Topic: Balti tinda gosht vs Kashmiri chicken

[Kashmiri Bob]

Balti tinda gosht


Had a go at this recipe from 100 Best Balti Curries, to spec.  Described as two stages, exceptionally mild.







The "base gravy" for this dish is basically blended lamb stock/onions/tomatoes from the pre-cooked lamb.







I found this curry exceptionally mild, and tasteless, which was a bit surprising given the spices/stock.  Zero balti flavours. The tinda itself was watery and a bit rank.  Didn't think of the dish as balti, BIR or trad.  Managed to eat it with a few crinkly chips, and the Aunt Bessie roast tat perched on the side.







Interestingly the authors attribute this as an authentic "Adil" recipe.  I've only had one lamb dish from the Adil, a Balti meat, which was loaded with the restaurant's benchmark flavours, sat amidst incredible smokiness and depth of flavour.  Perhaps I did something wrong, although I doubt it. 

Still a good read this book and I'll be having a dabble at a few of the other recipes.  The Empire's Balti Fried King Prawns starter sounds nice and a bit different.  The marinade for this is a green chilli/garlic/vinegar paste, with Magi liquid seasoning, or you can use a blend of soy sauce and marmite!  After the prawns are cooked you remove them and further fry the marinade, to a dark toffee-like consistency, and serve the prawns on top of it.  Apparently, you then just sit back and wait for the applause from your guests.  We shall see. 



Kashmiri chicken


Back on more familiar cooking territory.  Ex-hot style.  A good 3 cs of Kashmiri chilli power.  Trying out Spicelands own brand.







Fabulous dish/flavour/heat. Simple high quality comfort food.  Pic below is the left-overs re-heated in the micro for next evening's supper.






Rob 

[JerryM]

that Kashmiri has sealed a purchase for me (amazon used is a real bargain at less than 3?).

i'm particularly interested in getting that red colour better and hoping not through food colouring.