Topic: Dry meat recipe request

[london]

One of my favorite curries is the dry meat as served in Tayyab's, Lahore's and Nedoo's, does anyone have a recipe that come close to these.

Thanks in advance.
 

[Secret Santa]

This any good?

http://www.food.com/recipe/tayyabs-dry-meat-curry-recipe-466874

500 g leg of lamb, boneless, cut into 2 1/2 cm cubes

marinade
1 teaspoon chickpea flour
20 g garlic paste
20 g ginger paste
6 green chilies, finely chopped
2 tablespoons lime juice
1 teaspoon sugar
6 tablespoons yogurt
1 tablespoon  mustard oil
2 tablespoons coriander leaves, finely chopped
salt

masala paste
2 1/2 cm cinnamon sticks
4 black cardamom pods, crushed
4 green cardamom pods, lightly crushed
8 cloves
1 tablespoon  coriander seed
1 teaspoon black peppercorns
1 tablespoon cumin
1/2 teaspoon fenugreek seeds
1 tablespoon dried fenugreek leaves
1 teaspoon red chili powder
1/2 teaspoon ground mace

curry
6 tablespoons ghee
250 g onions, finely chopped
1 teaspoon sugar
500 ml lamb stock
salt
1 teaspoon garam masala powder
250 g  fried onions


Directions:
1 Put the lamb into a shallow dish.
2 Mix all marinade ingredients and add the marinade to the lamb. Turn to coat and set aside to marinate in a refrigerator for 24 hours.
3 In a frying pan dry-roast over a medium heat all the spices for the masala paste except the red chili and mace powder: cinnamon stick and black cardamom for 3 minutes; green cardamom, cloves, coriander seeds and black peppercorns for 2 minutes; cumin for 1 minute; fenugreek seeds and dry fenugreek leaves for half a minute. Let the spices cool. When cool pound them into a fine powder and mix them with red chili powder, mace powder and some water to make a paste.
4 Heat the ghee in a large deep frying pan and add the chopped onions, sugar, and salt. Cook the onions over medium heat, stirring frequently, until softened and deep, rich brown. Add the masala paste and fry stirring continuously for a few minutes over medium-high heat until the oil separates from the masala. Add the lamb, together with the marinade, and stir-fry over high heat for 3-5 minutes until well browned. Now add the lamb stock and cook over medium-low heat until the meat is tender and almost all the gravy has dried up.
5 Add salt to taste.
6 Serve hot, sprinkled with garam masala and fried onion.

[london]

Thanks SS.

[Secret Santa]

No probs london. It's not a dish I'd heard of before but it sounds very tasty - even if it seems to be made in the authentic style rather than typical BIR base gravy style. Interestingly I think Tayyabs say this is their second hottest curry and another website said you only get the authentic taste using fresh chillies not chilli powder using Scotch bonnets no less! 

[london]

SS,

If you find yourself in East London you should try it, it's no like anything you'll find in a BIR. I'm sure the meat is cooked for a lot longer that the recipe you suggested, it is hot somewhere between madras and vindaloo and has such a depth of flavour that you only get from cooking low and slow. I know Jay Rainer , raves about it, it must be available in other parts of the country where there's a Bengali/Bangladeshi community. I'm sure other members have had it and will concur with me as how good it is.

Regards,
London.

[peeno]

I will be in London in about a month. I'll definitely try this curry!

[ELW]

I've been in tayyabs a few times but never tried the dry meat curry.
Lamb chops are good , food is pretty decent . always very busy when I've been in, with no space
to eat properly . they plonk your whole order down in one go
along with the people's order who might be sitting next to you, when they're busy.
 Not the most pleasant place to eat when its packed out.
 I will try the dry meat also next time I'm there though
Regards
ELW

[littlechilie]

Just had a look at Tayyab's webpage and it all looks very nice on the menus ! I see there is no price on the food.
Could you confirm if it's reasonable to eat here London or is it above average in price?
Regards.

[london]

LC,

2 starters,2 mains with bread is about 30 quid.

London.

[fried]

you only get the authentic taste using fresh chillies not chilli powder using Scotch bonnets no less! 

When are they adding the fresh chillis (and how many scotch bonnets)? Is this at the masala stage?

Looks like an interesting recipe. I think I'll give it a go this weekend.