Topic: Chef's Special Mixed Meat Dopiaza

[bamble1976]

Hi All

I used to get a chef's special curry from a place called sultans in hartlepool. Unfortunately it is now closed.  It was basically a standard curry with some Keema added.  It creates a very tasty curry.  I have been working on a good dopiaza recipe which I love.  The addition of the spiced onions for those who like them adds a little something special I think.  All feedback would be appreciated!!!!!

Ingredients
- 1 Portion Pre Cooked Meat (I used Sheek kebab and Chicken)
- 30ml Vegetable oil
- Half Large Onion, Halved (Pre Flash Fried for 1 min to singed edges)
- Quarter Green capsicum, Very Finely Chopped
- Quarter Medium Onion, Very Finely Chopped
- 1 Level Chefs Spoon Raw Keema
- 1 tomato (quartered)
- 1 Tsp Garlic/Ginger Paste
- 2 Garlic Cloves, Finely Sliced
- 1/2 Tbsp tomato Paste
- 300ml Garabi
- 2 Tsp Mix Powder
- Quarter Tsp Kashmiri Chilli Powder
- Quarter Tsp Salt
- 1 Tsp Methi Leaves
- 2 Tsp Fresh Coriander, Chopped
- 1 Tsp Spiced Onions (optional)

Method:

1. Add the oil to the pan and bring up to a medium heat.
2. Add the garlic/ginger paste and keema.  Fry until starting to brown.  Keep breaking up the keema as it browns so it?s not in clumps.
3. Turn down heat to low and add the chilli powder, spice mix, salt and stir.  Add the half onion.
4. Next add the tomato paste and stir.  Add 150 ml of the curry base. 
5. Add the meat and 1 Tsp Fresh coriander and stir.  Turn the heat to high and reduce until sauce thickens.
6. Add the rest of the base, methi leaves, finely chopped onion and pepper and chopped tomato.  Add the Spiced Onions if using. 
7. Continue to simmer, on medium heat, stirring occasionally, until desired consistency is reached. 
8. garnish with coriander and fried onions and serve.



Regards

Barry

[bamble1976]

Damn fractions!!!!

[curryhell]

Mmm, nice.  The dish must be bursting with different flavours   I wonder if it would work with chicken tikka?  I love the idea of having cooked sheek kebab in it as well as dispersing a chefs spoon throughout the dish.  This has got to be a chef's special ;D.  I will cook this along with 976's bhuna.  My mouth is watering in anticipation mate .  Thanks for sharing this.

[bamble1976]

I usually have chicken tikka or lamb in my curries but I actually used some roast chicken in it.  I was unsure if the chicken tikka would clash with the keema but If you try it, let me know!!!!  It is certainly a flavoursome curry!!

Barry

[curryhell]

I usually have chicken tikka or lamb in my curries but I actually used some roast chicken in it.  I was unsure if the chicken tikka would clash with the keema but If you try it, let me know!!!!  It is certainly a flavoursome curry!!

Barry

I was thinking about the possible clash too.  To get a good contrast in flavour maybe i'd be better using precooked chicken with the kebab. Two totally different flavours

[976bar]

I've never been a big Keema fan, but I could see Keema working well with this dish and other dishes of a mixed meat nature, it's certainly given me food for thought!!

Well done Bamble, it does look superb!!

[Unclefrank]

Hi Bamble dish looks wonderful one question what base are you using please.

[bamble1976]

Hi

I used taz base and spice mix.  Also experimenting with chewy based at the mo!

Regards

Barry

[bamble1976]

I should mention that my taz base uses 300ml oil instead of 400ml.  This allows me to make the curries the standard way i.e. oil, g/g then spices etc as opposed to the all in one method taz proposes.  I also use the all in one method when I want a quicker curry.  Not sure yet which way I prefer or if I notice a difference as not done a side by side comparison.

I think the main thing you should notice is that although I have added extra oil and the keema gives off a lot of oil, the dish is not swimming in it!!!  I also reduced the sauce down to quite a thick consistency which I am preferring nowadays

Regards

Barry

[Unclefrank]

Thanks.