Hi Curryhell

Thank god you finally got the result you expected   I think the beauty of this dish is the flavour the keema gives off, complementing the onions!

Regards

Barry

I made these for the second time tonight with varying success.

Firstly the taste.  Nice salty taste with a strong cumin flavour.  Very tasty.

The problem for me is the same problem I have come across whe trying to make potato rosti.  If the oil is too hot the potato is raw inside as has happened with rosti cooking previously.

I tried the gentle frying technique this time.  The potato was cooked ok but the insides were soggy and had soaked in a lot of the oil.  Any ideas on improving my technique so I can get a nice mildly crispy outside with a soft but not too oily centre?

My one tip for anyone making these is to try to use a floury potato with a low moisture content.  The first time I made them I used a white potato and the startch and moisture content after grating was tremendous.  I then had difficulty making them stay together.

All that being said this is a good recipe that I will be using again (whilst improving my technique).  Cheers for posting

Regards

Barry

Cheers for feedback.  How did it go with the chi and lamb tikka.  Not overpowering with the keema.  If not I will be trying it with the tikka next time as opposed to the usual plain chicken and lamb!

Barry

Well i have to say that is how a dish should be critiqued!  Great help with the pics of all the stages.

Did you chop your onion/pepper mix finely enough as it looks quite large from the pics??  The pieces should be just a few mm by a few mm thus only need a few minutes to cook.  They should have a bite to them whilst not being overpowering.  I Do not get an over riding taste of the peppers as they cook out quite quickly due to the size.

I have looked over my recipe wondering if my instructions have led you down the wrong route.  I have came up with:

1. I probably reduce more of the gravy at the start on a higher heat, more towards 200ml
2. Onion/pepper is more finely chopped
3. cooking time.  Usually only 4-5 mins for second reduction stage.  10 mins seems a long time to reduce down 150ml gravy???  Is your gas high enough?
4. The half onion should not really have a bite to it as can be raw tasting.  Needs to be just wilting.

I think leaving the half onions possibly until the start of the second reduction will give you the results BUT for curries I am used to from local TA, the onion pepper must be very finely chopped and only cooked out for 5 mins on a highish heat.

I know unkle frank was going to try this so after his feedback I will make this again next week and try to find out where the dish may have gone wrong for you

Thanks for feedback

Regards

Barry

I think we could at least put the contenders together.  My 1st choice is CA's pilau recipe

Regards

Barry

Hi unclefrank

With regards to the onions I thought I had browned them a bit more than I had if that makes sense!  I usually brown them almost to death as when I mix them through it gives a bit of nite to them.

I used sheek kebab recipe from CBM but with a very slight alteration.  The chicken was roast chicken.  As I said to curryhell, I think the chicken tikka might clash with the dish due to the strong flavours from the keema, but if you are willing to try the tikka, that would be great as it is something I would defo try now.

Good luck and report back good, bad and improvements if you will!!!!

Regards

Barry

Hi Curryhell

I would like your complete honest opinion on this (good and bad).  Not sensitive and have big shoulders.  If there is something you think would better it, I would love to know.  Good luck and enjoy!

Barry

I do exactly the same thing   I love a birds eye chilli in a curry ;D

Barry

That sounds like a good meal

Just a note on the raw keema in the dopiaza recipe, it is the keema as prepared before you make into the kebab not the lamb mince in a raw state.  Sorry if this is obvious to everyone but just making sure!!!

Hope you enjoy curryhell

Barry

await the recipe with anticipation

Barry