Those bombay aloo look very good Geezah.

If I may ask, what tomato paste are you using? I've never come across tomato paste with vinegar. Not trying to sound like a smartass, but if I did, I would think it to be ketchup!

I also noticed you didn't add chunky onions or tomato quarter(s)

Thanks for this, I created a topic that aims to gather all this information in one place. Would you or perhaps George be able to repost/move this information to the topic below ?

https://curry-recipes.co.uk/curry/index.php/topic,11794.0.html

Quote from: DalPuri on May 29, 2013, 04:07 PM

Quote from: goncalo on May 29, 2013, 04:02 PM
I can post them, although...  it's likely to take some time for me to type them. I

You could always take a photo of the recipe and upload that. 

Always so practical DP! Indeed, I'll post a picture later.

Funny picks 

Just noticed yesterday when I got home that ami also included 1 recipe of a chicken curry (with the bassar) which was rather similar to a staff curry and one for something-chaat that came with the chaat massala and possibly (I didn't check) one with the garam masala too. If anyone's interested in these traditional recipes, I can post them, although...  it's likely to take some time for me to type them. I

Quote from: federalex on May 29, 2013, 03:16 PM
what does """""""""""""  mean?

It means the author was too busy to write what was already written on the previous line.

So if it says:

1 chef spoon of camels
""""""""""""""""""llamas

It means you also add a chef spoon of llamas in addition to the chef spoon of camels.

N.B: If using camels, then you may not need to add extra water.  :

Quote from: Alchemist on May 29, 2013, 08:18 AM
Having looked at the video again I'm convinced all that meat needs a serious amount of spices to achieve something like a decent keema.  Anyone got a top notch recipe for this?

What you have done in your recipe is called "keema matar", which is essentially minced meat with peas.

You should to extract the meats juices and cook it in its own juices, fat and water. The meat started to burn because it stuck to the bottom as there was not enough liquid or fat in between.

I think you can improve your dish slightly if you add more onions and keep on adding water and mixing when things start to stick. Don't leave the pan for long periods either and scrape the bottom of the pan to avoid the burning.

I agree with DP's comment. I'd imagine your CTM should've been ready in half the time had you a decent flame source.

Thanks for taking the time and effort of recording these videos alchemist.

I thought your CTM recipe is quite different from what I'm used to in more than one way. One thing I couldn't understand entirely was the use of garam masala in the CTM, as it just doesn't seem right in my book (particularly in the proportions you used) How would you say your recipe compares to a BIR?

On the second video, you've done your meat in a similar fashion to my aloo keema attempt which I wasn't too impressed by either. I enjoyed how you were genuinely truthful about how your food tasted on that video! Is the recipe really called 'lamb keema'?


Thanks for taking the time!

I forgot to ask, what type of vinegar on the paste did you guys used?

I have malt vinegar at home, I presume that should suffice?