Hi redman,

Thanks for that- I shall have a look next pay day! Ive already spent around ?30 on ingredients and I had a lot of them in! haha.
Yeah I think Im definitely going to have to get back in the gym with these curries!

Jen

Quote from: redman1212 on October 05, 2016, 09:55 AM
Hi JennyLou90 - like you I'm pretty new here.

I found powdered food colouring on ebay, there are plenty of companies selling but I bought from this one

http://www.ebay.co.uk/itm/like/151061617078?lpid=122&chn=ps&adgroupid=28306099746&rlsatarget=pla-184492173426&adtype=pla&poi=&googleloc=1006764&device=c&campaignid=628859225&crdt=0

hey presto nicely coloured CTM and shish kebabs. It doesn't affect the flavour, so some people prefer not to use food colouring but it does ad an appeal to a dish. I'm currently trying to 'shift a few pounds' so laying off the curries but as Arnie once said 'I'll be back'

Hi Stephen,

Like the guys said that all looks amazing!!

Im interested in freezing- did they all freeze well? With it just being my partner and I, I tend to freeze EVERYTHING (much to his dismay!) are there any curries you find that don't freeze well?

Also, have you got a recipe for the cauliflower keema at all?

Jen

Quote from: Stephen Lindsay on October 03, 2016, 08:10 PM
Thanks for your comments gents. It's been a while since I made some curries so I have been on a bit of a roll all week. The chicken dishes were made during the week and frozen and I did the veggie dishes, half Friday night and the other half during the day on Saturday. They went down very well and my pal was most impressed with his favourite (Madras).

Do you have a recipe for the keema rice JB? Or indeed any of the rice? It all looks amazing! I made enough mess making a Shahee and Korma last night!!!


Jen

Hi Alastair,

I am a complete newbie, after just cooking 'curry' recipes id fine online but never getting that BIR taste.

The yorkshire pudding is a great idea!

I completely know what you mean by an information overload- the forum could maybe do well in grouping 'similar' recipes together in a easy to difficult scale maybe?

Hope to see some of your creations!

Jen

Quote from: Alastair Sim on August 25, 2016, 01:06 PM
Hi Curry Fans
I

I posted my second (Chicken Tikka Shahee) before my first, but here is my CA base, CA mix and CA Korma
I was so happy with how the base looked and was so excited to try and replicate a BIR Korma - that I made the korma sauce without any meat to put in it - and sent the other half out to the local to get me a keema naan to dip in the sauce!! 
Luckily, he was suitably impressed also so didn't moan too much!


I managed to follow the recipes, other than use double cream rather than single as that is what I had in!

I'm a fan of coconut and mild curries so I think I may try another next, but I am keen to try different ones and work on my heat tolerance!

Jen

I can definitely give this a go Secret Santa! Wound mind trying a keema recipe either- I lived with a guy at uni that did keema all the time and it was lovely but never actually watched him make it!

Jen

Quote from: Secret Santa on October 04, 2016, 05:43 PM

Quote from: JennyLou90 on October 04, 2016, 04:28 PMI wonder if they prepare the lab different? I fried it before adding to the curry.

It may be that precooking by boiling it as in the keema peas recipe will reduce the lambiness as you're cooking the flavour out of it and into the water. That and cutting the lamb mince with beef or (heaven forfend) pork mince. Never tried this myself as I want the eact opposite, I want more lamb flavour and I find I get this by putting the frozen lamb mince straight into the sauce to cook, no prefrying or boiling. That way all the flavour is retained.

Thanks Gents,

I wasn't sure if it was something to do with the prep of the lamb that meant it hadn't the string taste- to be perfectly honest i'd be quite happy to use beef mince (due my dislike of lamb) but wanted to try and keep it 'authentic'.

Jen

Quote from: JennyLou90 on October 04, 2016, 04:20 PM
Im not sure, it doesn't say on the video- certain looks that way though!

I made the Shahee last night - I was pleased but the mince was too 'lamb' for me , not like our local. As daft as that sounds... Im usually a hater of lamb so much so the smell of it cooking knocks me sick. However, i can eat the Shahee from the local fine as it doesn't have the distinct lamb taste- I wonder if it is prepared differently?

Jen

Quote from: Secret Santa on October 03, 2016, 11:07 PM
What's that bowl of pink stuff at 5:50...some sort of kebab mix?

Quote from: Phil [Chaa006] on October 04, 2016, 04:48 PM
I very much fear that it doesn't smell of lamb because it has little or no lamb in it.  Beef mince (or worse) is much cheaper than lamb mince, and it is not unknown for restaurants to substitute it.  A well-known BIR in Hildenborough most certainly had done so on the one and only occasion that we went there -- never again, for obvious reasons.

** Phil

This is the second curry I have made using the recipes I've found on this site.

I used CA's curry base, spiced oil and spice mix. I think the Tikka was his recipe as well- although couldn't find powdered colouring anywhere? The recipe for the shahee was one on youtube as there doesn't seem to be one here!!

I was very pleased with it, although, I don't like lamb as a rule - but can usually eat it fine from our local - and this tasted too 'lamby' for me. I wonder if they prepare the lab different? I fried it before adding to the curry.

Jen

How long do you boil for?

Jen

Quote from: Razor on October 26, 2011, 02:44 PM
Recipe provided by abdulmohed2002 - moved here by Razor

Lamb keema with peas

Ingredients

Lamb keema ? half kilo (boiled, drained and put aside)
Frozen/fresh peas  4 tbsp (defrost)
Finely chopped onions  3 tbsp
Capsicum  quarter finely chopped
Salt  quarter tsp (according to taste)
Garam masala  half tsp
Garlic and ginger mix  1 tbsp (heap)
8 spice  2 tsp
Chilli powder  1 tsp
Tomato puree 1 tsp
1 small tomato cut into four (optional)
Oil 3 to 4 tbsp
Gravy   half pint

Garnish
Coriander

Method

1.   In a pot, pour the oil and heat for 2 to 3 minutes.
2.   Then add the keema, peas, onions, capsicum, salt, garam masala, ginger garlic mix, 8 spice, chilli powder and tomato puree. Stir well and cook for 20 minutes over medium heat (stirring occasionally).



3.   Once it is nicely cooked, add half pint of gravy, small tomato and stir well over medium heat for 10 minutes.



4.   Once the keema has nicely cooked, garnish with coriander.


NOTE: The times are all according to my cooker at the restaurant so please bare in mind that your cooking time will vary.

Im not sure, it doesn't say on the video- certain looks that way though!

I made the Shahee last night - I was pleased but the mince was too 'lamb' for me , not like our local. As daft as that sounds... Im usually a hater of lamb so much so the smell of it cooking knocks me sick. However, i can eat the Shahee from the local fine as it doesn't have the distinct lamb taste- I wonder if it is prepared differently?

Jen

Quote from: Secret Santa on October 03, 2016, 11:07 PM
What's that bowl of pink stuff at 5:50...some sort of kebab mix?