Topic: Tandoori Lamb Chops vs Syletti Jalfrezi

[Kashmiri Bob]

Couple of pics from last night's efforts:


Tandoori lamb chops:





Blade's tikka recipe supplemented with Coleman's mustard and cracked black pepper. E 104, E 124 (red).  24 h marinade and cooked on a disposable bbq.  Re-heated in the micro. Garnished with fried onions, one small piece of green pepper, and slit red/green chilli; chopped coriander.  For the garnish, fried off the onions etc. briefly in the deep fat fryer. Then a quick pan fry with a little garlic paste, turmeric, Kashmiri mirch, chilli & garlic sauce, soy sauce, and a squirt of lemon dressing.

Awesome!

Tip.  Spread the garnish over the top of the chops and pop the foil container lid on for 10 mins or so.  The oil from the garnish with moisten the chops and leave a little pool of lovely dark red oil in the base of the container.  100 % TA. After serving, wash the foil container. It'll be fine to use again, or re-cycle.


Syletti Jalfrezi


Had this dish as a TA from a restaurant recently. On the bubble:





Was going with a bit more sauce for this one so in with more base gravy.  Nearly ready now. 





Also trying out something new (for me) here.  Late chilli.  A tiny pinch of kashmiri mirch added very late on during cooking.  Not something I would do normally, but I have seen a chef doing it.  It really is a tiny amount, between forefinger and thumb. Only looks like more in the picture.  It's not to add extra flavour or heat, as such. That's already done.  But this late chilli just lifts the curry a little. Gives that extra tingling on your lips at the start of your meal.  It won't upset your tummy.  Care needed though. Too much and your curry could be going in the bin. Worth trying out in addition to/instead of that tiny pinch of GM.


Straight from the pan:





Pretty good. A very nice dish. Very near flavour-wise to the restaurant version. Mine's slightly darker, possibly due to the type of chilli powder.  Not sure.  Wasn't the right consistency though.  Was looking for something else. 

Rob 

There is a pic of the dish from the restaurant and more blurb is in this thread if anyone is interested:

http://www.curry-recipes.co.uk/curry/index.php/topic,12163.msg97847/topicseen.html#msg97847

[curryhell]

Yet another great post Rob.  It all looks very tasty and those chops look simply to die for.  My juices are really beginning to flow now.  Guess i'll just have to head off into the kitchen and see what i can cook up for this evening  ;D

[Naga]

I'm now drooling for those chops and accompaniments! Damn you, BB!

[chewytikka]

Tandoori Chops look really authentic Rob.
Good that you've picked up that Blades Tikka recipe, is in fact, more of a "Tandoori" recipe.

You certainly like your fresh red chills, they were as rare as hens teeth, until recently in my BIR.

It's the Mango, especially Kesar Pulp that gives your curry that certain look and texture.

very nice
cheers Chewy

[Kashmiri Bob]

Cheers. Nice one Chewy. I used alphonso pulp.  Will get some kesar.  Love the taste of mango.

Same problem finding red chilly here in Brum. Loads of green, even fresh naga, but not a single red one. The ones I've been using are straight off a bought plant.  Did well in the recent hot weather.  Coming to an end now, just a few left.

Rob 

[Kashmiri Bob]

Following on from Chewy's flouro green chicken tikka, how about this for spectacular use of E 110 on lamchos?



Rob 

Edit: Oops!  It doesn't follow on because I've posted it in the wrong thread.  Sorry about that.  As you were. 

[goncalo]

Looks lovely Bob! Those chops..hmmm. What's this last pic about?

[Micky Tikka]

Nice looking chops there Bob
Always my first pick when I eat out
I have the Tandoor Book by Ranjit Rai and a few of his lamb recipes have ground Almond in
which I have tried and it brought it very close to my local TAs lamb chops which Ive been trying to
replicate
Again I use Blades recipe and add ground Almonds
Your dressing looks great Ill be giving that ago when I do my next chops
Cheers MT

[Kashmiri Bob]

Looks lovely Bob! Those chops..hmmm. What's this last pic about?

Thanks goncalo.  The chops were the best part of the meal.  My favourite starter.

The last pic is of TLC from a local restaurant.  Quite nice presentation for a home delivery, although I felt the chef had gone slightly overboard with the colouring.  Meant to post the pic in another thread, for a contrast with Chewy's restaurant "glow-in-the-dark" tikka: 

http://www.curry-recipes.co.uk/curry/index.php/topic,12190.msg97857/topicseen.html#msg97857

The professional chops were a nice size, but pretty tasteless compared to my effort.  Very stringy and difficult to eat.  I thought there was an elastic band caught on my teeth!  Lamb chop fans will know what I mean.  I have actually had a lot worse from some places though.

Rob 

 

[curryhell]

Well Rob, i'd never given any thought to tandoori chops or their existence, as i invariably never look in the tandoori section of any BIR menu.  So it's your fault these went on the radar having posted those rather appealing looking offerings.
Having watched the tandoori king prawn video from the Viceroy Brasserie, I decided some time ago i wanted to try it.  I haven't posted anything on it yet but I did this much earlier in the week.  Needless to say, I kept my marinade and thought i'd get some chicken thighs and do them.  Much to my joy Morrison had lamb "chops", although they are more cutlets on special, a pack of four for