Topic: The Foodie

[DalPuri]

Stumbled upon this Indian food series earlier tonight. I would say it's like an Indian version of one of those American Food Network programmes where they travel up and down the country checking out the best eateries. Not all curry but some good stuff if you sift through the videos. Quite a few restaurants reviewed in Delhi if Geezah is still around.

Cheers, Frank. 

www.youtube.com/watch?v=l7TknznWMmQ

[DalPuri]

He loves that Keema and Liver!  ;D

www.youtube.com/watch?v=wtL7G2Zz58Q

[curryhell]

Good find DP.  Not BIR but extremely tasty looking.  I'll pass on the liver though

[DalPuri]

The complete episode guide of videos can be found here:

http://www.timesnow.tv/Weekend-Shows-/The-Foodie/videolist/4310960.cms

[goncalo]

Cool find indeed DP! Thanks

[DalPuri]

Made the keema kaleji for the first time last week, absolutely fantastic!  ;D  (motivated from reading elsewhere)
Deep and rich, too good. Just like he says in the video.

Have made it three times now. The second time i added 1tsp of kashmiri masala paste....ruined.
The third time i added peas, potatoes and fresh coriander but left out the liver and realised that the depth of flavour doesnt come from the liver, but
the fried onions.    (and possibly the amount of g/g paste  )


2 or 3 tbsp veg ghee
2 tbsp oil
3 tbsp garlic paste
4 tbsp ginger paste
3 large ripe tomatoes
A good handful fried onions
1 rounded dsp turmeric
1 rounded dsp chilli powder
1 rounded tsp salt
300g mince
300g lambs liver
1 cup of water
1 tsp garam masala


Fry g/g paste until golden brown and the rawness is cooked out.

Cook tomatoes down until smooth and oil oozes.

Add onions,spices and salt with a drop of water and cook
for 15 mins or until smooth and oil oozes.

Add mince and liver and water and cook, stirring regularly
for 30 mins or until almost dry and oil is released.

Add GM off the heat, stir and serve

Serves 2 - 3.

[George]

Made the keema kaleji for the first time last week, absolutely fantastic! 

Thanks again for flagging up this video.

If it was fantastic the first time you made it, as per the recipe, how was it after you left out the liver? Better, the same, or less tasty? And did you make up the quantity with more lamb mince?

[DalPuri]

Hi George.
I'd say it was almost as good without the liver, but not quite as rich.
There's a lot of garlic and ginger paste's in there but it doesnt dominate at all. Just take it slow at first until the smell changes to a sweet toffee aroma before you add the tomatoes. 
The bite-size pieces of liver in the first attempt all held together but the flavour permeated throughout the whole dish.
I used aprx 500g of mince and added some small boiled potatoes near the end to soak up the excess of delicious oil and to make up the numbers.

p.s.
The Garam masala i used was the one from the Toasted Special blog previously posted.

p.p.s.
I will try it with fresh chopped G&G when i next get some in.   

[George]

I'd say it was almost as good without the liver, but not quite as rich.

This sounds very promising. If it tastes at least as good WITH the liver, then it brings down the cost significantly, because lamb liver is much cheaper than lamb mince, and it's probably quite good health-wise.

[Gav Iscon]

This sounds very promising. If it tastes at least as good WITH the liver, then it brings down the cost significantly, because lamb liver is much cheaper than lamb mince, and it's probably quite good health-wise.

But is liver not chocker block with cholesterol?