Dipuraja's Lamb Madras

[George]

CA I assume you're just typing what he says for ingredients and quantities. If so I suggest you watch what he adds, the quantities are way off what he actually says.

I agree. I'm not doubting this might be an honest account of how he cooks a madras at his BIR. The odds are against it being one of the better-tasting BIRs though. There's one way to find out. Buy one dish from the actual BIR and compare it to one made at home. Are either of them very good? I live too far away to call there myself.

[Cory Ander]

CA I assume you're just typing what he says for ingredients and quantities. If so I suggest you watch what he adds, the quantities are way off what he actually says.

I agree

George,

I have already answered SS's question here https://curry-recipes.co.uk/curry/index.php?topic=4372.msg40001#msg40001

If anyone thinks that I have over or underestimated the quantities (I don't think I have) they should feel free to suggest specific amendments and I will update the recipe as appropriate.

[chinois]

I have to say i didnt fully understand your post mikka  ;D Now i'm more confused though!
There seemed to be something interesting there but i couldnt grasp it. I think you were saying that the recipes with different ingredients/techniques were giving you the best results. And something about sugar  ;D

[Deadman]

I'm doing his tonight using the same method because I'm very intrigued. My madras' always turn out beautifully using all the other recipes on here so this will be a big test.

Report to follow.

[Deadman]

Well. I just made a very small portion of this sauce using a few well-guessed 'lobs' in the pan.
It was very yummy. the wife and kids all had a teaspoon full of it straight out of the pan and loved it. Very pungent, just how I like it. It also started to go toffee-like almost instantly.
An initial thumbs up from me. I'm definitely using this tonight now.

[Mikka1]

Yes thats what I found too (Pungent). That's the Garam Masala at work I suppose.
Quick, easy and a good meal.

Well. I just made a very small portion of this sauce using a few well-guessed 'lobs' in the pan.
It was very yummy. the wife and kids all had a teaspoon full of it straight out of the pan and loved it. Very pungent, just how I like it. It also started to go toffee-like almost instantly.
An initial thumbs up from me. I'm definitely using this tonight now.

[haldi]

I made this too, but without the main ingredient
On first tasting, it seemed a little disappointing
But I tried a bit, half an hour later, and was really impressed
Very good
I made it three times, the third being the best
I only used 1 teaspoon tom puree and half a teaspoon of g/g

I have seen chefs cook curry, using a very similar method
Honestly folks, it IS this simple
Minor differences but no amazing techniques

I also used his base
This was very interesting because I didn't add any water to it, until after blending.
With the heat turned down low, and occasional stirs, it makes it's own water.
The vegetables reduce right down to almost nothing, as in his video
And it is really sweet tasting!

I am so looking forward to his posts
I spent a small fortune finding out, what he is showing for free!!!

[Cory Ander]

I also used his base
This was very interesting because I didn't add any water to it, until after blending.

Glad to hear you got a good result doing it this way, but I think we have established that he does add water (though not how much) to the veggies and boils them Haldi?

[JerryM]

he does add water (though not how much) to the veggies and boils them

try 20% of the initial onion volume (300ml per 800g onion). this is what i use as std.

[JerryM]

i made the tikka chicken version.

the madras & vindaloo recipes are very similar with the key difference being the amount of chilli.

i currently only have the TRS hot version chilli powder (it's too hot to be versatile) and although i used 1 tbsp i feel the result was hotter than madras but not quite vindaloo (no lip burn). the heat was spot on for me. i have tasted this madras in BIR and do like it.

the recipe in terms of madras is very good. i don't feel it's a pukka vindaloo recipe (just a hotter version of madras).

it's quite different to the madras i make as std using Secret Santa's chilli sauce. i don't feel i'm going to switch. i do think it's down much to personal taste.

the pic does not really do justice to how red it was. i cooked it using the hot method.

during the week of cooking i was taken aback by how well the large amount of mix powder works (1 tbsp). in the past the most i've used is 2 tsp and currently using 1 tsp. for some reason i seemed to be able to tolerate the methi and generally found the dishes more like BIR. it was quite a suprise to me.

i need to try the same amount of the other mix powders i rate as i don't think it's specifically down to the actual mix powder just the larger amount.