Pages: [1] 2   Go Down

Author Topic: Lamb Lal Toffan  (Read 6173 times)

0 Members and 1 Guest are viewing this topic.

Offline Garp

  • Jedi Curry Master
  • *********
  • Posts: 2505
    • View Profile
Lamb Lal Toffan
« on: September 22, 2014, 07:04 PM »
An attempt to recreate one of my favourites from one of the local TAs.



Loosely based around Mr Lindsay's Punjabi Masala, it wasn't too bad at all, but needs a tweak or two.
Logged

Offline Stephen Lindsay

  • Jedi Curry Master
  • *********
  • Posts: 2647
    • View Profile
Re: Lamb Lal Toffan
« Reply #1 on: September 22, 2014, 09:40 PM »
Not a dish I've heard of Garp but it looks good - keep tweaking!
Logged

Offline Kashmiri Bob

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1654
    • View Profile
Re: Lamb Lal Toffan
« Reply #2 on: September 22, 2014, 10:30 PM »
Not a bad looking curry Garp, but it needs more fat, imo.

Rob  :)
Logged

Offline Garp

  • Jedi Curry Master
  • *********
  • Posts: 2505
    • View Profile
Re: Lamb Lal Toffan
« Reply #3 on: September 22, 2014, 10:34 PM »
Haha - you would say that Rob.

A nice oily sheen is enough for me - no need for a slick  ;)

But thanks.
Logged

Offline livo

  • Jedi Curry Master
  • *********
  • Posts: 2778
    • View Profile
Re: Lamb Lal Toffan
« Reply #4 on: September 22, 2014, 10:53 PM »
Quote from: Bengali Bob on September 22, 2014, 10:30 PM
Not a bad looking curry Garp, but it needs more fat, imo.

Rob  :)

What size drum do you buy?  Vege oil isn't cheap.  Supermarket regular price is $4 or 2 quid a litre. The Asian Grocery sells a 20 litre drum for $44 so I'll be getting one of those having just bought a new double pan fryer for my fish'n'chips.

I love any type of lamb so that looks like a recipe to investigate. I too have never heard of it before.
Logged

littlechilie

  • Guest
Re: Lamb Lal Toffan
« Reply #5 on: September 24, 2014, 12:09 AM »
Looking good ;)
Logged

Offline Phallguy

  • Chef
  • *
  • Posts: 13
    • View Profile
Re: Lamb Lal Toffan
« Reply #6 on: September 30, 2014, 08:07 PM »
ive not heard of it but it looks phucking tasty as.... mmmmm well domne
Logged

Offline Garp

  • Jedi Curry Master
  • *********
  • Posts: 2505
    • View Profile
Re: Lamb Lal Toffan
« Reply #7 on: October 04, 2014, 06:33 PM »
A few tweaks and chicken tikka for lamb - getting there. Tasted lovely but not quite as delivered from TA. I broke with tradition and put fresh coriander in, but cooked it for a while. The fresh coriander was actually edible, once cooked :)
« Last Edit: October 05, 2014, 03:24 AM by Garp »
Logged

Offline Gav Iscon

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1583
    • View Profile
Re: Lamb Lal Toffan
« Reply #8 on: October 04, 2014, 07:30 PM »
Looking Good. Have you been trying to lick the pattern of the plate when you've finished it?
Logged

Offline Garp

  • Jedi Curry Master
  • *********
  • Posts: 2505
    • View Profile
Re: Lamb Lal Toffan
« Reply #9 on: October 04, 2014, 07:49 PM »
Good point, Gav, well presented. Maybe I should have put it in a pretentious foil carton and pretended it was for heating up purposes.

Logged
Pages: [1] 2   Go Up
 

  ©2024 Curry Recipes