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Author Topic: Lamb Ceylon  (read 11,158 times)

AI Summary
The discussion centers around a member's successful preparation of Lamb Ceylon, featuring blended coconut flour, cream, and oil, served with basmati rice and a chili garnish. Several participants express admiration for the dish, share their own experiences with Ceylon curry, and discuss variations, such as the addition of lemon or using different proteins. The community appreciates the recipe's versatility, with one member successfully adapting it to a beef version, indicating a consensus on the dish's appeal and adaptability.

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Online Kashmiri Bob

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Lamb Ceylon
« on: July 02, 2013, 12:23 PM »
Just made one curry so far this week.


On the bubble. Blended coconut flour/cream/oil added.


Lamb Ceylon


A nice little portion


Lamb Ceylon


Served with boiled basmati rice. Finely chopped fresh red/green chilli garnish.


Lamb Ceylon


Voil
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Offline h4ppy-chris

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Re: Lamb Ceylon
« Reply #1 on: July 02, 2013, 01:47 PM »
Looking good Rob 8)
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Offline chef888

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Re: Lamb Ceylon
« Reply #2 on: July 02, 2013, 02:55 PM »
yummmm bob mate ( ivan ) :)
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Offline Secret Santa

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Re: Lamb Ceylon
« Reply #3 on: July 02, 2013, 03:17 PM »
Quote from: Bengali Bob on July 02, 2013, 12:23 PMA madras with coconut.

And cream. Looks deelish!
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Offline meggeth

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Re: Lamb Ceylon
« Reply #4 on: July 02, 2013, 03:35 PM »
M'ungry!!!!!

:D
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Offline goncalo

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Re: Lamb Ceylon
« Reply #5 on: July 04, 2013, 07:07 PM »
Lovely! I love a good ceylon. Some places add a lemon wedge to it, but I've never tried myself.


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Offline curryhell

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Re: Lamb Ceylon
« Reply #6 on: July 04, 2013, 09:54 PM »
Up to your usual standard there Rob.  I'd pay willingly for that superb looking ceylon :P :P
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Offline goncalo

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Re: Lamb Ceylon
« Reply #7 on: July 04, 2013, 11:01 PM »
After seeing your ceylon, seeing as I need to fash tonight, I thought I'd make another curry to have just before the fast starts (10pm) and so I couldn't resist and made a ceylon! Granted it does not look as well as yours, but the taste...ohhhh... I'm sold to my new base :)

Lamb Ceylon
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Offline Naga

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Re: Lamb Ceylon
« Reply #8 on: July 05, 2013, 08:11 AM »
Your Ceylon looks fantastic, Rob - lovely oil separation! :)

The last time I shopped for spices'n'stuff, the Tesco till operator asked me what I would use the ingredients for - especially the coconut milk powder and lemon dressing. When I told her that I would be making a Chicken Ceylon that very night, she smiled and said that she usually made the dish with fish or prawns and how it reminded her of her homeland. Then she asked me if I liked any other Sri Lankan dishes!

Oops! I never gave her origins a thought as I mentioned Ceylon, even though the country's name changed to Sri Lanka in the early 70s. Still, it gave her a laugh at my minor discomfiture while I fumbled for my Clubcard!

It's still Chicken Ceylon to me, although Sri Lankan Chicken does have a bit of a ring to it. :)
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Offline chewytikka

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Re: Lamb Ceylon
« Reply #9 on: July 05, 2013, 02:41 PM »
Quote from: Secret Santa on July 02, 2013, 03:17 PM

And cream. Looks deelish!

or even creamed coconut and a wedge of lemon. yum.
Never see Ceylon on a menu around these parts, updated to Sri Lankan in the 80's ;D
"Lets do the time warp again" ;D

Rob, even with the flash, still looks like you've got a bit of egg colour in there, but still looks yum ;)
cheers Chewy
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