Topic: Curries with mince meat in the sauce

[markhamp]

I 'm trying to find recipes for curries that have a mince meat sauce. One of my local restaurants serves a dish called Murghi E Azam. It appears to be Tandoori Chicken in a rich sauce that has minced lamb in it. I also recently had a meal in a Restaurant in Edinburgh and they served a similar dish called Nizami Gosht. Any idea's?

[DalPuri]

Hi Markhamp, try this http://www.youtube.com/watch?v=Uc8CcJqNYfc
Its a really good curry.

Cheers, Frank. 

[Peripatetic Phil]

I used to know (and eat) this dish as murgh-e-mussalam (chicken with spices) -- a whole spring chicken stuffed with boiled eggs, and cooked in and served with a minced lamb masala.  Perhaps follow this recipe but integrate the minced lamb into the sauce.

** Phil.

[DalPuri]

from an old menu 

[Peripatetic Phil]

You're not kidding it's old, Frank :  25p for a masala popadom hasn't been seen for about 30 years !
** Phil.

[Secret Santa]

So he uses ghee, which I assume is veg ghee, but then says you can use any oil really. My question being...why on earth do they use (veg) ghee at all? Is it cheaper at trade prices than standard veg oil? There must be a solid reason why some use it and some don't and I'd love to know what it is!

[DalPuri]

So he uses ghee, which I assume is veg ghee, but then says you can use any oil really. My question being...why on earth do they use (veg) ghee at all? Is it cheaper at trade prices than standard veg oil? There must be a solid reason why some use it and some don't and I'd love to know what it is!

The chef believes it adds more flavour to the curry.
When asked a similar question, he replied by saying to do a side by side taste test and see for yourself.

[Secret Santa]

The chef believes it adds more flavour to the curry.
When asked a similar question, he replied by saying to do a side by side taste test and see for yourself.

I've done just that with veg ghee and veg oil and there's not a jot of difference flavour-wise which is why their use of it baffles me - unless there is a cost benefit.

[DalPuri]

The chef believes it adds more flavour to the curry.
When asked a similar question, he replied by saying to do a side by side taste test and see for yourself.

I've done just that with veg ghee and veg oil and there's not a jot of difference flavour-wise which is why their use of it baffles me - unless there is a cost benefit.

Maybe just the wrong brand?
Its basically Indian margarine and could be the difference between st ivel gold and stork sb?   
I dont know, just a theory because there are flavourings added.

VEGETABLE GHEE

DESCRIPTION
Vegetable Ghee is basically a vegetable oil made solid to mimic the characteristics(flavour, texture, etc.) of butter oil. It is comprised almost wholly of a vegetable oil or a mixture of vegetable oils, vitamins and antioxidants may be added depending on the food regulations in the country in which the product is sold.

[fried]

A couple of times when I've had only mince meat in the freezer I've made it into small balls (2cm diameter) and cooked them as in a standard curry. Very nice, just don't turn them too often or they'll break up.

The last time I mistakenly added frozen dill instead of coriander, this may be my only addition to th world of curry cooking. Not bad at all.