Hi Guys,

This is the recipe from the tandoori lamb from the curry house.

Superbe Tandoori Lamb to put in the gravy above.

They make a slightly different mixture for the chicken, When making chicken tandoori they don?t put in the Gram flour? I don?t know exactly why the use the Gram Flour. Unfortunately that is too difficult to ask, because their English German and Dutch is pretty limited and my Hindi is not that good as well? :


1 Teaspoon Vinegar (100%)
2 heaped Tablespoons Garlic ginger mixture (this mixture is about 50/50%)
1 Teaspoon Lemon juice
3 Teaspoons Paprika
1 Teaspoon Turmeric
1 Teaspoon Cumin
1 Teaspoon Garam Masala
1 Teaspoon Chilli
1 Teaspoon Fenugreek leaves
3 Tablespoons Oil
2 Tablespoons Gram Flour
1 Teaspoon Salt


The trick here is to make this mixture and add sufficient Oil that it is looking like a liquid paste?

Add about the same volume of yoghurt (spices/yoghurt = 50/50%)

Cheers,

Jasper

Hi

The big onions they use are approx. 250 grams and normal white/brown onions.
Take about 500 grams of onions for my recipe?.



When they make a vindaloo sauce

The use the gravy above(about 2 soup ladles) and put in the following:

2 teaspoons pataks vindaloo paste (they only product they use from patak?s?)
? teaspoon Garam masala
? teaspoon Cumin
1 teaspoon fenugreek leaves
about 2 dessertspoon cream
1 fresh green chilli
? teaspoon chilli
1 teaspoon fresh coriander
ginger (to decorate)
1 potato

I always take this sauce with tandoori lamb?

Have fun

Hi guys!

I just received from my local curry restaurant after spending a lot of time in their kitchen and helping those guys with chopping onion their secret for the curry base?

It is not a BIR?but it is a really good curry house situated in Munich (Germany) where they serve north Indian cuisine.

I became addicted to their curries after eating it for about 2 years ago? and started the big search for their curry secret. Those guys where really friendly and always let me in their kitchen to help and observing them.

I really tried a lot of curries because I am most of the time travelling in Europe and I still think their curries are on of the best?

Actually the recipe is remarkably simple  ;D

Put in a pan:

2 big Onions roughly chopped
1 cup of oil
2 cups of water
2 small teaspoons salt
1 heaped teaspoon turmeric
2 teaspoons paprika
1 teaspoon chilli
1 teaspoon cumin
1 teaspoon cumin ? seed

Boil this for about 30 minutes with a cover on the pan.
Let it cool down and liquidize


In a frying pan put a little bit of oil and when hot:

   1 dessertspoon garlic ginger paste
   (garlic and ginger with water chopped in a food processor)

fry for about 2 minutes until browned a little bit then add:

   1 teaspoon turmeric
   1 teaspoon paprika

fry for another minute and add:

   2 soup ladles tomato passata

maybe add a little bit of water and let it cook for about 2 minutes



Poor this tomato garlic ginger mixture in the pan with the chopped onions. And cook for another 15 minutes?

After seeing here that a lot of guys are putting carrots in their curry base I asked my Indian friend and he told me he never puts in any other vegetables in his curry base.

He told me also that the use of a large amount of oil is very important.

Please guys try this one and let me know how it tastes?