Topic: Lamb Basanti

[Garp]

At the risk of being lambasted for my recipe/cooking technique (like I care) - here is my attempt from yesterday. It's not bad for a Scottistani dish by the way.


Basanti

Ingredients :

2 tbsp Vegetable oil
1/4 tsp asafoetida
1 1/2 tsp mix powder
1 1/2 tsp garlic/ginger paste
2 tsp onion/chilli puree
6 tbsp tomato paste
4 ladles base sauce
1 tsp tandoori masala
1 portion of pre-cooked lamb/chicken
1 1/2 tsp methi
1 tsp salt
1 tsp sugar
2 tbsp roughly chopped coriander leaf
1 tbsp Mother's Recipe Mixed Pickle (or similar)


Method :

Heat oil in preferred cooking vessel (not too hot).
Add spice mix and asafoetida and stir for 30 seconds or so
Add garlic/ginger paste and stir for 30 seconds or so
Add onion/chilli paste  and stir for a minute
Add tomato paste and Tandoori Masala and cook out for a few minutes, adjusting heat as necessary.
Add salt and sugar and stir in
Add two ladles of base and pre-cooked meat and simmer until reduced by about a third.
Add 1 1/2 tsp of methi leaf and a good tbsp of chopped coriander leaf and stir well
Add another ladle or two of base and pickle and reduce to desired consistency - should be thickish.


Notes :

1/ My ladles are 100ml.
2/ Mix powder is: 2 parts ground cumin
                          2 parts paprika
                          2 parts ground fenugreek
                          1 part ground coriander
                          1 part Garam Masala.
3/ Onion/Chilli puree is half an onion and two bullet chillies pureed.
4/ I use TRS Tandoori Masala which contains natural food colouring, but add a little red if you like.
5/ My tomato paste is one large tin of blitzed plum tomatoes, with around 75ml water and a large tbsp of  tomato puree.

 

[Garp]

It's a medium heat curry, Andy. But I'm sure you can up the heat level if you so desire

[Madrasandy]

Cheers Garp, thanks for sharing the recipe. Im fine with medium heat curry, its just the mild I do not like

[Garp]

Give it a go, Andy. I respect your opinion, so would appreciate any feedback

[Unclefrank]

Made this yesterday and i quite liked it, reminded me of an Achari from The Fiery Holes
http://www.tripadvisor.co.uk/Restaurant_Review-g1082593-d6403980-Reviews-Fiery_Holes_Grill-Bilston_West_Midlands_England.html

I really enjoyed it Garp a very well flavoured dish, will be making again. My dish was a red colour but for some reason doesn't come across on the picture. I used Dip's recipe for the Chicken Tikka.

 

[Garp]

Thanks for trying it, Frank, and for the positive feedback.

Yours looks better than mine did btw

[curryhell]

That certainly looks Damn tasty  I'll be knocking this one up very soon

[Garp]

I'll look forward to your feedback, Dave, positive or otherwise

[curryhell]

No worries Garp.  I just need to cook myself an elaichi north indian special first, having been served a complete abomination of the dish the other night from its namesake.  Number has now been removed from the phone.  I did shed a tear or two since the original dish inspired my copy.
Your ingredients certainly appeal and equally the texture.  I do like my curries to be on the thicker side.  I may not be able to restrain myself from adding a touch of chilli though 

[Madrasandy]

I may not be able to restrain myself from adding a touch of chilli though 

 ;D