I've cooked some pretty good dishes with beef  :
This is it always tastes like beef and obviously breaks down like beef. I'd lash it with garlic, lots of spice mix and yogurt and cook the same way you cook lamb only longer. Chunks must be larger to allow for shrinkage, as with Lamb.

Quote from: luckyjim on December 03, 2009, 02:57 PM
is their any recip es for beef currys in ashoka book

My experience with this is that it is disgusting stuff which adds a horrid flavour. Fresh Papaya is the way to go though longer cooking really does the job very well.

After Xmas I'll start using my pressure cooker. I'm sure this will help greatly but I'll have to see on that? 

Quote from: jimmy2x on December 04, 2009, 01:39 AM
i bought a packet of meat tenderiser from an online asian food store. not tried it yet, bought it mainly for lamb, i find lamb hardest to get that nice melt in the mouth texture. easiest to toughen too.

maybe you could use this?

Jerry is right CurryMonster.
It is a very powerful herb and overdoing it will ruin it.

Try a few tablespoons of this and that and then just make up the quantities to a larger batch when you think you have it how you like it? You can always add more sage if needs be so go sparingly at the start yeah. Fresh sage works best for me but dry will do as Jerry says.
Good luck and a picture please when complete.  ;D

Quote from: currymonster on December 03, 2009, 07:59 PM
Thanks Mikka, any ideas how much fresh sage to substitute for the 3/4 tsp dry?

I just added some yogurt to Panpots version. Smells so good raw frankly. Oh and pepper, oh and I've got a beer.  ;D

Spice I really like the look of these techniques as a whole, thanks for posting them.

I did UB. (Well I would wouldn't I  ;D ) Took ages to prepare. 
It was ok, not my thang really. to me this was a little too spicy if that is possible?

I post mine up sometime. I have a dead drive with a whole host of recipes on it, I'll get them

Worth a try though if you have several hours to spare.  ;D

Actually fairly easy really.

I finely chop 1 onion and briskly cook it in a pan semi-dry with only a tiny bit of oil. (You can Nuke it in the Microwave too). Remove it and allow it to cool. Get some old bread and chop it into about 1cm square pieces.

Spicing is really down to the person wanting it really but as a rough guide:
1 Medium Onion very finely chopped.
3 or 4 slices of bread. If its not stale place it in a warm oven to dry out.
3/4 tsp dry sage. (Fresh is way better and you can use more). Finely chop fresh sage.
Pepper and salt to taste.

They are your main ingredients. Some people don't even bother to cook the onions.
You can add anything of course.

Basically you just add your onions to your bread and spice/herbs and add hot water. Not much, just enough to puff it up a bit.
I really liked mine the last time I did this but fresh sage really is a must for top results.

I'm pretty certain there are about as many recipes for this as there are Lamb Vindaloo Lol! ;D

ps. Might find better luck onlin I think?

No worries Onion me too pal.

Quote from: onion on December 02, 2009, 04:00 PM
Sorry if it came across wrong, it was not intended to be that way

Cheers

Martin

I find that too Spice. I add a little ground pepper too on occasion. One thing I see in the stuff I get is a slight browning which also leads back to CA'S method which in fact is more homestyle cook-as-you-go.

Wish I'd thawed more chicken now  :

Quote from: Spice-as-Nice on December 03, 2009, 07:28 AM

If a spice mix is added about halfway through the bicarb process this mix seems to be absorbed into the meat much more intense than if the meat is simply marinated in the spice mix only.
Next time you are using lamb or chicken , just try a couple of peices as a tester.

Panpots method works very well indeed. I was asked in fact why the chicken was so soft? You just have to make sure it is very well coated and allow it to marinate for a time.

Nice one PP.  ;D

Quote from: Panpot on December 02, 2009, 02:42 PM
Forgive me once agin but the precooked chicken recipe form The Ashoka is perfect. PP

Hi Onion.
Hey I was just asking ok?  ;D
Now that is the level of accuracy that would drive me nuts though I suspect its easier once your doing it. It was just that some on here have been adding a similar mixture to bases from what I've read anyway so I thought this was a take on that?

I have done it myself. To be honest I really like Bruces base. I add a whole green pepper to it and that's about it really. When warming I get that very familiar aroma which I love from the pepper but thats perhaps just my preference.

Having said that I will go and have a look at this, thanks for posting it. 

Quote from: onion on December 02, 2009, 09:19 AM
Hi Dunno
This process takes around twenty minutes, if the heat is too fierce it will taste burnt, if the heat is too low it seems to remain bitter and takes longer to cook.

Cheers

onion