect the flavour so any difference was purely psychological.

My opinion of this Ghee, oil "difference" is that it's in the same vein, i.e. it's purely psychological and there is no difference (certainly not when I've used it anyhow), although he says he thinks the veg ghee is better.

Several curries I have eaten include this mince in the sauce. To recreate this at home I've just fried off some lamb mince until it begins to brown in some ghee, then added some water and simmered for about 20 mins with the lid on the saucepan. Then added this mince to the curry sauce.

The recipe I tried to recreate was shahi keema handi - mince and lentils in a bhuna type sauce.

However the tandoori chicken pieces and minced lamb in a tikka masala style sauced with some extra zing is the closest I've got to the murgh massallam as mentioned earlier

I know this is and old thread, and I don't have a recipe, but one of my local TAs does a Begum Bahar, which is chicken and minced lamb, and I've ordered one for tonight, yum

One of my favourite 'special' requests in an Indian is for a chicken madras with Keema on top.