Your always a true inspiration for me Bob, love viewing your consistently progressive understanding of BIR.

Good selection Rob, brightening the place up.
I was sure Beans on Toast was going to be next on the front page. ;D ;D Rich  lol

I like the look of this Persian Rice - zereshk polow
as its close to a Biryani method.
fool proof video here _https://youtu.be/PYacBfGeTOw

Never heard of Barberries before, I

You can find barberries in any Iranian grocers. I don't know if there are many of them, luckily I pass one on the way to work!

Thanks, good to be back.  Hope you are all keeping well.  Latest project is the Pakistani kebab shop spicy/ rubbery seekh (again).  Coming along nicely. Should get a batch done later this week.  I will take some pics and post where up to with recipe/method.

That's the video Chewy.  Reckon go easy on the butter though. Dried barberries as fried says from Iranian (or Afghan) stores.

Haven't made any BIR/Balti for a while.  Felt I got really close (Adil) with a modified Taz (no tomato) base, Jerry's GM, a paste of Rajah tandoori masala, kewra and rose water, pre-cooked meat on-the-bone/stock, dish cooked lid on.  But the strange aromatics unique to the Adil balti are definitely present in the restaurant base, and it's a brave man who starts pouring kewra etc into a pot of base gravy.  Potent stuff. We'll get there one day; all good fun.

The cabbage recipe is from a second hand shop book that I can't remember the name of and is currently out on loan to a friend, together with my hard copy of Mick's first book.  Must get them back.  Think I've done the Laziza tikka approach before.  Plenty black pepper and a good dash of green cardo/mace powder is nice.

Rob       

What a brilliant array of various dishes
Bob.

Wow Brilliant variety of dishes got a mad spice notion now!!!, do you do delivery 

Quote from: Bengali Bob on September 11, 2015, 03:45 PM

Special lamb curry

Messing about with pre-cooked mutton shoulder, Persian seven-spice and cream

I've tried a few different meats/cuts for my meat curry, for days when chicken curry just won't cut it. I settled on mutton shoulder as the best all around flavour / texture for curry. Takes a good amount of pre cooking to make it tender though. Your post first put me onto mutton shoulder as a good candidate. Thanks

Quote from: Sverige on December 31, 2015, 09:02 AM

I've tried a few different meats/cuts for my meat curry, for days when chicken curry just won't cut it. I settled on mutton shoulder as the best all around flavour / texture for curry. Takes a good amount of pre cooking to make it tender though. Your post first put me onto mutton shoulder as a good candidate. Thanks

One of my favorites Sverige along with chicken leg meat. Splash out on a pressure cooker, they're perfect for tougher meat pre-cooks. I've got some of both to bag and freeze today that were cooked yesterday.