Sorry Axe missed your post,I concur with Solarspice's answers,I did watch one of Az's assistants cut up the lamb but I couldn't tell you what cut it was sorry I'm a normally a chicken person myself so I didn't ask.That panch poran is great stuff by the way.I added some to my pre cooked potatoes when I did my latest feast,what a great flavour.

Hi JB,


Thanks and no probs. I'm fairly sure they use leg, I can't think of any other cut that would render in such a small space of time, without being very expensive. I love Neck and even Shoulder fillets but they take some cooking to be really succulent.


As for the Panch Phoran, I use it extensively, especially in my pre-cooks, some rice dishes and also sides like Sag Aloo, Bombay Aloo etc. The other of favourites is Black Cumin but I don't know if the IG use this at all, it's just something I stumbled upon and loved, works great with Lamb which is why i mentioned it.

Hi Axe

Went to Zaal again last Saturday. I had a few questions saved up that I was hoping to ask him. However the restaurant was absolutely heaving - totally full up all the staff were rushing round like crazy and there was no way he had time to answer all the questions

Along with other stuff we ordered Saag Aloo - and this does use panch phoran in the preparation cooking of the potatoes. The food as usual was delicious. I can't think of much that beats sitting in a great BIR enjoying the aromas of all the sizzler's passing by!

Cheers

Quote from: solarsplace on July 12, 2012, 10:09 AM
I can't think of much that beats sitting in a great BIR enjoying the aromas of all the sizzler's passing by!

You simply can't beat the real deal.