A few photos of recent efforts/prep in no particular order. Mainly re-heats. The Royale dishes are MDB MKI with saffron and double cream. Giving the triple burner a spin too.
Balti chicken royale.
Pre-cooked mutton shoulder
Balti lamb royale (supper)
Mince and spinach prep
Balti mince and spinach (supper). Reminds me so much of the legendary Nafees of Leeds, which is why I have called it Mince and spinach, as opposed to Balti keema saag
Garlic paste and pre-cooked onion, to start
Balti madras sauce x 2 underway. Been trying this out. The pan is tilted forwards for high-heat cooking. To do this (at home) the back of the pan is resting on a 2 1/2" bull dog clip, attached to the hob grate.
Coming along nicely (and quickly)
Rob
Topic: Balti lamb royale and other stuff (read 4,169 times)