Quote from: Aussie Mick on September 05, 2012, 06:30 PM
Hey Jerry

I don't buy cream any more. I always use Carnation evaporated milk in Korma/Tikka masala.

Healthier (70% less fat than cream), tastier and more authentic IMHO! 

Mick is that the stuff in a red tin with, funnily enough a white carnation of the front. I remember that as a kid being called Carnation cream. Loved the stuff. Wouldnt have thought of using that instead of cream in a curry.
Cheers
Steve

Quote from: JerryM on September 06, 2012, 06:59 PM
i had this when i was trying to increase the heat of vindaloo by increasing the amount of chilli powder (based around CA's vindaloo).

Me too JerryM when I tried making it for the first time couple of weekends ago. It was very disheartening. Thanks for the tip.
Cheers
Steve

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Ah yes Steve, but what a result.  Had you not posted the pics I would have missed the recipe completely and still be making so so tikka.  And tonight thanks to you Ill be having my lamb chops.  They're ready and look amazing and I know the taste will be fantastic.  My yoghurt-laden marinade did not work at all with lamb, let alone lamb chops.  I would have had to marinade the meat for at least a month!  Rob 
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lol - cool, no probs, take some pics! Let us know how they turned out.

Quote from: getonthegarabi on September 05, 2012, 10:26 AM
Many thanks Blade and Steve. 

Good to hear but I didnt do anything but use a recipe from here and put up some pics of the result.
Cheers
Steve

bb - I make a nice saag lamb using home grown silverbeet which is the same as spinach/kale. It can either be done in the slow cooker or in a pot on the stove for a few hours.

Ingredients

600-700 gms nice lean diced lamb
2 medium onions (roughly chopped)
Can diced tomatoes
250ml Tub of thick cream
Bunch of fresh coriander
Sprig of fresh curry leaves
150-200ml beef stock
Big bunch of silverbeet, stalks removed (approx 600-700gms)
1 tbsp minced ginger
1 tbsp minced garlic
1 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Cumin powder
1 tsp Shilli powder
1 tsp Salt
2-3 Brown cardamon pods
1 Cinnamon stick
2-3 tbs methi leaves

Method:
Combine spices with Lamb and fry in oil until browned. Remove from heat
Combine onions, garlic, ginger, curry leaves and fry in oil until nicely browned
Combine spinach, tomatoes, fried onion mix, half the tub of cream, stock and methi leaves in a blender and blend until smooth. (You may need to do this in 2 batches depending on the size of your blender).
Combine lamb and blended sauce in a slow cooker and cook on high for an hour and then turn to low for 7 ish hours. Or put everything in a pan, bring to boil and then turn down to a simmer (watch it doesnt catch) with a lid on for a few of hours or until the meat is melt in your mouth tender.
Add a bit more cream during cooking (towards the end) if you think its getting to thick.

Cheers
Steve

Edit: Obviously the ingredients are traditional but the method isnt. The traditional way wouldnt blend the spinach into a sauce. I just wanted to make it like my local AIR.

Quote from: skronk on September 04, 2012, 03:41 PM
Hi all,

We tried one of these Maggi powder mixes for cook in bag chicken. It went down well. Living in a remote area they are not easy to come by. Has anyone a recipe for a spice mix for chicken I can cook in roasting bag or even BBQ ?

Thanks

Do a tandoori chicken on the BBQ. Butterfly the chicken, as in remove the breastbone and flatten it out and marinade it overnight. There are probably hundreds of recipes on here. Have a look in the tandoori section. Ive be going with Blades tikka!
Cheers
Steve

Quote from: StoneCut on September 04, 2012, 01:21 PM
Hhhm, so far I was under the impression that the Yoghurt was actually key to the marinade as the yoghurt tenderizes the meat. Yoghurt tenderizes Tikka in about 4-6 hours. Too long and it will actually be "cooked" too far.

Ive also read that yoghurt helps to tenderize. Its mentioned on here somewhere that Blumenthal did an experiment and yes it made a difference. And if 98% of other recipes use then go for it. I marinade for 24 hours, cook them so they are suspended rather than sitting in their own drippings for the right amount of time and they are the juicest morsels of deliciousness ive ever made. Mine used to dry, pink (from a mixture of yoghurt and red foot colouring), cloying, yoghurty goo.
Cheers
Steve

Thanks Chris and Rob.

Rob, it doesnt say how much tamarind is on the jar unfortunately. I dont think I will go back to using yoghurt in my marinades. I use an orange and red powdered food colouring made by Bush (in a little square yellow tin) instead of just orange as per the recipe. Makes a fantastic colour. I can take a pic of the tin if interested.

Cheers
Steve

Thanks Ramirez. Yes they are delicous. Very happy with finding Blades recipe.
Cheers
Steve

Ive been a member of a fair few forums but this is the first where a moderator can get away with being rude to the sites members. Ive only been here a few weeks and have done a lot of reading going way back and unfortunately half of the threads end up in a shit fight. The amount of times times Ive read "and you wonder why new members dont hang around". Hmmm I dont wonder why after reading this garbage. It really is quite a bizarre site. Great content, but shit, some of you carry on like old, bitter, sour women! (no offence to the female members).